dinner

Chipolte Turkey Panini

This recipe was inspired by a sandwhich I had at a Barnes and Nobles cafe that serves both Starbucks, and Cheesecake Factory.

So I liked it so much I came home and came up with my own recipe. I omitted things like extra salt and not so much Chipolte since my family has little kids who don’t like spicy. These are a huge hit at our house and other than assembly time they really are quick, filling, and delicious.

Chipotle Turkey Panini

12 slices bread 16 oz sliced turkey. 12 slices Swiss cheese 12 slices Provalone cheese

Yellow Mustard

1 Roma Tomato sliced

Red onion slices. Fresh Spinach leaves

Chipotle garlic butter (see instructions below)

Italian Seasoning

6 slices American cheese. 8 tbls butter

Salt and black pepper 1 tbls minced garlic

1/2 tsp Adobe powder. 1 tsp blackening season

1/4 tsp Chipotle powder (Makes 6 hearty sandwhiches)

Use 5 tbls butter. Mix in garlic, Adobe, Chipolte, blackening season. Mix well and set aside. Line baking sheet with parchment papper. Butter bread and place butter side down parchment. Spread yellow mustard to taste on bread, sprinkle with parmesean cheese. Top with sliced turkey, onion, spinach leaves, swiss cheese, another layer of turkey, sliced tomatoes, Provalone cheese, salt and pepper to taste. Sprinkle with Italian seasonong ( I used dried). Spread butter mixture on bread place butter side down on sandwhich. Spread remaining butter in light layer on outside top of bread. Cover with second sheet of parchment paper. Place second baking sheet on top. Weight with heavy oven safe pan (s). Bake in 350 degree oven for 10 minutes. Remove weights, top pan, and parchment paper. Broil for 5 minutes and enjoy.

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Warmth on a Cold Night

We had this at a popular restaurant  several years ago.  It was new and different and we loved it!  As it turns out it was rotated off the menu so I came home and started my own copy cat recipe.  On a quick trip to a store for something I found a McCormick seasoning for it.  I followed their recipe and after many experiments came up with my own simple, restaurant tasting version.  Hope you enjoy it as much as we do.  This is fabulous any time of year.  Especially Fall/Winter.

white-chicken-chili

McCormick makes a spice blend for it.

Jens’ White Chicken Chili

1 pkg boneless, skinless, Chicken Breast or Thighs about 2 – 3 lbs.

2 Cans Great Northern or Navy Beans do not drain

1 can Diced Green Chili’s

2 pkg McCormick White Chicken Chili Seasoning

2 cups heavy cream

1/2 cup shredded mozzarella Cheese + extra for garnish

4 Tablespoons chopped Green Onion (if desired).

In large dutch oven style pan, cook chicken until golden on both sides over medium heat.  Remove from pan.  Cut or shred chicken to bite size pieces approx 1/2 in.  Return Chicken to pan.  Add diced Green Chili’s and beans with liquid.  Mix 2 season pkg with 2 cups heavy cream.  Add to pan.  Simmer on medium low 10 minutes.  Stir occasionally.  add 1/2 cup mozzarella cheese.  Once cheese melts serve piping hot, garnish with chopped green onions and extra cheese if desired.  Keeps well in freezer I recommend a double batch.  (One to eat today, one for an easy frozen meal later.)

 

 

Save Money, Eat Better

We’ve all seen the meal prep plans where you prep a bunch of meals, throw it in a freezer bag, put it in the Crockpot and its an easy dinner. Well I’ve looked at quite a few, saved them on my Pintrest, but have been too lazy to do them. Well for those readers who don’t know I had a brain aneurysm about 5 years ago. Complications have landed me back in the hospital several times. So with my physical limitations we, that is my husband and I moved into my mom’s house. After my dad passed, my brothers took turns living there. They have both moved on and are starting families of their own. So we decided that with moms physical limitations and mine it would make a good compromise and save us both some money.

Up to now she does the majority of the cooking since I can not. However, with cataract surgery looming in the immediate future, we have to figure out an easy way to cook meals. She will not be able to bend over or lift more than 10 pounds.

My husband hates being in the kitchen, he’ll help me cook but, he must have step by step instructions and you can’t assume anything. He cannot boil water without the microwave. My sister-in-law now lives across the street and has offered to help out but, they have two small children at home and my brother works out-of-town for weeks at a time.

So an alternative is to try freezer to crockpot meal prep. It’s that or takeout and frankly its too expensive and very unhealthy. So here’s what happened…

After looking at various pins on the subject we decided to do a combination of our favorites and try very few we’ve never had. This required some adoptions of our normal favorite recipes. At the end of 2 days we have about 30 dinners in the freezer, ready to go. So here are the tried and true recipes we used.

Jensperspectiveblog.com

1 Month of Dinner Ready to go. Cannot believe we didn’t try this one sooner.

2 Meat loaves Chili Chicken Caprese

Orange Chicken White Chicken Chili 2 Irish Skillet

Beef Stew 2 Moms Homemade Pizza 2 Spaghetti

Pepper Steak Beef tips with Mushrooms Pot Roast with vegetables

Mongolian Beef Broccoli Greek Turkey Burgers Pork Loin Roast

2 Lasagna Beef Stroganoff

Most are ready for a full day in the Crockpot. Some like the Ranch or Korean pork chops, Shrimp Scampi, Bratwurst, Liver and onions, Creamy Tuscan Salmon do not translate well to the freezer and are very easy prep and time to make day you want to enjoy. If you only want freezer to table just skip those. (I included them because they are favorites.) We took our time and since this was first time through. We spent time deciding what to make, how much and grocery list and shopping. With the hard work done, all you have to do is enjoy.

If you have a recipe we should add to our list we are open to new ideas to answer the age old question of “What’s for Dinner”. I hope this makes cooking easier and you get to enjoy the extra time not spent in the kitchen. By the way Mom’s surgery went well with no complications. We had so much fun doing it and seeing the valuable time it saves it will be happening more often in our home. So when you are tired after a busy day this is quick, healthier for your family and economical. A home cooked meal beats a take out burger and fries etc… anytime.

One last note…. My husband and I are both Diabetic so the recipes have been talored for special dietary meals and we must be doing something right since neither of us require drastic medical for the condition. Probably to many burgers and fries that put us here, but that’s my perspective.

More recipe links to come

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