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Posted on February 21, 2014

Foodie Friday: Turkey Caprese Panini

Foodie Friday/ recipes
Seriously beauties how can it be Friday again, I feel like we were just here. I have a quick post for Foodie Friday today. I love to cook but I won’t lie usually by Friday I am beat and not interested in spending my evening in the kitchen. Friday and Saturday are my nights off and we usually either whip up something quick, go out or order in.  
Delicious Fast & easy Turkey Caprese Panini

I have had this panini press for years, I am actually embarrassed to admit that the first few years it was still tucked away still in the box unopened. Well one night about 3 years ago I opened it and it’s been a getting regular use ever since. 
You can change up the ingredients to what ever suits your taste. Another filling I like is pesto, spinach, provolone, grilled chicken and roasted red peppers. This go round I went with a twist on the caprese and added mesquite turkey. Don’t fret if you don’t have a panini press a George Foreman Grill, or even a skillet with a weighted press or another heavy skillet on top could work also.  I prefer to get the meat ans cheese sliced at the deli counter but you can use the pre-packaged it doesn’t matter, hey even use left overs from a turkey or a baked chicken.  
Sliced French or Italian Bread 
Sliced Turkey 
Sliced Mozzarella Cheese 
Fresh Basil 
Fresh Sliced Tomatoes 
Olive Oil 
Salt & Pepper 
Balsamic Glaze 

Preheat Panini Press or Skillet
Lightly brush both sides of bread with olive oil 
Assemble (use as much or as little as you wish, I start with a layer of cheese, then a two slices of meat, tomato, a few basil leaves season with salt & pepper and a drizzle of the balsamic glaze followed by another slice of cheese) 
Place sandwich on bread and press for about 3 minutes or until cheese is melted and bread browns. 

Add a side salad and ENJOY! 

Do you have a favorite Panini recipe? Check out what the other Foodie Friday bloggers are whipping up this week for their easy Friday night meals. 

An InLinkz Link-up

Posted on February 14, 2014

Yummy Cheesy Hot Crab Dip

Foodie Friday/ recipes

TGIF beauties, I have an easy and delicious hot crab dip recipe for today’s Foodie Friday post. I love to entertain and dips are always a hit. This was one of my go to dips when entertaining during football season. 
Hot Crab Dip: Turn it up a notch with this easy hot crab dip. This can also be made in a crock pot.
Hot Crab Dip: Turn it up a notch with this easy hot crab dip. This can also be made in a crock pot. 

Hot Crab Dip Appetizer


  • 8 oz crab meat 
  • 1 pkg Neufchâtel  ( you can use regular cream cheese, the Neufchâtel has less fat and taste the same) 
  • 1/2 Cup Mayonnaise 
  • 1/4 Cup red bell pepper (chopped)
  • 1/4 Cup yellow bell pepper (chopped) 
  • 1/4 Red onion (chopped fine) 
  • 3-4 Cloves garlic (chopped fine, I use the garlic press) 
  • 1 Jalapeno Pepper (chopped fine)
  • 4 Green onions (chopped, use the whole thing white and green parts) 
  • 1 tsp Tabasco sauce 
  • 2 tsp Worcestershire sauce 
  • 2 Cups Cheese ( you can use what you like, I like to use a mix so I do 1 cup of a 5 cheese Italian blend and 1 cup triple cheddar blend) Mozzarella will work also. 
  • Preheat oven;
  • Place cream cheese in your baking dish and place in oven a few minutes to soften; 
  • Chop the onions, garlic, and peppers;
  • Combine Crab meat with all remaining  ingredients and mix well;
  • Transfer to baking dish and bake at 350°F for 15-20 minutes;
  • Garnish with a sprinkle of cheese and green onions. 
Serve with crackers, bread or vegetables.  ENJOY!

Hot Crab Dip Appetizer

I have to admit I indulged a bit in this one. I love crab. Check out some more dip recipes from the other Foodie Friday bloggers below. 

An InLinkz Link-up

Posted on February 10, 2014

Nutrisystem My Way Plan #NSNation Week 4 Update

Nutrisystem/ recipes

I cannot believe how fast the past month went by. It has been four weeks since I started this journey to better health and I am so happy with my progress. I definitely had some slip ups along the way, the past two weeks being difficult at time to stay on track but I never completely abandoned the program. Whenever I didn’t stick to my meal plan 100% I still remained very conscious of what I was consuming. 

I wanted to try and switch things up a bit when it came to breakfast. I can’t eat the same things over and over without getting bored. To add a twist this past week I made some breakfast omelet egg muffins. This were super easy and fairly quick to make. I made a batch and just grabbed one in the morning and popped in the microwave for 30 seconds to reheat. 

I am one of those cooks who doesn’t always measure so I just kind of winged this. Non-starchy veggies are a “freebie” within reason on the nutrisystem plan so I definitely take advantage of that to keep me full. Here is what I used to make these: 

1/2 doz brown eggs 
1/2 red onion finely chopped
Green Onion finely chopped 
Stoplight Bell Peepers finely chopped
3 Veggie sausage links cooked and roughly chopped 
Approx 1/4 cup shredded cheese

In one bowl beat eggs with a few dashes of salt and pepper, in a separate bowl combine all other ingredients.  Spray cupcake pan with cooking spray and fill bottom with your veggie filling mix, pour beaten eggs over veggies. The muffins will fluff up as the cook so leave a little room at the top. Bake for approx. 20 minutes at 350°.  

Paired with some fruit and orange juice this was a great, easy breakfast. 

Reflecting pack on the past four weeks I am extremely happy with the program and proud that as of today’s weigh in I am officially down 10 lbs! The support I have received has really helped me on this journey, excited to head into month two. 

Interested in joining me on the road to better health and weight loss using Nutrisytem? You can join today by calling 1.888.853.4689 or by visiting

*Nutrisystem is providing me with the program free of charge for my participation in the Nutrisystem Nation Blogger Program. All opinions are my own.

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