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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 Ways To Live Green And also Spend less Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your cooking area more green.
A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen alone gives you many small means by which energy and money can be saved. Environmentally friendly living just isn’t that hard. It’s related to being practical, more often than not.
We hope you got insight from reading it, now let’s go back to low fat “grilled” cheese pesto sandwich and tomato soup recipe. You can have low fat “grilled” cheese pesto sandwich and tomato soup using 9 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Low fat “grilled” cheese pesto sandwich and tomato soup:
- You need 2 slices sprouted wheat bread
- Provide 2 tablespoons low fat pesto
- Prepare 1/4 cup grated part skim mozzarella cheese
- Use 18 oz jar crushed tomatoes
- Provide 1/2 cup water
- Use 1/3 cup fresh basil chopped
- You need 1 tablespoon paprika
- Prepare 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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