This traditional comfort food meal has become a new favorite for Troy and I. I use Canyon Bakehouse gluten free bread, but there are many good, high fiber, high protein non-gluten free breads, if you can eat gluten (Ezekiel bread - freezer section, Dave's Bread). Though butter tastes best, I've been using more olive or avocado oil for heart-healthy fats. If using solely olive/avocado oil is undesirable, use half butter and half olive/avocado oil. I did that for Troy, and he didn't seem to notice. Also, measure your oil/butter, using a teaspoon instead of a tablespoon to decrease the amount. I'm surprised that one teaspoon is often sufficient. Do not forget to dip the bread crust in oil/butter! For a low fat, low calorie cheese, we often use Cabot Cheddar Lite 75. To reduce sodium, we have been making homemade tomato soup with tomato paste. Yesterday, I did not add salt, and Troy did not complain! This is how I made it:
1 can 6 oz Tomato Paste
30 oz Water
Just add all of these ingredients to a pot over medium, then low, heat, stirring often (it cooks quick in a small pot). I did not measure the seasonings, but just added, to taste. Serve with a salad to get in your greens! I'll often shake up my greens in a Tupperware with salsa and guacamole. After shaking, that two cups of greens seems like one, so add more! My goal is at least 2 cups of leafy greens per day.