Pesto Bacon Melts

$3.34 total / $1.67 per sandwich

I've never grown out of the "I could eat grilled cheese every day of my life" stage. However, my palate has grown up a bit. So instead of craving a Velveeta on white bread grilled cheese, I want something with a little more going on. Enter this favorite. First off, I don't think there is a better bread for grilled cheese than sourdough. It is a beautiful thing all buttered up and browned to crispiness.  Second, pretty much ANYTHING combined with melted cheese is going to be a winner in my book. Hopefully you'll enjoy this sandwich on a lazy weeknight as much as I do.

I was lucky enough to make this sandwich using basil pesto
straight from Italy! It was a gift from my husband after
traveling abroad on a mission trip with our
church this summer. It was such a treat!

Nutritional Highlight: Basil Pesto. Basil is an excellent source of Vitamin K and a good source of Vitamin A. So, eating basil in pesto helps the body to absorb these valuable fat-soluble vitamins. The flavonoids and volatile oils found in basil also have health benefits ranging from cardiovascular and DNA protection to inhibiting bacterial growth and anti-inflammatory effects.

Pesto Bacon Melts  (serves 2)

4 Slices California Sourdough (It is wide enough to make a good sandwich)
4 Pieces Cooked Bacon (I like using thick cut smoked bacon)
2 Slices Provolone Cheese
1 Tomato, sliced
2 Tbsp Pesto
1 Clove Garlic, peeled and cut in half
Butter

Heat a skillet over medium-high heat to get the pan hot. Prep your sandwiches by buttering one side of each slice of bread and then laying the buttered sides together. You should have two bread stacks. On the non-buttered side, which should be face up after stacking the bread, spread 1 Tbsp of Pesto on each top sandwich slice. Then layer tomato slices, bacon, and cheese.

Place the loaded bread piece, butter side down in the skillet and top with other slice of bread with butter side up. Immediately turn down the heat to medium to medium-low and cover. You'll get a nice sear on the bottom slice while the heat and steam will start to melt the cheese. Check the bread on the bottom after about a minute to prevent burning. Once that side is golden brown, quickly flip the sandwich onto the other side.

Using the cut side of the garlic, rub generously over the crispy golden brown bread that is facing up. Cover again. This side will take a little longer since we have reduced the heat. At this point, you can also increase the heat if you feel it necessary. Once the bottom is golden brown, about two minutes, flip it onto a plate for serving. Don't forget to rub the opposite side with the garlic as well!

Serve with a simple mixed green salad or as a compliment to soup. One of my favorite combinations is this sandwich (w/out pesto) and my Butternut Squash & Apple Soup. It is a fantastic meal in the fall and winter!

Nutritional Analysis:

Per Sandwich: 569 calories, 26.8g fat (9g saturated, .3g polyunsaturated, 2.1g monounsaturated), 57.2g carbohydrate, 24.8g protein. Excellent source of Vitamin A, Calcium, Iron, and Phosphorus. Very high in Vitamin B12, Vitamin C, Riboflavin, Selenium, and Zinc.

Tomato & Artichoke Pesto Pasta

$5.34 total / $0.89 per serving *without chicken

Life is getting a little crazy for me right now with the start of another semester. A few weeks ago I was offered a chance to go back to my old job, so I took it. I was in love with the house wife gig and how much time I was able to put into developing this blog but my husband and I set a goal to be debt free by the end of the year. That goal requires $$$! So....I went back to work. Then school started up again and  so began the balancing act of school, work, blogging and family life. So far so good, BUT I have come to realize how precious time is. My schedule is packed to the limit so quick recipes are a must in order to keep eating well!

This pasta is super quick and easy. Even if you don't have the pesto made ahead of time, you are only looking at 15 minutes until you are ready to eat. If you decide to add in some grilled or baked chicken, cooking time will be pushed out to about 35-40 minutes. Still, not bad!

Nutritional Highlight: Artichoke. High in fiber and antioxidants, artichokes are a healthy addition to pasta. Artichokes are good for your liver thanks to specific antioxidants like cynarin and silymarin. As a natural diuretic, they can also help reduce bloating and ease constricted blood vessels. 

Tomato & Artichoke Pesto Pasta  (serves 4-6)

1 lb Farfalle Pasta
1 pint Grape Tomatoes, halved
6 oz jar Artichoke Hearts, chopped
1 cup Pesto
1/4 tsp Red Pepper Flakes
8 oz cooked Chicken Breast *optional

Boil pasta in salted water until al dente. Meanwhile halve tomatoes and chop the artichoke hearts. If you are adding in chicken, make sure to let it rest 5 minutes before slicing. When the pasta is cooked, add all other ingredients and mix to incorporate. Serve and enjoy....it's that simple!

Nutritional Analysis:

Per serving without chicken: 372 calories, 7.7g fat, 65.2g carbohydrates, 3.6g protein and over 15% daily value of Vitamin A, Vitamin C, Folate, Iron, Niacin, Riboflavin and Thiamin

Per serving with baked chicken: 419 calories, 9g fat, 65.2g carbohydrates, 11.9g protein and over 15% daily value of Vitamin A, Vitamin C, Folate, Iron, Niacin, Riboflavin and Thiamin

Sweet Pepper Pizza with Pesto

$1.92 total / $0.64 per serving

Sweet. Savory. Delicious. This pizza is so simple and yet so tasty. I honestly prefer food that isn't too far from its original form. Keep it simple and keep it healthy -  the two typically go hand in hand. Usually, the simpler the food the better it is for you. In this pizza, the red bell peppers are really the star. The pesto gives a nice salty savory base that allows the sweetness of the peppers to really stand out.

Nutritional Highlight: the combination of ingredients. A little fat from sources like olive oil are a great companion to nutrient dense fruits & vegetables. This combination of foods complement each other and help the body to absorb many nutrients more efficiently. This is true for the carotenoids, like beta-carotene and lycopene, found in the red bell peppers as well as other carotenoids found in spinach. 

Sweet Pepper Pizza with Pesto (serves 2-3)

1 tsp Sugar
3/4 tsp Active Dry Yeast
1 tsp Olive Oil
1/2 tsp Salt
1 cup Bread Flour, plus 2 Tbsp
1/2 cup Water (110-115 degrees)
1/3 cup Pesto
1/4 Red Bell Pepper, sliced in small strips
1/3 cup Mozzarella, finely shredded


Bloom the yeast in a liquid measuring cup filled with the warm water and dissolved sugar for about 5 minutes or until foamy. Add the olive oil and salt to the yeast mixture. In a mixing bowl combine flour and yeast mixture until all dry ingredients are incorporated. Knead until the dough comes together in an elastic ball, about 2 minutes. Transfer dough to an oiled bowl, cover and let rise until doubled - about 45 minutes. Punch down the dough and cover again so it can rise for another 30 minutes.

Preheat oven to 475 degrees. Turn the dough out onto a floured surface. With a rolling pin, roll dough to desired size and thickness. Let rest for 15 minutes. Lay dough out on a greased pan, spread pesto over the top, layer with peppers and sprinkle with cheese.

Bake at 475 for 10 minutes or until browned and bubbly on top.

Nutritional Analysis:

Per serving: 343 calories, 15g fat, 37g carbohydrates, 15.6g protein and over 15% daily value of Vitamin A, Calcium, Copper, Folate, Iron, Magnesium, Manganese, Niacin, Phosphorus, Riboflavin, Selenium, Thiamin and Zinc

Eggs a la Jess

$0.73 total

This is my go-to summer breakfast whenever I have pesto available. I can't get enough of it! This stuff is seriously tasty and will keep you full until lunch time rolls around. Not only is the breakfast incredibly delicious, it is also super fast. I can make this in less than 5 minutes so it is great for mornings where you are rushing off to a long day at school or work.

Nutritional Highlight: Eggs. Eating an egg is a great way to start the day due to the protein content, the variety of vitamins and minerals offered among other health benefits. While many foods are fortified with Vitamin D, eggs are one of only a few foods that contain Vitamin D naturally. The egg yolk contains many of the nutritional benefits contained in the egg including fatty acids and choline. Choline is a nutrient that is also found in breast milk; it supports brain development when we are babies and also keeps our brain healthy as we age.  

Eggs a la Jess (serves 1)

1 Egg
2-3 Tomato Slices
1 Whole Grain Toast
2 Tbsp Pesto

Heat a skillet on medium heat and spray with nonstick cooking spray. Cook the egg to your liking. (My preference is sunny side up or over easy.) Meanwhile, toast your bread. When your toast is ready, spread the pesto over the top. Then layer with tomato. When the egg is ready, place it on top and season with salt and pepper.  Voila! Finito!

Nutritional Analysis:

Per serving: 308 calories, 16.9g fat, 27.1g carbohydrates, 13.8g protein and over 15% daily value of Vitamin A, Folate, Manganese, Phosphorus, Riboflavin and Selenium

Spinach & Walnut Pesto

$4.58 total / $0.29 per serving

This delicious version of pesto also happens to be more frugal than traditional basil pesto with pine nuts. I usually make a double batch so I can freeze a portion for meals later in the month. Pesto makes an amazing base for many dishes. So in my next few posts, I'll share my favorite ways to use it.

Not only is it delicious but pesto is also great for you in moderation. The combination of ingredients is very nutritious. Pesto is packed with good-for-you fats and antioxidants along with several vitamins and minerals. The fats work to help your body absorb all of the nutrients as well.

Nutritional Highlight: Walnuts. Nuts are a source of monounsaturated 'good' fats and Omega 3 fatty acids, which are great for overall health. Both support brain health and cognitive function as well as provide anti-inflammatory properties guarding against stroke, certain cancers and coronary heart disease.

Spinach & Walnut Pesto  (makes about 2 cups)

2 cups Fresh Spinach, packed
1 cup Walnuts
1 cup Grated Parmesan
2 medium Garlic Cloves
2 Tbsp Lemon Juice
1 tsp Salt
1/4 tsp Red Pepper Flakes
Olive Oil, approx 1/4 cup or more

In a food processor, combine all ingredients except olive oil. Run the food processor and slowly add the olive oil to your desired consistency. I enjoy my pesto pretty thick so I use only about 1/4 cup olive oil. Make sure to scrape the sides of the bowl every once in a while to incorporate all ingredients.

Pesto freezes really well and can be frozen on large batches or even in an ice cube tray for easy additions to individual sized entrees.




Nutritional Analysis:

Per 2 Tbsp serving: 100 calories, 9.4g fat, 1.4g carbohydrates, 3.7g protein **calculated using 1/4c olive oil**