Basil Pesto with Zucchini Noodles and Pork Chops

I simply can not believe it has been May since I last posted. Well, okay maybe I can. My baby girl has required all of my attention which has in turn put many other things on the back burner. Exercising included! She is finally on a good nap schedule which allows me time in the kitchen. 

I recently got a spiralizer and this thing is awesome! Why have I not purchased one of these before? It is so incredibly easy to use for a quick healthy meal. I opted to go with zucchini noodles for tonights meal. Guess what.. Hubs actually liked it!! I had a back up plan for him, fully expecting him to hate the zucchini noodles. Must say, I am proud of him for giving them a try. 

Here is the spiralizer I use: Paderno Spiralizer 

Printable Recipe Here!

Basil Pesto with Zucchini Noodles and Pork Chops

gluten free

Ingredients:

2 Zucchini
1/4 t salt

1/4 t pepper

1 1/2 T balsamic vinegar 

1 cup sliced grape tomatoes

1/2 cup prepared pesto

2 bone in center cut pork chops

1 1/2 T olive oil

What to do:

First things first we have to get those noodles ready. Use the larger noodle attachment of your spiralizer to make the noodles.

Zucchini holds a lot of water, so place your noodles in a colander to drain while you get the rest of dinner ready.

Rinse and slice your tomatoes and set aside.

Rinse and pat the pork chops dry.

Sprinkle the chops with salt and pepper and season with balsamic vinegar. Allow the chops to sit for about 10 minutes so the vinegar will season them well. 

Preheat oven to 325°.

In an oven proof skillet, preferably cast iron, sear the pork chops for 2 minutes per side.

Place the hot skillet into your preheated oven to finish cooking for 8-10 minutes, depending on the thickness of the pork chops.

While your pork chops are finishing up in the oven, place your zucchini noodles between paper towels.

Gently press down to remove any excess water from the noodles. I like to roll the paper towel up to get as much of the water out of the noodles as I can.

Heat your olive oil over medium heat in a medium skillet.

Sauté your zucchini noodles and tomatoes  for 2-3 minutes or until slightly tender. Be careful not to over cook the noodles! Sprinkle with a little salt and pepper.

Turn off the heat and add in your prepared pesto. I make my own, you can find the recipe here. However, store bought is fine. 

Remove the pork chops from the oven and serve over your zucchini noodles.

Thanks Y'all!

-Wise Wife 

Gorgonzola Encrusted Chicken

As Hubs put it yesterday, for a family that isn't supposed to eat cheese, we sure do have a lot in the fridge. I know, I know, but Doctor's orders says I have to eat it. I am trying to space it out as much as possible but if I have to eat it, I may as well explore all of the wonderful things I can make with it!

Gorgonzola is the Italian's blue cheese. Since Hubs semi thinks he is Italian, I figured I would whip him up some supper while the baby naps. I am becoming an expert at "make ahead meals." When you have a 2 month old that requires your constant attention, you learn do get a LOT done in that hour and a half window when they are napping. If I am lucky, she will give me 2 hours! 

For this recipe, you can make it earlier in the day, cover with plastic wrap, and refrigerate until you are ready to cook. Take the dish out a few minutes before you are ready to cook so you aren't placing a super cold dish into a really hot oven.

Sometimes I think chicken can get a bit boring so by encrusting it with something unexpected you can keep your tastebuds happy. This is a recipe for 2, but you can easily multiply it to feed more of a crowd. 

Printable Recipe Here

Gorgonzola Encrusted Chicken

GF

Ingredients:

2 boneless, skinless, chicken breasts

1 T fresh parsley

2 T greek yogurt

1 T mayonaise

2 T crumbled gorgonzola

1/8 t garlic powder

1 1/2 T grated parmesan

pinch of salt and pepper 

What to do:

Preheat your oven to 400 °.

Chop your parsley.

In a medium bowl, combine the parsley, yogurt, mayonaise, gorgonzola, and garlic powder.

Mix well and set aside.

Sprinkle the chicken with salt and pepper. 

Cover your chicken breasts with the gorgonzola mixture. Sprinkle your parmesan cheese on top of the covered chicken.

Bake for about 20-25 minutes, or until the chicken is cooked through.

Thanks Y'all!

-Wise Wife

Simple Sautéed Asparagus

These days I am having to keep it pretty simple in the kitchen. At least until we have more of a schedule figured out. Ha right? Anyway, little nugget was content in her highchair this afternoon, so I decided I would through together dinner to give Hubs a break.

I knew we had asparagus in the fridge and we always have canned salmon and potatoes on hand so salmon croquettes, sautéed asparagus, and easy roasted potatoes it is. If you haven't had my salmon croquettes you really should give them a try. They are so simple to make and even if you don't like salmon, you will like these!! 

For the potatoes, I just sliced them really thin and sprinkled with a little olive oil, salt, pepper, and parmesan. I roasted them at 350° for about 20 minutes, stirring a few times.

Okay on to the asparagus. Y'all, these are so simple and use ingredients that most of us have in the fridge already and they are healthy! 

Printable recipe here!!

Simple Roasted Asparagus

naturally GF/DF

Ingredients:

1 bundle fresh asparagus

2 T olive oil

3 garlic cloves 

1 lemon

1/4 t salt or sea salt

What to do:

Wash and trim the asparagus.

Discard the tough ends and then cut the asparagus into thirds.

Mince your garlic.

Heat olive oil over medium heat in sauté pan. 

Add in your garlic and sauté for about 1 minute, or until fragrant, stirring constantly. 

Add in your asparagus and toss everything together.

Sauté for 7-9 minutes, or until slightly softened and browned. 

Turn the heat off and squeeze the juice of the lemon over the asparagus and sprinkle with the salt.

Stir everything one more time and you're done! 

Thanks Y'all!

-Wise Wife