Sarah's Veggie Panini

The excitement due to my recently restored health is overwhelming, and with that excitement comes major cravings for foods that make me feel good.  Like veggies - veggies everywhere!  Brian and I picked up some delicious Rosemary Ciabatta from Gastronomia the other night, and with the leftovers I came up with a great sandwich.  It is savory and filling!

Sarah's Veggie Panini
Serves: 1
Points+: 9
Healthy Checks: 1 oil, 1-2 veggies, 1/2-1 dairy

• 3oz Ciabatta, or similar
• Assorted sliced, raw vegetables, such as:
• 1oz zucchini
• 5 sprigs asparagus
• 1/4 red bell pepper
• 1 Swiss brown mushroom
• 4 rings white onion
•  Olive Oil Cooking Spray
• Salt and Pepper
• 1T reduced-fat basil pesto
• 1/2oz soft goat cheese

Preheat oven to 400F (200C).

Slice vegetables and arrange in a baking dish.  Spray with olive oil and season with salt and pepper, to taste.

Roast vegetables in oven for 7 to 10 minutes, depending on your taste.

Meanwhile, slice Ciabatta in half and lightly spray each outer side with olive oil.  Prepare a pan or panini press.  If using a pan, spray it lightly with olive oil spray, and heat it over medium-high flame.

In a small bowl, toss vegetables with pesto.  Place on open Ciabatta.  Spread goat cheese onto the second slice of bread.

Cook panini until the cheese just starts to melt, and the crust is browned and crisp, flipping once.  By using a heavy pan or pot and pressing on top of the sandwich, you can achieve the same result as a panini press.

Baked Falafel Sandwich - 7 Points

In the spirit of Greek Week, and because Brian leaned over my shoulder one day and said, "I want some falafel!", I've decided to add a nice vegetarian option to the mix.  This recipe was taken from Weight Watchers online, and I absolutely recommend it!
One thing to note - this does not reheat well.  Leftovers are definitely not an option on this one.

Brian didn't like the Tahini sauce, but I thought it was a fabulously tangy addition to the sandwich.  Adding some tomatoes will give an extra bit of moisture, as this can be a bit dry (depending on the pitas you get).  Unfortunately, whole wheat pitas in Singers are on the dry side :(

This is Brian's sauceless sammich

• 15 1/2 oz canned chickpeas, drained and rinsed
• 1/4 cup onion, chopped
• 1/4 cup fresh parsley or cilantro, chopped (I used parsley - have I told you that I loathe cilantro?)
• 1 medium garlic clove, minced
• 1 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 Tbsp all-purpose flour
• 2 tsp olive oil
• 2 Tbsp Tahini (sesame butter)
• 2 Tbsp water
• 1 Tbsp fresh lemon juice
• 4 large wheat pitas
• sandwich vegetables, such as lettuce, tomato, red onion, cucumber, etc.  (I had cucumber, onion, and lettuce, while Brian had tomato, onion, and lettuce)

Combine chickpeas, onion, garlic, parsley, cumin, coriander, salt and baking soda in a food processor or blender.  Process until mixture is coarsely pureed and transfer to a large bowl.  Stir in flour; shape mixture into 4 large patties and let stand 15 minutes.

Preheat oven to 400F.

Heath oil in a large, ovenproof skillet over medium-high heat.  Add patties and cook until golden brown, flipping once, about 2 minutes per side.  Transfer skillet to oven and bake about 10 minutes more.

Meanwhile, whisk together Tahini, water, and lemon juice in a small bowl.


To assemble sandwiches, add one falafel patty to each pita and drizzle with 1 Tbsp of Tahini sauce.  Add vegetables of your choice.

The Week of Paninis and Salads!

It's typically Thursday afternoon or Friday morning when I start pondering the next week's meal plan...  Hmm, I'm taking a break from work and it's coffee time and I'm going to check my favorite blogs, peruse WW online...there's got to be something I can make next week that's new and different!  Maybe something I can adapt to make my own...
So last week it hit me.  I love paninis, and I love salads - like mega love them!  Why not have a week of paninis for dinner, with corresponding lunch salads?!  So few ingredients, yet so many flavors.  Who couldn't love it!

Some inspiration credit must be given to Green Lite Bites for the first of this week's delicious panini sandwiches!  I served this with steamed green beans, and it was delicious!

Grilled Balsamic Chicken Panini with Feta, Sun Dried Tomatoes, and Baby Spinach

Inspired by Green Lite Bites Grilled Hummus and Feta Sandwich

Serves 1;  8 Points per serving

To prepare a corresponding salad for lunch the following day, double the chicken and sun dried tomatoes.

• 1 Ciabatta roll
• 1 (3 oz) boneless, skinless chicken breast
• 1/2 oz sun dried tomatoes (not packed in oil)
• 1/4 cup fresh baby spinach
• 1 oz sliced feta cheese
• balsamic vinegar
• salt and pepper

1. Poke chicken breast with fork, place between two sheets of cling wrap, and pound with meat tenderizer until 1/4 inch thick.  Place chicken in shallow bowl, sprinkle salt and pepper, and marinate in desired amount of balsamic vinegar.  Set aside for 5 to 10 minutes.
2. Prepare sun dried tomatoes according to package instructions.  Typically, you will pour boiling water over tomatoes ~1 inch deep, allowing to soak for 10 minutes. 
3. Cook chicken in a nonstick skillet over medium heat until done.  Pat dry and set aside.
4. Layer ingredients on Ciabatta roll, keeping the feta on the bottom.  Drizzle about 1/4 tsp balsamic vinegar onto the top piece of bread before closing the sandwich.
5. To cook the panini, use a panini press or George Foreman.  Or... place panini in a skillet with olive oil spray.  Lightly spray the panini, and press it down using something heavy and flat (I used a full tea kettle).  Just before the panini is heated through, flip it, and continue to cook a minute or two more.

Mom's Tuna Salad

This is an all-time favorite from my mom's house, and only 2 pts per serving!  I was feeling nostalgic this week, and decided to have a Saturday lunch to make me think of home.  I guessed at ingredients and came up with something pretty close, and very tasty!
There are numerous ways to serve this - in a pita with cucumber slices (as I did today), on whole wheat with some baked lays (Mom and I love it that way!  Actually put the chips on the sandwich to add some crunch!), or even just over a bed of spinach salad.

• 1 package StarKist Chunk Tuna in Water
• 1 1/2 stalks celery, chopped
• 2 Tbsp red onion, chopped
• Grated carrots (I didn't have these on-hand, but they are a wonderful addition)
• 1/4 to 1/2 lemon, juice of
• 2 Tbsp reduced-fat mayonnaise
• salt and fresh pepper, to taste

Mix all ingredients together until well-blended.
Yields 3 servings.
2 Points per serving.

Enjoy!

Chag Sameach!

Wow.  I am exhausted.  Completely and utterly!  Spin class tonight kicked my ass, but I pushed hard the whole time and even turned up the resistance!  I'm always amazed at the amount of sweating I do in that class...I'm not completely sure that it's normal!  Some of the ladies in my class go straight from spin to the 7:30pm Body Tone class.  They are clearly on crack.

So I tried my best to lose but not lose too much this past week, and I ended up just staying right in the same spot.  I know it could be worse (I could have gained!) but I was still totally disappointed on Tuesday morning when the scale looked up at me with that big 136.5.

A few different things could have led to it, and honestly I know exactly what it was.  Was it the movie theater popcorn I had on Friday night?  Yeah.  Was it the scrambled eggs with toast and potatoes at Epicurious for breakfast on Saturday morning?  Probably.  How about the high tea buffet lunch at Lao Beijing with dan dan noodles, black pepper chicken, fried noodles, and dumplings?  Yep.  Or maybe the splurge on a few glasses of wine, breaking that 2-week detox, alongside the cheese and sausage platter at Wine Company that evening?  Totally.

Sunday morning I desperately needed some healthy goodness, so I went for a Baked Banana.  YUM!  You basically bake a banana drizzled with cinnamon and honey/agave nectar.  I prefer it for breakfast, but it would be fantastic with ice cream for dessert as well!

This was my first time using the agave, and I definitely prefer it to honey.  The banana comes out a bit sweeter, and there is less of a sticky mess :)

Monday evening was the start of Passover, so I've had to watch my intake this week.  I had no idea that one sheet of matzo is 2 points.  I could eat a whole box of those things!  Given that Passover is my favorite holiday of the entire year, and I have a secret love of matzo, this whole points thing has been a mega issue for me the past couple days.  Today I just subbed matzo for my usual wrap with turkey.  It's the greatest and best wrap on the planet.
1 whole wheat wrap (2 pts)
2 oz turkey (1 pt)
1 tsp basil pesto (0.5 pts)
romaine lettuce (0 pts)
1/4 cup semi-dried tomatoes, drained of oil (1 pt)
Seriously - try it.  You'll love it.

I had this plan to adapt Passover recipes from my cookbook, but I'll have to postpone that idea - I leave tomorrow night for BALI!  It's going to be super tough counting points, but my goal this week is MAINTAIN!  If I can spend three days in Bali, come home, weigh in, and still be 136.5 I will be a very happy camper!

Before I get to packing, there are a few noteworthy items from this past week that every single one of you needs to know about!
1.  Cilantro Lime Rice - made it, ate it, loved it!  Try adding some chopped fresh jalapenos for an extra kick!
2.  Broiled Fish with Garlic - I used Cream Snapper, loved it!
3.  Chocolate Dipped Macaroons.  Holy shit.  Amazing!  Perfect for Passover, but be very careful - you'll be tempted to eat the whole batch!  (And my dumb ass forgot to take a picture...oops)

Chocolate Dipped Macaroons
From Weight Watchers
Points = 1 per serving
Serving Size = 1 macaroon
Yield = 32 servings

• 3 large egg whites
• 2/3 cup sugar
• 1.5 tsp vanilla extract
• 2.5 cups packaged shredded coconut, unsweetened
• 3 oz bittersweet chocolate, chopped into small bits (I used semisweet mini chocolate chips and it was fine)

1. Preheat oven to 350F.  Line one or two large cookie sheets with parchment paper.
2. In a large bowl, whisk egg whites with sugar.  Add vanilla and coconut; stir to combine.
3. Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter.  Place each ball about 1-inch apart on the prepared cookie sheet.
4. Bake until tops just start to turn light tan, about 15 to 18 minutes.  Remove cookies to a cooling rack for about 30 minutes.
5. Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn).  Keep chocolate warm and pliable as you dip tops of cookies into chocolate.  Place dipped cookies on a metal tray; freeze until chocolate sets (about 20 to 30 minutes).