Spinach and Parsley Pesto

I am totallly missing the fresh basil from the summer garden, so I decided on trying a new pesto. The measurements are all approximate. I ate it three different ways. First I spread it on tilapia and cooked it on a skillet on the stove top, then I just had it as a sauce with wheat pasta, and today I spread it on my sandwich. On my sandwich I put the pesto, turkey, cheese, and spinach. I also just made bread the previous day, so it was moist and sooooo yummy! It was all very fabulous!

2 handfuls of fresh spinach
1/3 bunch of fresh parsley, leaves only
1/2 c. freshly grated parmesan
1-2 cloves garlic, minced
salt to taste
olive oil

Place spinach, parsley, parmesan, garlic, and salt in a blender. Add enough oil to allow the blender to blend. Continously taste and add more ingredients as necessary.

You can freeze any leftovers.

Italian Chicken and Couscous

I found this in Betty Crocker's cookbook. I had some couscous in the fridge and was looking for a recipe to cook it in. I really liked this! I would change a few things though, next time. I'd only do 1/2 c. couscous, 1 c. broth, and 2 cans tomatoes instead of just one. But other than that it was very good.

1 T. olive oil

2 cloves garlic, chopped

1 can stewed tomatoes, liquid reserved

1 pound boneless, skinless chicken, cut into strips

1 onion, sliced

1/2 t. oregano

1/8 t. pepper

1 1/2 c. chicken broth

1 medium zucchini, cut in half, then slices

3/4 c. couscous

1. Heat oil in skillet over medium heat. Stir in garlic and cook one minute.

2. Stir in tomato liquid, chicken, onion, oregano, and pepper. Heat to boiling, reduce heat. Cover and simmer 10 minutes.

3. Stir in broth, heat to boiling. Stir in zucchini, couscous, and tomatoes. Cover and cook about 5 minutes.