This recipe is so simple, so good, and so quick that you'll never want to make anything else. Just think, only one dirty cookie sheet and one knife to clean (unless you eat your pizza with a fork & knife like we do).
Ingredients:
Pita Bread
Pesto Sauce
Red Pepper, cut into thin slices
Mozzarella Cheese, shredded or pearls or cubed
Tomato, cut into thin slices
Directions:
Cut pita bread lengthwise so that you have two whole bases (so that it's no longer a pocket). Place bread on cookie sheet. Spread thin layer of pesto sauce on each piece of bread. Sprinkle on cheese and veggies. Cook on broiler at medium heat for 5-6 minutes.
Prep time: seriously like 2 minutes after you cut the bread
Source: Asda magazine
Variation: You can virtually add/delete any topping you want.
The thing I love most about this pizza is that it uses pesto sauce instead of tomato sauce so it just seems healthier (even though it probably isn't). Also, it makes for a perfect lunch right after church when you're starving!
Marcos' rating: 8
5.17.2008
Pesto Chicken
Ingredients:
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
5.13.2008
Tin Foil Dinners
Soon after I posted this recipe on my other blog, my best friend and one of my sisters made this. So I thought it appropriate for this EASY DINNER to be the first post!
Other Variations: It might be fun to add tator tots like we used to at girls' camp.
Marcos' Rating: 20
Chicken-in-a-Packet
(aka Tin Foil Dinners)
(aka Tin Foil Dinners)
Ingredients:
Boneless, skinless chicken (I cut it up)
Chopped Veggies (you can use anything you want, but here's what we did)
Small Potatoes
(red potatoes would be delicious but I couldn't find any in the store)
Carrots
Green Pepper
Red Pepper
Yellow Pepper
Zucchini
Broccoli
Mini Cobs (that looks like baby corn-on-the cobs)
Onions
Olives
Mushrooms
Green Peas (still in the pod)
Seasonings (really, just add whatever you want)
Salt
Pepper
Season-all
Garlic Salt
Italian Seasoning (basil, thyme, oregano)
Directions: Heat oven to 450 degrees F. Put about 1 Tbsp butter on foil. Pile desired veggies onto a large sheet of foil. Trim fat from chicken. Place chicken on top of veggies. Sprinkle with seasonings of your choice. Add desired amount of butter. Fold foil over to create sealed packets. You may have to add another sheet of foil to ensure that it is sealed so no juice escapes. Poke a couple holes in the top of the packets. Place packets on baking sheet and cook for 35-40 minutes. (If you don't cut up the chicken, you will need to allow it to cook for a bit longer.) Can be served over rice or pasta. But we like to eat it straight from the foil (after spreading butter on top) and then dip bread in the remaining juice.
The great thing about this recipe is that you can be as picky as you want and not hurt any one's feelings if you get to put your own "packet" together.
Preparation Time: however long it takes to cut up the veggies
Source: some recipe card that was mailed to me from some company
Other Variations: It might be fun to add tator tots like we used to at girls' camp.
Marcos' Rating: 20
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