Recipe(tried): Grilled Chicken with Tomato-Basil Pesto, Garden Vegetable Casserole

This was a very yummy dinner last night, grilled chcken with tomato pesto, garden vegetable casserole, Near East garlic and herb pilaf, and a salad. Hope you try them and ejoy them as much as us!

Tomato-Basil Pesto
Serving Size : 6
Categories : Cooking Light 1994

1 cup peeled tomato, chopped
1 cup firmly packed fresh basil
1/2 cup firmly packed fresh flat-leaf parsley
2 teaspoons fresh thyme
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons olive oil

Position knife blade in food processor bowl, and add first 6 ingredients. Process until smooth. With processor running, slowly add olive oil through food chute. Process mixture until well blended.

serving size: 2-1/2 tablespoons
Source: Cooking Light, Jul/Aug 1994, page 122
Copyright: Cooking Light
Yield: 1 cup

Per serving: 51 Calories (kcal); 5g Total Fat; (78% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Grilled Herb Chicken with Pesto
Serving Size : 6
Categories : Cooking Light 1994

2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons water
1/4 cup minced fresh basil
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
2 cloves garlic -- minced
6 (6-ounce) skinned chicken breast halves
Vegetable cooking spray
Tomato-Basil Pesto

During the last 15 minutes that the chicken cooks, cut 6 baby eggplants into diagonal slices and put them on the grill. Baste them with the herb marinade used for the chicken.

Combine first 9 ingredients in a large zip-top heavy-duty plastic bag. Add chicken to bag; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals.

Place chicken, bone side up, on rack, and cook for 50 minutes or until chicken is done, turning and basting with reserved marinade every 15 minutes.

Serving size: 1 chicken breast half and 2-1/2 tablespoons Tomato-Basil Pesto

Source: Cooking Light, Jul/Aug 1994, page 120
Copyright: Cooking Light

Per serving: 198 Calories (kcal); 6g Total Fat; (29% calories from fat); 32g Protein; 2g Carbohydrate; 79mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Serve chicken with Tomato-Basil Pesto.

Garden Vegetable Casserole
Serving Size : 8
Categories : Cooking Light 1993

6 cups unpeeled round red potatoes, cubed (2 pounds)
1 cup carrots, diagonally sliced
1 cup sliced fresh green beans (2-inch)
2 tablespoons margarine
1/2 cup chopped onion
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 1/2 cups shredded reduced-fat sharp Cheddar cheese (6 ounces), divided
1 teaspoon dried whole dillweed*
1 teaspoon dried whole marjoram
1 teaspoon dried whole basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 cup sliced zucchini
Vegetable cooking spray
1 large unpeeled tomato, thinly sliced

Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside.

Arrange carrot and green beans in a vegetable steamer; place over boiling water. Cover and steam 6 minutes or until crisp-tender; drain and set aside.

Melt margarine in a medium saucepan over medium heat; add onion, and saute 3 minutes. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3/4 cup cheese and next 6 ingredients.

Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese sauce; stir gently. Spoon mixture into a 13x9x2-inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 20 minutes. Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese. Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving.

Serving size: 1 cup

Source: Cooking Light, July/Aug 1993, page 71
Copyright: Cooking Light

Per serving: 214 Calories (kcal); 5g Total Fat; (19% calories from fat); 11g Protein; 32g Carbohydrate; 6mg Cholesterol; 285mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

*Notes: I omit the dillweed.