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!
Pesto Chicken Ciabatta
Ingredients:
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.
Cucumber Salad-serves 4
1 Cucumber
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)
Garlic Rosemary Potatoes-serves 4
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.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
© 2008 – 2010, Crystal. All rights reserved.
this looks super delicious!! where do you find pesto sauce i have been looking for it and cannot find it? help PLEASE?
I get my pesto sauce at Costco. You can also make your own:
2 C. firmly packed fresh basil leaves
3/4 C. grated parmesan cheese
1/4 C. pine nuts
1/2 C. olive or vegetable oil
3 cloves garlic
Place all ingredients in blender or food processor. cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth
Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
this looks way yummy!! i can’t wait to try it!
This sandwich is amazing! This is definitely one of my favorite sandwiches. This is a perfect summer sandwich. This is a must eat.
awesome thank you so much for that recipe for pesto sauce. where do you get pine nuts?