Turkey Pesto Panini

Ingredients 1 large rutabaga, peeled 1 tablespoon olive oil 1 pound chicken breast, chopped ½ cup Homemade Pesto 2 tablespoons water ½ cup sun-dried tomatoes 4 cups fresh spinach Homemade Pesto 3 cups basil, loosely packed ¼ cup pine nuts 1 large garlic clove ¼ cup Parmesan cheese ¼ teaspoon salt ¼ cup olive oil Directions Spiralize the rutabaga using the standard noodle blade. For the Pesto, blend basil, pine nuts, garlic, cheese, and salt. Slowly pour in olive oil while blending until everything is well incorporated and smooth. In a large sauté pan, heat the oil on medium-high. Add the chicken and pesto and cook for about 5 minutes. Add the rutabaga noodles and water. Cook until tender. Stir in the sun-dried tomatoes and spinach. Continue to cook for 5 minutes. Enjoy! NUTRITIONAL INFO PER SERVING Calories 390 (180 from fat) Total fat 20g Saturated fat 3g Cholesterol 85mg Sodium 270mg Carbohydrate 23g (6g dietary fiber, 11g sugar) Protein 31g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 large rutabaga, peeled 1 tablespoon olive oil ½ cup Homemade Pesto 2 tablespoons water ½ cup sun-dried tomatoes 4 cups fresh spinach Homemade Pesto 3 cups basil, loosely packed ¼ cup pine nuts 1 large garlic clove ¼ cup Parmesan cheese ¼ teaspoon salt ¼ cup olive oil Directions Spiralize the rutabaga using the standard noodle blade. For the Homemade Pesto, blend basil, pine nuts, garlic, cheese, and salt. Slowly pour in olive oil while blending until everything is well incorporated and smooth. In a large sauté pan or fry pan, heat 1 tablespoon olive oil. Add the rutabaga noodles and sauté for 1 minute. Add water and cook until tender. Stir in the pesto, sun-dried tomatoes and spinach. Continue to cook for 3-5 minutes. Enjoy! NUTRITIONAL INFO PER SERVING Calories 380 (190 from fat) Total fat 21g Saturated fat 3g Cholesterol 5mg Sodium 280mg Carbohydrate 44g (12g dietary fiber, 23g sugar) Protein 9g This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

CALORIES PROTEIN CARBS FAT 60 2g 2g 6g This spread is great on crackers, veggies, pasta, and pizza. Prep time: 5 minutes Cook time: -- Makes 16 servings Serving size: 2 tablespoons Ingredients 3 cloves garlic ½ cup unsalted almonds 1 pint cherry tomatoes ½ cup basil leaves 3 tablespoons olive oil Pinch red pepper flakes ½ cup grated Parmesan ½ teaspoon salt Directions Combine all ingredients in a blender or a food processor with the garlic cloves on the bottom. Mix until a thick paste forms. Nutrition Info Per serving: 60 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 120mg sodium, 2g carbohydrates (1g dietary fiber, 1g sugar), 2g protein. WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.