Ingredients:

1-2 pounds chicken breast, pounded to uniform thickness
1-2 pounds whole carrots, washed and not peeled
Frieda's Tomato Pesto
Parmesan cheese
McCormick Perfect Pinch Mediterranean Herb Seasoning
Olive oil
1 Tablespoon butter
1/4 cup Wholesome Sweeteners Organic Blue Agave







Chicken Directions:

-Preheat your oven to broil (or try this grilled in the summer)
-Drizzle a little olive oil on the chicken breasts
-Sprinkle on the Mediterranean seasoning to your liking and let sit until the oven has preheated
-Place in pan to bake for about 6-7 minutes per side (depending on the thickness for the chicken) or an internal temperature  of 165 degrees.
-Spoon on the tomato pesto and cheese, then place in the oven for another 1-2 minutes.




Carrot Directions:

-Fill a large pot with water and heat to a boil
-Add carrots to the boiling water for about 8-10 minutes, depending on the size
-Drain the water from the pot and return to the stove
-Add Agave and butter and mix well




Healthy Eatings,

Rachel

 
Yesterday was a balmy 45 degrees at my house, perfect time to find the deep freezer in need of defrosting.  I suddenly found myself knee deep in meat and ice and wondering, what should I fix for dinner?  Naturally I chose pork chops, but unlike the Brady's we did not have "porkchops and applesauce".   This recipe uses a nut free pesto that provides great flavor and a gluten-free side, that is also very tasty.

Please note: If you click on the links below to the Frieda's products, please note that the prices are for multi-unit packages and the prices at your local store will vary.



Ingredients:

4-6 pork chops, thawed
1-2 jars Frieda's Tomato Pesto
1 package Frieda's Sun Dried Tomato and Garlic Polenta


Directions:

-Place pork chops in a marinating container or glass pan.  Cover with the pesto, place lid or saran wrap on the container, then place in the refrigerator for up to 8 hours.
-Turn oven to broil or preheat your grill.
-Cut polenta into slices
-Place pork pesto side up on foil covered grill or on in a pan in the oven
-Flip after about 7-8 minutes, cooking to an internal temperature of at least 145 degrees
-Place polenta on grill or in oven, flip after about 4 minutes until golden brown and soft
-Transfer to a serving plate with the polenta placed on top of the pork chops.



Healthy Eatings,




Rachel