Pie Crust

2 1/2 cups all-purpose flour
1/3 cup shortening
1 T. sugar
1 t. salt
1 1/2 sticks cold butter, cubed
1/4 cup vodka
3 T. cold water (Ice water works best)

Add dry ingredients, butter, and shortening to food process until crumbles form. Then add liquid until dough forms. 

Divide into two rounds
Wrap in plastic
Refrigerate or freeze

Garlic Pesto Chicken

1/2 bottle Italian dressing

4 Tbsp pesto, divided

2 chicken breast halves or 4 bone-in pork chops

8 oz penne pasta

2 Tbsp olive oil

3 cloves garlic minced

1/2 cup chicken broth

8 oz tomato sauce

1 cup half-and-half

1-2 Tbsp flour as needed

How to Make It:

Step 1

Cut chicken into one-inch strips. Add to a gallon-size zip-top plastic bag. Whisk together 2 tablespoons pesto and dressing (or marinade) in bowl. Pour marinade mixture over chicken and make sure chicken is fully coated. Marinate overnight in refrigerator or freeze for several months.

Step 2

Boil water and start on noodles. Add chicken to skillet, heated over medium, and cook fully, 3-5 minutes on each side. The marinade will cook down.

Step 3

In a separate skillet, heat olive oil. Add minced garlic and cook 30 seconds. Mix in remaining 2 tablespoons pesto and and chicken broth. Simmer until mixture has reduced by half. Add tomato sauce and half-and-half. Simmer for 5 minutes. Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened.

Step 4

Place chicken over pasta and serve.

I received this meal as a frozen meal from Jennifer Wright.

5 Minute Mediterranean Bowls

Ingredients 

Salad
• 1 small cucumber, cubed
• 1/2 cup cherry tomatoes, halved
• small bunch of parsley, chopped
• 1-2 spring onions, thinly chopped
• olive oil

For the bowl
• 7-8 olives 
• 1/3 cup chickpeas, canned, rinsed & drained
• 2 tbsp hummus
• 1 tbsp tzatziki
• 2-3 tbsp quinoa, cooked
• black pepper, freshly ground

Instructions

1. Salad: Wash the vegetables, chop them, place in a mixing bowl. Add olive oil, vinegar, and salt to taste. 
2. Assemble your bowl: Salad, rinsed and drained chickpeas, the olives, quinoa. In the middle/on top: 2 tbsp hummus and 1 tbsp tzatziki + freshly ground black pepper. Ready.

This recipe is from https://www.beautybites.org/5-minute-mediterranean-bowl-healthy-lunch-meal-prep-recipe/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=368242976_11860772_81863