Chicken Pesto Bake

Pesto:

Ingredients:

• 1 cup basil
• 1 clove garlic
• 1/4 cup grated parmesan
• salt & pepper to taste
• 2 1/2 tbsp olive oil

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.

Makes 5 tablespoons.

INGREDIENTS:

• 2 (16 oz total) boneless, skinless chicken breasts
• kosher salt and fresh pepper to taste
• 4 teaspoons Skinny Basil Pesto
• 1 medium tomatoes, sliced thin
• 6 tbsp (1.5 oz) shredded mozzarella cheese
• 2 teaspoons grated parmesan cheese

DIRECTIONS:

1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Read more at http://www.skinnytaste.com/skinny-chicken-pesto-bake/#V3YtgweJEWvBu3Uw.99

Avacado Z'paghetti Girlfredo

Ingredients

28 oz. (about 4 medium) zucchini

3 cups roughly chopped cauliflower

2 oz. (about 1/4 cup) mashed avocado

1/4 cup grated Parmesan cheese

2 tsp. chopped garlic

1/4 tsp. each salt and black pepper

1/2 cup seeded and chopped tomato

Optional seasoning: additional salt

Optional topping: chopped fresh basil or cilantro

Directions

Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft.

In a blender or food processor, combine cooked cauliflower, avocado, Parm, garlic, salt, and pepper. Add 1/4 cup warm water. Blend on high speed until smooth and uniform.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.

Transfer noodles to a strainer, and thoroughly drain excess liquid.

Remove skillet from heat, re-spray, and bring to medium-low heat.

Add noodles, sauce, and tomato. Cook and stir until hot and well mixed, about 2 minutes.

MAKES 2 SERVINGS

PW's Texas Sheet Cake

INGREDIENTS

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

INSTRUCTIONS

Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. 
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. 

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.