2 tsp olive oil
2 garlic cloves, minced
1 Tbsp tomato paste
1 can (15 oz.) no-salt-added tomato puree
1 cup skim milk
½ cup half-and-half
Heat a medium saucepan over medium heat. Add the olive oil and garlic. Cook two minutes, stirring often, until the garlic is light brown. Add the tomato paste and cook one more minute, until the tomato paste becomes fragrant. Carefully add the tomato sauce, then cook two to three minutes more. Set aside and cool two to three minutes. Off the heat, add the half and half and the skim milk. Serve with the grilled cheese sandwiches.
2 Tbsp honey
1 Tbsp Dijon mustard
Nonstick cooking spray
8 slices whole-grain or whole-wheat sandwich bread
8 slices low-fat cheddar or Muenster cheese
Place the honey and mustard in a small bowl. Whisk until smooth. Spread a heaping teaspoon onto four slices of the bread. Top each bread slice with two slices of cheese. Place the remaining four slices of bread on top of the cheese to form a sandwich.
Heat a large skillet over medium-high heat. Coat with a thick layer of cooking spray and add the sandwiches. Coat the tops of the sandwiches with another layer of cooking spray. Cook two to three minutes until the underside of the sandwiches have lightly browned. Turn and cook another three minutes or until the cheese is completely melted and the sandwiches are golden brown on both sides. Serve immediately with the soup.
Nutrition Facts (per serving): calcium 417 mg, vitamin D 35 IU, calories 443, fat 12 g (saturated fat 5 g), cholesterol 21 mg, protein 26 g, carbohydrates 67 g, fiber 3 g, sodium 626 mg