Pesto Smashed Potatoes

1 ½ pounds small red-skinned potatoes
Salt, to taste
½ c. chicken broth
½ c. store bought pesto

Cut larger potatoes in half and leave small potatoes whole.
Place potatoes in a pot and cover with water’ bring water to a boil.
Add salt and cook until potatoes are tender, 10 to 12 minutes.
Drain potatoes and return them to hot pot. Add chicken broth and smash the potatoes up.
Add pesto and smash to desired consistency. Serve hot.

Rachael Ray
Yield: 2 servings

Pesto Beef with Grape Tomatoes and Fresh Mozzarella

This dish makes a beautiful presentation that will "wow" your family and friends (Mandy, did it accomplish that?) Plus, it's easy! (this is what the cookbook said, not my verbiage but still thought I'd add it for some humor)

1 T. olive oil
2 t. dried minced onion
1/2 c. prepared pesto sauce
1/2 t. black pepper
2 lbs. round steak, cut into six pieces
2 pints grape tomatoes (about 4 1/2 c.)
1 lb. fresh mozzarella, drained, sliced, and brought to room temperature by serving time

1. Grease the slow cooker crock pot with olive oil (leave excess in the crock). Add the onion, pesto, and pepper to the crock, and stir to combine.
2. Add the steak to the crock and turn the pieces with tongs to coat with the pesto mixture; add the tomatoes.
3. Cover and cook on LOW for 6 hours.
4. To serve, use clean tongs to place steak in individual bowls. Top each serving with slice of mozzarella, and some of the tomato mixture.

I served with brown rice and added more of the juices over the rice and put the beef on top the rice.

Recipe says it can also be used with chicken instead of beef.

the everyday low-carb slow cooker cookbook