Category Archives: Casseroles

Tomato and Pesto Chicken Veggie Bake


It has been a LONG time since I have blogged anything. We have been on vacation and eating terrible. Now we’re back at home, a couple pounds heavier, and back to our own kitchen. It sucks, I know, but that’s life.

Tonight’s dinner started with the idea of making baked pesto chicken and expanded from there. I couldn’t decide what I wanted to make to go along with the chicken, so I tried to think of some vegetables that would go good with pesto. I originally planned to add zucchini to this too, but once I was making everything, I chickened out. I thought it might taste a little odd, so I opted to keep it out. Luckily, that means I have some extra zucchini laying around. I guess have to think of something fun to do with that.

I didn’t take any pictures while making this today. It was pretty quick and easy though. No lengthy descriptions needed.

What you need:

  • 1/2 cup of pesto sauce
  • Can of diced tomatoes
  • 2 medium red bell peppers
  • 1 cup of mushrooms
  • 1-2 lbs of chicken breast
  • Salt, pepper, and oregano to taste

Preheat your oven to 375 degrees.
Cut the chicken into 1-2 inch pieces.
Chop the bell pepper and mushrooms.
Combine all the ingredients (pesto, canned tomatoes, mushrooms, bell pepper, chicken, salt, pepper, and oregano) in a baking dish and mix thoroughly.
Cover and cook for 50 minutes, or until the chicken is cooked and the veggies are tender.
I was afraid of this being dry, but it definitely was not. We will most likely be making this again soon, because we really enjoyed it.
Also, I am sure this would be really tasty if you added mozzarella or parmesan cheese to it, but I didn’t because I was trying to keep the calories down. Next time though…. Maybe
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Posted by on July 9, 2012 in Casseroles, Chicken


Veggie Meaty Marinara


Being on this whole low carbs “diet” is great for a lot of reasons. Justin has lost more than 10 pounds and I’ve lost 4. You have to get creative with meals though. There is a lot of meat and vegetables over and over again. It can get a little bit repetitive, so we have been racking our brains trying to come up with new meal ideas. This one was a variation of zucchini noodles. The biggest reason I tried this instead of zucchini noodles was that I hate shredding the zucchini. I am always afraid of cutting my finger with the mandolin. I end up with a lot of wasted zucchini because I refuse to get my hands too close to the blade. And I have to say, this turned out delicious. Justin didn’t say a word while eating it, so I knew that meant it HAD to be pretty tasty. 

The only vegetables I used today were squash and zucchini, but next time I think I will throw in some carrots, onions, or mushrooms along with it. 

What you need

  • 1-2 Summer squash, sliced and quartered
  • 1-2 Zucchini, sliced and quarted
  • Jar of spaghetti sauce
  • 1/2 lb of ground beef (or turkey or italian sausage)
  • Parmesan cheese to taste
  • Italian seasoning to taste

Preheat your oven to 450 degrees.
Slice the vegetables, place them in a casserole dish, and toss them with some parmesan cheese and italian seasoning. Cover and bake for 10-15 minutes. I baked mine for about as long as it takes to brown beef. I wanted the vegetables to be extra soft, so I thought some extra time in the oven might help. 
Meanwhile brown the beef and heat the sauce. Pull the vegetables out of the oven and combine the sauce, ground beef, and vegetables together. Recover it and bake for another 30-40 minutes, until your vegetables are nice and tender. 
If you want some extra cheese, sprinkle some on top for the last 5 minutes. 
And enjoy. Spaghetti is most definitely in my top ten of favorite foods and this was a fun and unique replacement. I hope everyone enjoys it as much as we did! Next time I might try italian sausage, and probably some extra veggies like I mentioned above. 
I also might try to cook it in the crockpot. I hate how much the oven heats up the kitchen in the summertime. Plus I think cooking it all day with some homemade tomato sauce would really give those vegetables a good chance to soak up some good flavor. 
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Posted by on June 19, 2012 in Beef, Casseroles