BASIL PESTO CHICKEN AND PASTA Prep: 10 minutes | Cook: 40 minutes | Servings: 4 1/3 cup pine nuts 4 tablespoons olive oil (divided) 4 cups basil leaves, washed 4 skinless, boneless chicken breasts and packed 12 ounces cherry tomatoes 6 cloves garlic 14 ounces dry pasta of your 2 ounces Parmesan cheese choice, cooked Lightly toast pine nuts in a dry skillet over medium heat, stirring often to avoid burning. To make pesto, use a food processor to blend pine nuts, basil, garlic, Parmesan, and 1 tablespoon olive oil. Smother top of chicken breasts with about half the pesto and place in baking dish. Arrange tomatoes around chicken and bake 30–40 minutes at 350 F or until chicken is cooked through. Cool chicken for 5 minutes, then slice. Add remaining tablespoon of olive oil to remaining pesto then toss with pasta. Top pasta with chicken and tomatoes. Serve hot. Per serving: 725 calories, 31 grams fat (6 grams saturated fat), 62 grams total carbs, 2 grams fiber, 53 grams protein.
BRIGHT AND BOLD TABBOULEH SALAD Prep: 10 minutes | Servings: 4 la rge bunch parsley (curly or flat leaf), chopped 1/2 cup mint leaves, chopped 1 large tomato, chopped 1 small cucumber, chopped 1 cup cooked and cooled bulgur, quinoa, or couscous
1 lemon, juiced 2 green onions, finely chopped 2 cloves garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon olive oil
Combine parsley, mint, tomato, cucumber, and grains. Add the rest of the ingredients one at a time, tasting as you go. Serve cold as a simple salad or top with feta, chickpeas, Kalamata olives, grilled chicken, or fish. Per serving: 217 calories, 2 grams fat (0.5 grams saturated fat), 42 grams carbs, 5 grams fiber, 8 grams protein.
CRISPY ROSEMARY POTATOES Prep: 10 minutes | Cook: 30 minutes | Servings: 4 to 6 2 pounds redskin potatoes 2 tablespoons olive oil 1 tablespoon plus 1 teaspoon 1/4 cup rosemary (fresh or dried) kosher salt Preheat oven to 450 F. Wash potatoes well and cut into 1-inch chunks. Rinse starch off potatoes, then place in a pot. Cover potatoes with water and add 1 tablespoon salt and bring to a boil. Reduce heat to simmer and cook until potato edges are soft but not cooked all the way through, about 5 minutes. Transfer potatoes to a heat-safe container with lid, drizzle with olive oil, then sprinkle with rosemary and remaining teaspoon salt. Cover container and shake to roughen edges of potatoes. Spread potatoes in single layer on baking sheet. Bake 30 to 40 minutes, flipping potatoes every 15 minutes until brown and crispy. Serve immediately. Per serving: 183 calories, 6 grams fat (1 gram saturated fat), 30 grams total carbs, 6 grams fiber, 3 grams protein.
18 OHIO COOPERATIVE LIVING • MAY 2019