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By: By Between Carpools

Pesto is delicious but checking fresh basil leaves, while rewarding, is time consuming to do. Here’s how you can make an easy pesto using frozen herb cubes...then turn them into amazing chicken dinners. These will work on Pesach or after Pesach when you’re craving those healthy meals.

The Easiest Pesto Paste

10 cubes frozen garlic (or 10 cloves puréed)

5 cubes frozen basil

5 cubes frozen parsley

1 tablespoon hot water

¼  teaspoon finely ground pink Himalayan salt

⅛ teaspoon freshly ground pepper

2-3 tablespoons grapeseed oil

  1. In a small bowl, combine frozen garlic, basil, and parsley. If frozen, add the hot water and allow to thaw for about 5-7 minutes. Then add in the salt, pepper, and grapeseed oil, and whisk until well combined and mixture has a paste-like consistency.

Pesto Grilled Dark Chicken Cutlets with Rainbow Salad

Convenience, color, taste, smell, and oh so healthy!

1 pound baby dark chicken cutlets, cleaned and pounded

1 recipe pesto paste

1 head Romaine lettuce, washed and checked

1 cup shredded carrot

1 cup shredded raw beet


½ cup olive oil

¼ cup apple cider vinegar

¼ cup lime juice

2 tablespoons Dijon mustard

1 tablespoon chili lime spice

  1. In a large 2 gallon size Ziploc bag, combine dark chicken cutlets with pesto paste. Zip bag closed and make sure the cutlets are well coated and seasoned. Allow to marinate in the fridge for 30 minutes.
  2. On a smoking hot well-greased grill, place each piece of chicken. Then close the grill for 2 minutes to allow the chicken to cook. After 2 minutes, flip. Remove the chicken after an additional 2 minutes and set aside to cool.
  3. Shred the carrot in a food processor using the fine shredder blade. Set aside in a small bowl. Do the same with the beet. Cut up the lettuce and set aside as well.
  4. In a dressing container, combine olive oil, apple cider vinegar, lime juice, Dijon mustard, and chili lime spice. Shake until well combined.
  5. Slice chicken into strips or pieces.
  6. In a large salad bowl, combine lettuce, carrots, beets, and strips of chicken. Drizzle with dressing and serve. you will be left with enough dressing for another use.

The Chicken Fajita Taco Bar

Dinner can get tricky when having to feed children. We always want to make dinner more exciting and kid friendly. This chicken fajita can be turned into a fun taco bar. Now which kid doesn’t like a fun dinner like that!

1 pound chicken cutlets, cut into strips

1 recipe pesto paste

1 large onion, cut into half rings

2 large Portabella mushrooms, sliced into strips

1 green pepper, sliced

1 orange pepper, sliced

½ red cabbage, sliced into strips

Salt and pepper to taste

5 small soft taco shells

1 avocado, sliced, optional

  1. In a large Ziploc bag, combine chicken, pesto, onion, mushrooms, peppers, and red cabbage. Shake until everything is well coated.
  2. Heat a wok or a large frying pan until smoking hot. Add a tablespoon of grapeseed oil. Then add in the chicken vegetable mixture. Let cook for about 1 minute, so they get a nice sear and golden color. 
  3. Season with salt and pepper to taste, then saute and allow juices to cook down. Cook for about 5-7 minutes until the chicken is fully cooked.
  4. Fill each of the taco shells with the mixture. Top with avocado slices if desired for a creamy texture.
  5. Place the five soft taco shells out and fill each one. You can top it with some avocado slices for a nice creamy texture.