Rotisserie Chicken Panini

Rotisserie Chicken Panini
From: TasteofHome.com

Ingredients

• 3 tablespoons mayonnaise
• 4-1/2 teaspoons grated Parmesan cheese
• 1 teaspoon lemon juice
• 1/2 teaspoon prepared pesto
• 1/4 teaspoon grated lemon peel
• Dash pepper
• 4 slices sourdough bread
• 1/4 pound sliced rotisserie chicken
• 4 slices ready-to-serve fully cooked bacon
• 2 slices smoked part-skim mozzarella cheese
• 2 slices red onion, separated into rings
• 4 slices tomato
• 2 tablespoons butter, melted

Instructions

1. In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter.
2. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Southwest Chicken Pies

Southwest Chicken Pies
From: Cuisine at Home

per serving: 535 cal; 30g fat; 40g carbs; 3g fiber; 25g protein.

For the Filling

• 1/2 cup each: diced red onion and red bell pepper
• 1/2 cup frozen corn
• 1/2 cup canned black beans; drained and rinsed
• 1 tbs minced fresh garlic
• 1 tbs ground cumin
• 1/2 tsp ground coriander
• 1 tbs veg oil
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 2 tbs flour
• 8 oz shredded rotisserie chicken
• 1 1/2 cups shredded pepper jack cheese; divided
• 1 tbs lime juice
• salt and pepper to taste

For the Crust:

• 3/4 cup all purpose flour
• 2/3 cup cornmeal
• 1 tbs minced jalapeno
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• minced zest of 1 lime
• 1 cup milk
• 1 egg
• 1/4 cup veg oil
• salsa or pico de gallo

Instructions

1. Preheat oven to 425 with a 6-cup giant-sized muffin pan or other 1 1/4 cup oven safe baking dishes inside.
2. Sweat onion, bell pepper, corn, beans, garlic, cumin, coriander in 1 tbs oil in large saute pan over medium heat, 5 min.
3. Combine broth and sour cream.
4. Whisk 2 tbs flour into vegetable mixture to coat, then whisk in sour cream mixture and cook until slightly thickened, about 5 minutes. Stir in chicken, 1 cup cheese, and lime juice; season with salt and pepper.
5. For crust: whisk together 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 tsp salt, and zest in bowl.
6. In a separate bowl, combine milk, egg and 1/4 cup oil; stir into cornmeal mixture.
7. Scoop 1/3 cup cornmeal batter into each well of hot pan; bake 5 minutes.
8. Scoop 1/2 cup filling into center of cornbread in each well; bake 20 minutes.
9. Sprinkle remaining 1/2 cup cheese evenly over tops of pies; bake until cheese melts, 5 minutes or more.
10. Let pies stand 5 min, then run a knife around edges to release. Serve with salsa.

Chicken Pot Pie Bake

Chicken Pot Pie Bake

Cuisine at Home Magazine

Per Serving: 427 cal; 22g fat; 36g carbs; 2g fiber; 20g protein

For the Crust

• 2 cups all purpose flour
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 1/2 tsp baking powder
• 1/2 tsp each: baking soda and table salt
• 1 stick cold unsalted butter, cubed
• 1 cup buttermilk

For the Filling

• 1 cup sliced carrots
• 1 pkg petite button mushrooms halved (6 oz)
• 1 cup frozen pearl onions
• 3 tbs butter
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 cup frozen green beans
• 3 tbs all purpose flour
• 2 1/2 cups milk
• 3 cups shredded rotisserie chicken (12 oz)
• 1/4 cup chopped fresh parsley
• juice of 1/2 a lemon
• salt and pepper to taste

For the Crust: 

1. Whisk together 2 cups flour, 1 tbs thyme, 1 tbs garlic, baking powder, baking soda and 1/2 tsp salt.
2. Cut in cubed cold butter until pea-sized. Stir in buttermilk just until all flour is moistened. Transfer to an 8-inch cast-iron skillet. With dampened fingers pat the dough into the bottom and partway up the sides of the skillet. Bake crust 12-15 minutes. With a spoon, press the crust down to make a well in the center.

For the Filling:

1. Saute carrots, mushrooms, and onions in 3 tbs butter in a large saute pan over medium high heat until mushrooms release their liquid and it evaporates.
2. Add 1 tbs thyme, 1 tbs garlic, and green beans; cook 2 minutes.
3. Stir in 3 tbs flour to coat vegetables; cook 2 minutes over medium heat. Whisk in milk and cook filing until slightly thickened, 8 minutes. Stir in chicken, parsley, and lemon juice, season with salt and pepper.
4. Spoon filing into crust and bake 15-20 minutes. Let pie stand 5 minutes before serving.

Pasta Verde

Pasta Verde

Cuisine at Home Magazine

Per Serving: 393 cal; 14g fat; 55g carb - 6g fiber; 11g protein

For Pasta

• 8 oz dry penne pasta
• 12 oz asparagus, trimmed
• 2 tsp. olive oil
• 1/2 tsp salt
• black pepper
• 1 cup sliced leeks
• 1 Tbsp. minced fresh garlic
• 1 bag fresh spinach, stemmed and chopped (9oz)

For Vinaigrette

• 3 Tbs olive oil
• 3 Tbs fresh lemon juice
• 1/3 cup packed fresh mint leaves, chopped
• 1/2 tsp. salt
• 1 oz. crumbled ricatta salata (~1/4 cup)

Instructions

1. Preheat oven to 425.
2. For the pasta, cook penne in boiling water per package directions; drain.
3. Toss asparagus with 1 tsp. oil and 1/2 tsp salt, then season with pepper and transfer to a baking sheet. Roast asparagus until fork-tender, 10 minutes.
4. Sweat leeks and garlic in 1 tsp oil in a saute pan over medium low heat until leeks begin to soften. Stir in spinach and cook to slightly wilt. Stir in penne and asparagus.
5. For the vinaigrette, whisk together 3 tbsp oil, lemon juice, mint and 1/2 tsp salt. Add ricotta salata and stir just to combine, then season with pepper. Toss vinaigrette with pasts mixture to coat.