I am so excited that Kelly has started back her Show Us Your Life Series! The theme this week is Favorite Recipe Right Now. I don’t know about you but I’m always on the lookout for new recipes to try. Every time we visit my mom Chicken Pesto is always one of the meals I look forward to. We have had it with chicken, shrimp, scallops, and even some asparagus. It is quick, easy and oh so tasty!
Chicken Pesto Pasta
- 2 Chicken Breast- Cooked ( I’ve also used a Rotisserie Chicken)
- 2-3T Olive Oil
- 1 8.5 Ounce Jar Pesto ( You can also make your own)
- 1T Garlic Minced (It is also good chunks of garlic)
- 1/3 Cup Pine Nuts
- 1 Lemon
- Pasta of Choice (I’ve used Penne, Spaghetti, Fettuccine)
Cook Pasta according to package. Drain and return to pot.While the pasta is cooking heat olive oil in a small skillet. Toast Pine Nuts and Garlic over medium heat until tender. Careful not to burn. Stir in jar of pesto. Add pesto mixture, chicken and juice of lemon to pasta. Mix together… Top with a little Parmesan cheese.
One of my kiddos favorite things to eat for breakfast is homemade banana bread. It also happens to a favorite of mine as well. A piece of banana bread with a little butter and a hot cup of coffee… heavenly!! Anyways….. I had some bananas that were very ripe so I decided to make the kids some Mickey Banana Bread Muffins for the week. This is my normal go to banana bread recipe and then I use a Mickey muffin mold we bought at Disney a few years ago. You can also find the Mickey Ears Silicon Muffin Mold on Amazon.
Quick Banana Bread Recipe
3-4 Ripe Bananas
1 Cup Sugar
1/2 Teaspoon Vanilla
1/3 Cup oil
2 1/3 Cup Bisquick
1/2 Nuts (optional… I normally leave them out)
Mix everything together Bake at 350 degrees 55-60 Minutes. If baking muffins mine took 12-15 minutes.
Last night we started back with Life Group at our church. It is one of my favorite things my husband and I are a part of. We enjoy getting to connect with other couples and friends to just do life with one another. One of the things I love about our Life Group is the all the yummy food! We have a theme for each time we meet and last night it was dips. This is the first time we’ve done this theme and let me tell you it didn’t disappoint. We had all kinds of yummy goodness. Everything from a Doritos Chicken dip to hummus and pita chips. I made this delicious Cheesy Mexican Corn Dip.
Cheesy Mexican Corn Dip
2 Cans Mexi-Corn
2 Cups Monterrey Jack Cheese
1 Cup Parmesan Cheese
Enough mayo to hold it together
Bake at 350 Degrees for 25-30 minutes until the cheese is nice and bubbly
Serve with tortilla chips