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Low fat “grilled” cheese pesto sandwich and tomato soup
Low fat “grilled” cheese pesto sandwich and tomato soup

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 Below Are A Few Simple Explanations Why Eating Apples Is Good.

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So what can all these minerals and vitamins do for the particular health of your body. You may or may not be aware that apples may actually reduce risks of different cancers, and that is because of all the things in apples. And on the actual list of cancers in which apples can help ward off is colon cancer and even lung cancer. Just that one factor should be sufficient reason for every person to start eating apples.

To sum up, I guess an apple a day actually can keep the doctor away and now you know why. The huge benefits we covered are only a few of the benefits that eating apples can provide. Every one of the benefits would take us to much time to include in this article, however the information is out there. I am hoping that the the very next time you go to the food store you end up getting plenty of apples. It can definitely help your health and wellbeing for short term and also for the long haul.

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 only need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Low fat “grilled” cheese pesto sandwich and tomato soup:
  1. You need 2 slices sprouted wheat bread
  2. Provide 2 tablespoons low fat pesto
  3. Use 1/4 cup grated part skim mozzarella cheese
  4. Provide 18 oz jar crushed tomatoes
  5. Get 1/2 cup water
  6. Prepare 1/3 cup fresh basil chopped
  7. You need 1 tablespoon paprika
  8. Get 1/4 tsp salt
  9. Take to taste Black pepper
Instructions to make Low fat “grilled” cheese pesto sandwich and tomato soup:
  1. Preheat oven to 350 F.
  2. Toast bread lightly in toaster. So it’s a bit crispy but not browned.
  3. Spread pesto on both slices and spread cheese on one slice.
  4. 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.
  5. 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.
  6. Cut cheese sandwich serve with soup and enjoy!

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