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Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsRoasted Tomato Soup3 ½poundsroma tomatoes, halved2teaspoonsolive oil½cupchopped onion (1 medium)¼cupshredded carrot¼cupfinely chopped celery1clovegarlic, minced1cupunsalted chicken stock or reduced-sodium chicken broth1tablespoonsnipped fresh thyme1teaspoonsnipped fresh rosemary1tablespoonsnipped fresh basil¼teaspoonsalt¼teaspoonground black pepper2tablespoonsplain fat-free Greek yogurt1tablespoonPlain fat-free Greek yogurt1teaspoonSnipped fresh basilGrilled Cheese Sandwiches4slicesreduced-calorie whole wheat breadNonstick cooking spray¼cupreduced-fat cheddar cheese (1 ounce), shredded¼cupAmerican cheese (1 ounce), shredded
Cook Mode(Keep screen awake)
Ingredients
Roasted Tomato Soup
3 ½poundsroma tomatoes, halved
2teaspoonsolive oil
½cupchopped onion (1 medium)
¼cupshredded carrot
¼cupfinely chopped celery
1clovegarlic, minced
1cupunsalted chicken stock or reduced-sodium chicken broth
1tablespoonsnipped fresh thyme
1teaspoonsnipped fresh rosemary
1tablespoonsnipped fresh basil
¼teaspoonsalt
¼teaspoonground black pepper
2tablespoonsplain fat-free Greek yogurt
1tablespoonPlain fat-free Greek yogurt
1teaspoonSnipped fresh basil
Grilled Cheese Sandwiches
4slicesreduced-calorie whole wheat bread
Nonstick cooking spray
¼cupreduced-fat cheddar cheese (1 ounce), shredded
¼cupAmerican cheese (1 ounce), shredded
DirectionsTo prepare the Roasted Tomato Soup: Preheat oven to 350 degrees F. Arrange tomatoes, cut sides down, in two shallow baking pans. Roast on separate oven racks for 30 minutes, rearranging pans halfway through roasting time. Remove from oven; let stand until cool enough to handle. Using your fingers, lift skins from tomatoes and discard skins (some skins may remain on tomatoes); set tomatoes aside.In a large saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic. Cook about 4 minutes or until onion is tender, stirring occasionally. Add tomatoes and any liquid from baking pans, the chicken stock, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly.Transfer half of the tomato mixture to a food processor or blender. Cover and process or blend until smooth. Repeat with the remaining tomato mixture. Return all to the saucepan. Stir in the 1 tablespoon basil, the salt, and pepper. Stir in the 2 tablespoons yogurt. Heat through.To prepare the Grilled Cheese Sandwiches: Coat one side of each of slice of whole wheat bread with nonstick cooking spray. Lay slices of the bread, coated sides down, on a sheet of waxed paper. Sprinkle 2 of the bread slices with cheddar cheese and American cheese, dividing cheeses evenly. Top with the remaining 2 bread slices, coated sides up.Heat a griddle or large skillet over medium heat. Place sandwiches on hot griddle or skillet; cook about 6 minutes or until bread is golden brown and cheese is melted, turning once halfway through cooking time. Cut sandwiches into quarters to serve.Originally appeared: Diabetic Living Magazine
Directions
To prepare the Roasted Tomato Soup: Preheat oven to 350 degrees F. Arrange tomatoes, cut sides down, in two shallow baking pans. Roast on separate oven racks for 30 minutes, rearranging pans halfway through roasting time. Remove from oven; let stand until cool enough to handle. Using your fingers, lift skins from tomatoes and discard skins (some skins may remain on tomatoes); set tomatoes aside.In a large saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic. Cook about 4 minutes or until onion is tender, stirring occasionally. Add tomatoes and any liquid from baking pans, the chicken stock, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly.Transfer half of the tomato mixture to a food processor or blender. Cover and process or blend until smooth. Repeat with the remaining tomato mixture. Return all to the saucepan. Stir in the 1 tablespoon basil, the salt, and pepper. Stir in the 2 tablespoons yogurt. Heat through.To prepare the Grilled Cheese Sandwiches: Coat one side of each of slice of whole wheat bread with nonstick cooking spray. Lay slices of the bread, coated sides down, on a sheet of waxed paper. Sprinkle 2 of the bread slices with cheddar cheese and American cheese, dividing cheeses evenly. Top with the remaining 2 bread slices, coated sides up.Heat a griddle or large skillet over medium heat. Place sandwiches on hot griddle or skillet; cook about 6 minutes or until bread is golden brown and cheese is melted, turning once halfway through cooking time. Cut sandwiches into quarters to serve.
To prepare the Roasted Tomato Soup: Preheat oven to 350 degrees F. Arrange tomatoes, cut sides down, in two shallow baking pans. Roast on separate oven racks for 30 minutes, rearranging pans halfway through roasting time. Remove from oven; let stand until cool enough to handle. Using your fingers, lift skins from tomatoes and discard skins (some skins may remain on tomatoes); set tomatoes aside.
In a large saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic. Cook about 4 minutes or until onion is tender, stirring occasionally. Add tomatoes and any liquid from baking pans, the chicken stock, thyme, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly.
Transfer half of the tomato mixture to a food processor or blender. Cover and process or blend until smooth. Repeat with the remaining tomato mixture. Return all to the saucepan. Stir in the 1 tablespoon basil, the salt, and pepper. Stir in the 2 tablespoons yogurt. Heat through.
To prepare the Grilled Cheese Sandwiches: Coat one side of each of slice of whole wheat bread with nonstick cooking spray. Lay slices of the bread, coated sides down, on a sheet of waxed paper. Sprinkle 2 of the bread slices with cheddar cheese and American cheese, dividing cheeses evenly. Top with the remaining 2 bread slices, coated sides up.
Heat a griddle or large skillet over medium heat. Place sandwiches on hot griddle or skillet; cook about 6 minutes or until bread is golden brown and cheese is melted, turning once halfway through cooking time. Cut sandwiches into quarters to serve.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)213Calories8gFat29gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
