I decided that it's time to really start building an archive of my favorite recipes. Over the last couple of months, in an effort to save money, I've started cooking at home a lot more. This means that I'm also trying to cook smaller portions and not be wasteful. Yes, I think Dave Ramsey would be proud. I know that my bank account seems pleased, as does my overall well being.
Last night I made dinner for some of my dearest guy friends. The only stipulation I received was that the meal had to be low carb. So I did what I do best, got on Pinterest and started pinning (as if I needed another reason to get on Pinterest and make a board and fill it up immediately). One of the first recipes I found was the one I will be sharing with you, basil pesto chicken. Not only did it sound amazing, but it wasn't very expensive, especially since the chicken only had 3 ingredients. The salad dressing recipe that I found was actually for a Greek dressing, but I substituted Greek flavors for the Italian seasoning, and it worked out really well. One of the guys said that the chicken dish was even better with some of the dressing on top. So here's how to do it....
Basil Pesto Chicken
Prep Time: 5 minutes
Cook Time: 45 minutes
4 chicken breasts (or 5, if the package comes that way)- boneless, skinless, and thawed
12oz. of Classico Basil Pesto
Mozzarella and Parmesan Cheese, shredded
Preheat the oven to 375
Spray the casserole dish with Non-Stick Cooking Spray. Pour one third of the Basil Pesto on the pan and spread evenly. Place chicken on top. Pour the rest of the Basil Pesto over the chicken breasts. I added some black pepper on top, because I'm addicted to pepper. Cover with foil and put in the oven for 30-40 mins. Take the chicken out and put the cheese on top of each breast, then its back in the oven for 5 more minutes. After the cheese is melted, you're ready to go!
Homemade Salad Dressing
Prep Time: 5 minutes
1/4 cup lemon juice
1/2 teaspoon salt
Ground pepper to taste (I used black pepper)
1 teaspoon dijon mustard (this holds the dressing together, and it's overwhelming with flavor)
3/4 extra virgin olive oil
2-3 teaspoons of Italian seasoning
Garlic salt to taste
I doubled the recipe and it made more than enough for the 4 of us. I don't really use teaspoons wen making something like this, I go off the flavor and guestimate what I need to do, so be sure to taste it after you add everything in. I found that I wanted a little more of the seasonings, so I put those in.
Both recipes were really easy to make and full of flavor. That is one of the hardest parts of healthier eating, for me, because I'm not really creative when it comes to food. I'm really good at following a recipe, though. Try it out and let me know what you thought!
-Sparkly
See my other Low Carb pins here.
Last night I made dinner for some of my dearest guy friends. The only stipulation I received was that the meal had to be low carb. So I did what I do best, got on Pinterest and started pinning (as if I needed another reason to get on Pinterest and make a board and fill it up immediately). One of the first recipes I found was the one I will be sharing with you, basil pesto chicken. Not only did it sound amazing, but it wasn't very expensive, especially since the chicken only had 3 ingredients. The salad dressing recipe that I found was actually for a Greek dressing, but I substituted Greek flavors for the Italian seasoning, and it worked out really well. One of the guys said that the chicken dish was even better with some of the dressing on top. So here's how to do it....
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| Photo Cred: Kalyn's Kitchen blog |
Basil Pesto Chicken
Prep Time: 5 minutes
Cook Time: 45 minutes
4 chicken breasts (or 5, if the package comes that way)- boneless, skinless, and thawed
12oz. of Classico Basil Pesto
Mozzarella and Parmesan Cheese, shredded
Preheat the oven to 375
Spray the casserole dish with Non-Stick Cooking Spray. Pour one third of the Basil Pesto on the pan and spread evenly. Place chicken on top. Pour the rest of the Basil Pesto over the chicken breasts. I added some black pepper on top, because I'm addicted to pepper. Cover with foil and put in the oven for 30-40 mins. Take the chicken out and put the cheese on top of each breast, then its back in the oven for 5 more minutes. After the cheese is melted, you're ready to go!
Homemade Salad Dressing
Prep Time: 5 minutes
1/4 cup lemon juice
1/2 teaspoon salt
Ground pepper to taste (I used black pepper)
1 teaspoon dijon mustard (this holds the dressing together, and it's overwhelming with flavor)
3/4 extra virgin olive oil
2-3 teaspoons of Italian seasoning
Garlic salt to taste
I doubled the recipe and it made more than enough for the 4 of us. I don't really use teaspoons wen making something like this, I go off the flavor and guestimate what I need to do, so be sure to taste it after you add everything in. I found that I wanted a little more of the seasonings, so I put those in.
Both recipes were really easy to make and full of flavor. That is one of the hardest parts of healthier eating, for me, because I'm not really creative when it comes to food. I'm really good at following a recipe, though. Try it out and let me know what you thought!
-Sparkly
See my other Low Carb pins here.
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