Daily Archives: October 5, 2017

London Broil Blue Cheese Salad (Leftover Dish)

I hope you enjoyed my London Broil recipe yesterday.  I wanted to quickly share with you a great way to use the leftover  London Broil.  I made a salad.  It’s a great protein for a salad.  It makes for a filling lunch and changes up the typical chicken that people use.  Here’s what I did for mine.  I love blue cheese and it goes very well with beef so it’s my London Broil Blue Cheese Salad.  Take a look!

London Broil Blue Cheese Salad
Serves: 1

4 oz, left over London Broil, sliced
3-4 cups, chopped romaine lettuce
2 T green olives
1 mini cucumber, sliced
1 T + sprinkle, crumbled blue cheese
1/2-1 T Extra Virgin Olive
1/2-1 T Balsamic Vinegar
Any extra salad toppings

Directions:  In a large bowl add in the lettuce, and salad toppings above and any extra ones you’d like (minus the meat and the oil and vinegar.)  Mix the salad well and drizzle evenly the oil and vinegar and mix till all lettuce is coated.   Add to your dish and top with sliced London Broil and a final sprinkle of blue cheese then enjoy!

Note: This dish can be changed up to any salad you’d like.  It’s filling enough to be an entrée type salad.  You will fully enjoy this.  If you don’t like blue cheese change it up with another cheese.  No rules here.  I was just giving the way I made my salad.




Pesto Chicken

Happy Thursday! As you know it’s Chicken Thursday on my blog!  I know some of you probably think I’ll run out of chicken recipes to share, but that won’t happen.  🙂  I have so many I haven’t shared yet….once I start running low I’ll just start coming up with some new ones.  This is another simple chicken recipe.  Great to put together last minute and can be on your plate in less than 45 minutes.

I’ve done this chicken  2 different ways.  I sometimes top the chicken with sliced tomatoes while other times I don’t.  I have a thing with cooked tomatoes, I’m not too fond of them so I sometimes put the tomato on and only cook a few minutes.  This can be done either way.  If you like cooked tomatoes definitely try it with the tomato first.  Just gives it a fresher taste.

Pesto Chicken

4 chicken breasts, about 1/2 inch thick
4 T pesto, homemade or store bought
4 T mozzarella cheese or parmesan
1/2 T Italian seasoning
1/2 T onion powder
1/2 T garlic powder
1/ 2 T olive oil
Sprinkle: Salt and Pepper
1 Large tomato, (8 slices) optional

Directions: Preheat oven to 375°.  Heat a medium sauté pan on high heat.  Season the chicken with Italian seasoning, garlic and onion powder and salt and pepper.  Add oil to pan and cook chicken 2-3 minutes on each side (You are just browning the chicken breast)  Once chicken has been browned place in a oven safe dish.  Top each chicken breast with 1 T of pesto and 2 slices of tomato, finish with the cheese.  Place in oven for 20-25 minutes.  The oven cook time will really depend how long you cooked in the pan.  If you cooked longer you may need to reduce the time to 15 minutes.  Just make sure chicken is completely cooked.

The 2nd way you can do this is just omit the tomato.  I sometimes do this if I don’t have tomatoes.  Just top the chicken breast with the pesto and cheese and place in oven until the cheese melts and chicken is cooked through.

Note:  You can use as much or as little cheese and pesto as you’d like.  When I’m trying to keep it healthier I only add a little sprinkle of cheese which you can see in one of my photos below. This can also partially be cooked ahead of time. Brown the chicken first and then once ready to eat, you can top with the pesto, tomato and cheese and place in the oven to finish cooking and melt the cheese.  You can also start the chicken off by grilling it partially and then finishing in the oven.  Or you can top with the pesto, tomato and cheese and finish the whole dish on the grill if you’d rather.  It’s very quick and simple and rather tasty dish.  Enjoy!


Pesto Chicken with Tomato and Mozzarella, finished.


Pesto Chicken, with sprinkle of parmesan no cooked yet.