Caesar Chicken Paninis

servings: 4

 calories: 500 

 prep time: 30 minutes

ingredients:

  • 4 boneless skinless chicken breasts
  • 4 french rolls or sourdough bread
  • 1/3 cup Caesar dressing
  • 1/4 cup shredded Parmesan cheese
  • 4 leaves romaine lettuce

preparation instructions:

  1. Marinate chicken in Caesar dressing at least 10 minutes.
  2. Spray a large pan over medium-high heat.
  3. Cook Chicken in pan 10 to 15 minutes, turning once, until chicken is no longer pink.
  4. Remove chicken from pan.
  5. Place chicken on bottom half of rolls.
  6. Top with cheese, lettuce and tops of rolls.

suggested side dishes:

  • French fries
  • Potato chips

Turkey Bacon Avocado Paninis

servings: 6  

 calories: 630 

 prep time: 30 minutes

ingredients:

  • 3/4 thinly sliced cooked turkey
  • 12 slices bacon
  • 1/4 cup ranch dressing
  • 12 slices sourdough bread
  • 2 avocados
  • 3 tablespoons butter
  • 6 slices cheddar cheese

preparation instructions:

  1. In large pan, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown.
  2. Remove from pan; drain on paper towels.
  3. Butter rolls and add to pan until toasted.
  4. Slice avocados.
  5. Spread ranch dressing on both halves of rolls.
  6. Place turkey on bottom half of rolls.
  7. Top with cheese, bacon, avocado and tops of rolls.

suggested side dishes:

  • French fries
  • Potato chips

Grilled Barbeque Chicken and Pineapple Quesadillas

servings: 4 

 calories: 420  

 prep time: 15 minutes 
 
ingredients:
  • 2 boneless, skinless chicken breasts
  • 1 cup diced red onion
  • 1 cup pineapple sliced
  • 1 cup monterey jack cheese
  • 4 flour tortillas
  • 1/2 teaspoon pepper
  • 4 tablespoons butter
  • 1/4 cup BBQ sauce
  • cilantro

preparation instructions:

  1. Grill pineapple over medium-low heat.
  2. Sprinkle chicken with salt and pepper.
  3. Add olive oil in pan and grill chicken on both sides over medium heat until cooked through.
  4. Add bbq sauce to the pan and saute chicken on low for 8 minutes.
  5. Set aside and slice into very thin slices.
  6. Warm griddle over medium heat and add butter to the pan
  7. Add onion to the pan and cook 5 minutes or until browned; stir occasionally.
  8. Transfer onion to a medium bowl.
  9. Slightly warm and toast tortillas one at a time.
  10. While the tortilla is warming in the pan, sprinkle  tortilla with grated monterey jack cheese.
  11. Arrange chicken slices evenly over the surface.
  12. Add pineapple slices and onion.
  13. Sprinkle on cilantro.
  14. If desired, drizzle extra barbecue sauce over the top.
  15. Add second browned tortilla on top of each one.
  16. Cook 3 minutes or until cheese melts.
  17. Cut each quesadilla into six wedges.

garnishes:

  • Sour Cream
  • Salsa

Chicken Apricot Paninis

servings: 4

 calories: 445 

 prep time: 10 minutes

ingredients:

  • 2 boneless skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 4 french rolls or sourdough bread
  • 6 tablespoons butter
  • 4 tablespoons apricot preserves
  • 4 tablespoons mayonnaise
  • 12-16 leaves Baby Spinach

preparation instructions:

  1. Cut both chicken breasts in half.
  2. In a large pan over medium-high heat, heat 2 tablespoons of butter and the olive oil.
  3. Add the chicken to the pan and cook about 3 minutes or until browned.
  4. Flip the chicken breasts over and cook another 3 minutes or until cooked all the way through.
  5. Remove chicken from pan.
  6. In a small bowl, add the preserves and mayo.
  7. Stir until combined.
  8. Spread apricot aioli on a slice of bread.
  9. Add spinach leaves to the other slice of bread.
  10. Place chicken on bottom half of bread.
  11. Add the top piece of bread onto the chicken.
  12. Spread the rest of the butter on both sides of the sandwich.
  13. Add the sandwich to the large pan and cook until bread is grilled on both sides.

suggested side dishes:

  • French fries
  • Potato chips

Italian Turkey Torpedo Sandwiches

servings: 4 

 calories: 320  

 prep time: 20 minutes 
 
ingredients:
  • 1 teaspoon extra virgin olive oil
  • 2 lbs ground turkey breast
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon minced garlic
  • 1 cup diced onion
  • 1/4 cup tomato sauce
  • 4 slices swiss or provolone cheese
  • 4 slices french sandwich rolls
  • 1/2 teaspoon pepper
  • 1/4 stick butter

preparation instructions:

  1. Heat oil in a large pan over medium heat.
  2. Add onion to the pan and over medium-low heat cook 5 to 7 minutes or until browned; stir occasionally.
  3. Transfer onion to a medium bowl.
  4. Combine tomato sauce, Worcestershire, pepper, turkey, garlic and onion; fold together.
  5. Melt 1/4 stick of butter in pan over medium heat.
  6. Return turkey mixture to pan forming a single layer; do not stir, let it sit for a few minutes to brown the meat.
  7. Turn the meat with a spatula and cook for an additional few minutes or until brown.
  8. Simmer the mixture over low heat for about 5 minutes until thoroughly warm.
  9. Cut each roll in half length-wise.
  10. Butter halved French rolls and toast in a pan.
  11. Place rolls face up on a plate, then top with 1 cheese slice on the bottom and add warm turkey mixture on top.
  12. Top with the other half of the roll.

suggested side dishes:

  • Side salad