By Hannah Cheves.
As I wrote in yesterday’s dreary/rainy weather, I could only think about only two things: My pajamas and cocoa, and the perfect option for this week’s dinner-to-lunch recipe: a grilled cheese and soup. Add pesto to your sandwich for something green, and bathe in an egg wash for hidden nutrition. Pair this with your kid’s favorite soup for dipping (but is there any option other than tomato?), and its a perfect meal for a cold, rainy night in. Then, for tomorrow, recycle that pesto for a cold pasta dish to send for lunch. Pesto is a simple add-on you can make at your house for anything from a spread on sandwiches, to pastas, or drizzled on top of chicken. If you do not have a food processor, which is needed to make pesto, there are plenty of great options at your grocery store to purchase.
Egg Washed Pesto Grilled Cheese: Amounts yield one sandwich
-1 tbsp of pesto (Here’s a recipe if you’d like to make your own: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/)
-2 slices of wheat bread
-1 slice of mozzarella cheese
-1 egg
-2 slices of organic round Canadian bacon (Jones All Natural Uncured is fabulous)
So simple! Grab a pan, and spray it with non-stick. Turn on low-medium heat. Take your two slices of bread and butter just one side each, lay buttered side down on skillet top Next, crack your egg and mix with just 1 tsp of milk. (Moms, if you’re watching your calories, do just egg white for you. It is only 17 calories vs. 70!) Grab the bread slices out of the skillet once golden and lather 1 tbsp of pesto on the browned sides of your bread. Place your cheese over, and lay your Canadian bacon slices on top of that. (My mouth is watering already.)
Put together and bathe the sandwich in egg wash. Be sure to get it on there good. (the un-browned sides of the bread should be facing outward.) Lay in the skillet, cooking each side until cooked through and browned well. That’s it. A classic grilled cheese with some flare! YUM.
(Extra bit of info[!!!]): This recipe originally came about when we experimented with this as stuffed french toast, which was quite a hit at my house! Stuff with almond butter and bananas, strawberries and Nutella, or apple butter and sliced apples for a seriously delicious breakfast! If you are feeling really adventurous, we have even crushed up Captain Crunch before and dipped the toast in there for a VERY rare sugary treat that is to die for.
Cold Pesto Pasta:
-1/2 cup spiral wheat or veggie pasta
-2 tbsp pesto
-4 slices of canadian bacon
-Cherry tomatoes
-Parmesan cheese
Bring a pot of water to boil. Pour in your pasta, and let cook for about ten minutes or until soft. Next, bring a skillet to heat with 1 tsp of butter or oil. Slice your bacon into smaller chunks and throw onto the skillet to quickly brown. Once these are browned, put onto a plate with a paper towel to dab off extra grease. When the pasta is finished, drain. Mix in your pesto and bacon. Slice your cherry tomatoes and add until you are satisfied with amount. Top with shredded Parmesan, and throw into a tupperware. Allow to cool in the refrigerator. That is it! This can be prepared in less than fifteen minutes. Note: Make the night before to allow the pasta to fully chill. Send this with banana chips and almond butter (delish) for a full meal your child will just love!
This dinner is perfect for a warm and cozy movie night, and the lunch to follow is perfect for anytime and any place. Take full advantage of this quick and easy (but healthy!) meal, spending the left over time with your kiddos as the best time of year quickly approaches us. Halloween is lurking and just hours away, Thanksgiving is just weeks away, and Christmas is in a mere 57 days (who’s counting?). This is the perfect nostalgic meal to kick off the season of holidays fast approaching. Enjoy this time, mommas. It’s special indeed.
Hannah Cheves is a D Moms intern.
