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We made two recipes from Rose Reisman's The Complete Light Kitchen for dinner and it lasted for three nights (well, we made a 1/2 recipe fo the potato wedges on the 3rd night). Highly recommended (especially if you love avocados as much as we do).

Panini Clubhouse Sandwich with Grilled Chicken, Crisp Prosciutto, Avocado and Cheese

  • 8 oz (1/2 lb) boneless chicken breast ("fast fry" if possible)
  • 2 Tbsp light mayonnaise
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp crushed, fresh garlic
  • pinch black pepper, freshly ground
  • 4 large tortillas (we only do 2, and save the other ingredients for the next night)
  • 2/3 cup grated Parmesan or Swiss cheese
  • 1/3 cup diced, seeded tomatoes
  • 1/3 diced sweet onion
  • 1/2 diced ripe avocado
  1. In non-stick skillet with cooking oil (either sprayed or lightly wiped over pan surface), sauté prosciutto for 5 minutes or just until dry and beginning to crisp. Remove from pan, cool slightly, and crumble. Wipe pan dry, then re-spray/re-wipe with oil.
  2. If you don't have "fast-fry" chicken breasts, place them between two sheets of parchment (or waxed) paper paper and pound to an even 1/4 inch thickness (I use a rolling pin to pound them -- it's very satisfying). Sauté for about 5 minutes, or just until cooked and longer pink in center, turning halfway. Cool for 5 minutes, then dice.
  3. Combine mayonnaise, lemon juice, mustard, garlic and pepper in a small bowl and mix thoroughly. Spread evenly over entire surface of tortillas. Scatter chicken, prosciutto, cheese, tomato, onion, and avocado overtop. Fold in the sides of each tortilla and roll it up tightly.
  4. Preheat a non-stick grill pan and spray/wipe with cooking oil. Sear wraps on both sides until browned, about 2 minutes per side (we did about 3-5 minutes per side, but at a slightly lower heat -- it heated the inside of the wraps a bit better, especially during the second and third nights). Slice in half and serve.
This "panini" recipe involves a number of steps but goes fairly quickly with more than one person. The fries, below, are insanely easy but very good.

Potato Wedge Fries

  • 3 large baking potatoes, scrubbed
  • 2 Tbsp olive oil
  • 1 tsp minced fresh garlic
  • 4 Tbsp grated Parmesan cheese (original recipe calls for 2 Tbsp)
  • 1/2 tsp chili powder (original recipe calls for 1/4 tsp)
  • 3 Tbsp chopped fresh parsley
  1. Preheat oven to 375 F. Either spray a baking sheet with cooking oil or (our preference) place a sheet of parchment paper over it.
  2. Cut each potato in 8 wedges. Place in large bowl.
  3. Combine all other ingredients except parsley in a small bowl and mix together. Add mix to potato wedges in large bowl and toss until evenly coated.
  4. Place wedges on baking sheet. Bake for 20 minutes, then turn wedges and bake for another 20 minutes (or until desired crispiness - we don't like them very crisp).
We dipped the wedges in Adobo Mayo...

Adobo Mayonnaise

  • Mayonnaise
  • Adobo sauce (found in cans of chipotle chili peppers)
  1. Plop the desired amount of mayo in a small mixing bowl or measuring cup.
  2. Plop a few tsp of adobo sauce into the mayo and stir.
  3. Serve.
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