Buffalo Chicken Grilled Cheese Panini

I love Paninis and I love buffalo sauce.  I don't think I need to say much more than that.  I was inspired by Closet Cooking's version of this yummy sandwich.  It was a hit at our home and I hope you enjoy it too.  For more Panini recipes, check out my version of Panera's Turkey Artichoke Panini.

Ingredients:
Chicken
Wing Sauce (lowest sodium you can find)
Celery
Cheese
Ranch Sauce, for dipping

Directions:
1.  Cook chicken, shred, add hot sauce, celery, and cheese.  Stir well to combine (ez crockpot instructions for the chicken are here).
2. In you panini grill (or just regular saucepan, realizing most people don't have a panini maker), sprayed with nonstick cooking spray, place your sandwich on grill.  Cook for 4-6 minutes, or until heated through, cheese is melted, and bread is lightly browned.

Dip in ranch sour cream dip and Enjoy!

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!

Easy Shredded BBQ Chicken

I love BBQ.  Let's just get that straight.  Coming from Kansas City, I've had some great BBQ, as KC knows BBQ (as does Texas, Carolina, and Memphis, in their own styles).  In my haste of meal-freezing in preparation for the time-starved days of early parenthood, I decided to freeze some BBQ shredded chicken.  This recipe is SOOOO easy though, advance preparation is not necessary.  By using chicken instead of pork or beef, this BBQ is lower in bad fats and cholesterol.  And let's face it; it just tastes so good.

Although you can certainly make your own BBQ sauce, I decided to use a pre-made sauce.  I chose Bull's Eye BBQ Sauce--Kansas City Style (made by Kraft), based off of the ingredients.  Most store-bought BBQ sauces use high fructose corn syrup as the #1 ingredient.  In fact, I think only two bottles of BBQ in all of the grocery store I was at did NOT use high fructose corn syrup.  Do NOT buy these for your health's sake.  The sauce I used has tomato puree as the #1 ingredient, along with sugar, vinegar, molasses, and other seasonings.

Ingredients:
2 lbs Frozen Chicken Breasts (can be in strips or entire breasts)
1 18-oz Bottle of BBQ Sauce (or make your own sauce)

Directions:
1.  Put frozen chicken breasts into Crockpot.
2.  Pour BBQ sauce over chicken breasts.
3.  Cook on low for 6-8 hours.  Take two forks and shred the chicken up after chicken has cooked through.

That's all!  Sooo easy.  Serve on top of a whole-grain bun with pickles.  Sides of BBQ baked beans, coleslaw, and baked french fries work well with this.  Enjoy!

Sloppy (Turkey) Joe's

This meal was inspired by Adam Sandler and Chris Farley on SNL, doing "Lunch Lady Land."  You know, "sloppy joe, slop sloppy joes."  Watch it for a laugh, or listen while you cook.

Anyway, sloppy joes can be made healthy by using lean turkey meat, fresh tomatoes (instead of ketchup with high-fructose corn syrup), organic bell pepper, and whole grain buns.   

Ingredients: 

• 1 Tbsp. Olive Oil
• 1 lb. Ground Turkey (99% lean is what I used)
• 2 tsp. Minced Onion
• 1 Organic Green Bell Pepper, diced
• 1 tsp. Garlic Powder
• Coarse salt and ground pepper, to taste
• 1 can (8 oz) Organic Tomato Sauce
• 1 can (14.5 oz) Organic Crushed Tomatoes (or use fresh)
• 2 Tbsp.  Brown Sugar
• 1 Tbsp. Cider Vinegar
• 1 Tbsp. Worcestershire Sauce
• 4 Whole-Wheat Hamburger Rolls

Directions:

1. Over medium heat, heat oil in a large saucepan.   Cook the turkey and onion until turkey is no longer pink.
2. Add diced bell pepper and cook for another 1-2 minutes.
3. Reduce heat to simmer.  Drain meat and put back in pan.
4. Add in next seven ingredients (garlic powder, salt/pepper, tomato sauce, tomatoes, brown sugar, cider vinegar, and Worcestershire.  Simmer for 10 minutes, stirring occasionally.
5. Serve on buns with Baked Sweet Potato Fries (see BBQ Chicken with Sweet Potato Fries Recipe) and Fresh Steamed Green Beans  (Steam with 2 Tbsp. Water for 5 minutes on stovetop while meat is simmering.  Or, my favorite, use the Pampered Chef microwave steamer. Top with a little melted organic butter) for your side dishes. 

For Freezing: You can freeze the Sloppy Turkey Joe meat for up to 3 months.  Just store in an airtight plastic bag (double bag) and be sure to label/date the bag.  Let defrost in the refrigerator during the day.  Then, put in skillet and cook on low for 10-15 minutes, until hot.

Turkey Burgers

Summer means it's time for grilling, lounging by the pool, picnics, county fairs, fireworks, camping, fresh fruit, slushy drinks, and sunglasses.  :)  Turkey burgers are a great recipe, a healthy version of an American summer classic--The Burger.  This recipe uses turkey, low/no fat cheese, a whole-wheat bun, and has a unique blend of seasonings.  You won't miss the fat or calories and your body will thank you.  This recipe uses a stove-top, yet the same directions can be used on the grill.

Ingredients:

• 1 lb. frozen turkey meat (extra lean)
• BBQ seasoning (I use Gates BBQ seasoning from Kansas City, home of amazing BBQ)
• Mrs. Dash Garlic and Herb seasoning (or alternatively, use garlic powder, onion powder, black pepper, and dry mustard)
• 1/2 cup Cheddar Cheese (fat-free)
• 1 Tomato, cut into slices
• Leaf Lettuce, 4 Burger-size pieces
• 4 Whole-Wheat Hamburger Buns

Directions:
1. Form 4 Burger Patties.  Sprinkle both sides of burgers with BBQ seasoning and Mrs. Dash.
2. Heat large skillet to medium-high heat.  Lightly spray with non-stick butter cooking spray.
3. Place burgers in skillet.  Cook for 5 minutes, then flip burger.
4. Add cheese to the top of each burger.  Cook for 5 more minutes.
5. Place burger on bun and top with tomato and lettuce.


Pair with baked fries (see BBQ Chicken and Sweet Potato Fries Recipe) or just some fresh veggies or fruit.