Tag Archives: pesto

Pesto Stuffed Steaks

These steaks are just DELICIOUS! I had my doubts of how the pesto and parmesan flavors would go with steak, but this was just great. It was a mild yet super flavorful addition to the steak and added back a lot of moisture that grilling can deplete. Serve with a quick salad such as Tomato, Cucumber and Egg salad for a great BBQ meal.

Pesto Stuffed Steaks
Pesto Stuffed Steaks

6 servings
284 calories per serving

2 beef rib eye steaks, about 1 ½ inches thick (2 pounds)
¼ c pesto sauce
2 T shredded parmesan cheese
1 T oil

Heat the grill. Make a horizontal slit in each steak to form a pocket and stuff with pesto and cheese and then press closed. Drizzle with oil and then grill 7 minutes each side or to desired doneness. Cut into thin strips before serving.

Grilled Chicken with Creamy Pesto Sauce

Simple grilled chicken made super special with the addition of a creamy pesto sauce. This is lightened up quite a bit compared to plain pesto and the sour cream and yogurt make a great cream base for the pesto flavor to shine. Serve this one next time you are grilling with friends. The pesto sauce can be made hours ahead and left in the refrigerator.

Grilled Chicken with Creamy Pesto Sauce
Grilled Chicken with Creamy Pesto Sauce


4 servings
298 calories per serving

4 5 oz. boneless skinless chicken breasts
Pam
Salt and pepper to taste
½ t garlic powder
4 T plain low fat Greek yogurt
4 T fat free sour cream
2 T prepared pesto (available in the refrigerated section of your grocer)

Heat grill and spray with high heat Pam. Sprinkle chicken with salt, pepper and garlic powder. Grill chicken 4 minutes per side or until done. Meanwhile combine yogurt, sour cream and pesto. Spread pesto sauce on plate and serve chicken atop it.

Baked Italian Chicken with Pesto

This is one of those WOW good meals ! And since you are using shake and bake and prepared pesto, preparation is a snap. This makes shake and bake super special and meal you’ll serve to guests.

Baked Italian Chicken with Pesto
Baked Italian Chicken with Pesto

4 servings
250 calories per serving

4 boneless skinless chicken breasts (5 oz. each)
1 pack Shake and Bake Mix
2 T prepared pesto (available in the refrigerator section of your market)
1/4 c shredded mozzarella cheese

Preheat oven to 400 degrees. Wet chicken with water and then coat with Shake and Bake and place in a baking pan or on a cookie sheet. Bake 20 minutes or until done throughout. Mix pesto and cheese and spoon on top of chicken and bake another 5 minutes.

White Fish with Lime Basil Pesto

This pesto sauce is so incredibly flavorful that you will want to put it on everything. Usually pestos have nuts in them – the subtraction of the nuts leaves you with a lighter pesto and this one would go great with so many different dishes.

White Fish with Lime Basil Pesto
White Fish with Lime Basil Pesto

4 servings
226 calories per serving

1 c basil leaves
¼ c grated parmesan
½ t grated lime zest
2 T lime juice
1 ½ T oil
¼ t salt
3 garlic cloves, chopped
4 6 ounce sea bass fillets (or other white fish)
Salt and pepper to taste
Pam

Mix basil, parm, lime juice and zest, oil, garlic and salt in a food processor until very finely chopped.

Spray a skillet with Pam and cook fish 3-4 minutes per side or until done. Sprinkle with salt and pepper and serve with basil blend.

Pasta with Pesto and Zucchini

This is such a great flavorful dish – and all the added zucchini makes it a healthful option. This tasted just as good cold the next day and would be a great take along for a packed lunch – even add a few strips of grilled chicken if you want !

Pasta with Pesto and Zucchini
Pasta with Pesto and Zucchini

6 servings
311 calories per serving

8 oz. FiberGourmet pasta (without FiberGourmet, you have to add 80 calories per serving!)
2 t oil
2 ½ c sliced zucchini
3/4 c prepared low fat pesto sauce
¼ c fat free half and half
salt and pepper to taste
2 T grated parmesan cheese
2 T chopped basil

Heat 2 t oil and sauté zucchini 5 minutes. Add 1 t minced garlic, salt and pepper and cook another minute. Cook pasta according to package instructions in salted water, drain reserving 1/3 cup of the cooking liquid. Add pasta to zucchini and stir then add reserved water, half and half, pesto sauce and additional salt and pepper. Serve garnished with parmesan and basil.

Bella Sun Luci – Sun Dried Tomato Products that Knock Your Socks Off

Bella Sun Luci is a premium brand of Mooney Farms in Chico, Calilfornia. The company has been family owned and operated and their dedication to value and quality shines through in their products !
Sun Dried Tomatoes

I have used sun dried tomatoes in many of my dishes – I love the flavor of them. Sometimes I find certain brands are just a little too sweet for my liking. Bella Sun Luci products are just perfect to me – they are sweet, but not overly sweet. All the sweet goodness you expect from a sun dried tomato is there, but without the sweet aftertaste that you get from some other products. To me, this makes them just PERFECT.

You can use sun dried tomatoes in sooooo many ways. I often put them on a sandwich. Add a few and you’ll find no need for mayo or mustard – the POW of flavor from the tomatoes is all you need. Try their herbed julienne cut or even their tomato halves. They are packed with lycopene and other good healthful things – but more importantly, they are packed with flavor. Flavor you won’t forget and flavor you will find yourself craving !!

Sun Dried Tomatoes
Sun Dried Tomatoes

As well as sandwiches, try the julienne cut in pasta salads of all types. Just cook pasta, add the tomatoes, artichoke hearts, some sliced prosciutto, some diced kalamata olives and sprinkle with some feta cheese for a great salad that goes well next to just about anything.

By far my most favorite product from Bella Sun Luci that I tried was their Sun Dried Tomato Pesto. This is TO DIE FOR !! The complexity of flavor was astounding. There was just the right amount of tomato mixed with just the right amount of pesto and this has now become a staple in my pantry !! First I made some crostini and ate it pure and simple on the bread (with just a slight dusting of grated parmesan cheese on top). Delicious !

Sun Dried Tomatoes
Sun Dried Tomatoes

Then I sauteed some onions and peppers and added a few tablespoons in right at the end of the cooking period. Can you say FLAVOR ? Now I can’t wait to try it mixed into a soup broth. Take any chicken or fish soup that has a chicken or vegetable broth. Stir in just a tablespoon or two…see what I mean !?! Utterly delicious!

Be sure to keep your eye out for my review of their new marinades, Carne Asada and Basque Norte. Mooney Farms certainly has my vote for delicious products and you’ll want to make sure you try these products soon – my local market carries many of their items and I’m sure yours does as well ! If not, you can always head over to the website and order there.

Looking for some more recipes that use sun dried tomatoes? Check out these recipes that I’ve posted:

Tilapia Puttanesca
Rotini with Ham
Pasta with Sun Dried Tomatoes
Couscous with Sun Dried Tomatoes
Sun Dried Tomato and Spinach Soup

Roasted Pesto Tomatoes

Warmed tomatoes are so flavorful – the heat just sweetens them and intensifies the already great taste. Add a little pesto and you get a divine side dish that can be served next to anything.

Roasted Pesto Tomatoes
Roasted Pesto Tomatoes

4 servings
142 calories per serving

12 plum tomatoes, quartered lengthwise
1 T oil
1/4 t salt
1/8 t red pepper flakes
1/4 c pesto

Preheat oven to 400 degrees and spray a baking sheet with Pam. Mix the tomatoes with oil, salt, pesto and the pepper flakes and place on baking sheet. Bake 30 minutes and serve immediately.

Chicken and Pesto Soup

By adding pesto to the broth, you end up with a soup that is so tasty and delicious ! It really makes an ordinary chicken broth something very special.

Chicken and Pesto Soup
Chicken and Pesto Soup


5 servings
235 calories per serving

2 teaspoons oil
1/2 cup carrot , julienned or shredded
8 oz. leftover cooked chicken
1 large clove garlic, minced
5 cups chicken broth
1 1/2 t oregano flakes
4 oz. baby spinach, coarsely chopped
15 oz. can chick peas, rinsed and drained
Salt and pepper to taste
2 T prepared pesto (available in the refrigerator section of your market)

Heat oil in soup pan and add carrot and chicken and heat for 2 minutes. Add garlic and cook 1 minute. Add broth, oregano, salt and pepper and heat 2 minutes. Add spinach and chick peas and cook 3 minutes. Add the pesto sauce and cook 5 minutes so all flavors blend.

Pesto Lasagna (Crock Pot)

The layer of pesto mixed with spinach and mushrooms adds an incredible layer of flavor and also bulks up the recipe with more nutrition. This is a FANTASTIC lasagna recipe – lots of cheese, lots of flavor and the perfect comfort food.

Pesto Lasagna (Crock Pot)
Pesto Lasagna (Crock Pot)

8 servings
395 calories per serving

4 c spinach, chopped coarsely
3 T water
2 c sliced mushrooms
1/2 c prepared low fat pesto
3/4 c shredded low fat mozzarella cheese
3/4 c shredded provolone cheese
15 oz. fat free ricotta cheese
1 large egg, lightly beaten
3/4 c grated parmesan cheese
25 oz. bottle marinara sauce
8 oz. tomato sauce
Salt and pepper
½ t garlic powder
Pam
9 oz. (12 noodles) no bake lasagna noodles
1/4 c packed basil leaves, chopped

Place spinach in a glass bowl with 3 T water. Cover with plastic wrap and microwave 3 minutes to wilt. Squeeze it dry in a colander then mix with mushrooms and pesto. Mix mozzarella, provolone, ricotta, ¼ c of parmesan and egg. Mix marinara sauce and tomato sauce with salt, pepper and garlic powder. Spray an oval crock pot with Pam. Place 1 c sauce in the bottom then place 3 noodles on top covering the bottom of the pan. Add 1 c of cheese and 1 c of spinach. Then start the layers again – – add sauce, noodles, then cheese and spinach. Finally end with a layer of noodles and spread the rest of the sauce over the top. Sprinkle with ½ c of parmesan and basil. Cover and cook on low 5-6 hours.

Pasta and Cece Beans

Cece Beans is just the Italian name for Chick Peas or what the Spanish call Garbanzo Beans – all the same thing :) They are a great source of fiber, healthy and a great addition to many meals. This dish is somewhere between a soup and a pasta tossed with veggies – I guess it is like a gruel, though that has a negative connotation and there is NOTHING negative about this dish. It’s healthy, filling, has super flavor and is one of the best dishes I’ve made in a while !

Pasta and Cece Beans
Pasta and Cece Beans

6 servings
316 calories per serving

1 T olive oil
1 c chopped onion
2 c sliced leek
1 t rosemary flakes
2 cloves garlic, minced
28 oz. can diced tomatoes, undrained
2 c water
4 c vegetable broth
Salt and pepper to taste
1 t garlic powder
¼ – 1 t red pepper flakes (depending on how spicy you like it)
14 oz. cece beans, undrained
1 c diced zucchini
1/2 c frozen petite green peas
1/2 c frozen baby lima beans
1/2 c frozen green beans
2/3 c uncooked orzo
2 T chopped parsley
1/4 t pepper
2 T pesto (available in the refrigerated section of your market)
2 T grated Parmesan cheese

Heat oil in a Dutch oven and cook onion, leak, rosemary and garlic 10 minutes. Add tomato, water, broth, spices, salt and pepper and ceces and bring to a boil. Cover and reduce heat and simmer ½ hour then add zucchini, peas and beans. Bring to a boil then reduce heat and simmer 10 minutes. Bring back to a boil then stir in pasta and parsley and cook 8 minutes at a low boil. Spoon into bowls and top with 1 t pesto and 1 t parmesan.

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