Grilled Cheese and Tomato Soup

Classic!!  I make my Campbell's Tomato Soup with about a cup of skim milk to make it creamier (than water at least!) ;).  I adapted a grilled cheese that just uses pam cooking spray instead of butter.  It may be a drier grilled cheese, but who's counting when you're dipping it into your tomato soup!!! Heaven!

Tomato Soup:

1 can of Campbell's Tomato Soup

1 can of skim milk (or about 1 cup)

Mix together on medium heat in a saucepan until hot!

Grilled Cheese:

2 slices of honey wheat bread (or other low cal and/or high fiber bread)

1 slice of Borden Grilled Cheese Melts

1/3 spray of Pam Original Cooking Spray

Spray skillet with Pam and heat on medium.  Lay two slices of bread on skillet and one piece of cheese on one slice.  Let cheese melt and check until golden brown.  When browned, flip second slice of bread onto "cheesed" bread and serve and cut!

Nutritional Info:

(as above)

Tomato Soup-1 serving=1/2 cup-180 calories, 0g fat and 1g fiber.

Grilled Cheese-(depending on bread being used)-200 calories, 6g fat and 2g of fiber.

Total Meal=380 calories, 6g fat and 3g of fiber.

I realize I just posted how to make grilled cheese and tomato soup.  Simple right?  But this blog is for me to skim through meals that I've eaten that are simple and most of all healthier.  You know, on those days/nights when you just can't decide what you want to eat???  A quick, simple meal that is always a hit is a no brainer.

Cinnamon Sugar Biscuits

Cinnamon Sugar Biscuits

Adapted from a Bisquick Box

These aren't the prettiest things, but I LOVE quick and easy recipes...especially sweet ones!  This version of bisquick biscuits takes me back to my high school days.  After school, we'd all end up at my friend Tammy's house and her mom always had these in the freezer ready for us to microwave and enjoy!!  YUM!

Recipe:

2 1/4 cups of regular bisquick mix

2/3 cup of skim milk

2 tsp. of cinnamon sugar

Preheat oven to 450 degrees.

Mix bisquick and milk together in a bowl with a large spoon.  Drop by 9 spoonfuls onto ungreased cookie sheet.  Sprinkle 2 tsp. of cinnamon sugar over all 9 biscuits.  Bake for 8-10 minutes (mine took 10) or until golden brown.

Nutritional Info:

Makes 9 servings

Each serving has- 135 calories, 3.8g fat and 0.8g of fiber.  3 pts a piece.

I usually eat these with butter, but while watching the waist, I decided to cut it out.  But if you don't give two craps..I highly recommend buttering them!  They are also great with a nice cup of fat free skim milk. ;)

Emergency Chocolate Cake

Emergency Chocolate Cake

Adapted from:  One Particular Kitchen

Just dying for some chocolate cake that you can make in a snap and won't kill your calorie counting efforts?!?  Here is your answer!!

Spray the inside of a coffee mug with non-stick spray. Combine all of these ingredients together and mix with a spoon until thoroughly blended:

2 T cake flour

2 T sugar

2 T skim milk

1/2 tsp. baking powder

2 tsp. cocoa powder

1/2 tsp. vanilla extract

1 tsp. canola oil

a pinch of salt

Pour into sprayed mug and microwave on high for 75 seconds.  Turn out onto a plate and enjoy!!  Not bad for 220 calories!

My DH said it was pretty good...and it is!! (for emergencies it's good enough!) ;)

Nutritional Info:  Sparkpeople.com Recipe Builder

Campbell's Cheesy Chicken & Rice Casserole

We decided to make this for dinner tonight (the full fat version b/c it's what we had on hand) and substituted broccoli for the mixed vegetables and used mozzarella cheese (b/c again, that's what we had on hand!--it was actually a sargento string cheese grated..lol) ;)

Review: This recipe was DELICIOUS!! DH and I really enjoyed it and can't wait to make it again. Make sure you let it stand the 10 minutes because it comes really thick and creamy!

Cheesy Chicken & Rice Casserole

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Directions:

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.

Cost per recipe: $9.09

Cost per recipe serving: $2.27

Total cost of meal (including serving suggestion): $14.62

Tip: To try it Alfredo, substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Nutrition Information

Using Campbell's® Condensed Cream of Chicken Soup Calories 410, Total Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 699mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 36g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 379, Total Fat 10g, Saturated Fat 5g, Cholesterol 94mg, Sodium 556mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 35g, Vitamin A 29%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV using Campbell's® Condensed Healthy Request® Cream of Chicken Soup Calories 385, Total Fat 10g, Saturated Fat 5g, Cholesterol 91mg, Sodium 447mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 35g, Vitamin A 25%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV

I love weenies!!

Well really, I love pigs in a blanket and I was very excited to receive this Hungry Girl email this morning. Scroll down for HG's De-Pudged Pigs in a Blanket.

Here is the easy and delicious recipe:

Ingredients:
1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park)
1 portion Pillsbury Reduced Fat Crescent roll dough

Directions:
Preheat oven to 375 degrees. Cut hot dog into 4 even pieces. Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles. Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!

Serving Size: 4 pieces (entire recipe)
Calories: 135
Fat: 5g
Sodium: 645mg
Carbs: 15g
Fiber: 0g
Sugars: 3g
Protein: 7.5g

*3 Points

My only complaint is the picture shows TWO portions of this recipe. =/ Which I'd totally eat...but 270 calories isn't bad for a main lunch item. I would suggest the Hebrew National 97% fat free hot dogs...yum!

Choco-Pumpkin Cupcakes

Holy goodness.  This was one of my FAVORITE recipes when I was on weight watchers two years ago.  It's SUPER easy and SUPER delicious.  I am such a choc-aholic, this was a life saver when those chocolate cravings kicked in.

Recipe:

1 box of Devils Food Cake Mix (or you can use Spice Cake Mix for a different flavor)

1 can of Libby's 100% Pure Packed Pumpkin

1/2 cup of water

Bake according to the cupcake directions on the cake mix box and get ready for some moist deliciousness like you've never tasted.  You can do mini cupcakes or the regular sized but this will adjust your calories (duh).

Stats:

unavailable but I think I recall them being around 100 calories per cupcake.  I can't find pumpkin anywhere at my local grocery store (conspiracy? lol) but once I do and make these again I will post the stats.  Or you could figure it out from the two ingredients. ;)