Posts Tagged ‘Pea Pesto’

Tuesday – tried 2 new recipes

BREAKFAST

Blueberry French Toast Casserole (7 Points Plus)

Fresh Pineapple (0 Points Plus)

1/4 Cup Prune Juice (1 Points Plus)

Blueberry French Toast 1

I made up this yesterday evening and left in the fridge overnight.  Baked up this morning while getting ready for work.  It was so-oo good.  Plus there is a portion for later in the week too.  This is most definitely a recipe that I would make again.

Blueberry French Toast Casserole (7 Points Plus)

Blueberry French Toast 3

Serves 2

  •  3oz Bread Roll, cut into cubes
  • 1 Egg
  • 1 Egg White
  • ½ cup Light Vanilla Yoghurt
  • ¼ cup Fat Free Milk
  • 1 Tbsp Brown Sugar
  • ½ tsp Cinnamon
  • 1 Tbsp Maple Syrup
  • ½ pint Blueberries
  • Pinch of salt

In a bowl whisk together the eggs, yogurt, milk, sugar, cinnamon, salt and maple syrup.

Lay the bread cubes out in a small baking dish or divide between 2 ramekins.  Toss in the blueberries.

Pour the egg mixture over and toss so everything is well coated.  Let sit for  at least one hour or overnight.

Preheat oven to 350 degrees.

Bake for 35 mins until golden brown.

LUNCH

Sweet Potato Shepherd’s Pie (8 Points Plus)

Banana (0 Points Plus)

Another of my fave kind of lunches, open the fridge and lift out!!  This was the portion of Sweet Potato Shepherd’s Pie that I put aside from Sunday’s dinner.

DINNER

Pasta with Chicken & Pea Pesto (8 Points Plus)

Pea Pesto 1

Left the peas for this defrosting while I was at work.  This evening is my Zumba class.  So I usually come in and get all the prep work done, then when I get back from Zumba, I just do the cooking and eating part!!  I really like Pesto, so I am quite intrigued to try this Pea Pesto!  This would be a good St Patrick’s Day meal, it was very green!  I must admit while it was cooking, I was starting to wonder about this one.  But do you know it was good.  The flavour was really nice and I thoroughly enjoyed it.

Pasta with Chicken & Pea Pesto (8 Points Plus)

Serves 3

  • ½ tsp Olive Oil
  • 4oz High Fibre Pasta
  • ½ lb Chicken Breast, cut into small chunks
  • 1 Garlic Clove minced
  • ¼ Onion, diced
  • ½ cup Cauliflower
  • ¼ cup Fat Free Milk
  • 1 ½ cups Chicken Broth
  • 1 batch Pea Pesto (recipe below)
  • 1/3 tsp Red Pepper Flakes
  • Salt and Pepper to taste

Season the chicken with salt and pepper.  Heat up the olive oil in a large sauté pan and cook the chicken until it is lightly browned and just cooked.  Set aside in a separate bowl.

In the same sauté pan, add the onion and cook for 5-7 mins until it begins to become translucent.  Add the garlic and cook for another minute or two.

Add in whatever pasta you are using with 1 cup Chicken Broth and red pepper flakes.  Bring to a boil and then simmer until the water is almost completely absorbed and paste is close to cooked – about 8 mins.

Add in the cauliflower and additional ½ cup of Chicken Brother.  Cover and let simmer for about 4 mins until cauliflower is just tender.

Add in the milk, pea pesto and any additional salt and pepper.  Stir together and simmer for about 5 mins until the sauce begins to thicken.  Turn off and let the pasta sit for 2-3 mins longer so the sauce can continue to thicken.

Two servings are for dinner.  One serving is for lunch later in the week.

Pea Pesto

  • 6oz Peas (defrost frozen peas)
  • ¼ cup Parmesan Cheese
  • ½ Tbsp Olive Oil
  • 1 Garlic Clove
  • 2 Tsp Chopped fresh Basil
  • 1 Tbsp Lemon Juice
  • ¼ tsp Salt
  • ¼ tsp Ground Black Pepper
  • Pinch Red Pepper Flakes.

Place everything into food processor and blend until smooth.  Scrape down sides to ensure everything blends well.

EXTRAS

Snack – 2 Points Plus

DAILY STATS

26 Points Plus

Earned 12 Activity Points (Zumba Class)

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Pasta with Chicken & Pea Pesto (8 Points Plus)

Pasta with Chicken & Pea Pesto (8 Points Plus)

Serves 3

•½ tsp Olive Oil
•4oz High Fibre Pasta
•½ lb Chicken Breast, cut into small chunks
•1 Garlic Clove minced
•¼ Onion, diced
•½ cup Cauliflower
•¼ cup Fat Free Milk
•1 ½ cups Chicken Broth
•1 batch Pea Pesto (recipe below)
•1/3 tsp Red Pepper Flakes
•Salt and Pepper to taste

Season the chicken with salt and pepper. Heat up the olive oil in a large sauté pan and cook the chicken until it is lightly browned and just cooked. Set aside in a separate bowl.

In the same sauté pan, add the onion and cook for 5-7 mins until it begins to become translucent. Add the garlic and cook for another minute or two.

 

Add in whatever pasta you are using with 1 cup Chicken Broth and red pepper flakes. Bring to a boil and then simmer until the water is almost completely absorbed and paste is close to cooked – about 8 mins.

Add in the cauliflower and additional ½ cup of Chicken Brother. Cover and let simmer for about 4 mins until cauliflower is just tender.

Pea Pesto 2

Add in the milk, pea pesto and any additional salt and pepper. Stir together and simmer for about 5 mins until the sauce begins to thicken. Turn off and let the pasta sit for 2-3 mins longer so the sauce can continue to thicken.

Two servings are for dinner. One serving is for lunch later in the week.

Pea Pesto 1

 

Pea Pesto
•6oz Peas (defrost frozen peas)
•¼ cup Parmesan Cheese
•½ Tbsp Olive Oil
•1 Garlic Clove
•2 Tsp Chopped fresh Basil
•1 Tbsp Lemon Juice
•¼ tsp Salt
•¼ tsp Ground Black Pepper
•Pinch Red Pepper Flakes.

Place everything into food processor and blend until smooth. Scrape down sides to ensure everything blends well.

Pea Pesto 4

Monday – March roars in like a lion

Here in Southern Alberta we had quite the snow storm come in yesterday.  The wind was blowing so hard, the snow was horizontal!!

My 7 year old granddaughter reminded me about the “in a lion” poem about March…she had obviously heard it at school.  So she informed me yesterday afternoon that March had definitely come in like a lion.

March roars in like a lion
So fierce,
The wind so cold,
It seems to pierce.

The month rolls on
And Spring draws near,
And March goes out
Like a lamb so dear.

I am looking forward to the “lamb” part.  Although to be honest looking outside right now the sky is blue, the sun is shining and the show is melting – hurray!!!

BREAKFAST

Turkey Bacon Cheddar Eggwich (7 Points Plus)

Blueberries (0 Points Plus)

Prune Juice (2 Points Plus)

Turkey Bacon Sandwich

Breakfast was a nice easy one, reached into the freezer and pulled out one of the Turkey Bacon Cheddar Egg Sandwiches  I made on Saturday morning.  Wrapped in a paper towel and microwaved for about 90 secs.  Had it with some fresh blueberries.  Very yummy.

LUNCH

Asian Edamame Quinoa Salad Lettuce Wraps (6 Points Plus)

Banana (0 Points Plus)

Asian Edamame Salad

Eventually at about 2pm I was able to have my lunch.  I had some of the Asian Edamame Quinoa Salad leftover from Saturday.  I fully intended to turn into wraps, but I forgot to pack the lettuce.  Oops.  This and a banana were a simple and filling lunch!  I have come to the conclusion that I really like Edamame!

DINNER

Quick Teriyaki Pork Stir Fry (7 Points Plus)

Mini Bag Brookside Dark Chocolate Goji with Raspberry (2 Points Plus)

Teriyaki Pork

I used up the last portion of the Slow Cooker Pork Carnitas that I made on Saturday.  Wow, today has been an easy day!  Although tomorrow I have am having a Blueberry French Toast Bake, so I did need to remember to throw that one together before I go to bed, so it has a chance to soak into the bread the way it should!  I’ll share that one with you in the morning.  This quick Teriyaki was yummy.  It looked so colourful when I was cooking up the vegetables in the skillet.  I always enjoy something that has a lot of colour to it, somehow it just seems to look more nutritional!!

Quick Teriyaki Pork Stir Fry (7 Points Plus)

Serves 2

  • 3 Tbsp Soy Sauce
  • 1/8 cup Chicken Broth or Water
  • 1 ½ Tbsp Brown Sugar
  • 1 ½ Tbsp Rice Vinegar
  • 1 clove Garlic, minced
  • ½ tsp Freshly Grated Ginger
  • 1 tsp Sesame Seeds
  • 1 Carrot, sliced
  • 1 Green Pepper, diced
  • ½ Onion, diced
  • 1 cup Sugar Snap Peas
  • 1 Green Onion, chopped
  • 1 serving of leftover Carnitas
  • ¾ cup fresh Pineapple

In a bowl whisk together Soy Sauce, Chicken Broth, Brown Sugar, Rice Vinegar, Garlic, Ginger and Sesame Seeds.  This makes a quick homemade Teriyaki sauce.

Heat a non-stick skillet over medium heat and add cooking spray.  Add the carrots, green pepper, onion and snap peas.  Cook for around 7 mins.

Add the green onions, pork carnitas and teriyaki sauce.  Bring to a simmer and let simmer for about 3-5 mins as the sauce reduces.

Stir in the fresh pineapple.  Stir and cook for 1 min.

 

EXTRAS

Fresh Pineapple (0 Points Plus)

Celery & Peanut Butter (2 Points Plus)

DAILY STATS

26 Points Plus

2 Activity Points Earned (30 mins of low impact exercising)

 

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