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Before you jump to Low fat “grilled” cheese pesto sandwich and tomato soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a lot more popular than before and rightfully so. The overall economy is affected by the number of people who suffer from health conditions such as hypertension, which is directly associated with poor eating habits. Although we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. Most people typically assume that healthy diets require a great deal of work and will significantly alter how they live and eat. It is possible, though, to make a few minor changes that can start to make a good impact on our daily eating habits.
You can obtain results without removing foods from your diet or make huge changes at once. Even more important than totally modifying your diet is just simply substituting healthy eating choices whenever you can. Soon enough, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will see that you no longer wish to eat the old diet.
As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to low fat “grilled” cheese pesto sandwich and tomato soup recipe. To make low fat “grilled” cheese pesto sandwich and tomato soup you need 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Low fat “grilled” cheese pesto sandwich and tomato soup:
- Take sprouted wheat bread
- Use low fat pesto
- Provide grated part skim mozzarella cheese
- Use jar crushed tomatoes
- You need water
- Prepare fresh basil chopped
- You need paprika
- You need salt
- Provide Black pepper
Instructions to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- Preheat oven to 350 F.
- Toast bread lightly in toaster. So it’s a bit crispy but not browned.
- Spread pesto on both slices and spread cheese on one slice.
- Bake in oven for 10 minutes or until desired brownness is reached. Flip and bake an additional 5 minutes for the other side. Should look like this when it’s done.
- Place remaining tomato soup ingredients in pot and simmer for 5 minutes. This part makes 2-3 servings of soup so either halve the recipe or save the extra in the fridge.
- Cut cheese sandwich serve with soup and enjoy!
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