Maybe…just maybe….my kids have finally reached that age where if they make it, they will eat it. Like the majority of mothers out there, I sometimes have a hard time getting them to eat what I put in front of them. Getting them to eat anything that isn’t a potato chip or a cookie after nearly 2 weeks with grandparents and in-laws is nearly impossible. My kids are culinarily ruined.
Maybe I am too a little.
So, I am trying to steer them back onto the right path. A path that has grilled chicken and fruit and vegetables.
And, by God, if I have to sit them both on the counter in their underwear an hour and fifteen minutes before its time to eat dinner so that they can “help” me in the kitchen I will do it.
And I don’t want to hear any lip!
Awwwww, don’t do that. When you do that I want to give you anything you ask for. Go back to fighting with each other already!
So anyway, Jack helped with the Green Chicken Pie. I had about half a cup of Spinach Pesto leftover from yesterday and really wanted to use it up. The result was FANTASTIC! Not only did I eat 2 helpings but so did Jack. And even little miss I-Don’t Like-It ate her dinner too.
Quick ( without kids and a camera), easy, and delicious. Can’t ask for much more!
By the way, don’t forget to enter the Garofalo Pasta Giveaway!
Green Chicken Pie
1 pie crust
1 large boneless, skinless chicken breast
1/2 cup Spinach Pesto
1/2 cup mozzarella
1/2 cup milk
salt and pepper
Preheat oven to 425.
Beat eggs and milk until blended.
Season lightly with salt and pepper. Beat in pesto. Set aside.
Slice chicken, season with salt and pepper,
and saute in a skillet until almost done.
Arrange chicken in the bottom of pie crust.
Pour egg mixture on top. Sprinkle with cheese.
Bake for 30-45 minutes, or until middle is firm and set. Let cool for a few minutes before slicing.