Sunday, May 15, 2011
1 c. whole wheat orzo
2 tsp olive oil
3 leeks, cleaned and sliced, white and light green parts only
1 15oz can of garbanzo/chickpeas, rinsed
1 Tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 c. shredded fontina cheese
Preheat oven to 375. Spray a 2 quart baking dish with nonstick spray.
Cook the orzo according to package directions, omitting the salt if desired.
Heat the oil in a large nonstick skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 10 minutes. Stir in the orzo, chickpeas, thyme, salt and pepper.
Transfer the mixture to the prepared baking dish and sprinkle with the cheese. Bake until heated through, about 15 minutes.
Serving: 1 heaping cup
1 package of brussels sprouts (about 20 sprouts)
1 Tablespoon olive oil
Salt and pepper to taste
Preheat oven to 375
Chop ends off of sprouts, cut in half and toss with olive oil and salt and pepper.
Spread out on a cookie sheet sprayed with pam.
Roast in oven for about 20-25 minutes or until done.
Serving: about 4 sprouts each
Tuesday, May 10, 2011
Super fast and easy- I made this quick dinner last night and recreated it a little differently tonight.
Half bag of Trader Joe's Stir-fry frozen vegetables (or any similar brand)
One bag of Trader Joe's frozen confetti rice (again- or similar brand)
3 Tablespoons of Trader Joe's Sweet Chile Sauce
One bag of Gardein Beefless tips
Throw veggies in a saute pan or wok sprayed with Pam. Add the sweet chile sauce and beefless tips. Cook about 8-10 minutes. Meanwhile microwave rice for about 3 minutes.
Throw all ingredients in a bowl and mix. Serve and enjoy!
Made again the second night by substituting the beefless tips for 1/2 cup of unsalted cashews instead: