Turkey, Artichoke & Swiss Panini

Turkey, Artichoke & Swiss Panini

Recipe found on Our Best Bites

Makes 1 Recipe

First, make Garlic-Herb Sandwich Spread: ¼ cup fat free mayonnaise, 2 tsp minced garlic, juiced squeezed from ½ of a lemon, ½ tsp lemon zest, 1 tbsp fresh basil, ¼ tsp dried rosemary, ¼ tsp dried oregano. Put in a food processor and process until smoothed. Makes 3 servings.

Then use the following:
½ tsp olive oil
3-4 roma Tomato slices (2" diameter)
2 slices Hormel Natural Choice turkey (36 grams)
2 slices Whole Wheat Tuscan Pane (87 grams)
Artichoke hearts, quartered and marinated (25 grams; about 4)
1 slice light swiss cheese (I used Jarlsberg lite)

Spread 1/3 of the garlic-herb spread on each slice of bread, then layer cheese, turkey, tomato and artichoke hearts on top. Sprinkle with salt and pepper to taste. Put top on. Brush outer sides of sandwiches and grill on Panini maker (or George Foreman!) until golden brown. Put on a microwavable safe plate and cook for 40 seconds or until cheese is fully melted. Remove, cut in half and serve.

Nutritional Information: 374 calories, 51 carbs, 11 fat grams and 25 protein grams.

Review: It was SO good! The NI is up a bit on this one because I used much more bread (57 grams on last panini), but it was fab and FILLING. I had mine with a ½ cup of Amy’s Tomato Bisque (Austin had the rest of the can - 1.5 cups - and a larger Panini!).

Mediterranean Calzone

outside

inside

Recipe from Food Network Magazine
Mediterranean Calzone
Makes 2 Calzones (2 servings)

4 oz. chicken
1 garlic clove
8 oz. pizza dough
¼ cup low-fat ricotta cheese
¼ cup red onion, chopped
2 artichoke hearts, chopped
1/8 cup roasted red peppers, rinsed and chopped
½ small Roma tomato, seeded, cored and diced
1 oz. fat-free feta cheese
2 tsp olive oil

Preheat oven to 375. In the meantime, sauté garlic and chicken until no longer pink. Cover a flat surface and divide pizza dough into two sections. Roll each into a circle and place on baking sheet. Mix ricotta cheese and onion together chicken-garlic mixture. To assemble each calzone, layer ricotta mixture, artichoke heart, red pepper and 2 oz. chicken breast on one half of each dough section. Next sprinkle tomato and feta. Leave ¼-inch around perimeter of dough. Fold in half to make a half-moon shape. Pinch sides together with a bit of water to seal. Brush exterior of dough with oil. Bake for 20 to 25 minutes until golden brown.

Nutritional Information for EACH calzone (1/2 recipe): 474 calories, 62 carbs, 13 fat grams and 26 protein grams.

Review: We REALLY liked it, but next time I’m going to sprinkle some salt and red pepper flakes in the inside for more flavor, add some onion, and reduce the olive oil (really only needed a ¼ tsp TOTAL). Very good though!

Pizza Pasta Salad

Pizza Pasta Salad
Adapted from Cooking Light
Makes 2 Servings

2 oz. uncooked rotini pasta
3 oz. artichoke hearts (from jar), drained
1.5 oz. turkey pepperoni
1 oz. fat-free feta cheese
1 oz. fat-free mozzarella cheese
10 grape tomatoes, quartered
4 oz. roasted red peppers (from jar), drained
¼ cup Light Balsamic Vinaigrette Dressing (I used newman’s)
2 basil leaves, minced
1/8 tsp pepper
Optional: ½ cup mushrooms; ¼ cup green pepper; ¼ onion diced

Cook pasta; drain, rinse with cold water and place in bowl #1. In bowl #2, combine artichoke hearts, pepperoni, cheese and tomatoes. Stir in salad dressing, basil and pepper. Place roasted red pepper in blender; process until smooth. Add pepper mixture to pasta/bowl #1. Stir. Add pasta mixture to artichoke mixture and toss well. In bowl #3, combine lettuce, mushrooms, onions and green peppers. Toss. Add artichoke/pasta mixture to bowl #3. Toss well! Serve with pita (1 pita smeared with 1 tsp olive oil and sprinkled with rosemary and kosher salt baked for 5 minutes at 450 degrees).

Nutritional Information: 450 calories, 61 carbs, 13 fat grams and 26 protein grams (with pita). For You Low-Carbers: Without pita: 370 calories, 49 carbs, 11 fat grams and 26 protein grams. Without noodles AND pita: 270 calories, 28 carbs, 10 far grams and 22 protein grams.

Review: Great salad! Very flavorful with the pepperoni and balsamic. I also liked having it with the pita to dip in the dressing - yum! Yes, I’m the only person on earth who can make a salad with almost as many carbs as my fried rice recipe!! Haha I knew the noodles would push it over but didn’t realize how all of those veggies would add up – who knew??! Anyway – we loved it! Super filling and fabulous, definitely hit the spot. Can’t wait to make another salad and try more salad dressings. Speaking of – the dressing was GREAT – I’m a fan – I want more ASAP.

Greek Pizza

Recipe by For the Love of Cooking
Greek Pizza
Makes 1 Personal Pizza

4 Oz. Trader Joe’s Dough
4 tbsp Trader Joe’s mushroom spaghetti sauce
28 grams Trader Joe’s mozzarella cheese
28 grams Fat-Free Feta cheese
15 grams artichoke hearts
10 grams Kalamata olives, quartered
15 grams Red onion, sliced thinly
3 slices Roma tomato, sliced thinly
½ tsp dried oregano

Let the dough sit on a floured surface for 30 minutes. Preheat oven to 425 degrees. Coat a large pizza baking tray with cooking spray then sprinkle lightly with corn meal. Roll dough into whatever shape you desire. Place on baking tray. Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, kalamata olives, feta cheese and oregano on top. Place in the oven and bake for 10-14 minutes or until desired crispiness. Remove from oven and slice.

Nutritional Information: 455 calories, 61 carbs, 12 fat grams and 21 protein grams.

Review: We both loved it – super flavorful. I’ll be making it again for sure! If anything, I would reduce the amount of olives (Austin isn't a big fan!), but that's it - I loved the feta, the filling factor and the artichoke hearts added a nice flavor too!

Lemon Pepper Chicken

Adapted from Aggie's Kitchen

Lemon Pepper Chicken

Makes 2 Servings

8 oz. chicken breasts chopped
salt and pepper
½ tsp garlic powder
2 tsp olive oilnonstick spray
4 oz of chopped mushrooms
½ can artichoke hearts, quartered and marinated
1 tsp lemon juice
1/2 cup low sodium fat free chicken broth
20 sprays butter
1.5 cups white rice

Pour olive oil in a hot non stick skillet over medium high heat. Once olive oil is warm, place chicken into skillet. Sprinkle with salt, pepper and garlic salt on both sides. Brown chicken for approximately 4-5 minutes on each side, then take out of pan and place on plate. Spray skillet with non stick spray. Immediately add mushrooms into skillet and start to saute. Add salt and pepper to taste. Cook for about 3-5 minutes, or until mushrooms start to brown and soften. Add artichoke hearts, lemon juice and chicken broth. Place chicken back into pan and let everything cook uncovered over medium low heat for approximately 8-10 minutes. Sauce will thicken slightly. Serve over white rice.

Nutritional Information: 469 calories, 61 carbs, 9 fat grams and 28 protein grams.

Review: Me & Austin love, love loved it! Super filling and fabulous. Yes, a bit high on carbs - but isn't everything I cook? For real - you could easily cut down on the rice but add 1 oz. of chicken 2 oz. of mushrooms and add in the asparagus Aggie recommended! YUM!