Turkey Tomato Panini

I think sandwiches can be THE most boring lunch ever. It's always the same, 2 pieces of bread, a couple slices of soggy lunch meat, maybe some mustard and mayo. You're finished in what seems like 2 bites, and you're hungry twenty minutes later. Not with this lunch you're not: Turkey and Tomato Panini. Super easy, uber delicious, and ridiculously low cal. Read on my friends.

You're gonna need a Panini press. If you don't have one, you'll need 2 skillets, one cleaned on bottom. When it comes time to cook the panini, simply place the sandwhich over a medium-low skillet, and use the other skillet to press down the sandwhich. When the first side is lightly brown, flip over, and repeat, again using the second skillet to press the sandwich.

Turkey and Tomato Panini

What you'll need:
2 peices of whole wheat bread (I used light wheat, only 40 ((!!!)) calories per slice.)
3-4 hearty slices of deli turkey (I love oven roasted.)
4 1/4 inch slices of tomato
Olive oil
Pepper
Rosemary

Heat your panini press and lighlty brush it with olive oil. With a mortar and pestal, lightly grind the rosemary and black pepper. You need about a teaspoon of both. Shred the turkey into medium sized pieces and lighlty season with the spices.


Very lightly brush one side of each slice of bread with olive oil, and sprinkle some of the rosemary and pepper combo on top.

Assemble the turkey on the unseasoned side of one slice of bread, and place the slices of tomato in a square pattern.

Place on the panini press, and grill for 3-4 minutes, until golden grill marks have formed.Enjoy! Make this sandwich your own by adding mozzarella or swiss cheese, or switching it up with the spices. 2 pieces of light wheat bread- 80
4 slices tomato-15
turkey- 50
145 Calories total!

Healthy Eating for One

Well, I've decided to launch a sort of 'Mini series' focusing on healthy recipes yielding enough for one. Instead of just throwing something in the microwave when you're eating solo, take a few extra minutes to cook up a healthy, flavorful, satisfying meal. It will most definitely be worth it. So, I'm going to kick off this 'series' with my
Asian style cold chicken salad.
Enjoy!



What you'll need:
1/2 cup edamame (the edible portion)
1- 2 oz chicken breast
1/2 small onion
Soy sauce
2 tablespoons fresh orange juice
1 tablespoon lemon zest
Fresh garlic
Fresh ginger
Black pepper
salt


In a plastic zip bag, combine 1 tablespoon of soy sauce, a teaspoon of freshly grated ginger, a teaspoon of lemon zest, and a small clove of garlic, chopped. Add a good amount of black pepper and just a pinch of salt. Place the chicken breast in the bag, and shake to coat. Place the marinating chicken breast into the fridge, for up to four hours. Prepare the edamame as per the directions on the bag. If you bought the edamame in the shell, take the time now to shell them and measure 1/2 a cup. Refrigerate until ready to use.

Heat a frying pan, and lightly spray with olive oil. Pour the chicken and the marinade into the hot pan, and sear on the first side. When turning the chicken to the opposite side, add the roughly chopped onion and combine with the chicken breast and marinade. Turn down the heat, and add another teaspoon of soy sauce to the pan. Stir, preventing the chicken and onions from sticking. When the chicken has thoroughly cooked, remove it from the pan, along with the onions, and let it sit until cooled. Deglaze the skillet with the orange juice, scraping the brown bits from the bottom of the pan. When the chicken has cooled, slice into 1 inch pieces. Combine the chicken, chilled edamame and onions. Pour the flavor filled orange juice over the top, and toss. Enjoy!

You can easily personalize this recipe by adding orange sections, dried cranberries, sesame seeds, even strawberries. This dish is so simple, so tasty and healthy!