Today I made:
Chicken Kebabs with Creamy Pesto, Cooking Light September 2010
Herbed Potatoes, Cooking Light September 2010
These two recipes were both pretty quick. The potatoes get just to boiling, then are turned off and sit in the hot water for 5 minutes while I cut the rest of the veggies and meat for the kebabs. Then, once the kebabs went in the oven, I drained the potatoes and started them in the cast iron while I made the pesto yogurt sauce. ~10 minutes later, both things were finished cooking. These recipes are both pretty flavorful too. The potatoes in large part because of the fresh basil and parsley. The kebabs are really good-- the chicken is moist (I used thighs) and all the veggies are nice, and the sauce is simple but flavorful. It's supposed to be yogurt, sour cream, and pesto, but I just used yogurt and pesto, so very easy. The kebabs are cooked in the broiler, so you just put it in and take it out 12 minutes later-- very hands off. I had this with a big wedge of watermelon for dessert.
Unfortunately this didn't end up being a lot of food. G had dinner plans, so I'm just hoping that by serving it in a pita pocket tomorrow with more watermelon it will stretch enough for lunch. You can see the calorie counts for these two recipes and it's not enough for a man's dinner :-P In the future I would probably double the kebabs or make sure to serve with a second filling side dish.
I will keep both of these recipes.
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