Pesto
Pesto is a fresh and simple sauce that will brighten any dish this summer! Add it to your pasta, top your protein or spread it on a sandwich. Did I mention our recipe is low cal. too?
Ingredients
- 2 tablespoon pine nuts
- 2 cups basil leaves
- 1/4 cup Parmesan cheese shredded
- 1/4 cup reduced sodium chicken broth
- 2 tablespoons olive oil extra virgin
- 1/4 teaspoon salt
Servings: (2 Tablespoons)
Units:
Instructions
- Combine all ingredients in a food processor and process until smooth.
Recipe Notes
This pesto will last 5-8 days in the refrigerator or freeze for up to 8 months.
Recipe adapted from weightwatchers.com
Get Cooking with Herbs
Leek and Potato Frittata
This Leek and Potato Frittata is a yummy breakfast option either to feed a crowd or prep for a busy week.
Leek and Potato Frittata
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This dish sounds fancy, but it is simple and quick to make. If you do not want to use leeks use sweet onions
| Servings | Prep Time |
| 6 (1 slice each) | 10 minutes |
| Cook Time |
| 20 minutes |
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Ingredients
- 1 tsp olive oil
- 2 cups sliced leeks
- 10 oz fresh spinach
- 2 cups frozen red potatoes thawed and chopped
- 1/3 cup fat-free milk
- 4 egg whites
- 4 eggs
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp dry bread crumbs
- 1/2 cup shredded mozzarella cheese reduced fat
Servings: (1 slice each)
Units:
Instructions
- Preheat oven to 350 degrees. Add oil to a salute pan over medium heat. Add leek and sautรฉ 4 minutes. Add spinach and potatoes; sautรฉ for 2 minutes or until spinach wilts.
- Combine milk, seasoning, salt and pepper, 4 eggs and 4 egg whites; stir well with a whisk. Add leek mixture. Pour into a 9.5 inch round baking dish or pie plate coated with cooking spray.
- Sprinkle with cheese and breadcrumbs. Bake at 350 degrees fro 20-25 minutes. For a golden brown top, broil for 4 minutes after baking.
Recipe Notes
Apricot Blueberry Yogurt Dessert
If you have a sweet tooth, this Apricot Blueberry Yogurt Dessert will hit the spot! This “fruitfully sweet” dessert can double up as a healthy breakfast and can even be tweaked to your cravings. You can also meal prep this recipe ahead of time so that you can have it all week. It’s an easy recipe with nutritional sweetness.
Ingredients
- 15 ounces canned apricots in water drained and sliced
- 2 cups blueberries fresh
- 2 cups low fat vanilla Greek yogurt
- 1/2 cup low-fat granola
- 2 Tablespoons silvered almonds slivered
Servings: parfaits
Units:
Instructions
- Clean your hands and your preparation area before you begin.
- Gather 4 bowls, jars or glasses to assemble the individual parfaits in.
- Spoon 1/4 cup of yogurt into each glass, top each serving with 1/4 cup of blueberry and apricot combination, and 1 1/2 Tablespoons granola. Repeat the layers. Top with granola and silvered almonds.
- Serve chilled.
Recipe Notes
