Leek, Chickpea and Orzo Gratin with Roasted Brussels Sprouts

Gratin:
Ingredients:
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

Directions:
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.


Serves:  4
Serving:  1 heaping cup


Calories:  408
Fat:  8.4g
Carbs: 67g
Protein:  16.2


Brussels Sprouts:
Ingredients:
1 package of brussels sprouts (about 20 sprouts)
1 Tablespoon olive oil
Salt and pepper to taste


Directions: 


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.


Serves:  5
Serving:  about 4 sprouts each


Calories:  80
Fat:  4.1
Carbs:  7.5
Protein:  2.5

Crustless Leek, Greens, and Herb Quiche

• 2 Tbs. fine dry breadcrumbs
• 2 small leeks, white and light green parts halved and sliced 1/2-inch thick
• 2 cups chopped Swiss chard, kale, collard greens, or mustard greens
• 4 egg whites
• 3 whole eggs, beaten
• 1/4 cup low-fat milk
• 1/8 tsp. nutmeg
• 1 Tbs. chopped fresh tarragon
• 1 tsp. chopped fresh basil
• 2 oz. soft goat cheese

DIRECTIONS

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.

Serves: 4

Serving: 1 wedge

Calories: 159

Fat: 7g

Protein: 13g

Carbs: 11g

*** (Star-rating out of 5) from the not-a-huge-goat-cheese-fan husband

**** (Star-rating out of 5) from me, who is a fan of the goat cheese

I made this for lunch for myself, knowing the husband probably wouldn't enjoy the goat cheese, however, after smelling it come out of the oven he actually asked if he could pack a piece for his lunch the next day. The verdict was favorable. He states he would eat it again, but did admit to dumping hot sauce over the top of it. I snuck some on mine the following day at lunch and have to admit, it did add a nice zing!

Artichoke and New Potato Packets with Pesto

• 8 oz. new potatoes, thinly sliced (1 1/2 cups)
• 1/2 cup low-sodium vegetable broth
• 1 12-oz. pkg. frozen artichoke hearts, thawed (2 cups)
• 2 cups fresh or thawed frozen baby peas
• 2 medium leeks, white and light green parts chopped (1 cup)
• 3 Tbs. prepared pesto
• 3 Tbs. grated Romano cheese
• 1/2 cup fresh chopped basil

DIRECTIONS

1. Preheat oven to 400°F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.
3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet, and bake 25 to 30 minutes.
4. Transfer packets to serving plates. Let each person open packet slowly and carefully—escaping air will be hot. Sprinkle with Romano cheese and basil.

Serves: 4

Serving: 1 packet

Calories: 237

Fat: 8g

Protein: 11g

Carbs: 31g

***1/2 (Star-rating out of 5)

I recently read somewhere that artichokes are a "miracle food", chock full of good stuff for our bodies, so with that in mind I decided to try adding some more artichokes into my diet. This recipe was good, however, I have decided that I personally like artichokes either cut up very small or mixed in with other things. I think that when I make this again I will substitute asparagus for the artichokes and try it that way. I think I'll save my artichokes for spinach-artichoke dip! The potatoes, however, with the pesto were delicious and the packets of tinfoil cooked them very nicely!