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 

Slow Cooker Asian Chicken

The family and I have been on the road so much lately, that my poor blog as felt the pain. So sorry for the lack of posts!! I honestly just haven't been in town to cook anything yummy. I have let restaurants do the cooking lately. Oops! Today I have for you an easy slow cooker recipe that I love! I love anything with Asian flavors. Add in the slow cooker and I am a happy camper.

What is great about this recipe, I usually have all of the ingredients on hand so I can through it together on a Sunday afternoon and it is ready in time for dinner. 

I like to serve this dish with brown rice and my sautéed asian vegetables. I have also shared that recipe with you below. I start my veggie recipe when the slows cooker has about 25 minutes left. 

Hubs and I were both members of the clean plate club!

Okay, so what do you say we get to cooking?

  Chicken Printable Recipe Here!

Asian Vegetable Printable Recipe Here!

Slow Cooker Asian Chicken

GF/DF

Ingredients:

about 1 1/4 pound boneless, skinless chicken breasts (you could use up to 2 pounds)

4 cloves garlic

1/2 cup low sodium soy sauce (use GF)

1/2 cup ketchup (check for gluten)

1/4 cup raw honey

1/4 t red pepper flakes

1 t dried basil

What to do:

Dice your chicken into large, bite sized, pieces.

Mince your garlic.

In a medium bowl, add soy sauce, ketchup, honey, red pepper flakes, and basil.

Whisk it all together.

Add your diced chicken into the bowl and stir to cover the chicken with the sauce.

Transfer the chicken mixture to your slow cooker.

Cook on low for 4 hours.

Serve over brown rice and if you wish, the asian sautéed vegetables. (recipe below)

Sautéed Asian Vegetables

GF/DF

Ingredients:

1 cup snow peas

1/2 red onion

2 cloves garlic

1 8 oz can diced water chestnuts

1 1/2 T olive oil

2 T low sodium soy sauce (GF)

1/2 t ground ginger

What to do:

Dice your onion.

Mince your garlic.

Drain your water chestnuts.

Rinse your peas. Trim the ends off of your peas.

Heat olive oil over medium heat in a medium sauté pan.

Add your garlic and onions to the hot pan.

Sauté for 5 minutes.

Add in the snow peas and water chestnuts.

Pour in your soy sauce and season with ground ginger. Turn down to low heat.

Give everything a stir and allow to cook for another 5 minutes.

Grab a fork and dig in!

Thanks Y'all!

-Wise Wife