EASY TURKEY PANINI

On the weekends my husband and I enjoy these Turkey Panini’s. They are low in fat and oh so easy to make! Of course, you can put as little or as much on your sandwich as you desire. Here are the ingredients that I used for my Panini…

EASY TURKEY PANINI
POINTS Value: 7
Preparation Time: 2 minutes
Cooking Time: 2-3 minutes (depends on the Panini press that you use)
Level of Difficulty: Easy
Servings: 1

Ingredients:
2 slices of Oroweat Double Fiber Bread
1 oz of Deli Pepper Turkey Breast
1 slice of Sargentos Pepper Jack cheese
1 handful of baby spinach
Land O’ Lakes light butter spread
Deli sliced banana peppers
Yellow mustard

Instructions:
1. Heat up Panini press. While the press is heating, butter one side of each piece of bread.
2. Place the cheese, turkey, spinach, banana peppers and mustard on the sandwich.
3. Place the entire sandwich on the Panini press with the buttered side out. Let it cook.

Ingredients…


Before the Panini press…


On the press…


Final product…


Like I said…very simple but very good. On my husband’s sandwich I will but mayonnaise and no peppers, but he is getting a bit more adventurous. I highly recommend the Oroweat bread; it is 1 point per slice…so those of you that are bread lovers you don’t have to sacrifice to get a large sandwich.

WHITE BEAN AND GROUND TURKEY SLOW COOKER CHIPOTLE CHILI

Since my schedule has been kind of crazy lately, I have been looking for more slow cooker or Crockpot recipes. This one caught my attention, because I am a chili lover. I want to make sure that my husband has something to eat when he comes home from work and I am off teaching Jazzercise. So I thought I’d try out this recipe.

I found this recipe on the Weight Watchers eTools website. Here is the recipe that I used…

White Bean & Ground Turkey Slow Cooker Chipotle Chili
POINTS® Value: 5
Servings:  8
Preparation Time:  18 min
Cooking Time:  250 min
Level of Difficulty:  Easy

Ingredients
1 spray(s) cooking spray
2 pound(s) uncooked ground turkey breast
1 large onion(s), chopped
2 medium garlic clove(s), chopped
32 oz fat-free chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, chipotle variety
30 oz canned white beans, drained and rinsed
3 tbsp fresh lime juice
1/4 cup(s) cilantro, fresh, coarsely chopped (plus extra for garnish)

Instructions
1. Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.
2. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving. (Note: For additional color, top with extra freshly chopped cilantro just before serving.)
3. This recipe is part of our Make Ahead Soups, Chilies and Stews series.

Notes
If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.

The ingredients…


The turkey cooking…


Final product…


This recipe was good! I was surprised since I’m not a big fan of ground turkey…but it was a hit with the husband AND my co-workers…so I guess I’d say I recommend it. Now since I live in Colorado, I did add some additional Chicken broth just to make sure that it didn’t dry out. This chili also froze very well. Overall, a good recipe. Now, I’m only going to give it a 2 since I’m not a fan of ground turkey…but the husband liked it; and that is the TRUE test!

CLICK HERE for a printable version of the Turkey Chili Recipe.