Angel Lush Cake

Angel Lush Cake

Ingredients:
1 can (20 oz) crushed pineapple in juice, undrained

1 pkg. (4 serving) Jell-o vanilla flavor pudding (fat free)
1 C Cool Whip Lite
1 (15-ounce) bakery round angel food cake
1 C mixed berries

Directions:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix and pineapple. Gently stir in whipped topping.

2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. repeat layers two times.
3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.


Notes:
This is amazing! And so easy to make!! Very fresh and light, and it was perfect to end our Easter meal.

Pasta with Asparagus, Pancetta, and Pine Nuts

Pasta with Asparagus, Pancetta, and Pine Nuts

Ingredients:
8 oz uncooked cavatappi pasta

1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tsp minced garlic
3 Tbsp pine nuts
2 oz diced pancetta
2 Tbsp fresh lemon juice
2 tsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 C (1 ounce) crumbled Parmigiano-Reggiano cheese

Directions:
1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
4. Increase oven temperature to 475°.
5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Notes:
Everyone really liked this. It was a tad salty for my taste with all the kosher salt and the pancetta, but since we added a little more pancetta than the recipe called for, that might have been our fault. Very tasty overall and we'll definitely be making this again.

Pasta with fresh tomatoes, basil and chicken

Pasta with fresh tomatoes, basil and chicken
Ingredients:
2 boneless, skinless chicken breast halves (1/2-3/4 lb)
3 ripe tomatoes, seeded and chopped
2 garlic cloves, minced
2 T fresh parsley, chopped
2 T fresh basil, chopped
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
2 T fresh lemon juice
1 T olive oil
6-8 oz uncooked linguini
1/4 C shredded Parmesan cheese

Directions:
1. Using the flat side of a meat mallet, pound chicken breasts to a 1/2-inch thickness. Season chicken on both sides with salt and pepper. In a large heavy skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add chicken and sear until well browned on both sides and cooked to an internal temperature of 170F, about 5 minutes per side.
2. In a second skillet, heat one tablespoon of olive oil, simmer the tomatoes, garlic, parsley, basil, sugar, salt and pepper over low heat, stirring constantly until sauce is cooked. Add lemon juice until heated. Toss cooked chicken into the sauce. Keep warm.
3. Cook linguini according to package directions. Spoon sauce over hot linguini and sprinkle with cheese. Serves 2

My notes:
We all loved this one. It was so fresh and just tasted like spring. We'll definitely be making this one again. :)

Luscious But Low-Fat Cheesecake

Luscious But Low-Fat Cheesecake

Ingredients

1 cup graham cracker crumbs
2 tablespoons butter, melted
2 cups plus 2 tbsp. sugar, divided
1 container (32 oz.) low-fat cottage cheese
2 packages (8 oz. each) neufchâtel cheese
1/4 cup flour
1 teaspoon vanilla extract
1 teaspoon finely shredded lemon zest
1/4 teaspoon salt
3 large eggs
3 large egg whites
1 cup low-fat (1%) Greek yogurt

Preparation
1. Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-in. springform pan. Bake until golden brown, about 10 minutes.
2. Meanwhile, drain cottage cheese in a strainer 15 minutes. Whirl cottage cheese in a food processor until smooth. Add neufchâtel and 2 cups sugar and blend until no lumps remain. Then add flour, vanilla, lemon zest, salt, eggs, and egg whites and blend until mixture is smooth, scraping inside of bowl as needed. Pour into prepared pan.
3. Bake until edges are puffed slightly and center barely jiggles when pan is shaken gently, about 1 1/2 hours. Turn off oven, leave door slightly ajar, and let cheesecake sit in oven another 30 minutes.
4. Mix together yogurt and remaining 1 tbsp. sugar. Put cheesecake on a cooling rack. Carefully spread yogurt-sugar mixture over top of cheesecake and let cool completely. Chill, covered with foil, at least 4 hours. Run a thin knife around the outside of the cheesecake to loosen, remove side of pan, and slice cheesecake with a hot knife.

My notes:
My family loved this cheesecake. The greek yogurt on top makes for a tangy little surprise when you take a bite. And while it is rich, it's definitely not as rich as all those other cheesecakes out there.

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

Ingredients

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Preparation
1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

My notes:
Nice and easy to prepare and so delicious! The combo of the green chiles and cumin was actually my favorite part about this dish. We topped it with some homemade salsa and it really completed the dish.

Tuna Casserole

Tuna Casserole
Ingredients

8 ounces wide egg noodles
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray

Preparation
1. Preheat broiler.
2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

My notes:
Loved this! The mixture of Parmigiano-Reggiano, cream cheese and dijon was amazing! Just a great new take on tuna casserole. Big crowd pleaser and very nice for a meatless Lent dish.

Browny's Clam Chowder (revisited)

Ingredients
1 T olive oil
1 C chopped onion
1/2 C chopped celery
1/2 C chopped carrot
1 tsp minced garlic
4 strips bacon, chopped
1/4 C flour
3 C low-far (1%) milk
1 1/2 lbs red thin-skinned potatoes, cut into 1-in chunks
4 cans (6.5 oz each) chopped clams, drained
2 bottles (8 oz each) clam juice
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 to 1 tsp chopped fresh thyme leaves
1/4 C half-and-half

Directions:
1. Heat oil in a 5- to 6-qt pot over medium heat. Cook onion, celery, carrot and garlic until softened, about 5 minutes. Transfer vegetables to a plate.
2. Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 Tbsp drippings.
3. Add flour and cook, whisking constantly, until slightly browned, about 1 minutes. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper and reserved vegetables.
4. Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.

Serves 6-8

My notes:
This was so good!  My mom made this for us tonight and it was very tasty.  The only bad thing about this was that we finally realized that all that clam chowder we had consumed over the years during Lent actually contained bacon...not really a good thing, haha.

Butterscotch Bars

Butterscotch Bars

Ingredients

1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
Cooking spray
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels (about 8 ounces)
1/8 teaspoon salt
1/2 cup finely chopped walnuts, toasted

Preparation
1. Preheat oven to 350°.
2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.
3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

My notes:
So good! I used a slightly smaller pan to cook these in and it affected the bars (by increasing cooking time and time needed to brown the top), but they were still delicious. Can't ever have enough non-chocolate dessert recipes!

Antipasto-Style Penne

Antipasto-Style Penne

Ingredients

1 medium red bell pepper
1/2 cup pitted kalamata olives, chopped
1/3 cup refrigerated pesto
3 ounces prosciutto, chopped
1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
8 ounces uncooked penne pasta (about 2 cups)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 cup pine nuts, toasted

Preparation
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

My notes:
My mom made this and it was so good. Everything in this is delicious on its own so it makes sense that it would be great all put together. The hardest part was probably the peppers since ours just wouldn't peel, but otherwise it's very easy to put together.

Brown Sugar Pound Cake

Brown Sugar Pound Cake

Ingredients
Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 cups packed light brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup fat-free milk
1 tablespoon powdered sugar

Directions
1.Preheat oven to 350°.
2. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
3. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.
4. Spoon the batter into prepared pan. Bake at 350° for 40 minutes (then at five minute increments until done) or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake.

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

My notes:
This was so good! It was so moist and delicious. Big crowd pleaser at the Super Bowl party!

Mulligatawny Soup

Mulligatawny Soup

Ingredients:
2 tsp canola oil
1 onion, chopped
3 garlic cloves, minced
2 tsp curry powder
5 C reduced-sodium chicken broth
2 medium Yukon Gold potatoes, peeled and diced (1 1/2 cups)
2 carrots, diced
2 C small cauliflower florets
3/4 pound skinless, boneless chicken thighs (I used chicken breasts)
1/4 C chopped fresh cilantro or parsley
1 tsp garam masala
1/4 tsp salt
1/4 C plain fat-free yogurt

Directions:
1. Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until golden, about 7-10 minutes. Add the curry powder and cook, stirring constantly, until fragrant, about 1 minutes.
2. Stir in the broth, potatoes, carrots and cauliflower; bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes.
3. Add the chicken, cilantro, garam masala and salt; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 5 minutes. Serve with the yogurt.

My notes:
This was pretty good, especially for a snowy day like we had today. It even would have been good without the chicken. Next time I might up the spices a little bit because the broth and yogurt seemed to really mute the curry and garam masala.

Kung Pao Chicken

Kung Pao Chicken

Ingredients:

1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts

Preparation:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
2. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

My notes:
Oh my, that was fantastic. It was my first try at Chinese cooking and it went amazingly well. As you can see in the picture, I put it over a bed of rice, which I recommend. You get a lot of heat in this dish with the ginger and the crushed red pepper, and as you might've guessed I really liked that aspect of the dish. I didn't put any peanuts on top, but I'll try that with tomorrow's leftovers.

Braised Chicken with Peanut Sauce

Braised Chicken with Peanut Sauce

Ingredients:

2 t olive oil
6 (1/4 lb.) chiken breast halves, it didn't say so I used boneless/skinless
1 Lg onion, chopped
2 garlic cloves, minced
1 yellow bell pepper, chopped and seeded
1/2 t ground cumin
1/2 t curry powder
1/2 t dried oregano
1/4 t crushed red pepper
1 C reduced sodium chicken broth
1/2 (6 oz can) tomato paste
1/4 Cup reduced fat peanut butter, OK, I used the regular Skippy.
2 t lemon juice
3 C hot cooked white rice
3 T chopped dry roasted peanuts

Directions:
1. Heat the oil in a nonstick Dutch oven over medium high heat. Add the chicken and cook until lightly browned, about 2 minutes on each side. Tranfer to a plate.
2. Add the ohnion and garlic to the Dutch oven and cook, stirring occasionally, until golden, about 7 minutes. Add the bell pepper, cumin, curry powder, oregano, and crushed red pepper; cook, stirring occasionally, until fragrant , about 2 minutes.
3. Add the broth and tomato paste; bring to a boil, stirring to scrape any browned bits from the bottom of the pan. Add the chicken. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 minutes.
4. Combine the peanut butter with some of the liquid from the Dutch oven; mix to form a smooth paste. Stir the peanut butter mixture into the Dutch oven and bring to a simmer , stirring constantly. Stir in the lemon juice. Serve with the rice and sprinkle with the peanuts.

My notes:
I loved this one! I'm a big peanut butter junkie so this one was right up my alley. The combo of spices, peanut butter and lemon juice was amazing. Will definitely be making this again.

Southwestern Skillet Mac & Cheese

Southwestern Skillet Mac & Cheese

Ingredients:
1 C elbow macaroni
1 lb ground skinless turkey breast
1/2 C chopped onion
1/2 C chopped green bell pepper
2 T chili powder
1 t ground cumin
1/2 teaspoon salt
1 (14 1/2 oz) can diced tomatoes, with juice
1 (8 oz) can tomato sauce
2 (4 1/2 oz) cans chopped mild green chiles
1/2 C water
1 C shredded reduced-fat cheddar cheese (preferably extra sharp)

Directions:
1. Cook the macaroni according to package directions, omitting the salt, if desired; drain.
2. Meanwhle, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.
3. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook, stirring occasionally, until the onion is softened, about 3 minutes.
4. Add the tomatoes, tomato sauce, chiles and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Add the macaroni and the cheese, stirring to combine.

My notes:
This was the second time I've made this and it was better than I remembered it. You can't go wrong with that mix of spices, veggies and chiles (yes, I made that its own category) and it combined to make a great take on mac and cheese.

Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

Ingredients
Topping:
Cooking spray
1/3 cup packed brown sugar
2 tablespoons butter
6 ounces fresh or frozen, thawed, cranberries
Cake:
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
2 large egg whites

Directions
1. Preheat oven to 350°.
2. To prepare topping, lightly coat a 9-inch round cake pan with cooking spray. Heat brown sugar and 2 tablespoons butter in a small saucepan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour sugar mixture into prepared cake pan, tilting pan to coat bottom evenly. Arrange cranberries evenly over sugar mixture.
3. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Place granulated sugar and 1/2 cup butter in a bowl; beat with a mixer at medium speed until well blended and fluffy (about 3 minutes). Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with milk, beginning and ending with flour mixture.
4. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold the egg whites into the batter. Spoon the batter over the cranberries, spreading evenly. Bake at 350° for 55 minutes or until a wooden pick inserted into center of the cake comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a serving plate upside down on top of cake, and invert the cake pan onto the plate. Let stand 5 minutes, and remove the pan. Serve warm.

My notes:

This was delicious! Depending on who you talked to, the cranberries were just perfect or a tad overwhelming. I felt like they fit perfectly, with a great balance of the sweetness of the cake and the tartness of the berries.

Spanish-Style Quinoa

Spanish-style Quinoa

Ingredients
2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 1/2 cups water
2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

Directions
Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

My notes:

Needs more spice...and this is after I already doubled everything! It was very tasty and I'll definitely be making this again. Next time? More spice and paired with paprika pork chops!

Pesto Chicken Salad Sandwiches

Pesto Chicken Salad Sandwiches

Ingredients:
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves

Preparation:
Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Notes:

We loved this sandwich. The combination of pesto, celery, chicken, roasted red pepper and focaccia was unbelievably good!