GRILLED CHEESE WITH A CUP-O-SOUP

Wasn't feeling so good today, but as I was laying down with comforting things around me, it all brought me back to my younger days, as a child at home, where my mom took care of me.  Why is it, that not feeling good always brings memories of the comforts of our childhood memories and our mothers?  I am 62 years old, but when I don't feel good, I still want my mommy.  I was suddenly hungering for one of the favorite lunches of my childhood - grilled cheese sandwich and tomato soup.

Unfortunately, tomato soup tends to raise the blood sugar quite a bit. I use to just pour a 6 ounce can of tomato juice into a cup with a few seasonings and a little milk or cream and microwave it, for a nice cup of tomato soup with my sandwich.  Can't do that if I want to stay in my carb limit.

The bread is just a microwave version of my cheese and wine bread recipe which I microwaved.  Instead of the nutritional yeast that I use in that recipe I just used a little baker's yeast to give it a yeasty, real bread aroma and taste.  That along with the cooking wine does the trick for that.  The soup came out wonderful, with the tomatoey taste without all the carbs.  If you don't like using the beef base for all the ingredients in it, you can just use beef stock in place of the water and skip the beef base.

                   

Grilled Cheese

Recipe By     :Ginny
Serving Size  : 1

2  tablespoons  Parmesan cheese
1  tablespoon  almond flour - Honeyville
1  teaspoon  psyllium husk powder
1/4 teaspoon  baker's active dry yeast
1/4 teaspoon  baking powder
1 large  egg
1 tablespoon  marsala wine -- (cooking wine is fine, or just use water. The wine gives a wonderful flavor and aroma to it)
1 slice  Muenster, deli sliced, Happy Farms
1 slice  American deluxe Slices, Happy Farms
1/2 tablespoon  butter

In small bowl add Parmesan cheese, almond flour, psyllium powder, yeast, and baking powder.  Whisk until combined and there are no lumps.

Add egg and wine (or water).  Whisk until smooth.

Pour into square microwavable container that is about bread size. Tap on counter to get out air bubbles.  Microwave for 1 min. 40 seconds until done in the middle (my microwave is 1000 watts, if yours is different time may vary).

Remove and cool until you can handle it easily.  Carefully, with a bread knife, slice into two pieces.

Butter each piece with half the butter.  Place cheese slices on top of one and cover with remaining slice.  Butter the top and place buttered side in frying pan.  Butter the other side.

Fry until browned on one side, flip, and fry on the other side.

Copyright:
  "2/4/2017, Ginny Larsen"
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Per Serving: 389 Calories; 29g Fat (69.9% calories from fat); 21g Protein; 7g Carbohydrate; 5g Dietary Fiber

NOTES : 2g net carbs

CUP-O-SOUP

Recipe By     :Ginny Larsen
Serving Size  : 1  

2 tablespoons  Mezzetta homemade style marinara
1/4 teaspoon  Better Than Bouillon Beef Base
6 ounces  water
2 ounces  Silk unsweetened almond milk, original -- or cashew milk

In mug, add marinara, beef base, and water.  Heat in microwave for 1 minute.

Stir until beef base is completely dissolved.  Add almond milk and heat another 20 seconds.

Copyright:
  "2/4/2017, Ginny Larsen"
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32 Calories; 2g Fat (65.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber