After more than two years of marriage, I have realized that I can't eat the same food that my husband does and get away with it. He is 6' 2" Italian stock with a very high metabolism and 4 % body fat. He needs extra carbs and protein to keep his energy going. I on the other hand am on the other side of the spectrum. 5' 2" English stock with a very Low metabolism and can't tell you my body fat % because I lost count. No, really I did!!
Cooking meals in our home has been a challenge for me and at one point I just gave in and ate what he ate because it was easier. Well, it may have worked if I cut down on the portion size of carbs and lean protein but I didn't! Realizing my folly now I am finding new recipes that both of us can enjoy and give our bodies what we need. This is one of my husband's favorites we tried the other day. Enjoy!!!
Ben's Favorite Chicken with Spinach and Pine Nut Pesto Dinner
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (2 oz)
1/4 cup pine nuts, toasted
2 Tbls. fresh lemon juice
1 to 2 tsp. grated lemon peel1/3 cup plus 2 tsp. olive oil
Salt
Freshly ground black pepper
1/3 cup freshly grated parmesan
Heat Grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 min. per side.
In a food processor, combine the spinach, pine nuts, lemon juice, and lemon peal. Lightly pulse. With the machine running. gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put 1/2 the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the parmesan. Season the pesto with salt an pepper to task and spread the pesto over each piece of chicken and serve.
No comments:
Post a Comment