Grilled cheese and tomato soup is probably one of my favorite food combinations of all time. These two recipes look delicious and I bet that I'll feel almost healthy when I eat them too. What more could a girl want in a meal?
3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese
In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.
To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese.
1 medium apple
1/2 cup grated low fat cheddar cheese
6-7 leaves spinach
1 tablespoons mayonnaise
1 tablespoons spicy brown or dijon mustard
1 tablespoon butter
Spread mayo and spicy brown mustard on whole wheat bread. Add 1/2 of your cheese, and spread evenly. Very thinly slice your apple and layer on bread, slightly overlapping. Top with a few layers of spinach leaves, and the remaining cheddar cheese. Top with your other slice of bread and seat aside.
Heat medium pan over medium-high heat. Add half of the butter and spread in the shape of a slice of bread. Place sandwich on the butter and cover pan. Cook for 2-3 minutes or until bread is golden brown. Remove from heat, add remaining butter and replace sandwich on opposite side, cooking for another 2-3 minutes.
*Plans for tonight: Finish holiday gift shopping, hit the gym, then make this meal!
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