Cooking Thursday

I recently saw this recipe and decided to try it.  It's a healthy lunch or supper recipe that can be made ahead and reheated, and is made in individual portions, which looked perfect for me for work.  If you wanted it for more than one person, you could put it all in one dish. It's very easy, just put the ingredients in the dish and bake! I'm a fan of pesto, tomato and chicken so I knew this would be a good one.

 Chicken Pesto Bake

Ingredients per bowl:
2 tablespoons basmati rice (uncooked)
5 ounces boneless skinless chicken breast
2 teaspoons pesto (I used Classico brand)
1 tablespoon plain non fat Greek yogurt
1/4 cup chicken broth
Salt & pepper
2 ounces cherry tomatoes
1/4 cup mozzarella cheese

Bake at 350 for 30 minutes, or until chicken & rice are cooked.

*about 350 cal per bowl

Wordless Wednesday

 

Tip for Tuesday

 I often cook chicken breasts in my Instantpot, to shred and use later.  I was doing that on Friday night, and then reading blogs.
I was reading Barb, from Sweet Tea and Sandals post, and she was talking about positioning your Instantpot correctly, so you didn't steam your cabinets.  It made me think I should share my solution for that. Actually it's Bob's solution - something he thought of and picked up for me.

This is a PVC plumbing elbow, available at any hardware or home store.  They don't cost much at all.  You can put it on the vent and can turn it to vent the steam in whatever direction you want.  I keep mine right in my Instantpot.

And here's a tip for shredding that chicken after you cook it.

Did you know that if you have cooked chicken breast, you can put them in a bowl, and with a mixer, you can shred them in just a minute?  I use my hand mixer, shred the chicken and then package it in bags and freeze it.
If you've never tried it, it's a big time saver!