Basil Pesto Chicken

With two small children, meals that I can easily prep and make are seriously my best friend. I'm one of those people who love to cook but between entertaining a very busy and active 2 year old and nursing a two month little girl making anything elaborate or time consuming has gone out the back door.

The fresh pesto really makes this dish stand out but if your extra short on time jarred pesto would be a fine substitute. Juicy tender chicken, garlicky basil pesto, buttery mushroom all smothered in melted cheese! So good. Fantastic over brown rice or  your favorite whole grain pasta.

Basil Pesto Chicken
Serves 6

Pesto
3 cups packed fresh basil leaves
1/2 cup fresh parsley
4 small tomatoes
3 garlic cloves
1/2 cup fresh Parmesan cheese, grated

1 1/2 lb chicken breast, tenders or boneless skinless chicken thighs
1 cup sliced baby bella mushrooms
2 tablespoon butter
2 cups grated coby jack cheese
Salt to taste
Pepper to taste
Cooked brown basmati rice or whole grain pasta

Preheat over to 350 degrees and lay out a 9x13 inch baking dish.

In a blender or food processor combine the basil, parsley, tomatoes, garlic and Parmesan cheese. Process until smooth. Salt and pepper to taste. In a small saucepan over medium heat saute the mushroom in butter until soft, about 5 min.

Evenly spread 1/2 cup of the pesto on the bottom of the baking dish. Top with chicken. Sprinkle prepared mushrooms over the top. Top with the remaining pesto. Sprinkle cheese over pesto and give it a good dash of salt and pepper.

Bake for 25-30 minutes or until chicken is cooked through and cheese is golden brown.

Serve with brown basmati rice or whole grain pasta.

Creamy Chicken Noodle Soup

As a long time lover of the classic chicken noodle soup the idea of turning the soup creamy was was new for me. Don't ask me why it took 20 something years to reach this "enlightened" stage. At this point I'm just trying not to regret the years I have lost with this new found delight! Fresh carrots, celery, onions, garlic, super tender chicken, my all time favorite homemade style egg noodles and whole milk create this fantastic fall soup. Homemade whole wheat bread makes this satisfying meal complete.

***My favorite and absolute easiest way for tender, fall off the bones chicken is with the crock pot. Pop a whole chicken in the crock pot, add 1/2 cup water, cover and set the crock pot for 6 hours. At this point lift your chicken out and fork off the meat. So tender, flavorful and easy!

Creamy Chicken Noodle Soup
Serves 6

Adapted from Cooking Classy

Olive oil
1 large onion, diced
4 celery stalks, diced
4 large carrots, diced
4 garlic cloves, minced
4 cups low sodium chicken broth
1/2 cup cooking juices from chicken
1/4 teaspoon crushed bay leaves
1 teaspoon parsley
Salt
Pepper
2 cups dry homemade style egg noodles
2 tablespoons butter
3 tablespoons whole wheat flour
1/2 cup water
2 cups whole milk
2 cups cooked chicken***


In a large stock pot, heat 1 tablespoon of olive oil over medium heat, add in onion, celery and carrots. Saute for 6 minutes than stir in garlic and cook, stirring for an additional minute. Pour in chicken broth and 1/2 cup of cooking juice from the chicken, Add spices and salt and pepper to taste.

Bring a large pot of water to boil and cook pasta until al dente.

Roux
In a small saucepan melt butter and whisk in flour. Cook and stir for 1 minute then remove from heat and whisk in water until mixture is smooth and there are no lumps.

Pour the roux back into the soup and stir until smooth. Bring to boil than reduce heat to medium-low and stir in milk. Stir in noodles and simmer soup on low until ready to serve.

Chicken Parmesan & Cream Cheese Egg Rolls

There is something almost magical about egg roll wrappers and their uncanny ability to transform just about anything into a delicious pocket of food bliss. These chicken, Parmesan & cream cheese egg rolls are positively perfect! Okay, I've probably gone off the deep end just a bit but seriously these rolls may have just become my favorite party appetizer, that is if they can make it from the oven to the table without me sneaking the whole tray!

Chicken Parmesan & Cream Cheese Egg Rolls
Yield: 18 Rolls

Olive oil
1/2 cup button mushrooms, minced
4 garlic cloves, minced
6 oz cream cheese
1/4 cup Parmesan cheese
1/3 cup onions, minced
2 cups cooked chicken, finely diced
18 egg roll wrappers

Preheat oven to 400 degrees and lightly grease a large cookie sheet.

In a large skillet over medium heat, drizzle in about 1 teaspoon of olive oil. Add in the mushrooms, garlic and onion and saute for about 5 minutes or until veggies have softened. Reduce heat to low and stir in cream cheese, Parmesan cheese and chicken. Gently stir until cheeses have melted.

Fill each wrapper with 1 tablespoon of the chicken filling in the center of the wrapper and dampen edges with water. Beginning with one corner fold up towards the center then fold in the sides like an envelope and tightly roll. Place seam side down on prepared cookie sheet. Lightly brush tops with olive oil.

Bake at 400 degrees for 20 minutes, flipping rolls halfway through. Rolls should be golden brown and crisp to the touch.

My husband and a friend of ours sampled these with a variety of sauces and the winners were:

1. Valentina Salsa Picante (Hot Sauce)
2. Stubbs Original BBQ Sauce
3. Kraft Sweet and Sour Sauce

***For an easy make ahead appetizer, freeze unbaked rolls between layers of wax paper. Simply pop into the oven when ready to serve. No need to thaw before baking. ***

In retrospect, I should have left these rolls in the oven a couple minutes longer, but I was fighting the daylight to get some good pictures before the sun went down :)

EASY Creamy Tomato, Spinach and Basil Pasta

It may be almost November and here in Utah my tomatoes are finally in mass production mode. Call them late bloomers but I am thrilled to be picking more than just one or two tomatoes each day.

Anyway, the hubs and I were "starving" after church yesterday and with a full afternoon planned an easy lunch was a requirement. So with a bowl of fresh tomatoes, tons of basil in the garden and a box of spinach spaghetti in the pantry this easy pasta dish was just begging to be created!

Creamy herb white sauce, vine ripened tomatoes and baby spinach even my 11 month old wanted a second helping. Enjoy.

EASY Creamy Tomato, Spinach and Basil Pasta

Serves 2-3

8 oz spinach spaghetti pasta
3 garlic cloves, minced
1 tablespoon butter
1 tablespoon whole wheat flour
1 3/4 cup milk
1 1/2 cups fresh tomatoes, diced
1 tablespoon fresh basil, minced
2 cups fresh baby spinach
1/2 teaspoon thyme
Salt
Pepper
Parmesan cheese, optional


Bring a large pot of water to boil and cook pasta until al dente. Meanwhile in a skillet over medium heat, saute garlic with butter for 1 minute. Stir in flour and continue cooking for another minute. Whisk in milk and stir until no lumps remain. Continue cooking and stirring for about 5 minutes until sauce thickens. Reduce heat to medium-low and stir in the tomatoes, basil, spinach, thyme and salt and pepper to taste. Serve sauce over prepared pasta and garnish with grated Parmesan cheese, if desired.

Healthy Quinoa Enchilada Bake

My husband LOVES Mexican food. Just about every week he requests tacos, tostadas, quesadillas, enchiladas or tortilla soup. I'm also a huge fan but wanted a dish that would still fit the flavor profile my husband craves and be a fun change to our usual Mexican night!

My husband gave the dinner 5 stars and my 10 month old gave his approval by shoving fistfuls in his mouth. I'll take that as a YES.

Healthy Quinoa Enchilada Bake
Yield: 6 Servings

Adapted from Damn Delicious

1 cup quinoa
1/2 lb lean ground beef or ground turkey
1/4 cup onion, minced
1 poblano pepper, minced
1 15 oz can sweet corn, rinsed and drained
1 15 oz can low sodium black beans, rinsed and drained
2 1/2 cups mild enchilada sauce(canned or make your own Here) *Note*
3/4 teaspoon cumin
1/2 teaspoon chili powder
3/4 cup Monterrey Jack cheese, divided
1 avocado, diced
3 fresh tomatoes, diced
1/2 cup plain Greek yogurt

Preheat oven to 375 degrees.

Lightly oil a 9x13 inch pan.

Place quinoa in a mesh colander and thoroughly rinse. Add 1 1/2 cups water to a sauce pan and pour in quinoa. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until quinoa is fluffy and soft. Turn off heat and keep covered until ready to use.

While quinoa is cooking cook ground beef or turkey, onion and poblano pepper over medium-high heat until beef is no longer pink. Drain off any grease and stir in the corn, beans, enchilada sauce, cumin, chili powder and 1/2 cup cheese. Fold in quinoa and place in your prepared pan. Sprinkle with remaining cheese and bake for 12 minutes until cheese is hot and`melted. Top casserole with diced avocado and return to the oven for about 3 minutes (you want the avocado to soften and warm up a bit).

Serve with fresh tomatoes and a dollop of yogurt.

*Note* If making your own enchilada sauce I suggest subbing the white flour and vegetable oil for wheat flour and olive oil. I personally omitted the brown sugar and used fresh crushed tomatoes.

~Enjoy~

Grilled Chicken Sausage with Spinach & Lemon Linguine

I seriously cannot get enough of the Al Fresco chicken sausage, and no, I haven't been paid to keep eating it. Tonight I threw it on the grill and served it with an awesome whole wheat linguine pasta. Easy enough to throw together for a weeknight dinner and super tasty. You will LOVE this simple rustic dish.

Grilled Chicken Sausage with Spinach & Lemon Linguine 

Yield: 4 Servings

12 oz whole wheat linguine pasta
4 oz button mushrooms, halved and thinly sliced
1 tablespoon butter
Drizzle of olive oil
1-2 garlic cloves, minced
10 oz fresh spinach
3 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese
1 pound chicken sausage links
2 tablespoons fresh parsley, minced

Bring a large pot of water to boil and cook pasta according to instructions on the package. Once pasta is cooked, drain and set aside. Meanwhile in a large skillet over medium heat add mushrooms, butter, olive oil and garlic cloves. Saute until mushrooms are soft. Remove mushrooms and saute spinach just until it wilts. Remove Spinach and set aside. In the same skillet or over a grill cook sausage links until heated through and then thinly slice. Add drained pasta, spinach, mushrooms, lemon juice and Parmesan cheese to the sliced chicken. Combine and heat through. Drizzle in additional olive oil or cooking liquid if desired. Serve with additional Parmesan cheese and fresh parsley.

Kale & Feta Pasta Salad

This pasta salad is delicious, super quick to whip up and reminisce of a Mediterranean Greek salad. Enjoy as a tasty vegetarian meal on its own or serve with some marinated grilled chicken on the side. Either way, light, summery and the perfect weeknight meal.

Yield: 2 Servings

Kala & Feta Pasta Salad
2 1/2 cups whole wheat pasta shells, cooked
1 cup kale, chopped and tightly packed
1 large tomato, diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon Dijon mustard
Dash of pepper
1/4 cup feta cheese
1 tablespoon chives

Bring a medium pot of water to boil and cook pasta until al dente. Drain, rinse and run under cool water then set aside. Saute kale in a drizzle of olive oil over medium heat until lightly wilted. Whisk together balsamic vinegar, olive oil, mustard and pepper in a small bowl. Combine pasta, diced tomato, and kale. Drizzle with the olive oil mixture and stir. Gently fold in feta cheese and chives. Serve cold.

Turkey Panini with Almond Basil Pesto

Looking for an easy and delicious dinner? These sandwiches are fast and taste fantastic! The hubs and I are currently in love with these toasted sandwiches and think you will be too. They are super tasty and fast to whip up for a quick lunch or dinner. What better way to serve a delicious warm panini than with a fresh basil pesto. I love using whole wheat pita pockets, Monterrey Jack cheese, fresh spinach and some Cajun rubbed sliced turkey breast.

Yield: 4 Sandwiches and 1/3 cup Pesto

Almond Basil Pesto
1 cup loosely packed fresh basil leaves
1 garlic clove, peeled
2 tablespoons grated Parmesan cheese
2 tablespoons raw unsalted almonds
1 tablespoon fresh squeezed lemon juice
Dash of black pepper
Approximately 3 tablespoons olive oil (more or less depending on your preference)

Combine basil, garlic, Parmesan cheese, almonds, lemon juice and pepper in a food processor or blender, slowly drizzle in olive oil until desired consistency is reached. Refrigerate until ready to serve.

Turkey Panini
1/2 pound sliced turkey breast (our favorite is Cajun rubbed)
8 thin slices of Monterrey Jack cheese
Handful of fresh spinach
8 pita pocket halves
A couple shakes of garlic powder
Olive oil

Build panini, layering one pita half, one slice of cheese, a couple slices of turkey breast, a few spinach leaves and another slice of cheese. Top with a pita pocket half and set aside while you prepare the rest of the sandwiches.

Heat a cast iron skillet over medium heat, drizzle in a little olive oil and add a couple shakes of garlic powder. When oil sizzles add sandwiches, using a firm spatula press down on the panini, flip when golden brown and repeat on the other side.

Serve warm with basil pesto.

Easy Pita Bread Pizza

Usually I'm a sucker for pizza with a homemade crust but don't always have the time or want to take the time to make my crust from scratch. Here at my house we LOVE making individual pizzas with whole wheat pita bread. They bake up fast and we have fun creating our own personal pizzas. Get creative with the toppings and let the kids design their own dinners.

Easy Pita Bread Pizza

Preheat oven to 400 degrees.

Place pita bread on cookie sheet and spread a thin layer of sauce over each pita. Sprinkle with desired toppings and bake 10-12 minutes or until cheese is gooey and lightly browned. Serve hot.

Favorite Toppings and Ingredients 
Garlic pasta sauce
Whole wheat pita bread
Green pepper
Red onions
Black olives
Pineapple
Ham
Spinach
Mushrooms
Tomatoes
Ricotta cheese
Mozzarella cheese
Cheddar cheese
Parmesan cheese
Fresh basil
Dried pizza seasonings

Trio Cheese Zucchini Melts

With my zucchini plants on mass production mode I've been trying to get creative on preparing this versatile vegetable. Last night the hubs was out so I just needed to cook for one. Technically for two but the 7 month old doesn't eat much yet. These trio cheese melts are perfect for a quick lunch or dinner. Ricotta, mozzarella and Parmesan cheese meld beautifully in this essence of pizza zucchini melt. Simple and delicious, what more you want? Try pairing these melts with a fresh garden salad for a balanced meal.

Yield: 1 Generous Serving

Trio Cheese Zucchini Melts

1 medium zucchini, halved lengthwise and seeds removed

1/4 teaspoon olive oil
2-3 tablespoons pasta sauce
1 heaping tablespoon ricotta cheese

1/4 cup mozzarella cheese, shredded

2 tablespoons, Parmesan cheese, shredded

1/4 teaspoon pizza seasoning*

Preheat over to 400 degrees. Lightly spread the bottom of a baking dish with olive oil. Place zucchini face up in the prepared dish and bake for 8 minutes. Remove zucchini from oven and evenly spread sauce in each zucchini half. Dollop the ricotta across the zucchini and cover with the remaining cheeses. Sprinkle pizza seasoning over cheese and bake for an additional 12-15 minutes or until cheese is melted and bubbly. 

*The seasoning I used contains a blend of onion powder, bell pepper, fennel, oregano, garlic, basil, chilies, parsley, thyme, marjoram and celery flakes. If you don't have the premixed seasonings a dash of basil, oregano and little garlic would also be fantastic. 

Chili Style Stuffed Spaghetti Squash

One of my favorite things about summer is the quality fresh produce, between gardens, grocery stores and farmer's markets the food seems to always taste better in the summer months. Spaghetti squash is a mild and sweet squash and a easy pasta alternative. Whether you eat gluten free or just want to change up your dinner routine you'll love the pasta like consistency of this tasty and healthy vegetable. The ground turkey is also super lean and soaks up the tasty flavors from the peppers, garlic, onions and chili powder. This meal will most definitely be a repeat in our house!

Adapted from ifoodreal

Yield: 4 Servings

Chili Style Stuffed Spaghetti Squash
2 medium spaghetti squash, halved length-ways and seeds removed
Salt
Pepper
1 tablespoon olive oil
1 lb ground turkey
1 large yellow onion, diced
6 garlic cloves, minced
1 green bell pepper, diced
1 jalapeno pepper, minced and seeds removed
1-15 oz can kidney beans, rinsed and drained
1-2 tablespoons chili powder
1-15 oz can tomato sauce
1 1/2 cups Monterrey jack cheese, shredded (divided)
3/4 cup fresh cilantro, chopped (divided)

Preheat oven to 375 degrees. Salt and pepper cut squash and place face down on a parchment lined baking sheet. Bake until fork tender (30-40 minutes). Meanwhile heat olive oil in a large skillet oven medium-high heat, add ground turkey and onion. When turkey is almost done, add the garlic, bell pepper and jalapeno pepper. Continue cooking until turkey is cooked through. Reduce heat to low and add the kidney beans, chili powder, tomato sauce, 1/2 cup cheese and 1/2 cup cilantro and heat through. Check for seasonings and then turn heat off.

Fill cooked spaghetti squash with 1 1/2 cups of the turkey veggie mixture. Top with remaining cheese and bake at 375 until cheese is bubbly and melted, about 10 minutes. Sprinkle remaining cilantro over squash just before serving.

Easy Bok Choi, Zucchini and Chicken Saute

I harvested the first veggies from my garden this morning and If today was any indication of the future I'll soon be swimming in kale, bok choi, tomatoes and zucchini! Last year the garden didn't fare well so hoping for an improvement this summer. This simple dish is a BREEZE to make, super healthy and yummy! Feel free to substitute the bok choi for your favorite greens or whatever you have on hand. This was my first time growing bok choi and I love how tender and sweet the leaves are.

Yield: 1 Serving

Easy Bok Choi, Zucchini and Chicken Saute

1 tablespoon olive oil
2 garlic cloves, thinly sliced
2 cups baby bok choi, thinly sliced (or other favorite leafy green veggie, spinach, kale, spinach etc)
1/2 medium zucchini, thinly sliced
Dash of soy sauce
Black pepper
1 small cooked chicken breast, thinly sliced

In a skillet over medium-high heat, heat the olive oil and add the garlic, bok choi and zucchini. Saute for a couple of minutes and splash with soy sauce and a few dashes of pepper. Add chicken and continuing sauteing until greens are wilted and chicken is heated through. Serve warm.

*Note: If your a person that likes carbs with their meal, try serving this over quinoa or wild rice.

Easy Super Food Brussels Sprouts and Chicken Salad

Brussels sprouts???? I know what your thinking, somehow this poor little veggie has been programmed to make it to one of the top disliked foods in America. I may have not conducted any formal survey but growing up it seemed if there was one vegetable in particular that people didn't like it was Brussels sprouts. Perhaps we have all been scared by overcooked sulfuric smelling sprouts, bad enough to turn any nose. Honestly, I think we need to give this cruciferous vegetable another chance! Touted for it's cancer preventing, detox support, and anti-inflammatory and antioxidant benefits you may want to give the sprout another look. Fresh sprouts are nothing like their frozen counter-parts and have a great mild taste.This salad is delicious, super healthy and perfect for warm summer days.

Yield: 4 Servings

Super Food Brussels Sprouts and Chicken Salad

3 cups fresh Brussels Sprouts, finely sliced
2 celery stalks, finely sliced
1 red pepper, diced
1/2 cup fresh mango, diced
2 cooked chicken breasts, shredded
1/4 teaspoon black pepper
Large handful fresh cilantro, chopped
1-2 tablespoons olive oil
1-2 tablespoons Balsamic vinegar
1 tablespoon raspberry vinaigrette dressing
1/2 cup unsalted hazelnuts
Parmesan cheese, shaved

Combine Brussels Sprouts, celery, red pepper, mango, chicken, black pepper and cilantro in a large bowl. Drizzle 1 tablespoon of olive oil, balsamic vinegar and raspberry vinaigrette over the salad. Stir and taste. Add additional olive oil and balsamic vinegar to taste. Serve and top with hazelnuts and Parmesan cheese.