Baked Pesto Chicken with Angel Hair Pasta (or any pasta really)

Baked Pesto Chicken with Pasta

I found this recipe while surfing the net for recipes. I have a lot of cookbooks/magazines, but I find that really, it is easier and more efficient to find recipes online. Why? Because, I all ready have so much other stuff in my house, keeping magazines organized is an impossible task for me. However, I am making something from the Rachel Ray Magazine this week that is delicious!

This chicken was made on a Saturday night around 8pm. Needless to say we were hungry and wanted something fast and easy. So, I found this. I made a few modifications to suit my fancy and here ya go!

What you need: 

1 boneless skinless chicken breasts,halved
½ cup basil pesto
1 slicing tomato
shredded mozzarella cheese

What you do: 
1. Preheat oven to 375 degrees. Cover cookie sheet with foil.
2. Put pesto and chicken in bowl. Toss until chicken is covered.
3. Bake for 20-25 minutes.
4. Place slices of tomato on top of chicken and sprinkle with cheese.
5. Bake another 3-5 minutes.
6. Serve with a box of angel hair pasta and herbs and French bread.


We served some spaghetti sauce with some linguine. It was YUMMY!! 

Easy Cheesy Broccoli and Rice Recipe

Easy Cheesy Broccoli and Rice Recipe 

I found this recipe on the Better Homes and Gardens Website. It was supposed to be a side dish, but it was Sunday after church, when we realized that we had no meat in the house. So, we made this and ate it with toast. Pretty tasty!

What you need: 

• Broccoli, I used about 2/3 of a cup. Cut them into little pieces. Little enough that they can steam quickly. Discard all of the stems.   
• Minute Rice - 1 cup
• water - 1 cup
• salt - 1/4 teaspoon
• 1 cup shredded cheddar cheese  (you will get a better consistency if you shred block cheddar cheese)

What you do: 
1. In a medium saucepan combine frozen broccoli, uncooked rice, water, and salt. Bring to boiling, stirring frequently to break up frozen broccoli.
2. Remove from heat. Cover and let stand for 5 minutes. Return saucepan to burner. Over low heat, add cheese, stirring just until cheese is melted. If desired, serve in bowls and sprinkle with additional shredded reduced-fat cheddar cheese. Makes 3-4 servings.