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
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
Balsamic Glazed Carrots
These simple balsamic glazed carrots are a perfect easy recipe to make to compliment any dish. Use up those extra carrots!
Ingredients
- 16 oz baby carrots
- 1 tablespoon olive oil extra virgin
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon brown sugar
- 1/2 teaspoon thyme dried
Servings: (1/2 cup each)
Units:
Instructions
- Clean your area and wash your hands before you begin.
- Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes or until slightly soft.
- Add balsamic vinegar, brown sugar and thyme. Cook for an additional 5 minutes and serve immediately.
Recipe Notes
