Chicken with Pesto
3 Tbsps toasted pine nuts
7 cups packaged spinach leaves, trimmed
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh basil
2 Tbsps lemon juice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
2 Tbsps water
1 Tbsp olive oil
3 boneless, skinless chicken breasts
Shaved fresh Parmesan cheese (optional)

Place pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.

Place chicken in a container with the pesto. Refrigerate for 30 minutes. Put on baking sheet and bake for 20-30 minutes at 350. Sprinkle with parmesan or mozzarella cheese and bake until melted.

My notes: It's been a while, I know! I found this recipe and used the pesto part of it. I don't have a food processor so I used a regular blender to chop the leaves up a bit and then used a hand held blender to finish it off. The time/temperature for the chicken might vary, I just "winged it". I baked it in the toaster oven so I wouldn't heat up the kitchen!

Amazing Pork Tenderloin in the Slow Cooker
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 Tbsp minced garlic
3 Tbsp soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.