We’re getting closer! It’s down to 1 lb…and then I’m back at rock bottom. Hopefully THIS will be the week I can get off this plateau and get back on the losing streak!
Until then, I present another tasty menu. This is so super easy…I threw it together on a whim one Saturday evening. My family loved it and it looked like something much fancier than it was. It felt like an Olive Garden meal…but on a McDonald’s Dollar Menu budget.
BAKED PESTO CHICKEN
from South Beach Quick and Easy Cookbook
Serves 4
4 (6-oz.) boneless, skinless chicken breasts
1/2 cup pesto (from a jar)
2 oz. shredded part-skim mozzarella cheese (1/2 c)
salt and freshly ground black pepper
- Heat oven to 375 degrees.
- Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9″x13″ baking dish. Lay the chicken breasts over the pesto and spread with the remaining pesto.
- Cover baking dish with foil and bake chicken until cooked thoroughly, 20-25 minutes. Uncover and top with cheese. Bake until the cheese is melted, 5 more minutes. Serve hot.
I served this with a side of whole-wheat pasta, a garden salad, steamed carrots for the kids and a ricotta creme (chocolate) for dessert. I was surprised at how much the kids liked the pesto sauce. They came back for seconds!