Tag Archives: pesto

One Pot Sausage, Tomato and Pesto Pasta & Hair

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Hola!

Brrrrr! It’s cold here! I am home due to school closings today because of the cold. I figured I would spend the day studying and catching up on some organizing. I studied until I got a headache. I am baking a bit then will go and organize. There will be more studying this evening too!

I don’t usually share product opinions here on my blog but I absolutely have to share this one because I love it so! I received a sample of Carol’s Daughter Styling Creme in my Ipsy  monthly subscription before I went on vacation this past June. I took it with me figuring it was small and a great time to try something new. OMG! I haven’t stopped using it!

I have very fine hair and have always used gel to keep my hair up in a ponytail. That gel left my hair hard, too shiny looking and flaky when I brushed it out. This styling creme leaves my hair still soft and natural looking yet keeps my hair in place.And no flakes! It’s a bit pricey for me (about $13.00 for 3 oz.) but so worth it! I have since thrown out all the hair gels I had! I just had to share some information on this awesome product! Just FYI I did not receive any compensation (or free product) for this post. This is solely my opinion.

Let’s talk sustenance! Yesterday I wanted to cook something quick and easy! This recipe was just the thing!

This was done in no time. It gave me extra time to do some organizing and even watch TV and take a nap! Imagine that! It was delicious! There was enough leftover for today though it was a bit drier. It still tasted delicious!

One Pot Sausage, tomato and Pesto Pasta

Ingredients

  • 1-1½ lbs sausage, casing removed (I used turkey Italian sausage)
  • 1 tsp minced garlic
  • 1½ tsp salt
  • 5 cups dry rotini pasta (or other short pasta-I used penne)
  • 2 cups chicken broth
  • 3 cups milk
  • 1 14oz can diced tomatoes, drained slightly
  • 2 tsp basil pesto
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese

Directions

  1. In a large pot, crumble sausage and cook over medium-high heat until browned. Add garlic and salt and cook 1 minute.
  2. Add pasta, broth, milk, tomatoes, and pesto and bring to a boil over medium heat. Cook, stirring frequently, for about 10-12 minutes until pasta is cooked and liquid has reduced and thickened. Stir in cheese.
  3. If there’s still quite a bit of liquid in the pasta, let sit for 4-5 minutes and it will continue to thicken. If your liquid has reduced before your pasta has cooked, add in a small amount of liquid and continue cooking.

Easy Peasy! This was delicious and I think would make a nice filling meal for a group if you double or triple the recipe.

If you are somewhere cold-stay warm. If you are somewhere warm-enjoy that awesome weather!

Besos,

Flor

Recipe source The Recipe Rebel

 

 

 

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Slow Cooker Chickpea Stew with Italian Sausage, Tomatoes, and Pesto

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Happy Valentine’s Day!

I love Valentine’s Day! I don’t just love it because of all the sweets and flowers but because I love love. I love romance…doesn’t just about every woman out there? It’s really meant for lovers but now it’s also about your children, friends, parents. Anyone can be your Valentine. Such a wonderful day! I also realize that not everyone likes Valentine’s Day so be careful who you talk to about Valentine’s day!

I have to say that I was going to post this delicious Cherry Nut Bread but…

It didn’t work out well at all! Disaster! It was burnt on the outside and raw on the inside….What the heck! Not every recipe turns out perfect!

So instead I have a delicious crock pot meal.

Now this turned out perfect!

Crockpot Chickpeas Stew with Italian Sausage, Tomatoes and Pesto

Ingredients

  • 2 tsp. olive oil (or slightly more, depending on your pan)
  • 1 pkg. (19.5 oz.) raw turkey Italian Sausage
  • 1 cup chopped onion
  • 1 T minced garlic
  • 1 tsp. ground fennel (probably optional, but this adds amazing flavor)
  • 2 tsp. Italian seasoning
  • 2 cans chickpeas (garbanzo beans), rinsed well and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) crushed tomatoes (or use all diced or all crushed tomatoes if that’s what you have on hand.)
  • 3/4 cup water
  • 1/2 cup basil pesto (I used the basil I made and froze in the summer))
  • salt and fresh ground pepper to taste
  • freshly-grated Parmesan cheese for serving (optional, but good)

Directions

Heat the oil in a large non-stick frying pan, squeeze the sausage out of the casings (discard casings), and cook the sausage over medium-high heat until it’s nicely browned, breaking it apart with a turner as it cooks.    When the sausage is nicely browned, push it to one side of the pan, add onions, and cook until they’re starting to soften, about 3-4 minutes.  Add the minced garlic, ground fennel, and Italian seasoning and cook 1 minute more.  Transfer sausage onion mixture to the slow cooker.
Add Garbanzo beans, diced tomatoes, crushed tomatoes and water  to the slow cooker.    Cook for about 4 hours on high or 8-9 hours on low.
When the beans are quite soft and the flavors are well-combined, add the pesto and cook about 20 minutes more.  Season to taste with salt and fresh-ground black pepper and serve hot, with Parmesan cheese to add at the table if desired.
This was soooo good. I think the addition of pesto is what made this extra delicious. It’s also healthy so you can’t lose on this meal!
Have a wonderful day filled with love!
Besos,
Flor
Recipe source Kalyn’s Kitchen

 

 

Grilled Chicken Pesto Wraps

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Hey!

I have been looking forward to today since last week. Not only because it’s the last day of the work week but because in an effort to spend more quality time with family (like we don’t spend enough time together already!)  we have declared Fridays “Pizza Friday”. We are not going to order our pizza we are making them ourselves!  Hopefully this will help me learn  to roll dough too! I have already shared how bad I am at rolling dough (especially if it has yeast!) but I have been practicing on little things. Last week we made 2 pizzas one was bacon and the other was green peppers and tomatoes.

Here’s the bacon pizza. I must say even though the dough didn’t rise the pizza was still delicious!

I hope tonight’s dough rises!

These Grilled Chicken Pesto Wraps are  perfect for days when you are running around but still want to eat a healthy meal.

I served these wraps with the last cucumbers from the garden.

Grilled Chicken Pesto Wraps
Ingredients
2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 teaspoon dried basil
1 lb raw boneless, skinless chicken breasts, cut into bite-sized pieces (I used kitchen shears – it’s faster than using a knife!)
2 tablespoons pine nuts
¾ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 teaspoon water
1 teaspoon lemon juice
1 garlic clove
Pinch of nutmeg
Salt & pepper to taste
½ cup shredded 2% reduced fat Mozzarella cheese
6 light original Flatouts
1 plum tomato, diced
Directions
1. In a large skillet, bring one tablespoon of the oil over medium high heat. Add the minced garlic clove and dried basil and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Remove chicken along with any excess oil to a medium-sized mixing bowl and set aside.
2. Bring a small dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.
3. Add the remaining tablespoon of oil, toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. Add the pesto to the reserved mixing bowl with the chicken. Add the Mozzarella cheese and mix all ingredients together until well combined
4. Lay a flatout wrap on a clean surface and spoon 1/6 of the chicken pesto mixture  onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Sprinkle about 1/6 of the diced tomatoes over the chicken. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
5.  Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and mists the tops with cooking spray as well. Cook for 3-4 minutes or until bottom is golden. Flip the wraps and continue to cook another 3-4 minutes until golden on the other side. Cut in half and serve.

Yields 6 servings. WW P+: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

What made this such a quick meal for us is that I already had this pesto in the freezer. That cut out quite a bit of steps. I wasn’t counting WW points, but either way it is a delicious meal. It is also the perfect meal to take on a fall picnic, the beach, the zoo, a roadtrip, The possibilities are endless…

What are you doing this weekend? Football parties? Relaxing? Dancing? Whatever it is enjoy it!

Besos,

Flor

Recipe source Emily Bites