Chicken Pesto Grilled Cheese on a Tortilla

A while back one of the local news programs featured grilled cheese sandwiches during the food portion of their show. One of the sandwiches contained Pesto. This caught my attention because I've been looking for ideas to use the Celery & Almond Pesto that I made. So this is what I came up with.

Grilled Tortilla - Calories-287kcal Carbs-19g Fat-14g Protein-26g Sodium-364mg Sugar-2g

Broccoli - Calories-23kcal Carbs-5g Fat-0g Protein-2g Sodium-18mg Sugar-0g

I mixed a chopped up 3 oz. skinless chicken tender with a serving of my Pesto (linked above) and 1/4 cup Kroger shredded Mexican blend cheese. I heated up my little copper/ceramic fry pan and lightly sprayed it with canola oil. I placed a 6 in white corn tortilla in it and topped it with my mixture. Heat till the tortilla starts to brown and is soft enough to fold in half. It's rather stuffed so you have to do this carefully. I lightly browned both sides of the tortilla before plating. Top with a tablespoon of salsa. I use Newman's Own because it is low sodium. This will have to make a repeat performance, it was delicious.

Pesto & Pork

Supper tonight was delicious! Bacon-wrapped pork filet with almond-celery pesto. Baked seasoned radishes and cooked broccoli.
Calories-365kcal Carbs-14g Fat-21g Protein-31g Sodium-497mg Sugar-2g

Our store in Cheney carries these...

...which cook up nicely right out of the freezer in my NuWave oven. I also cooked two small whole potatoes for my husband and four radishes for myself at the same time. These were tossed in a light olive oil and seasoning mix. I topped my pork filet with a pesto that I made a few days ago. I had never eaten pesto, let alone made it before this. I had seen pesto mentioned in a lot of recipes and meals and had some celery greens that I needed to use when I came across a pesto recipe to do this. Most pesto recipes that I saw had a lot of oil in them, this one calls for no oil, I like that too. Not having pine nuts I had to find a substitute for those and found almonds recommended. Here's what I came up with...

Almond-Celery Pesto

1/8 tsp granulated garlic
1/2 c almonds
1/2 c celery leaves diced
1/8 c parsley diced
1/8 c grated Parmesan cheese
1/2 c lemon juice
1/3 c orange pulp

I chopped up the almonds and toasted them in a fry pan with the garlic. Combined the garlic, nuts, celery and parsley in a food processor and mixed on high till a consistent paste. Add cheese lemon and orange and mixed till well blended. I used this on my spaghetti first.