Easy Cheesy Garlic Bread

When ever I have soup and pasta or heck just a drive by craving for some garlic bread the first thing I think is the yummy frozen garlic bread that just gets popped in the oven, it's so easy right!?!? Well this one is just as easy! I had enough when one day I developed a homemade tomato soup and HAD to have some garlicky cheesy goodness to dip into it! 

Give this a try and PLEASE whatever you do DO NOT turn your nose up just because of the ingredients because if you do it is your loss! Here is the deal most people hate cottage cheese it gets a terrible wrap for its texture issues however throw into a food processor and add a few goodies and it is a creamy delicious spread that is high in protien and also super satisfying! I use the very same technique in my favorite easy lasagna which is a HUGE hit with the ladies in my challenge group working on getting fit. They can not believe that it tastes so amazing and is that easy to put together! Not to mention it is 100% on plan to help them achieve their fitness goals. I created this blog to show you that it is not only possible but easy to create family friendly, crave-able foods that you can enjoy while meeting your fitness goals! 

Serves 2 people  Containers- 1 Yellow 1/2 Red 1 Blue  Difficulty- EASY  TIME- 10 Min


  • 2 100% whole wheat tortillas or Flatout 
  • 1 cup 2-4% cottage cheese ( please do not use fat free)
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt & pepper to taste 
  • 1/4 teaspoon garlic powder 
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese 


  1. Preheat oven to 425
  2. Place 2 tortillas on a baking sheet, cook in oven for about 4-5 min turning a few times until crispy. ( don't walk away from these they can burn quickly, you are looking for lightly browned and crispy)
  3. While the tortillas are crisping place cottage cheese, oregano, salt & pepper, farlic powder and Parmesan cheese in a food processor or blender. Blend on high until smooth about 30 seconds 
  4. Remove crispy tortillas from oven, spread 1/2 the filling on each one and sprinkle with mozzarella cheese. Optional garnish with a bit more oregano.
  5. Place back into oven until the cheese is melted- Sometimes I'll place the oven on broil for 30 seconds to get the browned bubbly cheesy goodness going! 
  6. ENJOY and share with a friend! 

Easy Peasy weeknight Roasted Tomato & Basil Soup

Sometimes you just need a grilled cheese and a nice bowl of tomato soup!!!! When I think of those 2 things I immediately think of Campbell's and Kraft! You know that is what you think of too! But we are adults now and we also have health and fitness goals. Knowing that yellow cheesy melted goodness is just fake processed cheese and that warm creamy soup is filled with sodium and laced with preservatives! There is a better way! 

Can we talk about this Cheesy Garlic Bread for just a sec??? Because seriously this is slap yo' mama good and it totally on plan! I know, You are welcome! It is creamy, cheesy, garlicky and delicious the perfect pair with this tomato soup! Coming to the blog next week so stay tuned and get the e-mail subscriptions so you don't miss more of my easy healthy recipes! 

Back the the regularly scheduled program! This soup is fabulous, I have had people who HATE tomato soup and rave about this one! TRY it you'll love it! Let me know what you and your family thinks! 

21 Day Fix Container  1 purple container 

Servings about 6


  • 2 14 oz can fire roasted tomato ( low sodium or no salt added if you can find that)
  • 1/2 can 6 oz tomato paste 
  • 2 celery stalks diced 
  • 2 large carrots diced 
  • 1 yellow onion diced 
  • Salt and pepper to taste
  • 2-3 cups of vegetable broth 
  • 2 garlic cloves minced or 1 tablespoon of jarred minced garlic
  • 1 tablespoon of olive oil
  • OPTIONAL - 1/4 cup chopped Fresh basil if in season if not available use a generous 1 teaspoon dried.


  1. In a large soup pan on medium high heat add olive oil carrots, celery, onion and a good pinch of salt and pepper, saute until veggies a a bit soft. 
  2. Add garlic, saute for about a minute, fold tomato paste into the veggies letting it cook for about 2 min.
  3. Add the fore roasted tomatoes and the juices along with vegetable broth into the pot stirring to combine let simmer for 10 min.
  4. Remove from heat and use an immersion blender or transfer soup to a blender ( please be careful as the soup will be hot at this point, if you have time allow to cool for a few min) blend soup till smooth adding additional liquid depending on how thick you like it. 
  5. Return back to pan, taste add salt and pepper to taste along with fresh chopped or dried basil!
  6. ENJOY, optional top with a sprinkle of Parmesan cheese

SHORTCUT OPTION- Purchase the already pre-chopped container of carrots, onions and celery known as a soup starter. You can find this in the produce section usually where they have the other chopped veggies! 

* This soup is perfect for making a double batch and freezing for a lazy or crazy night!