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Chickenless Parmigiana Paninis

Kids

Sweet Potato Mac & Cheese
Orecchiette with Vegetarian Bolognese Sauce
Spinach Breakfast Stacks

Chickenless Parmigiana Paninis

Serves 4 (1 serving = 1 panini)
 
4 Kaiser rolls or other soft Italian rolls, split, partially hollowed out
2 cups marinara sauce
1 cup baby arugula or baby spinach leaves
2 roasted red peppers, rinsed, dried and split    
4 Dr. Praeger’s Chickenless Patties, cooked according to package directions
Salt and pepper to taste
1 cup shredded part-skim mozzarella cheese
 
1.     Preheat a panini press. 
2.     Spread ¼ cup marinara sauce onto bottom half of each roll.
3.     Top with ¼ cup arugula or spinach, ½ of a roasted pepper, one Dr. Praeger’s Chickenless Patty, and ¼ cup cheese. Sprinkle with salt and pepper to taste.
4.     Spread ¼ cup marinara sauce on top half of each roll and place on top of sandwiches.
5.     Grill on panini press until cheese is melted and bread has developed grill marks, 5 to 6 minutes.
6.     Serve hot.
 


Other quick ideas for using Dr. Praeger’s Chickenless Patties

Make an easy, chicken Milanese: Chop fresh tomatoes and toss with baby arugula, lemon juice and olive oil. Serve on top of a crispy chickenless patty alongside some whole-grain pasta for a light, satisfying meal. Create a marsala wine sauce by sautéing onions and garlic, then adding vegetable stock, a bit of butter, and a splash of white or marsala wine.. Thicken wt a bit of flour and serve over chickenless patties. Brush teriyaki sauce on chickenless patties during last two minutes of cooking. Serve alongside a sauté of snow peas, shelled edamame and carrots tossed with sesame oil and toasted sesame seeds for a colorful, healthy, Asian-inspired dinner.