Articles You May Find Interesting
Everyone loves lasagna but it can be seriously high in saturated fat. This version substitutes lean turkey for beef and incorporates both non-fat ricotta and low fat mozzarella. No worries about...
If I learned anything during this week’s time in the kitchen, it’s that you sometimes have to make do with what you have. This lesson came about when I spent three days with my husband’s family at...
Gumbo is a stew that originally comes from Louisiana. There are endless varieties of the dish, but most contain okra to give the stew a thick consistency. If okra’s in season check this post out!...
2 tbsp Smart Balance® Blended Butter Sticks
1 medium onion
1 cup carrots
1 celery stalk
3 cloves garlic
30 oz fresh plum tomatoes, peeled
32 oz fat free low sodium chicken broth
3 sprigs parsley
10 basil leaves
2 bay leaves
2 tbsp reduced-fat sour cream
Whole Wheat Grilled Cheese Croutons
4 slices of whole wheat sliced bread
4 oz reduced-fat (2%) American cheese
2 tbsp Smart Balance® Buttery Spread Original
For the soup
Blanch tomatoes in a large pot of boiling water for 1 minute. Remove from water; when cool, the skin will easily peel off.
Melt the Smart Balance® Blended Butter Sticks in a large soup pot over medium heat. Finely chop the onions, carrots, celery and garlic, and add to the butter. Cook until soft, about 8-10 minutes.
Add low sodium chicken broth and tomatoes, stirring well.
Tie the herbs together with cooking string and drop them into the soup; this will make it easy to remove them later. Add salt and fresh pepper. Reduce the heat to low and simmer, covered, for 30 minutes.
Remove herbs and discard. Add sour cream and blend with an immersion blender until smooth (a regular blender would work too).
For the croutons
Butter the bread slices on one side with Smart Balance® Buttery Spread Original. Heat a large skillet over medium-high heat and place two slices of bread, butter side down, on the skillet. Add cheese so that it covers the bread, and then top with the remaining two slices of bread, butter side up.
Brown until golden, about 2-3 minutes. Flip over and brown the other side.
Remove from heat and place on a cutting board. Cut sandwiches in half, then in quarters. Cut each quarter into quarters again and serve hot on a platter with the soup.
Makes 6 servings.
Nutrition Per Serving:
Saturated Fat 4g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 3g
Dietary Fiber 4g
Total Sugars 8g