Shells with Easy Pesto & Peas

This recipe is easy and delicious.  You can make your own pesto from scratch or I like to buy the refrigerated version from Costco.  Its a great vegetarian meal or you could throw chicken in as well.


Saute 3-5 minutes:
2 TBS butter
8 oz fresh mushrooms, sliced (optional)
1/2 onion, diced
salt to taste

Add in:
1 bag shells, cooked to package directions and drained

Add and stir over low heat until  heated through :
1/2 jar Pesto
1/2 bag frozen peas

sprinkle top with parmesan cheese if desired


To make your own Pesto:
2 medium garlic cloves or more to taste
4 c fresh basil leaves
4 TBS pinenuts
1/2 C extra virgin olive oil
salt to taste

With blades running in food processor, drop in garlic and mince.  Add basil leaves and process until finely chopped.  Add pine nuts until finely chopped.  Drizzle in olive oil in a fine stream until a thick paste forms.

Recipe Source, altered by Mel: The American Vegetarian Cookbook from the Fit For Life Kitchen by Marilyn Diamond
Picture Source: Cook Smart

Grilled Chili-Lime Fish Tacos

A delicious chili-lime fish taco with a sour cream slaw, sweet mango, and avocado.  It really was extremely good!   I deleted the ingredients below that would add heat since I was feeding this to little ones. I also used corn tortillas from Costco, as they are so much better than anything you can find in the local grocery store.  The leftover tortillas freeze well.  I also prepped the marinade and let the fish marinade all day in the fridge before grilling.  I doubled the recipe below for my family of two adults, 3 kids and we had leftovers. 

 

 

Ingredients

• 1 pound tilapia
• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 2 teaspoons honey
• 2 garlic cloves, finely minced
• 1 tablespoon chili powder (I didn't add this)
• 1 teaspoon cumin
• 1/4 teaspoon red cayenne pepper (I didn't add this)
• salt and freshly ground black pepper, to season

 

 

• For slaw
• 2 cups shredded red or napa cabbage
• 2 tablespoons fresh chopped cilantro
• 1/4 cup low fat sour cream
• 1 tablespoon fresh lime juice
• salt and pepper, to taste
• 1 ripe mango, diced
• 1 avocado, diced
• 8 small corn tortillas
• avocado and extra cilantro, to garnish

 

 

Instructions

1. Preheat grill to medium-high heat. Place fish in large ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Close bag and massage seasonings into fish. Let marinade for 20 minutes.
2. Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
3. Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Typically the second side will take less time. Remove fish to hot plate.
4. Grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if desired. Makes 8 tacos total; 2 tacos each.

Photo and Recipe Source: Ambitious Kitchen

No Bake Energy Bites

This is a great healthier "cookie" recipe.  My kids loved it, even when I omitted the chocolate chips.  I included all of the notes from the original website, as I thought they might be helpful for me another time.  She also had Pumpkin No Bake Energy Bites, as well as a Cherry Pistachio flavor.  Sounds yummy!

No-Bake Energy Bites

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 3 dozen

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or maple syrup
• 1 Tbsp. chia seeds (optional)
• 1 tsp. vanilla extract

Method

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Ali’s Tip:

Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, walnuts, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)
• other grains (different kinds of oatmeal, rice cereal, etc.)

Update: Many of you have asked about substitutions for other ingredients. The joy of these bites being “no bakes” is that this recipe is super flexible. If you end up needing to omit one of the dry ingredients (such as coconut or flax), just add in some extra of whatever other dry ingredient is remaining (for example, the oats). If you feel like your energy bites are too dry, add in extra honey or peanut butter. It’s also not required that you refrigerate these, but I find it helps them stick together much better. And for some reason, I love things like this a little bit chilled. Enjoy!!

Source: Slightly adapted from Smashed Peas & Carrots.

Complete Recipe and Photo Source: Gimme Some Oven