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