Artichoke Pesto

I've always been a big fan of dips. I like them almost more than the dipper (ie: I like the spinach and artichoke dip way more than the chip I'm dipping).  I always look for quick and easy dips to serve to guests, or to pack as an afternoon snack. This dip was a great spin on a classic sauce...feel free to use it as a dip or as a topping (just don't use it to mix in with pasta, because I tried that, and it wasn't very good).

Ingredients
1 can artichoke hearts, packed in water, drained
1 clove garlic, minced
1.5 cups packed fresh basil
1/4 cup grated Parmesan cheese
3 tablespoons water
1/2 teaspoon salt

1. Place all ingredients in a food processor. Process on high until all of the ingredients are coarsely chopped.

See...told you that was easy. You can keep it refrigerated for a few days. You can either cover it in plastic wrap (with the plastic touching the surface of the dip), or place it in a plastic container with a coat of non-stick cooking spray on top. (That last tip also works for guacamole, by the way!)

Yields 12 servings total (2 tablespoons per serving)
Points Plus value:1

Chicken with a roasted red pepper and pesto sauce

I could probably make a million excuses for my lack of regular posts (job, life, job, moving, job, job)...but despite the lack of posts, I have still found time to indulge in some culinary experimentation.  The last few weeks, I've found my motivation again and got back on my Weight Watchers plan...which means, healthier eating habits and fun new recipes!

In the world of WW and with the points systems, poultry and seafood are the most point-friendly

meaty proteins. I like fish, but I often find myself relying on chicken as a centerpiece for a recipe. My newest favorite recipe has a lot of flavor for minimal effort. Minimal effort is pretty important right now; I'm about to move to a new city in a few weeks and a lot of my kitchen supplies are packed away.  Fortunately, this didn't require much in the way of equipment.

This chicken dish was served grilled, with a smooth, creamy roasted red pepper and pesto sauce. It is based off a WW recipe, but I decided at the last minute to add pesto instead of plain, chopped basil.  Without further ado...

Ingredients

4 chicken breasts (Mine were about 4oz each)
1 jar roasted red peppers (packed in water, not oil), drained
1 tablespoon balsamic vinegar
1 clove garlic, chopped
1.5 tablespoons of pre-made pesto (it's not in the picture, because it really was a last minute substitute)
2 teaspoons olive oil
Salt
Pepper

1. Combine roasted red peppers, balsamic vinegar, garlic, and pesto in a food processor until smooth.  Add salt and pepper to taste.

2.  Transfer the  mixture to a small saucepan and cook on medium heat. Stir frequently until the sauce simmers.  Remove from heat and keep warm. (For good measure, I added some chopped basil after I took it off the heat)

3. Meanwhile, sprinkle chicken with chopped basil, salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook thoroughly on each side (about 5 minutes on each side).

4. When chicken is cooked, serve with sauce drizzled on top.

Serving suggestion: Add a side of creamed spinach or other green vegetable.

Yields 4 servings total
Points Plus value: 5