This is how Low fat “grilled” cheese pesto sandwich and tomato soup may also help you in weight reduction
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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 Help Your To Be Healthy And Strong with The Right Foods.
You already are aware that the body needs a heart that is strong and healthy. Here’s a thought: How can the rest of your body stay healthy if your heart is in unhealthy? You already are aware that daily exercise and a healthy lifestyle are important in terms of the general health of your heart. Did you know, however, that a number of specific foods are terrific for making your heart feel better? In the following paragraphs, you will learn which foods are great for your heart.
Can you remember being told by your mom or dad “an apple a day keeps the doctor away”? In reality, apples have many minerals and elements that promote a healthy heart. Appleas have loads of soluble fiber which acts kind of like a scrub brush on your artery walls so that cholesterol can’t take hold and build up into blockages. A single Red Delicious apple each day can make your LDL levels go down by as much as 8 percent! This is a terrific number for somebody who wishes his or her heart to be healthier.
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We hope you got insight from reading it, now let’s go back to low fat “grilled” cheese pesto sandwich and tomato soup recipe. You can cook low fat “grilled” cheese pesto sandwich and tomato soup using 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Low fat “grilled” cheese pesto sandwich and tomato soup:
- Prepare 2 slices sprouted wheat bread
- Provide 2 tablespoons low fat pesto
- Take 1/4 cup grated part skim mozzarella cheese
- Prepare 18 oz jar crushed tomatoes
- Use 1/2 cup water
- Provide 1/3 cup fresh basil chopped
- Prepare 1 tablespoon paprika
- Provide 1/4 tsp salt
- Prepare to taste Black pepper
Steps 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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