Fresh Tomato and Roasted Pepper Soup
Apple-Cheddar Grilled Cheese
Ingredients
- 4 tomatoes, halved
- 1½ Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 (12-oz) jar roasted red peppers, drained
- 2 Tbsp balsamic vinegar
- 2 tsp honey
- 2 tsp dried basil
- 2 cloves garlic
Instructions
- Rub tomatoes with oil; sprinkle with ¼ tsp each salt and pepper. Sear tomatoes in a large deep skillet over medium-high heat. 5 to 7 minutes or until browned.
- Process tomatoes, red peppers, vinegar, honey, basil, and garlic in a food processor until smooth.
- Transfer soup to skillet, and cook just until thoroughly heated. Season with ¼ tsp each salt and pepper.
Side Dish Ingredients
- 2 Tbsp butter, softened
- 8 (1-oz) slices whole-grain sandwich bread
- 1 cup shredded reduced-fat Cheddar cheese
- 1 small Granny Smith apple, thinly sliced
Side Dish Instructions
- Spread butter on one side of each bread slice. Top 6 non-buttered sides with cheese and apple slices; top with 6 bread slices, buttered sides up.
- Cook sandwiches, in batches, in a large nonstick skillet over medium heat 2 to 3 minutes per side or until golden and cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
97
|
295
|
392
|
| Fat (g) | 5 | 14 | 19 |
| Sat. Fat (g) | 1 | 7 | 8 |
| Protein (g) | 1 | 15 | 16 |
| Carb (g) | 12 | 29 | 41 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 488 | 449 | 937 |
Lunch Meal Plan
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