Panera Bread's Turkey Artichoke Panini

Last week, I was running errands all over town with Maxwell (he's such a good helper...almost) and it was lunchtime.  I went to Panera Bread and ordered the Turkey Artichoke Panini.  It was so so yummy (despite the fact I knew its sodium and fat was way too high).  I had to replicate this sandwich at home, making it healthier (and more affordable) than going to Panera regularly.

Ingredients:
Makes 4 Sandwiches
1 Loaf Focaccia Bread (your local grocer should carry it, but you can use any bread loaf really)
1 Red Pepper, Cut into thin strips

1 Tbsp. Extra-Virgin Olive Oil

8 oz. Turkey Breast, Slices or Pieces (I used slices)
3/4 Cup (6 oz.) Spinach and Artichoke Dip/Spread (or you can buy something from your grocer)
1/2 Cup (4 oz.) Asiago Parmesan Cheese

Directions:
1.  Heat olive oil in small skillet.  Add in red pepper strips and saute 7-9 minutes, or until strips are soft and cooked.
2.  Preheat your panini grill (of just use a large skillet if you don't have a panini grill) to medium heat.
3.  Slice the Focaccia loaf in half and half the other way (like you're cutting a pizza) to make 4 equal pieces.  Then cut into the middle to open each piece up for the toppings.

4.  Spread the artichoke spread onto the bottom half of each piece of Focaccia.  Next, place the turkey, red pepper slices, and cheese onto each piece of the bread.  Close the bread.
5.  Place panini onto grill and press down lightly.  Grill about 4-6 minutes, or until the cheese starts to melt and grill marks appear on the bread.  Cut each half-loaf in half again to make 4 total sandwiches.

Serve immediately and Enjoy!

Spinach & Artichoke Dip

This spinach and artichoke dip was inspired by my desire to replicate Panera Bread's Turkey Artichoke Panini.  In doing so, I could have purchased an artichoke spread in the store, or I could make my own.  Soo...here we have an awesome Spinach and Artichoke dip.  It's easy to make, totally delicious, and made as healthy as you can get it.  It's also really versatile.  It makes for a great game day snack served with fresh vegetables, pita chips, bread pieces, or tortilla chips.  You can also serve it as a sauce over cooked pasta, or as a spread for sandwiches, like my Turkey Artichoke Panini.

Ingredients:
1 Jar (6-8 oz) Marinated Artichoke Hearts, Drained and Chopped
1/2 (10-15 oz) Bag (or Box) Frozen Chopped Spinach, Thawed and Drained
1 (8 oz) Package Light or Non-fat Cream Cheese
1/2 Cup Grated Italian Blend Cheese (Romano/Parmesan/Asiago/Provolone)
1/2 Cup Light or Non-Fat Sour Cream
2 tsp. Minced Onion
2 tsp. Garlic Powder

Directions:
1.  Spray crockpot with nonstick cooking spray.  Combine all ingredients into crockpot.
2.  Turn to low and heat for 30-60 minutes, or until hot.

Serve and Enjoy!

Spinach & Artichoke Stuffed Shells

When we were in our first days of being home with our newborn son, we had some amazing friends stop by with a prepared meal of Stuffed Shells for us to eat (aside: that friend was Lindsay of Hoosier Baker; she knows her way around a kitchen, yum).  It was so delicious and a deviation from the typical lasagnas and casseroles (although ANYTHING is appreciated when you just have a baby), that I wanted to make this dish for some other friends of ours who just had a baby.  I looked at a number of recipes before coming up with my own version below.  This meal is great served with some Italian Parmesan Cheese Bread (like my Crusty Cheese Bread, but use Mozzarella for this meal) and/or a fresh mixed green salad with oil and vinegar. 

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  • 
    
  • Ingredients:
  • • 1 tsp. Dried Oregano 
    • 1 tsp. Dried Parsley (or 1 Tbsp. Chopped Fresh)
  • 1 (28-ounce) Can Crushed Tomatoes (Organic)
  • 1 (10-ounce) Can Tomato Sauce (No-Salt, Organic)
  • 1/2 Cup Shredded Mozzarella Cheese, Divided in two
  • 1 Cup Crumbled  Feta Cheese (reduced-fat), Divided in two
  • 1/2 Cup Ricotta Cheese (reduced, or non-fat)
  • 1/2 Cup Shredded Parmesan or Romano (or blend)
  • 1 Egg (or substitute)
  • 1/2 tsp. Black Pepper
  • 1 (14-ounce) Can Artichoke Hearts, Chopped
  • 1 (12-16 ounce) Package Frozen Chopped Spinach (thawed, drained, and squeezed dry)
  • 2 Garlic Cloves, Minced
  • 35-40 Cooked Jumbo Pasta Shells (12 ounce package)
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  • Directions:

  1.  Preheat oven to 375°.

  2.  Cook Pasta Shells according to package directions. 
  

  3.  Combine oregano, parsley, tomatoes, and tomato sauce in a medium saucepan. Cook over medium heat; 10-13 minutes, or until slightly thickened, stirring occasionally.  Remove from heat; set aside.
  4.  Combine 1/4 Cup Mozzarella, 1/2 Cup Feta, and the next 7 ingredients (all minus pasta shells) in a medium bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 9"x13" baking dish coated with cooking spray.
  5. Spoon tomato mixture over shells. Sprinkle with remaining 1/4 Cup Mozzarella and 1/2 Cup Feta cheese.
  6.  Bake at 375° for 25 minutes or until cheese is melted and dish is heated through. 
  
  
  Enjoy!
  
  
  

  

  
  

Mediterranean Mahi Mahi

Fresh white fish paired with a light tomato, olive, and artichoke sauce.  The Italian herbs oregano and basil pair well with the orange and lemon to really bring a lot of fresh flavor to the fish.  I was inspired by a recipe in Bon Appetit, and modified it to my own liking.  I added Artichokes, used Black Olives instead of Green, and added in lemon juice to give it more flavor and moisture.  Not only is this Mediterranean dish heart-healthy, using olive oil, tomatoes, olives, and artichokes over white fish, but it is absolutely delicious also.  When we ate it, we both agreed it tasted so decadent (yet it was so so healthy).

Ingredients:
2 Tbsp. Olive Oil
1/3 Cup Minced Onion
1 Cup Dry White (or Rose) Wine
1 (14 ounce) Can of Stewed or Diced Tomatoes
2 tsp. Garlic Powder
2 tsp. Dried Oregano (or 2 Tbsp. Fresh)
1 tsp. Dried Parsley (or 1 Tbsp. Fresh)
2 tsp. Dried Basil (or 2 Tbsp. Fresh)
4 4-5 oz. Mahi Mahi Fillets
1 Small Can Sliced Black Olives
1 Can Quartered Artichoke Hearts
2 tsp. Dried Oregano (or 2 Tbsp. Fresh)
2 tsp. Fresh Orange Zest
2 tsp. Lemon Juice

Directions.
1. Heat oil in large skillet over medium high heat.  Add in minced onion and cook about 3-4 minutes.  

2. Pour in wine and boil about 3 minutes, or until it's reduced to 3/4 Cup. 
3.  Stir in the tomatoes with juice and bring to a boil.  
4.  Sprinkle salt and pepper on the fish.  Place fillets on top of tomato mixture.  Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until fish is opaque and cooked through.
5.  Transfer fish to plate and cover with foil to keep warm.
6.  Add black olives, artichokes, orange peel, lemon juice, oregano, and basil to tomato sauce.  Bring to a boil over medium-high heat and cook about 7-8 minutes, or until thick and reduced.  
7.  Place a Mahi Mahi fillet on a plate and cover with 1/4 of the sauce.  Serve with Italian bread and a side of (or on a bed of, as I did) steamed spinach.  Or, for more substance, serve over cooked brown rice or wheat pasta.


Enjoy!

Greek Pasta Salad

I'm always looking for healthy and yummy recipes that are good for work/school week lunches.  It's an added bonus if these meals don't have to be heated, since I have limited portable glassware and heating meals in plastics is a no-no.  So, this recipe fits the bill--heart-healthy Mediterranean foods (olive oil, vinegar, feta, peppers, olives)--and it requires no re-heating.  Plus, we have a fall BBQ at a friend's house this weekend and this will make a nice side dish for the burgers.  Thus, eat this salad as a side dish or as a meal!

Ingredients:
1 Box Whole-Wheat Penne Pasta (or Fusilli, or Falafel, or whatever your heart desires)

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

2 Cans Sliced Olives

1 Can or Jar Artichokes

1/2 Cup Crumbled Reduced-Fat Feta Cheese
1/4 Cup Olive Oil
3-4 Tbsp Balsamic Vinegar (or Red Wine Vinegar)
1 Tbsp. Lemon Juice
2 Cloves Garlic, Chopped (or 2 tsp. Minced Garlic)
1 tsp. Sea Salt
1 tsp. Pepper

Directions:
1.  Cook pasta according to package directions.  Rinse with water and drain.
2.  Combine the diced peppers, olives, artichokes, feta, and pasta in a bowl.
3.  Whisk together the olive oil, vinegar, lemon juice, garlic, sea salt & pepper. Pour over pasta/veggie mixture.   Stir well or lightly toss to coat.  Serve immediately or chilled.

Enjoy!

Healthy Veggie Pizza

Who doesn't love Pizza?  This heart-healthy pizza recipe allows us to indulge in pizza without the artery-clogging saturated fats in regular pizza.  And it's also loaded with a ton of veggies for a great way to pack vitamins and nutrients in a tasty way.

Ingredients (5 servings):
1 Refrigerated Pizza crust (whole-wheat preferred)
1 8 oz. can Tomato sauce (no sodium)
1 Tomato, diced
2 tsp. Basil
2 tsp. Oregano
2 tsp. Garlic Powder
2 Tbsp. Olive Oil
8 oz sliced mushrooms (2 small cans or fresh)
1 Green bell pepper, diced
1 can Artichoke hearts, drained (could use fresh/frozen)
8 oz. sliced Black mushrooms (2 small cans)
1 3/4 cups Mozzarella cheese (I use fat-free-2% also ok for better melting and flavor, but I would use less to limit calories and saturated fat)
1 3/4 cups Cheddar cheese (same comment as Mozzarella)
3/4 cup Feta Cheese (I use reduced fat)
Parmesan Cheese, optional (sprinkle on top)

Directions:
1. Preheat Oven to 400 degrees F.
2. Place/unroll pizza crust onto greased baking sheet.  Bake for 5 minutes.

3. Spread tomato sauce on warmed, slightly-cooked pizza crust.
4. Combine diced tomato, basil, oregano, garlic powder, and olive oil in a small bowl.  Spread this mixture on top of pizza.
4. Evenly spread the veggies--artichoke, mushrooms, olives, and green pepper--on top of pizza.
5. Sprinkle Mozzarella, Cheddar, and Feta cheese on top of the pizza.  Optional: sprinkle Parmesan on top.
6. Place pizza in oven and bake for additional 6-9 minutes, or until edge of pizza are slightly browned.

Serve Immediately and Enjoy!!