Chicken, Tomato, Avocado Salad

This is so light, refreshing and healthy.  Love it!  Growing basil and tomatoes in your garden?  Use some in this! This is enough for 2 servings.

Chicken, Tomato, Avocado Salad

10 oz. shredded rotisserie chicken
1 avocado
1 garden tomato
basil leaves
1/2 of a medium lime
salt
pepper

Pile 5 oz. of chicken on each plate.  Add sliced avocado, tomato, and thinly cut basil.  Squeeze lime juice over salad.  Season with generous sprinkles of salt and pepper.

Feel like a bit of cheese?  Slice up some fresh mozzarella balls:

Enjoy!

Pesto

Do you have a basil plant that needs a good trim? Make pesto and stick it in the freezer to use later!

Ready for the freezer

Papperdelle Pasta with Proscuitto and Pine Nuts

Pesto

1/4 c. olive oil
1/4 c. pine nuts
3 cloves garlic or 1 T. minced, jarred
1 T. lemon juice
2 cups packed basil leaves
1/4 c. grated parmesan cheese
1/2 t. salt

In a food processor, chop nuts, oil and garlic.  Add the basil and lemon juice and blend.  Add the cheese and salt, blend to combine everything.

Spoon in ice cube trays and freeze.  Once frozen, pop out the cubes and put in a ziploc bag for the freezer.  Pull out the number of cubes of pesto you want to use on pasta, chicken and more!

White Chocolate Pretzel Brownies

I found this recipe in Family Circle magazine and modified it a bit because everyone needs more white chocolate, am I right?

White Chocolate Pretzel Brownies

1 family-size box (18.4 oz) brownie mix (I used dark chocolate)
Vegetable oil (per the amount listed on the brownie mix box)
3 eggs
1 1/2 c. or so of white chocolate chips, divided
1 1/2 c. or so of broken up mini pretzel twists, divided


In a bowl, combine brownie mix, vegetable oil and eggs with 1/4 c. water and stir until blended.  Fold in 1/2 of the white chocolate chips and 1/2 of the pretzels.

Spread evenly in a greased 13x9 pan.

Sprinkle with remaining white chocolate chips and pretzels.

Bake for 25 minutes at 350 degrees until set.  Cool completely before cutting in squares.

Egg, Ham, Broccoli Brunch

Looking for another brunch dish?  Try the Egg, Sausage, Red Pepper recipe from April 2015 and substitute about 1 1/2 c. diced ham and 1 1/2 c. chopped broccoli for the sausage and red pepper!  All other ingredients are the same.