Copy-Cat Zupas Chicken Pesto Panini

I lived in Utah from 2003- 2012. I had eaten at this place called "Cafe Zupas" It is so yummy! My fav sandwich is the Chicken Pesto Panini! I now live in the Vegas area, and was unable to eat there until recently. They just opened one in Henderson. I wanted to make the sandwich and so I googled it and came across.. this website: http://bakingwithblondie.blogspot.com/
and so here it is:

I dont like cheese or tomatoes so I left it out. But here is the recipe:

Zupas Chicken Pesto Sandwiches Copycat Recipe:

makes 4 sandwiches

 4 ciabatta rolls, sliced in half 

1 large tomato, stem removed, sliced (I left this out)

 about a cup of alfalfa sprouts 

4 slices muenster cheese (I left this out)

1 chicken breast, cooked, cubed 

1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes 

1/2 C slivered almonds, toasted

 1 batch of my homemade basil pesto sauce (recipe below) 

1 cup real mayonnaise  

In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined. 

Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy (or, if you're one of those people with a panini-maker... use the heck outta that thing after assembling the sandwich).

I used my George Foreman grill!

Heres the Video of her making it on a local Utah show:

http://studio5.ksl.com/?nid=126&sid=23915429 

The basil Pesto sauce recipe:

*Fresh Basil Pesto: 1 cup basil (loosely packed)

 2 small cloves garlic 

2 T toasted pine nuts 

3 T EVOO 

1/4 cup parmesan cheese 

1 t lemon juice salt and pepper to taste 

Stick it in a food processor. Blend.

It was SOOO good! Just like Zupas!! 

Weight Watchers Chicken Pot Pie

I found this on Pinterest! Which took me to -->here<--

“4-6 points per serving”

Ingredients

• 1 cup Bisquick reduced-fat baking mix
• 1/2 cup skim milk (fat free)
• 1/4 cup egg substitute
• 2 cups frozen mixed vegetables
• 1 small yellow onion (diced, and sauteed)
• 2 cups cooked chicken breasts, chopped (I shredded it)
• 2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup

Directions

1. Preheat oven to 400.
2. Spray 8×8 casserole dish with cooking spray. (I used an 8x11.5 dish..cause it was the first dish I saw)
3. Mix together veggies, chicken and soup. Pour into casserole dish.
4. In another bowl, mix Bisquick, milk, and egg. Pour over top of chicken mixture. ( I actually rolled this out, and layed it across the food. I rolled it out pretty thin, to cover the dish)
5. Bake for 30 minutes, or until crust is golden. (mine didnt take as long due to the dough being rolled thin)
6. 6 servings=4.5 points.
7. 4 servings=6.5 points.

This was so good, and so easy to make! I had to refrain from getting seconds! 

"Spicy" Sausage Pasta

I found this on pinterest, which directed me to: "EmilyBites.com", She got this recipe off another blog, who got it from a book...

 I put spicy in " " because its no way spicy. I was afraid it would be and my kids wouldn't eat it..but they ate seconds. I love spicy, so I was disappointed. It was super good though!

Ingredients:
1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced 
2 cloves garlic, minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles
½ cup fat free half and half
½ t salt
½ t black pepper
10 oz uncooked wheat pasta
4 oz reduced fat Pepper jack cheese, shredded
2 medium green onions, diced

Directions:
1.    In a large skillet or sauté pan, add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook, until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.
2.    Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
3.    Set your oven to broil. Remove the pan from the heat and mix in half of the shredded cheese. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t, or you aren’t sure, transfer the pasta into a baking dish. I used a 9X13
4.    Sprinkle the remaining shredded cheese over the top of the pasta. Place the dish under the broiler for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!). I topped it with the green onions after serving, because I'm the only who likes them.

Yields 6 (1 ¼ cup) servings. WW P+:  9 per serving

Chicken with a lemon & white wine sauce

Ingredients:

• 4 skinless boneless chicken breasts (pound them out)
• 1/4 cup flour
• 2 large eggs beaten
• 1/2 cup bread crumb ( I love Panko style)
• 1 lemon juiced (then sliced)
• 1/4 cup oil (vegetable, or olive oil)
• 1/2 stick of butter
• 1/2 cup white wine (if you wont drink it, dont cook with it)
• 10-20 fresh parsley leaves chopped
• Salt and pepper 

Directions:

1. Pound chicken 
2. Heat oil in skillet on medium-high heat
3. Mix flour with some salt and pepper, dip chicken to this mixture
4. Dip floured chicken into egg wash
5. Dip flour and egg chicken into bread crumbs 
6. Cook chicken in heated oil, (about 4 minutes on each side).
7. Remove chicken and set aside, Add butter to the pan, scrape up any drippings.
8. Add wine, and lemon juice, heat to a boil (stirring frequently) then reduce heat to low.
9. Add Parsley and sliced lemon to sauce.
10. Plate chicken and pour sauce over top

I served with pasta, which I put some of the sauce on too!

WW Slow Cooker Lasagna

Ingredients:

• 1 pound lean ground beef (or I used lean ground turkey)
• 1 onions chopped
• 1 clove garlic (I LOVE garlic, I used a couple)
• 1 16oz can tomato sauce 
• 1 28oz can crushed tomato (I used 16 oz can of diced)
• 1 tsp salt
• 1 tsp oregano
• 1/2 tsp basil
• 1 cup ricotta cheese (low fat)
• 1 1/2 cups mozzarella cheese (shredded and low fat)
• no cook lasagna noodles (about 6)
• 1/2 Parmesan cheese (shredded)

Directions:

1. Saute onion, meat, and garlic in skillet until fully cooked. mixed diced tomato in, then set aside.
2. In a bowl mix ricotta cheese and 1 cup of mozzarella cheese, and Parmesan cheese
3. Spoon 1/3 meat mixture on the bottom of the slow cooker
4. Add some of the tomato sauce
5. Layer that with 3 uncooked lasagna noodle (break to fit)
6. Add 1/3 of ricotta cheese mixture to the layer
7. Repeat the steps again, until all ingredients are used (you should still have 1/2 cup of mozzarella set aside)
8. Cook on low for 4-6 hours.
9. Turn off heat, add that remaining 1/2 cup of mozzarella cheese to top, recover.. remove pot from crock pot and set aside until cheese melts and Lasagna firms (about 10 minutes)

Now Enjoy!!! it was so good! I never cooked lasagna in a slow cooker, and was not to sure about how it would turn out, but it was amazing!  I'm a full time working mom, so lasagna has never been a week night meal, it takes to long, but now it is!! 
This makes 6 pieces about 10 points per slice, If you use ground beef, which I did not.. so Im sure the point value is lower the way I made it.

Smothered Burritos

Ingredients:

• Flour Tortillas
• Shredded Chicken (seasoned with taco seasoning, and onion salt)
• Re-fried Beans
• Shredded Cheese
• Enchilada Sauce (red)
• Diced Green Chilies 
• Jalapenos (for topping)

Directions:

1. Heat tortillas on gas burner, (or microwave if your not lucky enough for the gar burner) 
2. Layer all the ingredients in each tortilla, as you would usually load a burrito.
3. Fold ends of tortilla in and roll the sides over. 
4. Pour a small amount of sauce in bottom of pan, just to cover.
5. Place each burrito folded side down.
6. Cover burritos with the rest of sauce, and top with cheese and jalapeno
7. Cover with foil and place in a pre-heated 350 degree oven for 20 minutes.
8. Uncover pan and cook for 10 minutes more
9. Let it cool for about 5-10 minutes  Then serve!

Super easy! and you can add or subtract any ingredient you want. if you want shredded beef that would be great too. Or if you just want bean and cheese, that will work too! I dont have measurements  because you use as much or as less as you want. However get a bigger can of the sauce, so you will have enough. Unless your cooking for 2,then the 16 oz will work!
Also, dont over stuff burritos! Make this with some mexican rice!!

Mexican Rice

My mother-in-law showed me how to make this, and I have not eaten the pre-made stuff ever again!

Ingredients:

• 2 cups of the 5 minute instant rice (brown or white) 
• 1 1/2 to 2 cups of water or chicken stock 
• 2 T of Vegetable oil
• 8 oz can of tomato sauce
• Onion salt, chili powder (about a tablespoon of each..give or take)

Directions:

1. Heat oil on medium heat, until bubbles form
2. Toss in uncooked rice, stir until lightly golden brown
3. Stir in tomato sauce and 1 1/2 cups of your liquid
4. Add seasonings, heat to boil.
5. Cover and remove from heat for 5 minutes. check it at 4 minutes, if it needs more liquid, add the rest.

Taste it! if it needs more seasoning, add some! Garnish with green onions if you like them, I do!

I'm not sure if this is still the exact way my MIL taught me.. but its how I have been doing it, and she loves it!