Turkey Pesto Panini
Ingredients
- 2 tablespoons Homemade Pesto
- 2 slices high-fiber, whole wheat bread
- 2 ounces sliced turkey
- 1 ounce sliced Havarti cheese
- ¾ cup arugula
- 1 Roma tomato, sliced
- ⅛ teaspoon black pepper
- ¼ teaspoon balsamic vinegar
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
- First make the pesto. In a food processor, blend basil, pine nuts, garlic, cheese, and salt.
- Slowly pour in olive oil while blending until everything is well incorporated and smooth. Store extra pesto in the fridge.
- On one slice of bread, spread homemade pesto.
- Top with turkey, cheese, arugula, and tomatoes.
- Sprinkle tomatoes with salt, pepper, and balsamic vinegar.
- Top with the other slice of bread and place on a heated panini grill.
- Cook until cheese melts.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 490 (230 from fat) |
| Total fat | 26g |
| Saturated fat | 7g |
| Cholesterol | 55mg |
| Sodium | 1310mg |
| Carbohydrate | 42g (6g dietary fiber, 9g sugar) |
| Protein | 24g |
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.
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Pesto Chicken with Rutabaga Noodles
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.
July 28, 2014
