Grilled Cheese Pizza Sandwich

This tastes just like cheese pizza, plus you get about 25% of your daily calcium in one meal! Pair this with a salad and you have a great pizzaria style lunch without the calories attached…or the bill.

Grilled Cheese Pizza Sandwich images

Minutes to Prepare: 2
Minutes to Cook: 5
Number of Servings: 1

Ingredients

2 slices mixed grain bread….I like Orowheat.
2tablespoons marinara sauce
1/4 cup mozzarella cheese (low moisture, part skim)
1 teaspoon shredded parmesan
Salt and pepper to taste

Directions

Spread 1 tablespoon of marinara sauce on each piece of bread. Spread mozzarella cheese evenly, on side with sauce, on first piece of bread. Sprinkle Parmesan cheese over mozzarella. Top with second piece of bread, sauce side down. Place in heated pan and cook until cheese inside is melted and outside is golden brown…or darker if you like. Plate up and enjoy! Makes one (1) serving.

Nutritional Info:
Servings Per Recipe: 1
Amount Per Serving
Calories: 234.0
Total Fat: 8.0 g
Cholesterol: 16.1 mg
Sodium: 607.4 mg
Total Carbs: 27.7 g
Dietary Fiber: 3.8 g
Protein: 13.2 g

Related articles

• Double Cheese and Pepperoni Grilled Cheese (aiminglow.com)
• 27 Unexpected Foods to Grill This Summer (greatist.com)
• The Best Grilled Cheese You’ve Ever Eaten (rachelmconn.wordpress.com)

Mini Eggplant Pizzas

Ditch the crust and boost your veggie intake with these eggplant “pizzas.”

Mini Eggplant Pizzas images

Minutes to Prepare: 5
Minutes to Cook: 12
Number of Servings: 4

Ingredients

1 eggplant – 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese

Directions

Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4

Nutritional Info:
Servings Per Recipe: 4
Amount Per Serving
Calories: 119.1
Total Fat: 7.5 g
Cholesterol: 7.5 mg
Sodium: 458.6 mg
Total Carbs: 8.9 g
Dietary Fiber: 3.2 g
Protein: 4.9 g

Related articles

• Crunchy Eggplants on Pasta sauce topped with two cheeses (femmehavenn.wordpress.com)
• Vegan Gluten Free Eggplant Parm (omgirlsguide.com)
• Eggplant Parmesan (poorlittlerichcook.wordpress.com)
• Meatless Monday Recipe: Eggplant Crostini (news.health.com)
• Baked Eggplant slices (foodgoddess.me)