Lean Cuisine Chicken Club Panini Sandwich Review

Sometimes for lunch, you just want something quick and hot. You might be pressed on time, you might just be too tired to cook, or anything else, but you just want to stick something in the microwave and be done with it.

I’m a big fan of several of the Lean Cuisine Dishes, but I don’t believe I’ve ever had their Chicken Club Panini.

I really enjoy the Lean Cuisine pizzas, and the meatloaf isn’t bad at all! there are a few other ones I like, so I decided to give this one a try.

It comes with chunks of chicken and assorted other dressings on it. In the box, there’s a foil-type plate to put the sandwich on to make it crispy and give it that panini texture.

Issue is, it didn’t work very well. Although the flavor was OK on this sandwich (not great, just OK) the bread was soggy. I followed the instructions on the box, but it just didn’t work well. As you can see from the pictures, it looked decent enough.

Although the taste was OK, I think I’ll pass on this one from now on. The texture just didn’t do it for me. I’ll continue to try some new things interspersed with my favorites.

Bacon Cheddar Cornbread Recipe

Last week, my lovely wife, Holly, made bacon cheddar cornbread and it was amazing! I shared the above picture on twitter and a few folks asked for the recipe. First, let me say this isn’t an original recipe. We’ve learned about Mason Woodruff, who specializes in healthy eating and cooking, and that’s where we got the recipe. You can find his website at http://www.masonfit.com

So, without further ado, here’s the recipe.

Ingredients

Instructions

  1. Preheat an oven to 375F.
  2. Add the chopped bacon to a 12-inch cast iron skillet over medium-high heat and fully cook.
  3. While the bacon cooks, mix the remaining ingredients in a large bowl.
  4. Transfer the cooked bacon pieces to the cornbread batter, leaving the bacon grease behind in the skillet. Stir well.
  5. Carefully pour the cornbread batter into the skillet and bake for 45-55 minutes or until the center is cooked through and no longer gooey. (If the edges brown before the center cooks through, you can cover with foil to finish cooking.

Let me tell you folks this stuff is FANTASTIC, you should give it a try!

Chicken Basil Stir Fry, a healthy eating recipe

Holly made this for dinner the other night, and it was fantastic! Several folks have asked for the recipe, so here it is!

Ingredients (2 person serving)

1/2 cup Jasmine rice

6oz Green Beans

1/2 ounce Thai basic

1 Lime

1 Chili pepper

1 Tbsp corn starch

4 Tblsp sweet soy glaze

2 Tblsp Sweet Thai chili sauce

10 oz Chicken Breast Strips

1 Tblsp garlic powder

1 Tblsp vegetable oil

1 Tblsp butter

Prep and cooking Rice

In a bowl, combine rice, 3/4 cup of water, and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook 15-18 minutes, until rice is tender. Keep covered, off heat, until ready to serve.

Mix sauce and season chicken

In a small bowl, whisk together half the cornstarch and 1/2 cup of cold water until smooth. Whisk in sweet soy glaze and chili sauce, set aside. Season chicken with salt, pepper, and garlic powder to taste.

Cook beans and chicken

Heat a large drizzle of oil in a medium pan over medium-high heat. Add in green beans, and a pinch of salt and pepper to taste. Cook 3-5 minutes, until the beans are bright green and just tender, stirring occasionally. Transfer to a plate.

Add another drizzle of oil to the pan, and cook chicken 3-5 minutes, stirring occasionally, until brown and cooked through. Pour sauce into the pan with the chicken, bring to a boil, then reduce to low simmer. Cook, stirring, until thickened. (1-2 minutes) Turn off heat.

Stir in green beans, basic, and a squeeze of lime juice. Taste, and add more lime juice, salt and pepper if desired.

Finish and serve

Fluff rice, stir in 1 tbsp butter and salt/pepper to taste. Divide rice between bowls and top with chicken stir fry. Add a pinch of chili if desired. Serve with any remaining lime wedges.

So, there you have it! It came together quite quickly and was VERY tasty, and is a healthy meal for you!

Chocolate Peanut Butter Protein Oatmeal Bake

As you know, we’ve been working on living a healthier lifestyle. I’m fortunate that my wife is an outstanding cook, and loves to experiment in the kitchen, and I get to also reap the benefits!

Through our friend Jennifer Pendleton, we became aware of the website http://www.masonfit.com In his own words, Mason is a southerner, making healthier comfort foods and high protein desserts.

This is the Chocolate Peanut Butter Protein Oatmeal bake. I encourage you to check out his website for more ideas! Now, on to the recipe!

The recipe calls for vanilla with added cocoa powder. But feel free to use a chocolate protein powder if that’s what you have on hand. You might add an extra 1/3 scoop to account for the loss of cocoa. 

Ingredients

  • 1/2 C (40g) Rolled Oats
  • 1 1/2 scoop (47g) Vanilla Protein Powder*
  • 2 Tbsp (10g) Unsweetened Dark Cocoa Powder
  • 1/4 tsp Baking Powder
  • 3 Tbsp (50g) Peanut Butter
  • 1/4 C (60g) Canned Pumpkin
  • 1/3 C (80mL) Unsweetened Cashew Milk (or your choice of milk)

Instructions

  1. Preheat an oven to 350F.
  2. Mix the dry ingredients in a large bowl. 
  3. Add the pumpkin, peanut butter, and milk. Stir well.
  4. Transfer the ingredients to a 6.5″ cast iron skillet or similar sized baking dish. (Different dishes will affect cook time.)
  5. Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish and desired center. I purposely left out any food safety concerns so you can have this like gooey oatmeal or more done like a breakfast cookie.

Notes

1/2 the oatmeal bake has 8 Smart Points. Nutrition facts do not include any additional drizzle. For the drizzle, I melted a tablespoon of peanut butter and chocolate chips. 

Big Mac Salad, a healthy eating recipe

Last night, Holly made Big Mac salad for dinner, and several folks on twitter were asking for the recipe.

It’s become one of our favorite meals, and weighs in at only 260 calories per serving, as opposed to roughly 570 for a traditional Big Mac. And, to us, the flavor is there! It satisfies the craving without being “heavy”. So, without further ado, here’s the recipe.

2 T. diced onion

5 oz. 95-97% lean ground beef

2 T. Reduced calorie thousand island dressing.

1/8 t. white vinegar1/8 t. onion powder

3 c. shredded romaine lettuce

2 T. reduced fat shredded cheddar cheese

1 oz. dill pickle slices

1 t. sesame seeds

Cooking spray


Cook onion in a small. lightly greased skillet over medium high heat about 2-3 minutes.  Add beef and cook until fully browned.


While beef is cooking, mix together dressing, vinegar, and onion powder.


To assemble, top lettuce with ground beef and sprinkle with cheese. Top with pickle slices, drizzle with sauce and sprinkle with sesame seeds.

As you can see, it’s a pretty simple recipe! If you’re looking for a calorie friendly, reasonably simple and healthy meal, we both highly recommend you try it!

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