Just another recipe

One of the wonderful benefits of our family moving to IL is that I now have the opportunity to stay home with Josie.  It has been a huge adjustment, to say the least!  The first couple of weeks were not easy for either of us.  We were stressed and living in what felt like constant upheaval.  But, thankfully, our lives are starting to settle....and she and I are finding our groove. 


I am trying to make a conscious effort to plan weekly meals and make homemade meals each night.  It will take a few months for us to build a variety of recipes we really like, but right now I am trying new recipes and revisiting old favorites. 


Tonight we enjoyed a brand new recipe I pulled out of an old Cooking Light Magazine!  Open Faced Chicken Sandwiches with Artichoke Pesto!  This pesto is AMAZING!!!  This is definitely a keeper and one we will fix often. I made sweet potato bites as a side and the two items were a great mix.


Open Faced Chicken Sandwiches with Artichoke Pesto:
3 skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/2 tsp pepper, divided
Cooking spray
6 ounces drained canned artichoke hearts
2 ounces Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup)
2 Tbsp pine nuts
2 Tbsp canola mayonnaise
2 tsp olive oil
3 garlic cloves
4-6 slices of multi grain bread
3 Tbsp chopped fresh parsley


1.  Preheat broiler to high
2.  Cut each chicken breast half in half lengthwise to form 2 cutlets.  Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Heat a pan over medium-high heat.  Coat pan with cooking spray and cook chicken until done.
3.  Combine artichokes, 3 Tbsp cheese, nuts, mayo, oil, 1/4 tsp salt, 1/4 tsp pepper, and garlic in a mini food processor; pulse until coarsely ground.  (we don't have a mini food processor, so I used our magic bullet).
4.  Place bread slices on a baking sheet, broil 1 minute on each side.  Spread a couple of tablespoons pesto on each slice.  Slice chicken; place 3 ounces on each bread slice.  Top with remaining cheese and parsley. 


Sweet potato bites:
2-3 medium sweet potatoes, peeled and cut into 1/2 inch cubes
olive oil
kosher salt
pepper


1. Preheat oven to 400
2. Place sweet potato cubes into large boil.  Drizzle with olive oil and stir to coat. 
3.  Spread cubes onto baking sheet in single layer.  Sprinkle with kosher salt and pepper.
4.  Bake for 30 minutes


We love sweet potatoes and try to incorporate them into a meal at least once a week, but this is honestly our favorite way to eat them.  It's simple and delicious....and really hard to screw up!