Green Beans

Pesto Stuffed Chicken Breasts and Pecan Salad

These chicken breast were messy to make but well worth it!

2 large boneless, skinless chicken breasts

4 T Basil Pesto 

4 T low-fat sour cream

4 T grated mozzarella cheese

(I used heaping tablespoons of pesto, sour cream and cheese) 

2 eggs, beaten (or if they're large eggs one will probably be enough)

3 T finely grated Parmesan cheese

3 T flour

black pepper to taste

Instructions:

Preheat oven to 375F/190C.  Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it.  Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.  Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)   Roll up the chicken breasts and secure them with a couple of toothpicks.  (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste.  Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture. 

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned.  (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)  Serve hot.



For the salad: 



Combine fresh spinach, candied pecans, feta and avocado (If in season add strawberries). Serve with raspberry vinaigrette! 

Baked Zucchini Chips

These were sooooo good!!! They werent too hard to make but the liquids part of the recipe was a little too runny so we added more flour! You couldn't even tell it was whole wheat flower at all!

Ingredients:

• 1/4 cup Homemade Breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1/8 tsp black pepper
• heaping 1/2 cup whole wheat flour
• 1 cup cold milk (I used oat milk)
• 1 tsp apple cider vinegar
• 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preparation:

1. Preheat oven to 425 degrees.
2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (Brush pan with olive oil!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Lettuce Wraps

Me and my momma made these for dinner they were great!! Both my dad and sister loved them. We sorta doubled the whole recipe and had more than enough for 4 people!

P.F. Chang’s Lettuce Wraps

Serves 2-3

Ingredients:

1lb ground chicken breast (we chopped 2 chicken breasts instead)

1/2 medium onion, minced

salt & pepper, a dash of each

2 large cloves garlic, minced

1 inch gnob fresh ginger, peeled & minced

1 Tablespoon sesame oil

2 1/2 Tablespoons soy sauce

1/2 Tablespoon water

1 Tablespoon natural peanut butter

1/2 Tablespoon honey

1 Tablespoons + 1 teaspoon rice vinegar

2 teaspoons chili garlic sauce (or more if you like it hotter) (We used sweet chili sauce!)

dash of fresh pepper

3 green onions, chopped

1/2-8oz can sliced water chestnuts, drained & chopped

1/4 cup peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

What a yummy sandwich

This is a take on grilled cheese that tastes sooo good!

All you do is put fresh mozzarella tomato avocado and pesto on bread then cook it in a pan with butter. Throw a lid over the sandwich to help melt the cheese better.

Tomato slices

These were just a nice appetizer to eat before dinner!

All you do is set the oven to 450 cut a tomato in half and sprinkle oregano Parmesan cheese salt and pepper on top then cook for 15 min

Pinterest Pesto Pasta Shells

Thank you thank you thank you pinterest!! Me and my roommate made these pasta shells tonight for dinner and they were delicious and so easy! We will definitely be making them again. 

12-16 jumbo pasta shells

water for boiling pasta 

4oz cream cheese, softened 

1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping 

3 tablespoons prepared pesto (homemade or store bought) 

2 cups shredded cooked chicken 

2 cloves garlic, minced 

salt and pepper to taste 

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. 

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.