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
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
Eat Your Spinach
Roasted Asparagus Salad
Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper! 
Ingredients
- 1/4 cup red onion sliced very thin
- 1/3 cup red wine vinegar
- 1 lb fresh asparagus spears trimmed
- 3 cups fresh arugula (can substitute spinach)
- 2 tbsp fresh mint minced
- 3 tbsp olive oil extra virgin divided
- 1/4 tsp salt
- 1/8 tsp black pepper
Servings: (1.25 cups each)
Units:
Instructions
- To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
- Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
- Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
- Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes
Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.
