Chicken Pesto Sandwiches

This sandwich is so good! Definitely our new favorite!

Chicken Pesto Sandwiches

1/4 cup basil pesto (such as Classico)
2 tablespoons mayonnaise
olive oil
chicken breasts (3 or 4)
salt and pepper to taste
french bread (I bought some at wal-mart that was crusted with red peppers on the top - very good)
mozzarella
bottled roasted red bell peppers

Combine pesto and mayonnaise in a small bowl, stirring to blend.

Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

Cut bread in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Sprinkle cheese on top. Return to broiler until cheese is melted. Top with red peppers and cover with top half of bread. Cut into individual sandwiches.

Easy Pasta Skillet

This is like baked pasta, but you do it on the stovetop instead of in the oven. Easier and quicker! But, just as good.

1 lb. ground beef (I often only use 1/2 lb and don't really notice a difference)
2 1/2 C Water
3 C mostaccioli or penne pasta
1 Jar (28 oz.) spaghetti sauce
1 package shredded Italian cheese

Brown ground beef with salt and pepper, drain and then add water. Bring to a boil, add pasta, reduce heat and cover. Simmer 15 min. Add sauce stir thoroughly. Heat back to "boil", then add 1 cup cheese and stir. Top with remaining cheese, cover to melt cheese. Serves 6.

Crockpot White Chili

So simple and easy! Using the crockpot is great for summer!

1 Lg. jar of Great Northern Beans (40-45oz.)
1 Lg. jar of salsa (16 oz.)
1 Lg. can of chicken (in a can like tuna)
1 Tbsp. groud cumin

Combine ingredients in a crock pot and stir.
Cook for 4-5 hours on low.
Top with shredded mozzarella cheese.

Frozen Yogurt Popsicles

We love making popsicles because it's so much fun to do together and you can make them super healthy. Here's one of our favorite popsicle recipes:

2 cups plain lowfat yogurt
2 cups frozen berries (strawberries, raspberries, blueberries, or cherries) thawed for 1 minute in the microwave
1/2 to 3/4 cup confectioner's sugar

Combine the fruit, yogurt, and sugar in a blender or food processor and process until smooth. Pour into popsicle molds and freeze.

Any of you have another good popsicle recipe?

Broiled Tilapia Parmesan

We are trying to add more fish in our diet-I have always hated fish. This recipe was AWESOME! I even wanted seconds. Frozen Tilapia has been on sale at Meijer lately, buy on package get one free, meaning the fish will only cost you about $3.50.

Broiled Tilapia Parmesan

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Roasted Artichoke and Spinach Dip

This stuff is amazing! Yes, there are simpler recipes, but after you make this, you won't want to go back!! It is fabulous!

Roasted Artichoke and Spinach Dip

Ingredients:
2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper
1/4 c. grated Parmesan cheese, grated

Directions:
-Preheat the oven to 450 degrees and line baking sheet with foil.
-Toss drained artichokes with 1 Tbsp oil, ½ tsp salt and ¼ tsp ground black pepper.
-Spread out over the baking sheet and roast, stirring occasionally. Until browned at the edges, about 25 minutes.
-Let the artichoke cool and chop coarse.
-Meanwhile heat 1 Tbsp oil in a large skillet or Dutch oven over medium high heat until just shimmering.
-Sauté spinach until wilted and drain thoroughly and transfer.
-Add the remaining 1 Tbsp oil to pan and add the onion.
-Cook for until softened, about 5 -7 mins.
-Stir in the garlic and cook until fragrant, about 30 seconds..
-Transfer to bowl with spinach.
-Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform.
-Add more cheese as needed! (oink! oink!)
-Gently fold in artichokes and season with salt and pepper to taste.
-Transfer mixture to large baking dish and sprinkle with parmesan.
(Here you can cover and refrigerate up to three days if needed)
-Preheat oven to 400 degrees.
-Bake dip uncovered until hot throughout and top is golden brown, about 20-25 mins.
-Let cool at least 5 mins before serving.

Original recipe here.

Applesauce, Bran, and Oatmeal Muffins

These are super addictive, gone by the end of the day in my house. And they are SO good for you, especially if you use wheat flour. I have also put walnuts and dried cherries instead of raisins. I am going to try fresh blueberries too!

Applesauce, Bran, and Oatmeal Muffins
from Cooking Light

Ingredients:
1 1/4 c. all-purpose flour (I used Wheat Flour)
1 c. quick-cooking oats
3/4 c. wheat bran
1/2 c. packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/2 c. raisins
1 c. applesauce
1/2 c. fat-free milk
1 Tbsp vegetable oil
1 Tbsp light-colored corn syrup
1 large egg
Cooking spray

Directions:
-Preheat oven to 375°.
-Combine flour and the next 7 ingredients (flour through salt) in a medium bowl.
-Stir in raisins; make a well in center of mixture.
-Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk.
-Add to flour mixture, stirring just until moist.
-Spoon the batter into 12 muffin cups coated with cooking spray.
-Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center.
-Remove muffins from pans immediately; cool on a wire rack.

Crock Pot Cream Cheese Chicken

All right ladies, summer is here! Let's share some new recipes!

I made this for dinner tonight and thought it was SO simple and SO delicious!

Crock Pot Cream Cheese Chicken


--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta or rice or couscous.

Original Recipe here