Chicken Pesto Strombolli

Sorry you guys, my real blog takes precedence over this one. I hope I haven't let anyone down.
But made this for lunch for my roomies today. So mmm mmm good.

Ingredients:

1 Whole Wheat Frozen bread Loaf
1/2 cup Pesto Sauce
2 cups Spinach
2 cups Cooked Shredded Chicken
2 cups Shredded Mozzarella
1/2 cups Grated Parmesan Cheese, divided
1 tsp. Garlic Salt
1 egg, lightly beaten

Directions:

Thaw bread according to package. (I laid my bread loaf on a cookie sheet & put a wet towel over the top the night before to let it rise throughout the night)
On greased counter roll out to a rectangle about the size of a cookie sheet
Spread Pesto all over leaving a 1 inch space from edge
Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.
Now roll, jelly roll style, starting at the long end.
Roll it all the way so it makes a long tube.
Place on a greased cookie sheet, make sure seam is on the bottom. Tuck ends under.
Brush with egg. Sprinkle with Parmesan and Garlic Salt.
Cut slits along the top to vent
Bake @350 until golden brown, 20-30 minutes.


chomp chomp.

Southwestern Chicken and White Bean Soup

Ingredients
2 cups shredded cooked chicken breast
1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
Cooking spray
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup green salsa
Light sour cream (optional)
Chopped fresh cilantro (optional)
Preparation
1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Southwestern Soup

LOVE the Southern Living Magazine. I devour our stack everytime I go home. The January 2009 issue had a little gem. Southwestern Soup. MMMhMMM good. It has a lot of ingredients but is totally worth it. For all you Provo dwellers, make it on a depressingly cold day. It is a COZY COMFORT food.

Prep: 15 min., Cook: 45 min.
Yield
Makes 6 servings
Ingredients:
1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro
Preparation:
1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.