chicken | Balancing in the Kitchen

A few posts back, I shared my Basil Pesto recipe that I absolutely love and I enjoy on the reg. Well, I decided one week to make a HUGE batch of it and incorporate the pesto into at least one meal a day during the work week. Do you think I got sick of pesto? Not a chance. I could eat it every day for every meal. And although I have zero self control, I do try and diversify my meals every once in awhile. This is also a great meal-prep trick. I always try to use the same ingredients across many of my meals in a given week. This reduces the money spent at the grocery store and also reduces waste. Admittingly, I have yet to master the art of buying just enough groceries to last me the week. I always seem to be throwing out unused old fruits and veggies!

So here is my week with pesto at a glance:

Monday: Pesto Quinoa Salad

pesto-quinoa

I’ve posted this recipe a few times on Instagram, and that is because it is one of my favorite salads! It is so easy to put together and prep for the whole week, and it doesn’t involve a laundry list of ingredients.

Ingredients: ( makes one serving- double or triple up for the week)

1-2 Tbs Basil Pesto
1/2 Cup cooked Quinoa
1/2 cup halved Heirloom tomatoes
arugula
olive oil
lemon juice
A few mozzarella cheese balls
4 oz grilled chicken

Directions:

1. Mix together quinoa, pesto, and mozzarella cheese in a mixing bowl.
2. Squeeze a half a lemon or some lemon juice and 1 tsp olive oil on a bed of arugula.
3. On top of the arugula, add the quinoa pesto mixture, halved tomatoes, and grilled chicken strips.
Enjoy!

Tuesday: Pesto Meatballs with spaghetti squash

pesto-meatballs

I made a big batch of these meatballs and froze half to enjoy in the weeks to come. I love meatballs because you can throw them on pasta, put in a soup, or add to salads. The options are really endless. These are also very lean and a healthy alternative to pre-made meatballs.

To make the meatballs:

Ingredients:

1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1/4 cup part-skim ricotta cheese
3-4 tablespoons Basil Pesto
Spices (salt, pepper, italian seasonings, garlic, etc)

Directions:

1. Mix together all ingredients.
2. Form into meatballs (i like to make mini meatballs, but you can make them as big as you want!)
3. Place on baking pan and bake in oven on 400 degrees for 20 min (or until cooked through).
Enjoy!

Wednesday: Pesto Quinoa Salad

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I never said repeats were cheating!

Thursday: Pesto Burger

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This is the same exact recipe as the meatballs, just formed into burger patties! Build out your burger to however you would like it! I used a sandwich thin, sliced red onion, sliced tomatoes, spinach, more pesto, and the patty! So delicious!

Friday: Pesto Ricotta Broccoli Pasta

pesto-broccolu

Ingredients: (makes 2 servings)

4 oz Pasta
1-2 cups Broccoli
3-4 Tbs Basil Pesto
3-4 Tbs Part-skim Ricotta Cheese
Parmesan Cheese
1 Tbs olive oil
salt + pepper
red pepper flakes

Directions:

1. Cook pasta according to package instructions. Reserve 1/2 cup water.
2. Place broccoli in boiling water for 5 minutes to steam
3. Mix together the pasta, broccoli, pesto, ricotta, olive oil, parmesan, and spices. Add reserved pasta water to desired consistency.
Enjoy!

pesto

It’s important to have that go-to meal to turn to when life gets busy or tries to knock you down. On a day when all you feel like doing is indulging in that comfort food, it doesn’t have to turn out all that bad. Why? Because there are “skinny” alternatives to your favorite dishes. I finally found mine. Thank you Gina Homolka, author of the Skinnytaste Cookbook.

Growing up, my favorite food was always pasta. Well, basically anything Italian. I had the amazing opportunity to travel to Italy, and it was all that I dreamed of. Pasta, Pizza, Gelato! I love ordering the Chicken Parmesan at my fave Italian restaurant because it also comes with a side dish of penne marinara- best of both worlds! Well now I’m all about the balance, meaning there must be a way to feel like I am enjoying my favorite restaurant dish while practicing healthy habits and portion control. The Skinnytaste Skinny Chicken Parmesan is my answer.

I deviate from the recipe in order to include my secret ingredient that I add to most meals that call for marinara sauce… Trader Joe’s Arrabiata Sauce! For this recipe, the chicken is first baked to perfection and then put in a skillet with the sauce and cheese. It tastes so delicious, and I don’t think I will ever get sick of this meal. I always change up the sides, too. Sometimes I make a portion of pasta, other times I serve it with veggies like asparagus. Either way, it always turns out amazing!

My point to this post is that I never feel like I’m “dieting” or giving up my favorite meals. Whether it is finding healthier alternatives or just indulging in the actual thing, just do you.