Mediterranean Grilled Cheese Sandwich

Mediterranean Grilled Cheese Sandwich

Ingredients

2 slices rustic white bread or sourdough bread (I used Whole Wheat)

1 Tbsp extra virgin olive oil, divided

2 oz. Mozzerella Cheese (sliced)

1 oz. Wisconsin Feta cheese, crumbled

2 cups fresh spinach

4 Roma tomato slices

2 Tbsp diced black olives

1 Tbsp finely chopped red onion

2 tsp chopped fresh basil

1/4 tsp finely minced garlic (about 1/3 clove)

Freshly ground black pepper

Directions

Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.

Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.

This may be my new favorite lunch!!! 

Spaghetti Squash

                                 Spaghetti Squash!

Prep: 45 min. Bake: 20 min.

Yield: 5 servings

Ingredients:

•     1 medium spaghetti squash (4 pounds)

•     1 can (14-1/2 ounces) diced tomatoes, undrained

•     2 tablespoons prepared pesto

•     1/2 teaspoon garlic powder

•     1/2 teaspoon Italian seasoning

•     1/4 cup dry bread crumbs

•     1/4 cup shredded Parmesan cheese

•     1 pound boneless skinless chicken breasts, cut into 1/2-inch       cubes

•     1 tablespoon plus 1 teaspoon olive oil, divided

•     1/2 pound sliced fresh mushrooms

•     1 medium onion, chopped

•     1 garlic clove, minced

•     1/2 cup chicken broth

•     1/3 cup shredded cheddar cheese

Directions:

•     Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

•     Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside.

•     In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

•     When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer with half of the squash, chicken mixture and reserved crumb mixture. Repeat layers.

•     Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Nutritional Facts:

 1-1/2 cups equals 348 calories, 14 g fat (5 g saturated fat), 63 mg cholesterol, 493 mg sodium, 32 g carbohydrate, 7 g fiber, 27 g protein.

Thank you to my awesome friend/fit club partner Andrea Youngblood for letting me share this recipe!!!