Turkey, Roasted Pepper, and Ricotta Panini | Renee's Kitchen Adventures

Thursday, December 2, 2010

Turkey, Roasted Pepper, and Ricotta Panini

As you all know, I started the new PointsPlus program this week.  I purchased the deluxe members pack at my Weight Watchers meeting on Tuesday, and in it, was a nice little cookbook, Ready, Set, Go!  One of the lunch recipes was the Turkey, Roasted Red Pepper, and Ricotta Panini.  Since I had all the ingredients on hand, I decided to break in the new cookbook and give this recipe a go.  WOW!  Wonderful is all I have to say.  I enjoyed every bite of this sandwich....and you will too! You can use a panini press, like I did, or you can simply grill it in a nonstick pan if you don't have one...but once you make this sandwich, you will be asking Santa for a press, because you will want to make it again and again!

I use my panini press more than I had ever thought I would when I got it.  I like it because you can quickly make a simple and lovely grilled cheese or make a more elaborate concoction, and you can either spray the bread lightly with cooking spray, or leave it plain, and it still toasts beautifully.  And the best part?  no flipping.  I own a cuisinart panini and sandwich press I received as a gift a few years back. It has a nice nonstick surface and is very easy to wipe clean after using it.  It is also easy for the kids to use...which is a great bonus!

Turkey, Roasted Pepper, and Ricotta Panini  from Ready, Set Go! cookbook 

Servings - 1   Serving size - 1 sandwich  Pointsplus per serving - 6 points+
Calories - 267,  Total Fat - 4g,  Carb. - 33g,  Protein - 24g,  Fiber - 4g*

1/4 cup fat free ricotta cheese, drained
2 slices whole grain bread
1/2 cup lightly packed fresh baby spinach ( I use organic!  you should too! )
 a little less than a 1/4c roasted red peppers, ( not packed in oil ) thickly sliced
2 large fresh basil leaves
2 ounces of no salt added, fat free, skinless turkey breast ( I used some from my deli, 2 slices weighed to 2 ounces) 

 1.  Spread ricotta cheese on bottom of a slice of bread.  Layer spinach, roasted red peppers, basil, and turkey over the cheese.  Cover with remaining slice of bread.
2.  Heat the panini press up.  When it is ready, lightly spray the bottoms of the bread with spray ( or not if you don't want to...I used my misto) and put sandwich into press and close cover.  Grill until top slice of bread is golden.  Remove from press and slice in half.  OR  if you don't have a press, lightly spray bottom of nonstick skillet and grill both sides of sandwich until golden.  About 3 minutes each side. 

*please note, the bread you use may alter the points since brands of bread nutritional values vary.  I used Nickles 35 Multigrain reduced calorie bread, and for two slices, it is only 2 points+, which altered the final nutritional stats of this recipe for my sandwich.  Although your pocket guide may tell you two slices is worth 3 points+, taking the nutritional information off the bread sleeve gave me 2 points+, and per WW instruction, THIS is the correct value.  But I have published it here, as it is written in the cookbook, not for the sandwich I made with the Nickles bread.   

1 comment:

  1. YUM! This looks absolutely amazing! I definitely need to make it!



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