Grilled Cheese and Tomato Soup
Nothing says winter like a comforting bowl of tomato soup and a toasty grilled cheese sandwich. This classic combination is a great meal to make when the weather outside is cold and dreary. It’s an easy dinner to make and a surefire way to warm up.
Ingredients
For the soup:
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 cans (14.5 ounces each) diced tomatoes
– 2 tablespoons tomato paste
– 2 teaspoons dried oregano
– 1 teaspoon sugar
– 2 cups vegetable broth
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
– 1/2 cup heavy cream
For the grilled cheese:
– 4 slices of your favorite bread
– 4 slices of your favorite cheese
– 2 tablespoons butter
Instructions
To make the soup:
1. Heat oil in a large pot over medium heat.
2. Add garlic and cook for 1 minute.
3. Add tomatoes, tomato paste, oregano, sugar, vegetable broth, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove from heat and let cool slightly.
6. Puree with an immersion blender until smooth.
7. Return to heat and stir in the cream.
8. Cook for 5 more minutes.
To make the grilled cheese:
1. Heat a large skillet over medium heat.
2. Butter one side of each piece of bread.
3. Place two pieces of bread in the skillet, butter-side down.
4. Top with cheese, then the remaining two pieces of bread, butter-side up.
5. Cook for 3-4 minutes, or until bread is golden and cheese is melted.
6. Flip sandwiches and cook for an additional 3-4 minutes.
7. Serve with soup.
Nutrition
This recipe yields four servings. The nutrition information per serving is as follows:
– Calories: 393
– Fat: 23.4g
– Carbs: 31.2g
– Protein: 14.6g
– Sodium: 896mg
– Cholesterol: 52mg
– Fiber: 3.6g
– Sugars: 8.7g
Chili with Cornbread
Chili is an ideal winter meal, as it’s hearty, filling, and can be made in large batches to feed a crowd. It’s also incredibly versatile, and can be made with whatever ingredients you have on hand. Serve it with a warm slice of cornbread and you have a comforting, classic winter meal.
Ingredients
For the chili:
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon dried oregano
– 1 can (14.5 ounces) diced tomatoes
– 1 can (14.5 ounces) black beans, drained and rinsed
– 1 can (14.5 ounces) kidney beans, drained and rinsed
– 1 can (14.5 ounces) corn, drained
– 2 cups beef broth
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
For the cornbread:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 tablespoons sugar
– 1/2 cup butter, melted
– 1 cup milk
– 1 egg
Instructions
To make the chili:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic and cook for 3 minutes.
3. Add ground beef and cook for 5 minutes, or until no longer pink.
4. Add chili powder, cumin, and oregano and stir to combine.
5. Add tomatoes, beans, corn, beef broth, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 30 minutes.
7. Taste and adjust seasoning as needed.
To make the cornbread:
1. Preheat oven to 375 degrees F.
2. Grease an 8×8 inch baking dish.
3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
4. In a separate bowl, whisk together butter, milk, and egg.
5. Add wet ingredients to dry ingredients and stir until just combined.
6. Pour batter into prepared baking dish.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Serve with chili.
Nutrition
This recipe yields six servings. The nutrition information per serving is as follows:
– Calories: 543
– Fat: 24.1g
– Carbs: 58.2g
– Protein: 22.1g
– Sodium: 954mg
– Cholesterol: 76mg
– Fiber: 8.1g
– Sugars: 8.4g
Slow Cooker Beef Stew
When it comes to winter meals, slow cooker beef stew is a classic. The slow cooker does all the work, so you can set it and forget it. This stew is loaded with vegetables and tender chunks of beef, and the flavors just get better as it cooks. Serve it with a warm slice of crusty bread and you have an easy, comforting meal.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound cubed beef stew meat
– 2 carrots, peeled and diced
– 2 parsnips, peeled and diced
– 2 potatoes, peeled and diced
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
– 2 cups beef broth
– 2 tablespoons all-purpose flour
– 2 tablespoons cold water
Instructions
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic and cook for 3 minutes.
3. Add beef and cook for 5 minutes, or until browned.
4. Transfer to a slow cooker.
5. Add carrots, parsnips, potatoes, tomato paste, thyme, oregano, salt, pepper, and beef broth.
6. Cover and cook on low for 8-10 hours.
7. In a small bowl, whisk together flour and water until smooth.
8. Remove lid from slow cooker and stir in flour mixture.
9. Cover and cook on high for 20 minutes, or until sauce has thickened.
10. Taste and adjust seasoning as needed.
Nutrition
This recipe yields four servings. The nutrition information per serving is as follows:
– Calories: 537
– Fat: 22.2g
– Carbs: 38.1g
– Protein: 40.2g
– Sodium: 720mg
– Cholesterol: 105mg
– Fiber: 4.3g
– Sugars: 4.2g