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Latest Activity: Nov 30

Grilled Chicken and Vegetable Panini

-Italian bread, take out the meat and brush inside and out with olive oil,
-grilled chicken and any vegetable you want (squash, zucchini, eggplant, onions, add some spinach.

(if you don't want to grill, just use cooked chicken and cook the veggies in a skillet with olive oil)

On the bread, place a little mozzarella or provolone cheese first, then the chicken, then the veggies, top with a little cheese and the bread top.

Place the whole thing on a skillet and press with a spatula. Cook on low to medium heat until bread is golden brown and the cheese has melted. This is really delicious.

Another option is to wrap the whole thing in aluminum foil and cook them on the grill for about 5 minutes. This I do when I want to have dinner ready early then all I have to do is cook these for a few minutes. Makes me look like quite the chef.

**Cheese is best if freshly sliced.

My son suggests playing a game or watching a good movie after since it's such an easy clean up.

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Comment by Terie on July 12, 2008 at 6:16pm: Susan, I love Clam Chowder soup and this recipe sounds awesome. I will have to try this one soon. I do like soup in the summer as well. Just turn up the air for a little bit... :-) Thanks for sharing.

Comment by Susan on July 11, 2008 at 9:02am: I have a Vitamin D and B12 deficiency, so I'm always on the lookout for recipes that are high in these vitamins. This Oyster and Clam Chowder recipe fits the bill, and being that I love soup (yes, even in the summer), all the better!

Oyster and Clam Chowder

Prep and Cook Time: 40 minutes

Ingredients:
1 medium onion, chopped
4 medium cloves garlic, chopped
3 medium stalks celery, diced 1/4 inch pieces
2 cups + 1 TBS chicken or vegetable broth
1 cup tomato sauce
10oz jar of shucked fresh oysters, drained and rinsed, (if you can get small ones it is best)
10oz can of whole clams, drained and rinsed, (if available, use fresh clams and steam open in soup
1 TBS dried Italian herbs
2 TBS fresh chopped parsley
salt & pepper to taste

Directions:

Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.

Add rest of broth, tomato sauce and Italian herbs. Simmer for another 25 minutes.

Drain and rinse both oysters and clams. If oysters are big add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. *If you are using fresh clams in the shell add a couple minutes before oysters to give them a little extra time to open. If you are using canned clams you may want to wait until soup is almost done to add, so they just heat through. Season with salt and pepper to taste and sprinkle with chopped parsley.

Serves 4

Per serving: 160 calories; 18 grams protein; 15 grams carbs; 4 grams fat

This recipe is from The World's Healthiest Foods by George Mategljan.