Pesto Chicken and Veggies

A friend of mine recently posted this recipe on Facebook and I have since made it a few times to great reviews from my family.  Though the original recipe touts its advantages as a make ahead meal to prep for the week (my friend posted it with Whole 30 in mind), I found it makes for a perfect weeknight dinner for my family with just enough left over for lunch the next day.  It is quick and easy and full of flavor.  If you are cutting grains from your diet, this dish stands alone.  Personally, to stretch the meal a bit (and because we are not eliminating grains), I served it with brown rice.  Just thinking of the flavor combination with the homemade pesto is making my mouth water as I type.  I am sure you will enjoy this one!

INGREDIENTS:

• 2 tablespoons olive oil
• 4 chicken thighs, boneless and skinless (I used more than 4)
• Salt, to taste
• Pepper, to taste
• 1 pound green beans
• 2 cups cherry tomatoes, halved
• ½ cup basil pesto

DIRECTIONS:

1. Microwave green beans with a tablespoon of water for 6 minutes. (Skip this step if you like your green beans crisp.  My family does not.)
2. Meanwhile, in a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.
3. Add veggies and pesto; heat until tomatoes and green beans are cooked to desired tenderness. Return the chicken strips to the pan. Stir until fully incorporated.  
4. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

Difficulty: Easy
Time: about 20 minutes
Source: adapted from recipes seen on Facebook and Buzzfeed

Roasted Beet Pesto Pizza

Beets and I have a long and sordid history.  I will not go into details, but let's just say that though I don't mind the taste of beets, that is about all on which we agree.  In fact, I have declared myself "beet sensitive" without going to the point of saying that I am allergic.  And yet, I keep trying.  I want to like beets, and I want them to like me.  I guess I am stubborn like that.

I have actually requested substitutions for beets with my CSA, but recently there was a mistake and I received beets in my produce bag.  I decided that it was an opportunity to forge ahead with my relationship and give it another go.  I came across this beet pesto recipe and the accompanying pizza recipe that used it and I decided that pizza may just be our common ground.  I was so right.

The pesto appealed to me because the beets are roasted first and then combined with many other yummy ingredients.  When you then put it on naan flatbread and top it with mozarella, spinach (or kale), and goat cheese?  Mmmmm...a match made in heaven.  And for the record, my kids couldn't get enough of this and my mom, an avid beet hater, loved it, too!


INGREDIENTS:

Pesto:

• 1 cup red beets, chopped and roasted (about 1 medium beet) 
• 3 cloves garlic, roughly chopped 
• ½ cup walnuts, roasted 
• ½ cup parmesan cheese, grated 
• ½ cup olive oil 
• 2 tablespoons lemon juice 
• Salt to taste 

Pizza:

• Naan bread
• Mozzarella cheese
• spinach or kale
• Goat cheese
• Pesto from above

DIRECTIONS:

For the pesto:

1. Preheat the oven to 375 degrees F. 
2. Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. 
3. Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out. Allow beets to cool completely. (I did this the day before I made the pesto, while I was making another meal.)
4. Add all ingredients except for the oil to a food processor or blender and pulse several times. 
5. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached 

For the pizza:

1. Preheat oven to 415 degrees.
2. Spread the pesto on the Naan bread or pizza crust.  Top with Mozzarella, spinach, and goat cheese.
3. Bake 10-15 minutes or until cheese is melted appropriately.

Difficulty: easy, though a touch time-consuming if you don't plan ahead
Time: Pesto - Prep Time: 5 minutes, Cook Time: 50 minutes (there is also cooling time involved); Pizza - Prep Time: 2 minutes, Cook Time: 10-15

Source: http://www.theroastedroot.net/roasted-beet-pesto/

Creamy Lemon Basil Potato Salad

Potato salad, while certainly a picnic and barbecue staple, has never been a favorite of mine.  In fact, I can't think of even one time that I put it on my plate while pursuing the options at a summer get-together.  When I came across The Pioneer Woman's Creamy Lemon Basil Potato Salad recipe, I knew I had finally met my potato salad match.  The basil, lemon, and pesto are just what I needed...the combo makes for a perfectly delicious and light dressing when mixed with a minimal amount of mayo.  This version of the recipe makes enough for a side dish (with a little bit leftover) for my family.  I would double or triple it if making to take to a picnic, where it is sure to be a hit.

INGREDIENTS:

• 1 qt small red or new potatoes (8 or so), cut into quarters (or smaller, depending on the size of the potato)
• 1/4 cup mayonnaise with olive oil
• 1 Tbsp Olive Oil
• 2 Tbsp lemon juice
• 1 tsp pesto
• fresh basil, chopped
• salt and pepper to taste

DIRECTIONS:

1. Bring water to a boil; add a pinch of salt and the potatoes.  Boil for 10-15 minutes or until fork tender.  (Careful not to overcook; you don't want mashed potatoes!)
2. In a small bowl, mix together the mayo, olive oil, lemon juice, and pesto until thoroughly combined.
3. Drain the potatoes and place in serving bowl.  Pour dressing mixture on top and gently stir.  Add chopped basil, salt, and pepper; stir again.

Difficulty: easy

Time: 20 minutes

Source: adapted from The Pioneer Woman's recipe of the same name (click here to see original)