Pesto Chicken Ciabatta: Three Month Food Storage Recipes

Okay, break out your grills once again. We’re practicing cooking with an alternate heat source while throwing in a little food storage and LOVING it! (Am I right?) Well, you’ll definitley love this meal. It’s really, really delicious and all the flavors mesh together perfectly. The best part is, see those white chunks in the vegetable salad…they’re your kids favorite snack…(you know what I’m talking about) STRING CHEESE!! Oh yes, you know it’s got to be good. I also find it’s great to do easy meals like this on Monday since I’m recouping from the weekend. I’ve got messes to clean up and LAUNDRY to do!

Ciabatta Rolls (I get mine at Costco)

Grilled Chicken (you know I use the thighs because they are smaller, cheaper, cook faster, taste better, etc. If you use chicken that is individually frozen you don’t need to defrost before you put it on the grill. AWESOME!!)

Provolone or Mozarella cheese (optional)

Pesto Sauce

Sliced Tomato

Sliced Red Onion (optional)

Lettuce

Mayo

Layer in the following order: Bottom bun-grilled chicken-cheese-lettuce-onion-tomato-pesto & Mayo on top bun.

2 Roma tomatoes diced

1 can of Corn

1/2 C. de-hydrated carrots, hydrated

1/4 C. de-hydrated bell peppers (optional), hydrated

1/4 C. de-hydrated onions, hydrated

4 String cheeses sliced (or more depending on your family’s love of them)

Italian dressing to coat

Mix ingredients together and allow to marinate for at least 30 minutes. (a.k.a. get this ready first and refridgerate while you’re getting the rest ready)

4 Russet Potatoes or 6 Red Potatoes, cut into 1 inch chunks

2 T. De-hydrated Onions, hydrated

2 Small or 1 Large clove of Garlic, Minced

2 T. Olive or Vegetable Oil

2 T. Chopped or Fresh or 2 t. Dried Rosemary Leaves

1 t. Chopped Fresh or 1/4 t. Dried Thyme Leaves

1/4 t. Salt

1/8 Pepper

Toss ingredients together in bowl or shake in a bag. Wrap the potatoes in a large piece of aluminum foil. (It should be a large square when wrapped with most of the potatoes on one layer). Put on grill for 15 minutes, flipping once after 8 minutes.