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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 Stamina Enhancing Snacks.
Eating healthy foods makes all the difference in how we feel. We tend to feel way less gross when we increase our daily allowance of healthy foods and lower our consumption of processed foods. Eating more vegetables helps you feel a lot better than eating a slice of pizza. This is often a problem, nevertheless, with regards to eating between snacks. Shopping for snacks can be a difficult task because you have so many options. Here are some healthy snacks which you can use when you need an instant pick me up.
Whole grain snacks are an superb choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. Eating on the run may be healthier with wholesome chips and crackers. Selecting whole grain foods is always much better than eating the highly processed grains we commonly find in our grocery stores.
A large selection of easy health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got benefit 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 cook it.
The ingredients needed to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- Provide 2 slices sprouted wheat bread
- Take 2 tablespoons low fat pesto
- Take 1/4 cup grated part skim mozzarella cheese
- Prepare 18 oz jar crushed tomatoes
- Get 1/2 cup water
- Use 1/3 cup fresh basil chopped
- Get 1 tablespoon paprika
- Provide 1/4 tsp salt
- Prepare to taste 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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