Meatless Monday Avocado, roasted red pepper and provolone panini

Flatten Your Food!Sometimes it's hard to get a bite of a sandwich that's piled high with ingredients. Enter the panini: Perfectly pressed to easily enjoy!

Taking part in Meatless Monday? This recipe for avocado, roasted red pepper and provolone panini is simple, but sure to satisfy. The peppers in this pressed sandwich are hearty and might just take the place of the meat. Mashed avocado serves a few purposes: They're delicious, they'll stay on the sandwich better mashed and you won't need sandwich spread like mayo. The provolone cheese provides all the gooey goodness!

No panini press? No problem!

You can still enjoy a pressed panini sandwich at home, even if you don't own a panini press. Here's a DIY press method that makes great sandwiches:

Prep your sandwiches and place them near the stove.Place one skillet over medium-high heat and add nonstick cooking spray.Put the sandwich on the skillet. Place the bottom of the second skillet on top of the sandwich.Carefully place four canned goods in the skillet to help weigh it down, pressing on the sandwich.Cook for a few minutes until the sandwich begins to toast slightly.Remove the canned goods and top skillet, flip the sandwich and replace the skillet and canned goods until the second side is toasted.Avocado, roasted red pepper and provolone panini recipe

Serves 2

Ingredients:2 ripe avocados, peeled and mashed4 slices thick, Italian-style bread4 slices provolone cheese, divided6 ounces roasted red peppers, divided3-4 tablespoons softened butter or vegetable spread, divided1/4 teaspoon salt1/4 teaspoon fresh ground pepperDirections:

If using a panini press, preheat it to 375 degrees F and set it to medium-high.Lay out all four of your bread slices and spread one side of each slice with the butter or vegetable spread.On a plate, flip over two slices of bread so the butter is on the bottom of the plate.Add the salt and pepper to the mashed avocado and mix well.Divide the avocado evenly and spread it on the bread.Lay the roasted red peppers over the avocado, then top with two slices of provolone cheese per sandwich.Top with the remaining slices of bread so the buttered side is on the outside of the sandwich.If you're using a panini press, add the sandwiches to the griddle and close the press. Cook for 3-4 minutes or until the cheese melts and the bread is toasted on both sides.If you're using your own press method with the two skillets as described above, cook your sandwiches for about five minutes, flipping once, so both sides are golden and toasted and the cheese is melted.

A flattened — and delicious — sandwich is great on a Meatless Monday!

More Meatless Monday recipes

Pasta with cremini mushrooms
Green bean and ricotta frittata
Black bean and corn green chili enchiladas

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Turkey panini with a spicy strawberry spread

Date Night Dishes...
Panini PicnicKick up your feet, sit back and relax while your man plans date night. An indoor picnic and a tasty sandwich will be just the remedy for a long week.

Turkey panini with a spicy strawberry spread

Sometimes ladies long for a fancy date night complete with a cute dress, a swanky restaurant and a bottle of wine. Then there are other times when staying in and reading a magazine while your date prepares a meal sounds just as appealing. Taking the time to plan a romantic night in and do the cooking is not only appreciated, but it will save you some cash too. An indoor picnic is a fun way to switch things up and make the date feel like something special. Spread a blanket on your living room floor, add in a few bottles of beer, a small jar filled with hand-picked flowers and some finger foods and you are set. It's not fancy or expensive, but your leading lady will appreciate your sweet gesture and you'll appreciate not having to leave a tip.

If cooking a meal gives you anxiety, keep it simple by sticking to standard picnic fare. This Panini doesn't involve unheard of ingredients, fancy kitchen tools, or impossible techniques, but the end result will make you feel like a true chef and your lady will feel sufficiently pampered!

Serves 2

Ingredients: ¼ thinly sliced deli turkey4 slices of thickly sliced, crusty sourdough bread2 slices of provolone cheese1 small avocadoOlive OilSalt and Pepper1 clove of garlic¼ cup strawberry jam½ of a Serrano pepper2 tablespoons of diced green chilesDirections:

Brush one side of each piece of bread with olive oil and sprinkle with salt and pepper. On the opposite side of the bread layer the turkey, cheese, and avocado. Slice the Serrano pepper in half and remove the seeds. Dice the Serrano pepper into tiny pieces and mix that and the green chiles into the strawberry jam. Spread the mixture on one side of the sandwich. Place the sandwiches oiled side down on a Panini maker or on a flat pan on the stove. Cook each side until it is light brown and crispy and the cheese has melted. Remove from heat and rub each side with the clove of garlic.Serve immediately.

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Planning tips for meals on the go

Work Now,
Eat LaterBusy families need healthy and nutritious meals, but eating right isn't easy when you’re always on the run. With a little planning, you can make sure your family is getting what they need to keep those energy levels high.

Shop smart

Meats and poultry: Buy your main-course meats and poultry in bulk; divide it into meal-size portions and freeze in containers. Before bed or first thing in the morning, transfer one of the containers to the fridge for that evening's dinner. Always keep a supply in the freezer, and you'll always be prepared for meals.

Fruits and vegetables: Cut up fruits and veggies as soon as you get home from the store. You'll eat more of them if they're always ready to eat. Plus, chopped vegetables will always be ready to toss into a quick salad or dinner side dish.

Grains: Cook a large batch of grains (e.g., rice) and freeze in meal-size portions. Grains thaw quickly, and you'll be ready to stir fry in no time at all.

I thought my family was too small to buy in bulk, but I've learned how to use my freezer to our advantage. Now I buy more food at a time, which saves me money and time. I shop monthly rather than weekly. ~Deb

Buying in bulk: What you should know >>

Cook once & serve twice (or more)

You already have your main-course foods stored in portion-sized containers in the freezer. Brown your ground beef and cook your chicken, and you'll have the main ingredient to many of your family's favorite meals: tacos, spaghetti and meatballs, chicken stir-fry, meatloaf, casseroles and more.

Save even more time by browning or cooking several meat/poultry portions. Use what you need now and refrigerate the rest to use over the next three days.

As soon as your bring your ground beef home, form it into hamburger patties. Place a cupcake liner between each patty, wrap first with waxed paper and then with heavy-duty foil, and place in a freezer bag. Label it with the date and contents. ~Genevieve

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Make ahead & serve later

Many of us find that cooking on a weekend afternoon is easier than during the week. If this applies to your household, take advantage of those weekends to fill your freezer with a week's worth of meals.

Then, each weekday morning, you can simply retrieve one dinner, put it in the fridge to thaw and warm it up in the oven or microwave for dinner. You'll enjoy the affordability and nutrition of a home-cooked meal with the convenience of a store-bought frozen dinner.

Don't forget dessert! Make a batch of cookie dough, wrap 1-tablespoon balls in waxed paper, and freeze. Right before dinner, pull out as many as you need, place on a cookie sheet and bake at 325F until done (about 10 minutes).

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Store appropriately

When you prepare food in advance and eat meals on the go, having the proper food storage and travel containers is important.

Freezing: Every layer you put between your food and the freezer will help prevent freezer burn.

Bread: Wrap in waxed paper, seal with tape and place in a freezer bag. (When used this way, freezer bags are reusable.)Meat: Place meat portions (cooked or uncooked) in waxed paper, wrap with foil and place in a freezer bag.Soup or stew: Line a freezer container with foil, pour in the soup/stew, cover with another piece of foil and seal.

With a Sharpie and some masking tape, label every item you freeze with the date and contents of the package.

6 Freezer staples you shouldn't be without

Traveling: If your family is too busy to eat at the table, at least make sure their food is transported safely. Insulated containers are a must to keep foods at the appropriate temperatures and prevent spoiling.

More on-the-go food ideas

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Living with epilepsy

Tips To Deal
With EpilepsyWhen Veronica Crowe was a young girl, she would often feel herself "spacing out" for 30 seconds or so when staring at the television. She couldn't see the screen clearly or hear sounds around her. Doctors did not realize that the staring spells were actually seizures until Veronica was 13 years old when she had a more serious seizure, saw a neurologist and, after months of testing, was finally diagnosed with epilepsy. Now at 29, she's reaching out to help others overcome the hurdles of living with epilepsy.

Having epilepsy doesn't mean limiting your life

Veronica Crowe works as a librarian at a Dallas law firm. She is planning, for the first time, to travel independently abroad. She's going to Italy for her 30th birthday. It's quite a leap for a woman who moved back home with her mom after college, fearful that a seizure would land her in the hospital.

Crowe is one of three million Americans living with epilepsy, a chronic neurological disorder characterized by recurring unprovoked seizures. She credits her current independence and happiness to her supportive family, and determination to find the right doctor. She wants to inspire others to take control of their own situations and become an advocate for their own health with the medical community.

"Finding the right medication took away some of the fear, giving me the strength to believe I didn't need to have someone to watch over me constantly so I could finally live the life of an independent adult," she says. "Now I am ready to travel, even alone if necessary. As long as I take the proper precautions, I feel very safe on my own."

Build a support network for information and courage

Crowe is starting her own support group, and is considering a graduate degree to become a counselor.

"Starting a support group is important to me because I hadn't met another person with epilepsy until six years after I was diagnosed," Crowe says. "Had I known someone else in my same situation in those early years, I would not have felt so abnormal and confused. This feeling never fully goes away because so many people do not understand seizures, so it's helpful to have others around who understand exactly what you are going through."

Spot the signs: Kids who "space out" may need help

Crowe would "space out" while she was watching television, unable to hear or speak. Sometimes her mom would call her and become angry when Crowe didn't respond. She thought Crowe was ignoring her. These staring spells turned out to be seizures, but remained undiagnosed until she had a larger seizure at age 13 and went through months of testing.

"I knew this was not normal and should not be happening," she says of the episodes. "I was upset that my mother did not understand what was happening to me but I could not explain something I did not understand either."

Initially, Crowe was treated by a neurologist who frequently changed her medications, but Crowe never felt like he had a real interest in helping her attain "seizure control."

At 18, she took charge. She found an epilepsy specialist who has treated her for more than 10 years. The turning point came when the specialist suggested Crowe enroll in a clinical trial for a new medication. Success followed; Crowe finally had seizure control and the independence that she was seeking.

Finding a competent, understanding doctor is important

Crowe is determined to inspire others to take similar control of their health care and find the right solutions.

"Epilepsy is a confusing and frustrating disorder and I believe patients need specialists who will listen and have their best interests in mind instead of switching to and from different medications each time one does not work," she says. "Specialists have more options to offer a patient, such as clinical trials, vagal nerve stimulator, or surgery. The main point is to aim for seizure freedom with minimal side effects."

Tell others what to expect from seizures

Crowe recommends talking about your seizures with your loved ones and others with whom you spend time. Most people living with epilepsy tend to warn the people around them about what to do if they have a seizure, but most can't explain exactly what happens, she says.

"Unfortunately when someone sees you have a seizure for the first time, they will be scared and refuse to believe you are 'back to normal' for a long time," she explains. "It is important for people to know."

Advocate for your own health care

Crowe recommends the following tips to help others with epilepsy advocate for their health:

Visit EpilepsyAdvocate.com as a starting point to begin research and find a support group. Ask questions. Don't be afraid that you're question is silly or off-base. Just ask. Don't be afraid to seek a new physician if you're not satisfied with the answers or care you are receiving. Bring your family and friends into your confidence. They can not only help you manage your illness, in some cases, but can be excellent sounding boards as you sort through everything there is to know. Do your own research. Never give up.

Epilepsy is a daunting disease, but it can be managed and you can live a full and happy life if you take charge of your health.

More on epilepsy Breakthrough treatment for kids with epilepsy Epilepsy medications may cause sexual disorders Beckhams son has epilepsy

Gluten-free Goodie of the Week Fruit and nut clusters

Chewy And
Gooey Treats!These clusters are more of an ooey-gooey, sit-down treat than grab-and-go snack bar, but that's okay. They taste so good you really won't mind!

Mix up a treat that has a little of everything: dried fruit, nuts, gluten-free cereal and chocolate chips, too, if you choose. If you're looking for a Gluten-free Goodie of the Week recipe to please, try this one… it pairs perfectly with a tall glass of milk! The choices are yours when it comes to the ingredients. Mix things up by using your favorite nuts and dried fruit for a personalized combination.

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.Fruit and nut cluster recipe

Yields about 20 clusters

Recipe adapted from Bob's Red Mill

Ingredients:1-1/2 cups Bob's Red Mill Gluten-free Quick Rolled Oats1-1/2 cups gluten-free flakes cereal1/2 cup chopped almonds1/2 cup chopped peanuts2/3 cup dried apricots, diced1/4 cup chocolate chips (optional)2 tablespoons butter3 tablespoons brown sugar2/3 cup honey1 teaspoon ground cinnamon1 teaspoon ground ginger2 teaspoons pure vanilla extract1 teaspoon saltNonstick cooking sprayDirections:

Preheat your oven to 350 degrees F. Line two baking sheets with aluminum foil. Lightly spray one with nonstick cooking spray, and set it aside.Add the rolled oats to the baking sheet without the cooking spray. Bake for 12-15 minutes, until lightly toasted, then remove from the pan from the oven and set aside.When the gluten-free oatmeal has cooled, add it to a large bowl along with the gluten-free flakes cereal, almonds, peanuts, and apricots and mix well.Add the butter to a large saute pan over medium heat. When the butter melts, add the honey, brown sugar, cinnamon, ginger, vanilla and salt to the pan. Bring the mixture to a boil, then remove it from the heat.Immediately pour the butter mixture over the cereal, nuts and fruit. Use a rubber spatula to mix all the ingredients together so they're well coated.*Add the mixture to the reserved baking sheet. Use a rubber spatula to spread out the mixture so it's about 1/2-inch thick, in the shape of a rectangle.Allow the bars to cool completely, then use a butter knife to carefully cut into clusters or squares.

Note

If using chocolate chips, allow the butter mixture to cool a bit, then add the chocolate chips to the cereal, nuts and fruit mixture. Once cooled, pour the butter mixture over all the other ingredients.

These clusters make a great Gluten-free Goodie of the Week!

More Gluten-free Goodie of the Week recipes

Oatmeal-apple cookies
Chocolate truffle cakes
Cinnamon graham crackers

Spring vegetable soup recipe

Cool spring nights are perfect for soup

Don't think soup is just for the winter. This fresh vegetable packed soup recipe will help keep you warm through the cool spring nights.

The warmth of spring brings many fresh and sweet vegetables. What better way to use these delicious vegetables than by making soup. Not only does this soup recipe taste amazing, but it will help keep you warm throughout the cool spring nights.

Spring vegetable soup recipe

Serving size 4-6

Ingredients:3 medium leeks (cleaned and chopped)1 clove garlic (minced)3 large carrots (peeled and cut into 1-inch pieces)3 stalks celery (cut into 1-inch pieces)4 small red potatoes (cut into 1-inch pieces)26 ounce container chopped tomatoes4 cups vegetable or chicken stock5 sprigs fresh thyme2 bay leaves1/2 pound asparagus (cut into 2-inch pieces)3/4 cup cut green beans1/2 cup petite shelled peas1/2 cup sweet corn1 can chickpeas, drained and rinsedDirections:

In a soup pot, add a drizzle of olive oil and sweat leeks and garlic together over medium heat. Be careful not to burn the garlic or it will get bitter.Add carrots, celery and red potatoes and cook for a few minutes.Add chopped tomatoes, stock, thyme, bay leaves and remaining vegetables.Cook on medium until the vegetables are tender. Serve with fresh basil pesto on top.

Basil pesto recipe

Serving size 1 cup

Ingredients:2 cups fresh basil leaves2 cloves garlic1/4 cup pine nuts (You can also use walnuts or leave the nuts out)Kosher saltBlack pepper1/2 cup grated Parmesan cheeseOlive oilDirections:

In a food processor, add basil, garlic and nuts (if you are using) and pulse until coarsely combined.While food processor is running slowly, add in olive oil until desired consistency is met.

More delicious spring vegetables and recipes

Light spring meals with fish
Spring vegetables
Tasty spring meals

Tonight's Dinner Skirt steak BLT

What's Better Than A BLT?
One With SteakNothing beats a BLT on a warm spring night unless, of course, you add grilled steak to it.

I don't know about you, but I love grilling outside on a warm summer night. There's nothing better than sitting out in the back yard with a cool drink and smelling that wonderful barbeque smell -- it's the essence of summer to me.

I know BLTs have nothing to do with the grill, but they also encapsulate summer; not just because it's a sandwich, but because it's made with bacon (one of the best proteins around), fresh garden-ripe tomatoes and lettuce.

While it's a delicious sandwich no matter the season, summer is the best time for it because that's when tomatoes and lettuce are in season. And, while everyone knows a BLT alone is a perfect sandwich, Kitchen Daily made it even better by adding grilled steak. They took an amazing classic and turned it into a masterpiece waiting to be devoured.

Skirt Steak BLT

Ingredients

1 cup mayonnaise1/4 cup fresh basil3 tablespoons chopped fresh chives1 tablespoon lemon juice2 pounds skirt steakOlive oilSalt and pepper to taste4 slices rye bread, toasted4 leaves of romaine lettuce3 medium tomatoes, thickly sliced8 strips of bacon, fried2 cloves of garlic

Directions

In the bowl of a food processor, combine mayonnaise, basil, chives, and lemon juice and pulse until combined; cover and refrigerate.Heat a grill or grill pan over high heat. Season steak with salt and pepper; drizzle with oil and grill both sides for 3 to 4 minutes, or until medium rare; remove from heat and set aside.To assemble, take 1 slice of bread and rub garlic clove all over 1 side of it. Slather the same side with basil mayonnaise; layer the top with lettuce, tomatoes, and 2 slices of bacon. Using a sharp knife, cut the steak across the grain into thick slices; lay a few pieces of the cut skirt steak on top of the open sandwich and serve.

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