Adobo Pork Tacos - Matt made these in the crock pot and we both about died they were sooooooo good. The recipe had jalapaneos, adobo seasoning and chipotle peppers. He didn't write it down and I said he better remember it!! And in case he doesn't remember, he used this recipe as a guide. We froze the leftovers to make enchiladas sometime.
Below is quinoa, black beans and salsa with 2% cheddar
cheese melted on top. A really good meal when you don't want to go to
the store!
Matt made homemade ravioli with wheat pasta dough and chicken/slim milk
ricotta. He also made homemade "light" pesto from our basil in the
backyard and very little oil. It was fantastic!! I'm a lucky girl.
Here is the recipe we used for the Pesto. It was so tasty, you really don't need all that oil that is normally in it. Taken from here.
Lightened Homemade Pesto
| 2 Tbsp pine nuts | |
| 2 cup(s) basil, leaves, fresh | |
| 1/2 cup(s) reduced-sodium chicken broth | |
| 1/4 cup(s) grated Parmesan cheese | |
| 1 Tbsp olive oil | |
| 2 clove(s) (medium) garlic clove(s), peeled | |
| 1/2 tsp table salt |
Instructions
- Place pine nuts in a small skillet and set pan over medium heat.
Cook until nuts are golden, shaking pan frequently to prevent burning,
about 3 minutes. Transfer nuts to a plate to cool.
- In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.
And last but not least, homemade turkey meatballs and roasted broccoli. You don't even need to pasta, it's so good.
