Pesto with Roasted Chicken and Vegetables

4 chicken breasts, chopped into bite-size pieces
2 zucchini, chopped into bite-size pieces
2 yellow squash, chopped into bite-size pieces
1 cup grape tomatoes, halved
1/4 cup shredded parmesan cheese
1/4 cup homemade basil pesto (see recipe from a previous entry)
Extra-virgin Olive Oil
1 tsp coarse salt
1 tsp freshly ground black pepper

Preheat oven to 425. Combine chicken, zucchini, and squash on a large cookie sheet. Toss with olive oil, salt, and pepper until evenly coated. Do not crowd pan; Use two pans if necessary. Roast in the oven for 25-30 minutes, until chicken and vegetables are golden brown, stirring half-way through cooking time. Remove from the oven and stir in pesto and tomatoes. Gently toss together until evenly coated with pesto. Sprinkle with parmesan cheese and stir. Serve warm or cold.

Chicken and Pesto Pasta

3 chicken breasts
1 bag whole wheat penne pasta
1/2 cup homemade basil and spinach pesto (see recipe on previous post)
2 cups grape tomatoes, halved
salt and pepper
extra virgin olive

Cut chicken into bite-size pieces, season with salt and pepper, and saute in hot skillet until cooked through and golden brown. Remove from heat and set aside.

Cook pasta until al dente, according to package directions. Reserve 1/2 cup of pasta cooking water. Drain pasta. Add 1 tablespoon olive oil and 2 tablespoons pesto to bottom of pasta pot. Add pasta back to pot and toss with tongs or wooden spoon to combine with pesto on the bottom of the pan. Add chicken and remaining pesto to pasta. Toss together, adding tablespoons of pasta water as needed, so mixture is creamy and smooth on the pasta. Add grape tomatoes and gently toss to combine.

Serve hot or cold.

Basil and Spinach Pesto

Yield 1 cup

(Adapted from Food Network Kitchens recipe)

2 cups fresh basil leaves

1 cups fresh spinach leaves

2 cloves garlic

1/4 cup walnuts

½ cup extra virgin olive oil

½ tsp salt

½ tsp black pepper

½ cup grated parmesan cheese

Combine the basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Add cheese and season with salt and pepper. Pulse until smooth. Freeze pesto in a baggie or cover and place in refrigerator.

Pan-Grilled Pork Chops with Grilled Pineapple Salsa

from Cooking Light Magazine
serves 4

4 boneless center-cut loin pork chops (about ½ inch thick)

1 tablespoon plus 2 teaspoons fresh lime juice, divided

Cooking spray

4 ( ½ inch thick) sliced pineapple

1 medium red onion, cut into ½ inch thick slices

1 tablespoon minced jalapeno pepper

5/8 tsp salt, divided

¼ tsp freshly ground black pepper

Combine pork and 1 tablespoon juice; let stand 10 minutes.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender, coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeno, and 1/8 teaspoon salt.

Sprinkle pork with remaining ½ tsp salt and pepper.

Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.

(215 calories per serving)

Roasted Zucchini Soup

Serves 6

1 large yellow onion, chopped

2 cloves garlic, minced

3 medium zucchini, chopped

1 tablespoon extra virgin olive oil

1 tsp coarse salt

1/2 tsp freshly ground black pepper

2 tsp dried oregano

2 tsp dried basil

4 cups vegetable stock

¼ cup fresh basil, thinly sliced

cheddar cheese, grated

bacon, cooked and crumbled

sour cream

Preheat oven to 425.  Place chopped zucchini in a single layer on large baking sheet.  Divide the zucchini between two baking sheets if necessary, so they aren't too crowded.  Sprinkle with coarse salt and black pepper.  Roast until golden brown, about 20 minutes.  Remove from oven and set aside.  

In large saucepan, cook onions and garlic over medium heat until onions are soft, about 10 minutes.   Add in roasted zucchini.  Season vegetables with oregano, dried basil, 1/2 tsp more coarse salt and 1/2 tsp more black pepper.   Add vegetable broth and bring to a boil.  Simmer with lid on 15-20 minutes.  Remove from heat.  Place immersion blender in pot and blend the soup until desired consistency.  (Add water if the soup is too thick once it's pureed.) Add in fresh basil. Serve warm with bacon, cheddar cheese, and sour cream, if desired.  

Edamame and Steak Stir-fry

(from “Cooking Light Magazine”)

4 servings

1 lb boneless sirloin steak, trimmed and cut into thin strips

2 cups frozen edamame

6 tablespoons water

2-3 yellow or red bell peppers

2 teaspoons minced garlic

6 tablespoons teriyaki basting sauce (Soy Vey Veri Very Teriyaki is my favorite)

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add Steak strips to pan; stir-fry 5 minutes or until steak is done. Transfer meat to a plate. Add edamame and water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell peppers; stir-fry 1 minute. Stir in teriyaki sauce; cook 1 minute or until thoroughly heated, stirring constantly. Return beef to vegetable mixture; toss well to coat.

Serve over cooked brown rice if desired.

Apricot Vinaigrette

(“Rachel Ray 30-Minute Meals”)

Serves 4

1 small shallot or 2 scallions, minced

2 tablespoons white wine vinegar

¼ cup apricot all-fruit spread

¼ cup olive oil

salt and freshly ground black pepper, to taste

zest of 1 orange

Combine scallions, vinegar, and apricot spread in a bowl. Stream in oil as you whisk. Season with salt, pepper, and orange zest

Delicious salad dressing on spinach and arugula salad with pears, feta cheese, etc.