Artichoke Chicken Pesto

A quick, easy blend of yummy flavors! Artichokes and spices make this chicken and pasta dish spunky! Add some grilled garlic bread for a complete meal.

What you need:

1. 2 chicken breasts

2. 1/2 box of whole wheat thin spaghetti

3. 14 oz can artichoke hearts, quartered

4. 1 tspn lemon juice

5. 1/2 tspn olive oil

6. 1/2 tspn lemon pepper seasoning

7. 1 envelope pesto mix

8. 1/4 cup olive oil

9. 3/4 cup water

What you do:

1. Bring medium-size pot of water to boil on stove. Add chicken to boiling water. Allow to cook through. About 5-8 minutes, depending on thickness.

2. Meanwhile, boil pasta in separate pot according to package directions.

3. Place chicken on cutting board. Discard water.

4. Dice or shred chicken into bite-size pieces (I like my shredded.)

5. Add chicken pieces back to pot.

6. Drain artichokes. Roughly chop artichoke hearts. They should be already quartered, so you'll only want to make them slightly smaller. Add artichokes to pot with chicken.

7. Mix lemon pepper, 1/2 tspn olive oil, and lemon juice to pot. Simmer on low, stirring occasionally.

8. Add pesto mix, 3/4 cup water, and 1/4 cup olive oil to small pot. Whisk constantly. Once ingredients come to a boil (about 2-3 min), remove from heat and place to side.

9. Drain pasta and place in large mixing bowl or serving dish.

10. Add chicken/artichoke mix to pasta.

11. Carefully pour pesto sauce over pasta and chicken.

12. Toss so that everything gets coated with pesto. Serve immediately.

This pairs great with bread. Just spread some butter on slices of french bread. Add garlic salt to each slice, and sprinkle with dry or freshly chopped parsley for color. Put in oven on hi broil until butter is melted and bread edges are brown.

Don't forget the wine!

Swiss and "Ham"burgers

I've always struggled with the "hamburger" title...it's made of cow, not pig!! But, these burgers really do include ham, and some cheese, stuffed inside the beef. De-lic-ious-ness! These are large burgers--1/2 pound each, so you won't need a heavy side to go along side them. The recipe below is for just two burgers, but it's easy to scale up (or down) as you like!

What you need:

1. 1 lb lean ground beef (or ground chuck)

2. 2 tablespoons-ish of ketchup

3. 2 slices of ham (any variety)

4. a couple ounces of swiss cheese

5. Salt and pepper

6. Buns, mustard, ketchup, tomato slices, and purple onion slices

What you do:

1. Seperately, shred the ham and swiss cheese with a grater, or you can cut it with a knife. But, make sure it's thin if you choose to cut it yourself. Set both aside for later use.

2. Put beef in medium-sized bowl. Add ketchup, and a dash each of salt and pepper. Be your own judge--if you don't like a lot of salt, don't add so much. If you like your lips to shrivel up when you eat, then add lots. And, really, you can never add too much pepper!

3. Combine ingredients in the bowl with your hands. Be sure to get a good mix especially of the ketchup. It's messy, and be sure to wash your hands well after touching the beef.

4. Separate the beef mixture into 4 pieces. Pat each one into a thin patty.

5. Add half the ham and half the cheese shreds to one patty. Place a second patty on top and pinch sides to form one large burger patty. Repeat with other two small patties.

6. Place patties on preheated grill. Cook approximately 5 minutes on each side, or until desired degree of doneness. These can also be cooked in a skillet on the stove (med-hi heat). Or, you can put them in an oven if you choose. I would recommend about 15 minutes on 375F.

7. Warm buns in microwave for 5 seconds.

8. Dress buns with mustard, ketchup, tomato slices, and purple onion slices. Add burger patty, and top with bun.

Enjoy!!

Banana Butter Trifle

Ok, so this isn't the healthiest recipe, but it's one of the healthiest desserts you can make because there are lots of alternatives to the "fattening" ingredients. It's pretty, and looks like you put a lot of love into it! I think it rivals most banana pudding recipes, but see for yourselves...

What you need:

1. 1 package Nabisco Nutter Butter cookies (peanut shaped)

2. 3 very ripe large bananas

3. 16 oz tub of Cool Whip

4. 1 large package of instant pudding mix (enough to make about 3 cups)

5. Milk (see pudding package for amount)

What to do:

1. Make the pudding according to the package directions, using the milk.

2. Allow pudding to chill in refrigerator for recommended time while carrying out the next couple of steps.

3. Chop the nutter butter cookies into 3 pieces each. You can use however many you wish. I use most of the package (with a few for a little snack while in the kitchen!).

4. Peel the bananas. Split each banana lengthwise, and then cut into 1/4" slices so that you have half-moon slices.

5. Make a solid layer of cookie pieces in the bottom of a trifle bowl. Stand a few up around the outside as well.

6. Remove the pudding from refrigerator and pour half of pudding onto cookies in trifle bowl.

7. Add half of the chopped bananas atop the pudding.

8. Spread approximately 1/3 of the Cool Whip tub on top of the pudding in the bowl.

9. Repeat layers once more--cookies, pudding, bananas, cool whip.

10. Add a few chopped cookies to the top.

11. Cover with clear, plastic wrap and chill for a minimum of 1 hour. It's good for at least 4 days--that's as long as it made it at my house!!

**Make sure that you make others aware this dish contains peanuts in case anyone has an allergy!

Lighter/Lower fat substitutions:

1. Use sugar-free instant pudding mix and skim milk. Just be sure that you make about 2.5-3 cups of pudding.

2. Cool Whip brand makes several lighter options, including low sugar, sugar-free, and light.

Happy Eats!

Fried Green Tomatoes

This isn't just a great movie--it's a yummy, southern dish. Fried green tomatoes can be served as an appetizer, side dish, or just a snack. They have a comfort food feel, but are a tad nutritionally appealing. I mean...tomatoes are good for you...hello! Have I motivated you to try them yet? You must know: when frying tomatoes (or anything really), pay close attention to what you are doing--frying requires constant attention!

What you need:

1/4 cup corn meal

1/4 cup all-purpose flour

Season salt to taste (I use a good bit...about a tablespoon, maybe)

1 egg

Olive oil (you can use virgin, light, or extra virgin)

Large green tomatoes, sliced about 1/2" (one tomato gives 3-4 slices)

What you do:

In a shallow, flat-bottom bowl, beat the egg slightly with a fork. In a second shallow, flat-bottom bowl, mix corn meal, flour, and season salt. Heat oil in medium-sized pan on med-hi heat. One at a time, soak tomato slices in egg, then dredge in flour mixture, coating both sides. Transfer battered tomato to pan with hot oil. When a golden-brown ring appears on the side of the tomato nearest the pan, flip the tomato. Once other side appears golden-brown, remove from pan and place on paper towel-lined plate. Repeat until each tomato is done. You should be able to cook 3 slices at one time.

You can serve the tomatoes with horseradish sauce, ketchup, sour cream, or whatever your taste buds desire. My personal favorite is a little concoction that I have no name for....

What you need:

Cream cheese (4 oz) at room temperature

Fresh lime juice (about 2 teaspoons)

Parsley (a dash)

What you do:

Mix all the ingredients together and chill at least 20 minutes.

Happy Eating!