Tag Archives: pesto

Flatbread Pizza

Butter Spray
Joseph’s Flatbread (Soft taco shells work)
Tomatoes, diced small
Onions, cut up small
Shredded Moz. Cheese
Parmesan Cheese

Preheat Pizza Oven. Butter Spray bottom side of Flatbread. Butter Spray OUTER crust of top side. Smear on small amount of Pesto. Top with Tomatoes and Onions. Top with Moz. Cheese. Sprinkle nicely (Getting the outer layer, as well.) with Parm. Cheese. Top with some Spinach. Cook in preheated pizza oven for only 4 minutes.


Flatbread Pizzas (tTt’s Flatbread Pizza – Tay’s Pesto Chickpea Pizza)


tTt’s Flatbread Pizza:
Tay’s Redhead Flatbread (Recipe Here) or Flatbread of Choice
Red Onions
Meat (We used REAL Bacon Pieces)
Cheese (Mixture of Shredd. Chedd. and Moz.)
Favorite Spaghetti Sauce
Dried Basil
Dried Oregano
Grated (Store shelf kind) Parmesan Cheese
tTt likes to sprinkle edges LIGHTLY with Creole!

Prep Dough (Needs 1hr to rise.). Mix Sauce ingredients. Stretch, or quickly roll, out dough. Top with Sauce, Toppings, then Pepper and Oregano. Optional to sprinkle edges with Creole for a nice saltiness! Bake 425 for about 11-13 minutes.


Tay’s Pesto ChickPEA-ZZA:
Tay’s Redhead Flatbread (Recipe Here) or Flatbread of chioce
Sauce – (Blend):
A lil Olive Oil
“About” 1/4c-1/2c Chickpeas, drained
“About” 1-2T Prepared Pesto
OPTIONAL 1/8tsp Sea Salt (I skipped!!)

Red Onions
Tomatoes, chopped
REAL BACON PIECES or Turkey Kielbasa
Shredd. Moz. Cheese
Sprinkle top:
Grated Parmesan Cheese (Store shelf kind)

Prep Dough (Needs 1hr. to rise). Stretch out to size, I’m not pretty about it.
Blend Chickpeas, Oil, and Pesto. Spread onto dough. Top with Toppings. Then Cheese. Then Parmesan and Pepper. Bake about 10-13minutes at 425.
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Easy Pesto Pot Pie

pesto pot pie(Sorry, last minute photo.)

3-4 Chicken Breast, thawed (From 3lb bag)
OPTIONAL TO ADD 1/2 lb Turkey Kielbasa, sliced (I skipped)
1/8 – 1/4tsp Sea Salt
1/4tsp Pepper

1.5c fresh Carrots, sliced
2c Fingerling Potatoes, halved
1c Onion
1c Baby Bella Mushrooms, sliced
1/2c Peas (Add Last hour)
1-2 cans Cream of Mushroom (I used 1)
1 can Artichokes, drained
1/3 Pesto
2 sm. Dried Bay Leaves

Canned Biscuits (I used flaky)
Grated Parmesan Cheese (Store shelf kind)

Butter Flavor Cooking Spray Crock Pot. Add Vegis, then rest. Cook on Low 4-6 hours. Sprinkle Biscuits, well, with Grated Parmesan Cheese. Bake according to instructions. Serve Biscuit in bowl topped with Pesto Pot Pie.

OPTIONAL to skip Potatoes in Pot Pie, and SERVE OVER MASHED POTATOES… OR EVEN Oven Baked Seasoned Cubed Potatoes (Try tTt’s Potatoes or tTt’s Mashed Taters).
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Pesty Lil Pasta’d Maters (Pesto and Tomato Pasta Dish)

Ohhhh Sooooo Good! A new Favorite in Our House!

1/2T Olive Oil
1/2 Turkey Kielbasa Link, quartered long way, cut
1 Red Pepper
2c Zucchini slices, peeled, remove seeds, if any
1 Onion
1 Celery, halved long way, cut
1 Garlic Cloves, minced

6T Pesto
1 24 oz. jar Great Value Chunky Italian Garden (Or favorite sauce)

3c Uncooked Mostaccioli Noodles
Tomatoes sliced
Grated Parmesan Cheese (Store shelf kind)
Dried Parsley

Sautee first 7 ingredients.
Add in Pesto and Spaghetti Sauce. Simmer.
Cook Mostaccioli Noodles til AL DENTE (Means cooked to be firm to bite.). (Noodle Cooking Tip: Add just a lil Extra Virgin Olive Oil and a pinch of Sea Salt to water. Bring to boil. Cook 1/2 – 2/3 the time instructed, about, to get Al Dente.).
Drain well.
Add noodles to Butter Flavor Cooking sprayed baking dish. Top with Sauce Mix. Mix together. Top with Tomato Slices. Sprinkle top with Parmesan Cheese. Sprinkle with Dried Parsley. Then Pepper.
Bake 400 for 20-25 minutes.
When taken out of oven, I mix all around and allow to set a minute.
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Pestered Porky Shrooms N Maters (Balsamic Pesto Pork w/ Cherry Tomatoes, Mushrooms, & Onions)


Pork Chops (I use bone-in. Chicken works. Pork is BEST!)
Cherry Tomatoes, whole
1 pkg. Mushrooms, halved
Moz. Cheese small cubes (Optional- I skipped)

2.5T Balsamic Vinegar
1T Soy Sauce
3T Pesto
1/4tsp Mustard Powder
1/4tsp Pepper
1/4tsp Sea Salt

Marinade Pork Chops AND Cherry Tomatoes for 6 hours. Be sure to flip now and then (Don’t puncture tomatoes).
Heat skillet. Add a TINY amount of Extra Virgin Olive Oil. Cook Onions and Mushrooms for few minutes. Add in Chops and Tomatoes with about 1T of extra Marinade. Cook til chops are done AND uncover near end to cook down the juices!!!
Serve on plate with a few diced Moz. Cheese Cubes (Optional, I skipped). ON SIDE, serve with Horseradish Sauce.

Horseradish Sauce
(For side!):

4T Sour Cream
1T Prepared Horseradish
1tsp Dried Parsley
1/8tsp Garlic Powder
1/8tsp Mustard Powder
1/8tsp Sea Salt
1tsp Lemon Juice (Store shelf kind)
1tsp Red Wine Vinegar
1tsp Fresh Chives

NOTES: If using Chicken. I would cut into chunks before marinading.
balsamicpestoporkwithtomatoesonionsmushrooms2Cooking in progress:
balsamicpestoporkwithtomatoesonionsmushrooms3OPTIONAL to Grill!
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Pestered Chicks N Pigs Rollin in Cheesy Piles (Pesto Chicken Bacon w/ Asparagus over Cheesy Rice N Peppers)

An EXCELLENT combination. Pesto Chicken & Bacon with Asparagus served over Cheesy Rice and Red Pepper. Don’t skip or alter anything. Trust me!

1.5lb Chicken, cubed
1.5c Bacon Ends, cut smaller
1/2 8oz. jar Pesto
1T Grated Parmesan Cheese (Store shelf kind)
1/8tsp TO 1/4tsp Sea Salt (I did 1/4 – Optional)

1 can Asparagus, drained and cut smaller

2c uncooked Instant Rice
2c Water + ONE Chicken Broth Cube, crushed
1/3 Red Bell Pepper, chopped
3/4c Cheese Sauce (I use Prego Creamy Cheddar)
1tsp Grated Parmesan Cheese (Store shelf kind)
1/4tsp Pepper

Cherry Tomatoes, halved (For topping- Optional)

Cube Chicken. Marinade first FIVE ingredients for 5-6 hours.
Cook chicken and bacon in skillet (I Butter Flavor Cooking Sprayed, but, didn’t need to.), adding in asparagus near the end.
I microwave rice. Add water, rice, red bell pepper, and crushed broth cube into a bowl. Microwave according to directions.
Mix together: Cheese sauce, parm. cheese, and pepper. Stir into cooked rice.
Top pesto meat mix over rice. Top with halved cherry tomatoes (I forgot! Optional). Enjoy.

Notes: I was debating on how to cook this. If I should use rice, or make pasta with noodles. I decided rice. You could very well change this into a Pasta by skipping rice and using noodles.
Cutting back on Carbs? Zucchinis, sliced and halved, boil in salted water (Or broth) for 30 seconds to 1 minute… In place of Rice. Cheese sauce amount may need to be altered, less.
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Easily Awesome Pasta (Pesto White Cheesy-Fredo Pasta)

White Cheese Pasta

1/2 to 3/4 lb. Turkey Meatballs (Precooked store bought)
1 small Onion
1/4c Pesto
1 jar Regular Alfredo Sauce (Classico)
3T Grated Parmasen Cheese (Store shelf kind)
3T Ricotta Cheese
1/4tsp Garlic Powder
1/8tsp Ground Pepper
1/2 lb. Spinach and Cheese Tortellini (Cooked separately in Water+Chicken Broth)

LIGHTLY Butter Crock. Add in onions and meatballs. Then the rest, EXCEPT tortellini. Cook low up to 2-3 hours. Last 15minutes, add in Tortellini. I cook tortellini in water with a few smashed Chicken Broth Cubes (About 2-3cubes). Serve with Salad and Garlic Toast (I used English Muffins- Melt butter, sprinkle with Garlic Powder and Garlic and Cheese Powder. Brush on both sides. Bake 450 8-10min.)
Can be done on stove top, as well. EASILY! Just: Cook Meatballs and Onions. Adding in rest, except Noodles. Boil Noodles in Water with Few Broth Cubes. Drain, add to Sauce, til desired consistency.
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Easy Capresey (Pesto Caprese Pasta)


24oz Classico Tomato and Basil Sauce
1/4c+ 1T Pesto
1c Spinach, chopped
1c Grape Tomatoes, whole
2T Grated Parmasen (Store shelf kind)
1/8 tsp Olive Oil
1 tsp Red Wine Vinegar
2 tsp Balsamic Vinegar
2.5-3c Shell Noodles (+ or -, eyeball it)
*See Notes

Butter flavor cooking spray crock. Add all, cook on LOW 4-5 hours. Stirring occasionally. Boil noodles in separate pan (Throw in a little salt and a splash of Olive Oil)*. Drain well, add to crock. Stir. Cook few more minutes. Serve.

*Notes. You can choose to add 1/4c Heavy Whipping Cream last 30minutes. Also, I’ve added the noodles right to the crock to cook, skipped boiling. Works, but can be thick, as picture shows.

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Besto Raviolio (Chicken Pesto N Asparagus Ravioli)


2 Nice Size Frozen Boneless Chicken Breast
3c Water
3 Chicken Broth Cubes
1.5c FRESH Asparagus, cut *See notes
1/2 Smallish Onion, chopped
1 large Garlic Clove, minced
1.5c Grape/Cherry Tomatoes, halved (Save 1/2c for serving time)
1c PACKED Chopped Spinach
1/2c Good Pesto
1/4c Grated Parmesan (Store shelf kind)
1/2 bag 3 Cheese Ravioli (Add later)

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT ravioli and 1/2c Grape Tomatoes. Cook on low 4-5 hours. Last 30-40 minutes, cut up chicken and add in ravioli. Cook til ravioli is done, add in 1/2c tomatoes, serve.
Notes: I only use half up to tips, otherwise it seems to be stringy.

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