I love ya, Bruchetta--fill me up, Mocha Pudding Cup

This recipe has turned more than one veggie hater into a veggie taster--Even my husband, who never eats tomatoes, kept sneaking back into the kitchen to grab another slice of the Bruchetta I whipped up for dinner the other night.

I served Panko Breaded Tillapia and Green peas for dinner this week and we usually have some sort of potato with this meal, but as I surveyed the contents of my pantry (or lack thereof) and bemoaned the fact that our grocery budget has been spent til payday--I knew it was time to come up with something creative to finish out our meal.

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I happened to have a tomato, some green onions, a tiny chunk of Parmesan,  garlic, and a chunk of french bread (leftover from our French Onion Soup with Portobello Mushrooms).  I would have added some flat leaf parsley if we had it, but I made do with what was in the house.

Here is the recipe for my Bruchetta:
Ingredients:
About 1/4 to 1/3 loaf Wheat French Bread
1 Tomato
2 Green Onions
1 Garlic Clove
1/4 cup Parmesan, Shredded
1/4 cup Flat leaf Parsley
2 tbsp Balsamic Vinegar
1/4 tsp Kosher salt or sea salt
1/3 tsp Fresh ground black pepper.

Directions:
Preheat oven to 400. Slice bread into thin slices about 1/3 inch thick. Toast in oven, turning once until both sides are lightly browned--10 minutes or so.

Chop tomatoes, green onion, and parsley and put in medium sized bowl. Press garlic through press and Shred cheese, then add to mixture. Salt and pepper to taste and add balsamic vinegar. Stir to combine.

At this point, you can either serve the bread with the Bruchetta spread as is, or do what I do.  I like to top each slice of bread with a scoop of the tomatoes and broil in the oven until cheese melts--just 1-2 minutes.  You do need to eat the Bruchetta right away so the bread doesn't get soggy, so wait until the last minute to top the bread.

As I stated, we ate this Bruchetta with Panko Breaded Tillapia and green peas--oh and did I mention that today's meal plan includes a spectacular dessert that is just 211 calories per serving? That's right there's chocolate in this meal plan in the form of Mocha Pudding Cups.  Don't they look delightful?  They are melt in your mouth good, come with built in portion control, and cook in just 20 minutes. 

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Here's the meal plan:

Breakfast::418 Calories

2 Pumpkin Muffins

1 apple, sliced

Snack: 139 Calories

1/2 c Yogurt with Stevia

1/2 c grapes

1 Tablespoon sunflower seeds (unsalted)

Lunch: 320 Calories

Cheesy Cracked Wheat Casserole

Garden Salad with Ranch Dressing

Snack: 52 Calories

1/2 Banana

Dinner: 474 Calories

Panko Breaded Tillapia

Bruchetta

Green Peas

Dessert: 211 Calories

Mocha Pudding Cups

Total Calories: 1615

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