pesto

Spinach and Basil Pesto Spread

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I love a good pesto sauce, but it’s always been one of the things that my kids (and honestly, my husband) aren’t usually very excited about.  And let’s face it…pesto sauce can often be very oily, high in calories, and can sometimes be a bit ‘in your face’ in flavor.  So, I needed a way to satisfy my pesto craving in a little more healthy fashion, while not listening to anyone complain.  Isn’t this the basis for fifty percent of the new recipes created by moms?  I’m just over here looking for a way to eat what I want, without continually expanding my waistline, and without having to listen to anyone gripe about it!  This Spinach and Basil Pesto Sauce fits the bill on all fronts.  You can freeze it too, and have fresh basil flavor all year round! ~Tracy

Ingredients:

  • 1 c. fresh basil leaves
  • 2 c. fresh baby spinach
  • ½ c. chopped walnuts
  • ½ c. shredded parmesan cheese
  • 2 large cloves garlic, minced
  • ¼ c. plain nonfat Greek yogurt
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. lemon juice

Combine all ingredients in a food processor.  Pulse until the mixture becomes smooth and creamy, pausing occasionally to scrape down sides.

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Use this pesto as a spread with cream cheese or just by itself on a cracker.  It also works wonderfully on pizza and with grilled chicken.

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This recipe makes approximately 1 ¼ cup and is 2 WW Freestyle Points for a 2 Tablespoon serving.

Chicken Bacon Pesto Flatbread

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I’m going to come right out and tell you the truth about something.  I like to leave the dinner table feeling full! Doesn’t everyone? I want my supper — do you call it dinner or supper? — to be the most satisfying meal of my day.  I’m not the kind of person who allows a lot of extra time in the morning — hello, snooze button! — so this often means very little for breakfast, and I don’t leave work for lunch.  Supper is my time to relax and indulge in good food. This leaves me looking for ways to feel like the meal was an indulgence without sending it into calorie overload. This Chicken Bacon Pesto Flatbread is so filling and full of flavor that you might even get away with eating half of one, but I think you’ll want the whole thing! ~Tracy

Ingredients:

3 Joseph’s Lavash Bread (I use the flax, oat bran, and whole wheat)

3 cups shredded white meat chicken (I often use rotisserie chicken)

3 medium jalapeno peppers, seeded and diced

½ c. finely chopped purple onion

2 large cloves garlic, minced

4 wedges The Laughing Cow Light Spreadable Cheese 

¼ c. reduced fat pesto

3 T. real bacon bits

¾ c. 2% shredded Colby Jack cheese

1 ½ c. grape tomatoes, halved

3 T. grated parmesan

Cream the Laughing Cow cheese and pesto together in a small dish.  Set aside.

In large skillet, sauté the chicken and jalapenos until onions on medium-low heat until onions become tender.  Add garlic and cook for another 2 to 3 minutes.

Place the three Lavash breads on individual pieces of parchment.  Evenly spread one third of the pesto mixture onto each bread as you would a pizza sauce.  

Sprinkle 1 T. bacon bits over the cheese mixture on each bread.

Top each bread with one third of the chicken mixture, spreading evenly.  Add ¼ cup of shredded Colby Jack to each. Spread ½ c. of tomatoes on each bread and sprinkle on 1 T. shredded Parmesan over each.  

Bake each bread at 325 degrees for 10-15 min. or until cheese is melted and edges of bread begin to turn golden brown.

Each whole flatbread is 11 WW Freestyle Points or 6 WW Freestyle Points for half.

Artichoke Pesto Chicken Pasta

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Pasta is always good for my hungry crew after work, football practice, and a long day of school.  Almost as good as the flavor is the fact that I can make this Pesto Chicken Pasta in less than 30 minutes when I use rotisserie chicken and pre-made pesto sauce.  ~Tracy

ArtichokeChickenPestoPasta

Ingredients:
  • 2 T. butter
  • ½ c. finely chopped white or yellow onion
  • 2 garlic cloves, minced
  • ¼ c. flour
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ c. 1% milk
  • 1 ½ c. chicken broth
  • 3 T. jarred pesto (I like Barilla)
  • half of a 14 oz. can of artichoke hearts packed in water, drained and roughly chopped
  • 1 ½ c. chopped white meat chicken, I use chopped chicken breast from rotisserie chickens
  • 1 lb. pasta, cooked in salted water according to package directions (I used Campanelle pasta)

Instructions: 

  1. Melt butter over medium heat in large, deep skillet.
  2. Add garlic and onion, sauteing for a few minutes until onions begin to become tender.
  3. Add flour, salt, and pepper. Stir to combine with onions and garlic.
  4. Add milk and continue stirring until forms a thick paste with the flour.
  5. Gently stir in the chicken broth until forms a thickening sauce.
  6. Stir in jarred pesto and chopped artichoke hearts.
  7. Add chopped chicken and cooked pasta stirring to combine well.
  8. Serve topped with shredded or sliced parmesan.

WW Freestyle Info.: This recipe makes about 8 one-cup servings. Each serving is 9 points not accounting for parmesan cheese topping.