Spinach, Basil & Pecan Pesto

1 cup 5 ounces baby spinach*

5 ounces baby spinach*

List your upcoming event on the KSPR Community Calendar, click here.

2 cups loosely packed basil leaves

3 large garlic cloves, chopped

½ cup grated Parmesan cheese

¾ cup (heaping) pecan halves

3 to 4 teaspoons lemon juice

½ teaspoon lemon zest

¼ teaspoon salt

1/8 teaspoon black pepper

1/3 cup corn oil such as Mazola

(Grape yellow and red tomatoes for optional garnish)

Combine all ingredients except oil in food processor or blender and process until smooth. Add oil slowly, processing until incorporated and smooth. Serve over whole-wheat pasta (or Italian Pasta Toss!) with a few sliced yellow and red grape tomatoes if desired.  *Package or container of prewashed ready-to-use. Makes about 1 ¾ cups pesto. (About 8 to 12 servings)

Recipe created by Kim Galeaz, RD CD www.kimgaleaz.com

One-Pan Oven-Baked Chicken with Sweet Potatoes & Apples

2 to 2 ½ pounds boneless skinless chicken breasts

1 cup Italian dressing (favorite light or regular version)

3 tablespoons packed light brown sugar

1 ¼ teaspoon crushed dried rosemary

2 to 3 large sweet potatoes (about 1 to 1 ¼ pounds), cut into ½ to ¾-inch pieces or strips

1 large Golden Delicious apple, cut into wedges about ½-inch thick

1 large onion, cut into wedges ¼-inch thick

Preheat oven to 400°F. Cut chicken breasts into pieces, about 5 to 8 ounces each. Lightly coat a 13x18-inch rimmed baking sheet pan with cooking spray. Mix Italian dressing, brown sugar and rosemary in medium bowl. Add cut sweet potatoes, onions and apples and toss to coat all pieces. Remove pieces with slotted spoon and place on baking sheet. Add cut chicken pieces to remaining dressing mixture and toss to coat all pieces. Arrange chicken in between vegetables and fruit; pour remaining dressing over all. Cover tightly with foil. Bake for 45 minutes until chicken is practically done (165°F with instant-read digital thermometer.) Remove foil and bake additional 15 minutes, or until sweet potatoes are cooked but not mushy. Makes about 6 servings.

Recipe created by Kim Galeaz, RD CD www.kimgaleaz.com