These are healthy, easy, and delicious. My one recommendation would be to eat these with a fork and knife at hand. The tomatoes will be, not mushy, but the texture of a roasted pepper, sort of. I don’t have much to say about these except when can I make tem next?!
- Tomato, sliced 1/4-1/3 inch thick
- Pesto -OR- Basil
- Preheat oven to 450 degrees and cover a baking sheet/pan with tin foil.
- Slice tomatoes (make a few, or a lot) and place each slice on your pan as you go.
- Spread a small dollop of pesto on each tomato (about 2 tsp worth) -OR- place a couple fresh basil leaves on the tomato
- Then sprinkle some parmesan on each tomato, to taste. At least cover tomato with a thin layer. I spread cheese to edges and put enough to cover tomato.
- Put the pan in the oven and bake for about 10 minutes.
Is it news that I love pizza? Well last night I wanted something pretty light, but also easy and quick. I was sort of in the mood for pizza so I decided to make some tortilla pizzas. Now, I use to use La Tortilla Factory, but honestly, I didn’t love it. The taste wasn’t my favorite and they were just way too big. I had been looking out for Mission corn tortillas, what I have wanted all along but have never been able to find. Until about a week ago. At 55 calories each they are perfect. So, last night. I made two little pizzas. Margarita pizzas, my favorite kind after cheese and pepperoni! And instead of using basil (mine was dead, sadly), I used some homemade pesto sauce. These pizzas are so easy to make and SO quick to cook! It’s effortless to spread a little pesto, cut a few mozzarella slices and tomatoes, and stick them in the toaster or oven for 10 minutes.
These were delicious! I will definitely be making them again soon! I haven’t made something that good in a while. Just a simple margarita. A simple tortilla pizza. Quick, easy, 4-ingredient meal.
- 2 small Mission corn tortillas
- 1-2 tbsp pesto, per tortilla (I love homemade)
- 2-4 cherry tomatoes, sliced/diced
- Mozzarella, thinly sliced or shredded, to cover tortillas with a single layer (about a half-inch from edge)
- Spread pesto out on each tortilla in a thin layer, about a half-inch from the edge.
- Top with your choice of mozzarella.
- According to taste/love of tomatoes, cut desired amount and spread evenly on top.
- Place the pizzas in a toaster for about 8-12 minutes and let cool before cutting.
Spaghetti is a great, quick, and easy meal. I cannot count the number of times there has been no real dinner plan and we just throw a pot of water on the stove top to make some pasta. Easy solution.
This is a simple recipe as long as you follow the directions on your pasta packaging. From there, you just add and stir for the most part. I have an original, homemade pesto sauce, but I will update on that later. Tonight we were out of some of the ingredients so I just used some store-bought pesto (still yummy). Exclude the chicken from this dish for a vegetarian meal. This is such a delicious dinner no matter which ingredients you include. Tinkyada never fails to impress and the noodles taste so amazing with the chicken and mushrooms. The pesto adds great flavor, though I don’t prefer a ton. This was a great success.
This recipe gave me the idea to try pesto chicken in the future, and I hope to try it soon.
- 1 package pasta/spaghetti (I use Tinkyada with great results every time!)
- Water (depending to pasta cooking directions)
- 1 package baby portabellas, sliced
- 1-2 tbsp pesto sauce (approx)
- Precooked chicken breast strips
- Cook pasta according to package directions.
- Meanwhile, cook mushrooms (saute or boil).
- Heat pesto for a few seconds, add to pasta, and stir until it is evenly distributed.
- Add in chicken and mushrooms and continue mixing until everything is even and dispersed throughout noodles.
- Serve immediately.