BLT Iceberg Wedge

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There is nothing better than a salad for dinner on hot summer nights…it may not exactly be summer yet but it sure feels like it lately! You can top these cool wedges with just about anything you desire. I love my salads with a little crunch to it so instead of using croutons, I used bacon because bacon sounded so much better!

Ingredients:
1 head of iceberg lettuce; washed and dried
4-6 Tbsp of your favorite blue cheese dressing
1/2 cup blue cheese crumbles
6 slices of cooked turkey bacon; chopped/crumbled into pieces
1/2 cup cherry tomatoes; chopped
1/2 cup cucumbers; chopped
1/2 cup shredded cheddar cheese

Steps:
1. Slice iceberg into 6 slices. In a small bowl, mix your favorite blue cheese dressing with blue cheese crumbles. Drizzle dressing on wedge and sprinkle your favorite goodies on top!
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Creamy Tomato Basil Cheddar Soup

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I made this soup last week when it was storming outside and it made the perfect meal. I made it in less than 30 minutes so it is definitely doable on rushed weeknights. I love my tomato soup with a cheesy grilled cheese sandwiches so feel free to indulge a little..Try my homemade low-fat croutons  to top off this soup, the little crunchy bits of goodness pair magically with the creamy soup..it’s amazing!

Yield: 6

Ingredients:
1 Tbsp olive oil
1 yellow onion; chopped
2 cloves fresh garlic; chopped
2 can (28 oz.) of diced tomatoes
2 cups vegetable stock
1 cup plain greek yogurt
2 tsp oregano
1 tsp white sugar
1 tsp salt
1 tsp black pepper
1/4-1/2 cup fresh basil; chopped
1 cup shredded cheddar cheese

Steps:
1. Bring a large pot to medium heat and add in olive oil and chopped onions. Let cook for 3-4 minutes and then add in chopped garlic and cook for an additional 2 minutes until lightly golden brown.

2. Pour in tomatoes and vegetable stock, stir and let cook for 5 minutes. Stir in yogurt, and sugar, seasonings, basil, and cheddar until combined. Let simmer for 15 minutes, and with an immersion blender or food processor, puree the soup until its smooth. Let simmer for another 10 minutes once soup is blended, stirring constianstly. Top with fresh basil, cheddar cheese and homemade low-fat croutons from my easy recipe found here.
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