Turkey and Brie Panini with Apple Pear Chutney

I’ve been dying to use my cast iron grill pan!  I just couldn’t decide what to grill.  This morning my fiance suggested a panini and I decided it would be perfect!  The grill pan worked amazingly and made beautiful grill marks.  If you don’t have a grill pan, you could certainly use a George Foreman grill, or something similar.

Paninis are great because you are getting a nice hot sandwich, with out it being slathered in grease or butter.  You can simply make your sandwich and then grill it, no grease necessary.  Also, you can use a nice lean meat like turkey, rather than having a greasy burger.  You can also add some nice fresh greens to your sandwich to help add nutrients.  I used spring mix.  I also used a nice, healthy whole wheat bread with a seeded crust.

The chutney I made for this was really easy and super flavorful.  It was great on the panini.  This chutney was very versatile.  It would go great with fancy cheese and crackers, crostinis, or as a topping on a protein such as ham, turkey or lamb chops.  It is something you can really get creative with.

INGREDIENTS (serves 4-6):

2 Granny smith apples, diced

2 Pears, diced

1 Small yellow onion, diced

2 jalapenos, diced

1 T garlic

1 T ginger

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom

1/2 tsp crushed red pepper

S&P, to taste

1/2 cup golden raisins

1 cup pecan halves

1 cup brown sugar

1 cup apple cider vinegar.

1 Pound sliced turkey breast

Spring mix blend

1 package of brie, cut in thin slices

Whole wheat bread of your choice


  1. In a lightly oiled and heated saute pan, add the first 15 ingredients (from diced apples down to apple cider vinegar).
  2.  Stir over medium heat, until all the liquid is gone and the apples and pears have softened.
  3. Once the chutney is fully cooked, you can take off the heat and set aside.
  4. Heat your grill pan over medium heat.
  5. Build your paninis one at a time with brie, spring mix, turkey, and then the chutney.
  6.  Place one panini on the grill and press down with a bacon press or a spatula.  Leave on one side for about 90 seconds and then flip and press the other side down for 90 seconds.  This will allow the brie to melt and for the grill marks to form.
  7.  Repeat last step for all of your paninis.
  8. Serve immediately after they come off the grill!



Crock Pot Coconut Curry Turkey

Today has been one of those really rainy, cozy, stay inside and watch movies all day type of day.  I have been wanting to make a crock pot concoction, so today was perfect for a nice hot comfort food.  I decided to make curry turkey and vegetables.  What’s great about using the crock pot is you can dump all your veggies and a big ol’ turkey breast, and a couple hours later, you have all the flavors combined deliciously with beautiful tender turkey you can shred up with a fork.  This is really easy and great for if you have to run errands, or if you just want to relax while your dinner cooks itself.

I love turkey because it is so delicious, a great source of lean protein, and it contains omega-3’s! Also, I combined the turkey with a wonderful variety of veggies so that there is lots of fiber and nutrients, as well.  Curry is a great way to season foods because it is zero calorie and provides A TON of flavor.  Now, I did use coconut milk and water, so its not a zero calorie sauce, but these flavors go great together and coconut milk is a healthy fat when used in moderation.

INGREDIENTS: (serves 4, maybe some leftovers)

1 Can light coconut milk

1 16 oz bottle coconut water

1 large boneless turkey breast

3 T Curry powder

1 t Cayenne

1 t Garlic Powder

1 sweet potato, cubed

1 gold potato, cubed

2 cups peas

1 cup chopped celery

1 green bell pepper, chopped

1 cup chopped carrot

chopped green onion, for topping

S&P, to taste


  1. Turn crock pot on high and empty can of coconut milk into it.  Allow to melt.
  2. Stir in a table spoon of the curry powder.
  3. Add the turkey breast and sprinkle salt and pepper on it.
  4. Chop all the veggies and add to the pot along with the coconut water and the rest of the seasoning.
  5. Allow to cook 4 hours and then remove the turkey breast and shred with two forks.
  6. Add turkey back to the pot and cook another half hour.
  7. Serve with green onion sprinkled on top!

* I added a bit of sriracha to mine for a little extra spice.