In following my new nutrition plan, I've decided to develop two new recipes every week to enjoy for lunch and dinner.
Sun-Dried Tomato Pesto
3/4 Jar, Alessi Sun-Dried Tomatoes in Olive Oil
3 Cloves Garlic
1 Handful of Fresh Basil
1/2 c Shredded /Grated Parmesan Cheese
The Juice of 1 Lemon
2 Tbsp Tomato Packing Oil
Salt & Pepper to Taste
Chicken Broth as needed
1 box whole wheat pasta, preferably textured such as rotini, fusilli or bowtie.
Cook pasta according to package directions. In food processor, combine tomatoes (separated from oil), garlic, basil, & cheese. Pulse to combine. Add oil, lemon juice, salt/pepper & chicken broth as needed to help combine the mixture. It should hold together in a loose ball. Toss with hot whole wheat pasta. Add torn basil leavs & quartered grape tomatoes & serve.
Hot Potatoes for One
5 Baby Red Potatoes, whole
1 Clove Smashed Garlic
1 - 2 tsp of Concentrated Crab Boil (you can find it in the spice section or the seafood counter, near Old Bay Seasoning)
Salt and Pepper to taste
Lite Butter (optional)
In a small pot combine potatoes, garlic & crab boil; cover with water and boil until potatoes are tender. Drain and return to hot pot on stovetop. Toss with salt (or garlic salt), pepper and a little lite butter (optional). Serve hot, with hot sauce on the side.
So there's that,