This is the week we all start to prep for Thanksgiving dinner; whether we are hosting and cooking or bringing a dish to someone else’s house, we begin our preparations.
Tonight, we’re headed to church for a Thanksgiving potluck dinner, Thursday is Thanksgiving and we’re hosting Chuck’s father and some of their old family friends.
I know that gives us at least two nights off of the healthier eating band wagon; so, last night we lightened up a little with some healthy options.
Tomato Soup, Grilled Cheese Sandwiches and a Salad… comfort food, but with a lighter twist.
For starters, regular condensed tomato soup can be very high in sodium and if you add the recommended amount of milk it’s also now high in fat. I lightened this up by adding low sodium vegetable broth instead of milk, a little fresh ground black pepper, garlic and fresh basil from my herb garden.
For the grilled cheese sandwich, we used whole grain bread… we’ve pretty much eliminated bleached white flour and really focus on whole grains. I really like Dave’s Killer Bread with 21 Grain and Seeds. (If you are buying this at your local organic market you might want to check out Sam’s Club, ours carries a two pack for about the same price you pay for one at other stores, and it freezes really well.)
On the inside of the sandwich; sharp cheddar for flavor and low fat, low moisture mozzarella cheese for that great stringy texture and to cut some of the fat. For the outside, a quick spritz of light extra virgin olive oil from the pump sprayer and a nonstick griddle.
Paring that with a salad of dark leafy greens, shaved carrots, mushrooms and tomatoes; a light vinaigrette dressing and we’ve got a great lightened up dinner in about 20 minutes.
We saved time so we could prep for tonight’s dinner, Thanksgiving and made sure not to over eat when we know the week will be filled with meals that might side track us.