This is the Goat Cheese & Kalamata Panini from the February 2011 issue of Clean Eating. It was pretty much awesome. So awesome, that I’ve had it 2 days in a row for lunch. Well, that and I have a crusty loaf of bread to use up. Can’t let it go to waste! 
Goat Cheese & Kalamata Paninis
Clean Eating Magazine, February 2011
Serves 4. Hands on time: 7 minutes Total Time: 11 minutes
Ingredients:
14 pitted Kalamata olives, chopped
1/4 cup finely chopped red onion
4 cloves garlic
2 tsp dried basil
1/4 tsp red pepper flakes
1 tbsp balsamic vinegar
1 12 ounce whole grain italian loaf bread, halved lenthwise
2 cups baby spinach leaves
2 1/2 oz goat cheese, crumbled
1 large tomato, sliced into 8 rounds
Olive oil cooking spray
Instructions:
One: In a medium bowl, combine olives, onion, garlic, basil, pepper flakes and vinegar. Place bread halves on a cutting board, cut side up and spoon olive mixture onto bottom half of bread. Top with spinach, cheese and tomato. Top with other half of bread and press down lightly to adhere. Using a serrated knife, cut bread into 4 equal pieces.
Two: Heat a large nonstick skillet over medium heat. Coat skillet with cooking spray, then add sandwiches. Add weight to sandwiches by covering them with a sheet of aluminum foil, then topping them with a dinner plate and a few bread plates. Cook for 1 1/2 to 2 minutes or until lightly golden on bottom. Remove plates and foil and flip sandwiches over. Again, place foil and plates on and cook 2 more minutes until browned on bottom. OR Do what I did! Use a panini press and safe yourself the headache!
So yesterday Dylan was messing with the magnets on the fridge and next thing I knew – he was doing this:
He figured out that magnets work on the garbage can, too! 
Not sure why he chose his cousin’s pictures, but um, okay?! 
Avos watched from her perch and enjoyed her Green Monster. 
More shenanigans ensued today.
They wanted to dress up with scarves and hats. The mummy look was a big hit! 
And tonight’s dinner – Carne Asada Chicken “Chipotle” Style Burritos. Basically, I was wishing we could have Chipotle and this is what happened. I marinated the chicken in Carne Asada sauce all day, broiled it up (broiler high, 5-6 minutes per side) and diced it up. Then added the usual fixings: brown rice, sour cream, cheese, pinto beans, salsa (and just now I’m remembering I had avocado too, but forgot! Dang it!!!!) in a whole grain wrap. Good stuff! 
Well, that’s all for tonight. I’ve got some guilty pleasure television shows to catch up on!
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