When mother nature decides to be a frigid you-know-what, comfort food is what most people turn to.
I remember those snow days: staying home from school, watching Bob Barker and getting so excited when Plinko made an appearance, making tomato soup (Campbell’s of course). But there’s the other half to the tomato soup that completed lunch.
A toasty, buttery, ooey-gooey, cheesy sandwich that went with tomato soup like salt to pepper, peanut butter to jelly or Plinko to Price Is Right … a match made in food heaven.
So what’s more fun that dipping a grilled cheese into a creamy tomato soup? Cutting it into “croutons” of course. Drop them in soup or sprinkle them on a boring salad. They also make great, super easy finger foods for your toddler, or a great party favor everyone loves. Endless possibilities.
GRILLED CHEESE CROUTONS
Points Per Serving: Depends on bread & cheese. (average: 7pp/sandwich)
2 slices of bread (I use Sesame EzekielBread)
1oz of cheese
olive oil spray or butter
•Make the grilled cheese until your desired doneness.
•Cut it into 16 “croutons”.
Served in Trader Joe’s Organic Low Sodium Tomato Soup
Served on a spinach & arugula salad