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

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

• 1/2 lb. whole-wheat spaghetti
• 3 Tbs. olive oil
• 4 large garlic cloves, peeled,  halved, and sliced (3 Tbs.)
• 1 1/2 lb. ripe tomatoes, coarsely  chopped (6 cups)
• 3/4 cup cooked chickpeas
• 2 Tbs. fresh chopped sage, plus more leaves for garnish
• 2 Tbs. chopped green olives

DIRECTIONS:  

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.


2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.


3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Serves:  6 (1-cup serving)

Calories:  258

Fat:  9g

Protein:  9g

Carbs:  40g

Classic Hummus

3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained twice,
hot or warmed in microwave
1/3 cup lemon juice
1 clove garlic
1/2 cup tahini

DIRECTIONS

Purée warm chickpeas, lemon juice, garlic, and 2/3 cup water in food processor 3 to 4 minutes, or until smooth, scraping down sides of bowl if necessary. Add tahini, and purée 2 minutes, or until mixture has consistency of soft cream cheese, adding 1 to 2 Tbs. water, if necessary. Season with salt and pepper, if desired.

Serves: 8
Serving size: 1/4 cup
Calories: 189
Fat: 10g
Protein: 8g
Carbs: 20g

Baked Ziti with Zucchini, Chickpeas, and Olives

• 8 oz. whole wheat ziti, rigatoni, or penne pasta
• 1/2 lb. zucchini, coarsely chopped (2 cups)
• 1 1/2 cups cooked chickpeas, or
• 1 15-oz. can chickpeas, rinsed and drained
• 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
• 1 cup tomato purée
• 1/4 cup chopped green olives, divided
• 1 Tbs. olive oil
• 1 Tbs. tomato paste
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. Italian-seasoned breadcrumbs

DIRECTIONS

1. Preheat oven to 350°F. Coat 11- x 7-inch baking dish with cooking spray. Set aside.
2. Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot, and set aside.
3. Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato purée, 2 Tbs. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
4. Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 Tbs. olives. Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.

Serves: 6

Serving: 1/6 of casserole dish

Calories: 349

Fat: 9g

Protein: 14.5g

Carb: 53g

***1/2 (Star-rating out of 5) From the meat-eating, fast-food-loving husband

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

I made this for dinner tonight. The husband actually said it was pretty good. I think he gave it 3-1/2 stars because he's not a big fan of beans with pasta but he knows I always like to throw in protein with each meal so he's trying to get used to it. I thought it was delicious! I love, love, love green olives and think they give everything a nice flavor but you can substitute black olives if you prefer.