Southwest Chicken Salad Panini

1 lb chicken breasts
1 ½ tsp chili powder
2 TBS mayo
2 TBS ranch dressing
8 slices Texas toast
1 lg tomato, cut into 8 thin slices
4 slices of cheese

Cook chicken breasts and then shred with a fork like you would for chicken salad. Place shredded chicken in a bowl and mix in chili powder, mayo, and ranch dressing. Scoop chicken mixture onto four of the slices of bread, top each with 2 slices of tomato, and a slice of cheese. Grill for 3-5 minutes in a panini maker, or in between two large skillets on the stovetop.

Chicken, Mozzarella, & Basil Panini

4 ciabatta rolls or 8 slices of other good-quality rustic bread
2 c shredded cooked chicken
4 oz thinly sliced fresh mozzarella
1 tomato, sliced
8-12 fresh basil leaves
Kosher salt
(if you are NOT using an electric sandwich press or waffle iron):
2 TBS olive oil

Slice the rolls in half. On the bottom half of each, layer ½ c of the shredded chicken, a slice or two of the mozzarella, a slice of tomato, and 2 or 3 basil leaves; sprinkle with salt. Put the top of the roll on the sandwich and press down gently. If you have a panini maker make sure it is preheated by this step, and just finish off your sandwiches.

If you do not have an electric sandwich press: Put the olive oil in a skillet (if the pan is not large enough to accommodate all 4 sandwiches make sure you adjust the amount of oil you use for each batch (1/4 TBS each sandwich approximately)); turn the heat to medium. When the oil is hot and shimmers, put the sandwiches in the pan, put another pan or large heat-proof pan on top of the sandwiches, and press down. When the cheese has melted and the bread begins to crisp on the bottom, 3-4 minutes, remove the top pan or plate, flip the sandwiches, press down again, and cook for an additional 2-3 minutes.

Roasted Chicken Noodle Soup

2 tsp vegetable oil
1 med onion, halved and thinly sliced
2 med carrots, sliced and quartered
2 c shredded roasted chicken
2 stalks celery, chopped
8 c chicken broth
1/8 tsp ground pepper
1 TBS parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
1/8 tsp oregano
2 c pasta (small size works best as not to suck up all the broth)

Heat oil in large saucepan over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium and cook until onions are tender and caramelized, stirring occasionally. Stir in carrots, chicken, and celery and toss around a few minutes before adding in chicken broth and seasonings and turning back up to high. Bring to a boil for at least 5 minutes before reducing heat to medium again, then add in pasta and simmer for about 15 minutes or until pasta and carrots are tender as well.