Pesto frittata

Pesto Frittata

Ingredients:

Cooking spray or 1 tsp olive oil

1/4 medium onion

1 tomato, sliced and quartered

1/2 cup egg substitute (or 2-3 large eggs)

1 1/2 Tbsp prepared pesto

Salt and pepper, to taste

1-2 Tbsp Parmesan cheese, or to taste

Directions:

1. Heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add tomato and heat through, about 2 minutes.

2. Stir together pesto and egg substitute/eggs. Add mixture to skillett, cover and turn the heat on the stovetop to low. Cook for 8-10 minutes, or until completely set. Add parmesan cheese, salt and pepper and serve.

Notes:

Loved this! This was my first time making a frittata and it turned out beautifully. I might add some turkey bacon next time, but other than that I wouldn't change anything!

Squash and Pesto Pasta

Squash and pesto pasta

Ingredients:

1-2 tsp olive oil

1 medium squash, sliced

1 medium zucchini, sliced

1/4 tsp pepper

1/2 cup cherry tomatoes

1 1/2-2 Tbsp prepared pesto

Pasta

Parmesan cheese, to taste

Directions:

1. Prepare pasta according to directions on package, reserving 1/2 cup of the pasta water.

2. Heat olive oil over medium heat and add squash, zucchini and pepper. Cook, stirring occasionally, for 7-8 minutes or until just softened.

3. Add cherry tomatoes. When they start to soften, add pasta, pesto and a little of the pasta water (You won't need all the reserved water, but you need enough so the pesto is a little thinned out).

4. Top with parmesan cheese and serve.

Notes:

Sort of came up with this recipe myself, so I was happy with it. I think it needs something else, but i'm not sure what...something sweet? Next time I'll probably add some red bell peppers and I might take away the tomatoes. Overall pretty tasty.

Baked Pesto Chicken

Baked Pesto Chicken

Ingredients:
2 Cups basil
2 Tbsp olive oil
2 Tbsp soy milk
2 Tbsp pine nuts
2-3 cloves garlic
2-3 Tbsp parmesan cheese
1/8 tsp salt, or to taste
Chicken breasts, seasoned with salt and pepper

Directions:
Preheat oven to 375. Combine all ingredients except chicken in a food processor and blend until smooth. Spray baking pan with cooking spray, then add chicken. Spread pesto over the chicken until the top is covered. Bake for 30-40 minutes or until the juices run clear.

My notes:
This is delicious!! The pesto is a lower calorie version that I found online somewhere, but if you don't have (or like) soy milk, you can substitute an equal amount of vegetable stock or just double the olive oil. Or, if you prefer to, just buy some pesto at the store and use that. I prefer the homemade stuff though. :) Very nice and easy to prepare and it makes some good sandwiches/wraps for lunch the next day.