Yum " />

pesto

Chicken Pesto Zoodles

SO I got a zoodler.  I have walked around it a dozen times, it stared at me teasingly near the register every time I walked into Sur La Table, and finally I just bought it.  I am so glad I did.  I love spaghetti squash but sometimes even that can be pretty dense, and sometimes just not in season.  The zoodler(I know that's not what it's actually called..) is a great way to make most veggies into pasta noodles.  

Ingredients:

  • 6 small zucchinis (or 3-4 large ones)
  • 2 cloves garlic
  • 1 minced onion
  • 1.5 lbs chicken cut into small pieces (mine was a mixture of thigh and breast)
  • Pesto Ingredients:
    • 1 bunch of basil
    • 3 tablespoons pine nuts
    • 3 cloves garlic
    • 3 tablespoons olive oil
    • 1/2 teaspoon lemon juice

Directions:

  1. Cut the ends off of the zucchinis and place into the spiraler 1 at a time.  I put my "zoodler" over the sink with a colander under it so that the zoodles fell into the bowl. 
  2. Start boiling a medium pot of a water for the zoodles
  3. While the water is heating up, place about 1 teaspoon of olive oil into a skillet and sauté the onions and garlic
  4. While that is cooking, place all the ingredients for the pesto into a food processor.  Pulse lightly until it has been blended into a nice pesto
  5. Add the chicken to the sautéed onions and garlic and cook for about 5-10 minutes
  6. By now, your water should be boiled.  Add the zoodles to the water and cook for about 4 minutes
  7. Drain the zoodles and add to your chicken
  8. Stir in the pesto and allow to simmer for a couple more minutes
  9. I split it into 3 bowls for lunches and 1 for dinner!  Enjoy! 
Yum

Beef Pesto Artichoke Bake

Ingredients:

  • 1 spaghetti squash
  • 2 cups basil
  • 7 cloves of garlic
  • 1 jar of artichoke hearts (14.5 oz)
  • 1/2 lemon
  • 1/4 cup pine nuts
  • 2 tbsp olive oil
  • 1 lb ground sirloin
  • 1/2 lb cheese (I did a mozzarella and provolone blend)

Directions:

  1. Preheat oven to 350 degrees
  2. Cut spaghetti squash in half and bake until the outside is soft and you can scrape out the squash in strands
  3. While baking start the pesto
  4. Add the basil, garlic, half of the artichoke hearts, lemon, pine nuts, and olive oil in the food processor
  5. blend on low until the pesto is smooth
  6. Brown the meat in a frying pan
  7. After the squash is cooked, remove from oven and scrape squash out with a fork into a casserole dish
  8. Add beef, pesto, the rest of the artichokes, and half of the cheese
  9. Stir until thoroughly mixed
  10. Pour the rest of the cheese as a top layer
  11. Cover the dish with aluminum foil
  12. Bake for 20 minutes
  13. Remove the foil and crank the heat up to broil and bake for another 7-10 minutes until cheese has browned
  14. Take out of the oven and enjoy!!
Yum