Last week was rough on the cooking front. I had a LOT of flops. One was so bad that we threw it out and ordered a pizza. A really greasy, cheesy pizza. I think Dan was ecstatic. That’s only happened one other time that I can remember since living in this apartment. That’s not saying I haven’t chosen a bad recipe or screwed one up more then twice, but usually we can choke it down. My problem is truly crockpot recipes. I have SUCH a hard time finding good crock pot recipes! They always turn out looking and tasting and smelling like something excreted from a zoo animal. If anyone has a good source, please comment below. I would love some help.
With that being said, I didn’t have a recipe to give you on Thursday. Sometimes that’s going to happen, but I think it’s better then giving you one that will drive you to greasy pizza. I
think know this recipe will fully make up for it. It was absolutely delicious, and I’m super excited that it was completely an applebutterharmony invention!
Turkey, Spinach & Feta Panini’s with Cranberry- Honey Spread
8 oz bone-in skinless turkey breast (I bought 1lb of the split turkey breast which worked great and I still had 8 oz leftover for sandwiches for the week), thinly sliced
1-2 tbsp. extra virgin olive oil
salt and pepper
1/4 red onion, thinly sliced
2 oz baby spinach leaves
3 tbsp. reduced fat crumbled feta cheese
9 oz ciabatta bread
1/2 cup fresh or frozen cranberries [I used frozen], thawed
2 tbsp. 1/3 less fat cream cheese
1 tbsp. extra virgin olive oil
1 tbsp. apple cider vinegar
1 tbsp. honey
- Trim turkey of visible fat, rub with 1-2 tbsp of extra virgin olive oil. Lightly salt and pepper on all sides. Spray a 13 x 9 baking dish with cooking spray and cook turkey in 325 degree oven for 55-65 minutes or until the turkey has reached a safe internal temperature of 165 F. Use a meat thermometer! [please note, this cooking time was for the entire 1 lb of turkey breast that I mentioned above so if you actually use 8 oz it may cook faster].
- While the turkey is cooking, chop the onion and prepare the cranberry spread (see below).
- Cranberry spread: Making sure cranberries are fully thawed, combine with 2 tbsp. reduced fat cream cheese, honey, olive oil and apple cider vinegar. Blend with an electric mixer until well combined. You may still have some chunks of cranberries, that is ok.
- Cut bread into 3 oz pieces and slice lengthwise to form 3 open sandwiches. Top about 1 tbsp. of cranberry spread onto each of the 3 sandwich “bottoms.” Then top each bottom with equal proportions of sliced onion, fresh spinach & crumbled feta cheese.
- Once turkey is done, slice into 1/2″ slices and add 4-5 slices to each sandwich bottom. Add the tops and cook in a panini press (or george foreman) until pressed to your liking, about 4-5 minutes depending on your bread.
- Eat with fresh veggies or a salad for a well balanced meal
Hint: If you have an hour to bake the turkey on a weeknight, it’s definitely easy enough because all of the prep can be done by the time the turkey is done. If not, save it for a Saturday and use the hour of baking time to snuggle up with a good book.
Nutrition Facts (per sandwich): 448 calories, 11g fat, 52g carbohydrate, 23g protein.