Wondering what to do with all that leftover turkey? These Turkey Brie Cranberry Paninis are a great option! Quick and easy – and one of our favorite ways to incorporate some of those leftovers! Give this a try!
2 slices bread of choice
Dijon mustard, optional
Brie cheese, thinly sliced
2 slices leftover turkey
2 to 3 tablespoons cranberry sauce
6 to 8 baby spinach leaves, optional
Butter for grilling/cooking
On one slice of bread spread Dijon (if desired) according to taste.
Layer on Brie, turkey, cranberry sauce, spinach (if desired), and another layer of Brie cheese.
Top with the other slice of bread. Butter the outsides of the bread or heat butter in a nonstick skillet, a griddle, or panini press until sizzling.
Cook the sandwich in the hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren’t using an actual panini press), flipping halfway through golden on both sides, and the cheese is melted.
No, I’m Not Crazy. Well, I Am Crazy — Crazy For Sweet Treats And Snacks Even Though I Am A Former Body Builder And Fitness Expert. It Works For Me — And It Will Work For You If You Know My Secret!
Can Delicious Snacks Actually Be Good For You?
Remember sneaking into the kitchen when you were young to steal a snack when mom was not looking? Well, those days might be over if ex-bodybuilding champion Carolyn Hansen gets her way. She has come up with a set of more than 200 dessert and snack recipes that will have mothers everywhere positively encouraging their children to dig in.
The reason? The ingredients. No sugar, flour, or butter to be found in these recipes – just healthy natural ingredients. No cooking either, for the most part, which makes preparation a snap. All a mom need be proficient with in the kitchen to keep her kids satisfied is a blender. That’s the conclusion Carolyn Hansen reaches in her collection of recipe books she calls Blended Bites.
At first glance you might be tempted to think that desserts and snacks prepared without sugar and butter might taste like the experimental designs that mom came up with in your youth when she ran low on those items and could not get to the store. If you share the same memories of those bold snack alternatives that I do you might be quick to dismiss the idea of a tasty snack that foregoes the ingredients that we know contribute to chronic disease in later life. Too much sugar and butter in the diet are prime causes of obsesity, diabetes, and coronary disease.
Carolyn Hansen knew this when she went into her kitchen years ago to find alternatives to the desserts and snacks she found so difficult to remove from her diet. As a competiting bodybuilder she was determined to find a way to keep herself from ruining her progress in the gym by bingeing on unhealthy treats when her willpower wore down.
At first the going was difficult. It turns out that there are a lot of things to take into account when you begin throwing out the staple ingredients of recipes thousands of years old. There were a lot of missteps along the way. But Carolyn perservered, and in the end she came up with desserts and snacks that she could share with her bodybuilder friends. Treats that you can share with your family and friends and know that you are contributing to the maintenance of their health, not only today but for years to come.
So, if you want to get your hands on recipes for desserts and snacks that you will not need to feel guilty about eating the next time you have a craving for something delicious, be sure to check out Carolyn Hansen’s books at Blended Bites, where she shows you how to take control of your blender and churn out mouth-watering desserts and snacks that will have the kids in your neighborhood lined up around the block for a sample.
Desserts in Puerto Rico mostly comprise of a type of flan or egg custard. Just as usual in the Puerto Rican flag is a slice of guava jelly with white cheese (queso blanco). Chefs seize the abundant produce of fruits in Puerto Rico and make several desserts, which include banana flan, orange layer cake, guava mousse, and coconut flan. The tastiest dessert could be a freshly made fruit cocktail. Pumpkin grows abundantly in Puerto Rico so it is not just consumed as a side vegetable and used to spice up soup, but to create as well the luscious base of a popular cake in Puerto Rico. In the same way, sweet potato is both being consumed as a side vegetable and used to make a local sweet potato cake.