My first issue of Cooking Light finally came this week! I was so excited to see my very own copy in the mailbox last weekend and quickly thumbed through it, then later sat down and bookmarked all the recipes I wanted to try. It is a fantastic issue, with a section about growing your own tomatoes and basil (two things I want to do this summer!) and a section about making your own pasta with K.C.’s own Lydia! I am trying to do a better job about bringing my lunch to work this week. I had been taking Lean Cuisines for the last couple of weeks, and although they are easy, pretty tasty, and easy to track w/WW, they aren’t that healthy with all that sodium and preservatives. So I chose this recipe so that I would have plenty of leftovers for lunches. Each serving is over a cup of salad which is more than enough! I really loved this recipe. It is easy on the dressing, and Tyler would prefer more so next time I might divide it and do double the dressing for him. I found the flavors that stood out the most were the red pepper, the goat cheese, and the arugula. This would be a great recipe to take to a summer picnic.
Chicken Orzo Salad with Goat Cheese (adapted from Cooking Light)
2 cans fat free chicken broth
1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano (I used dried)
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese
1. Cook pasta according to package directions, omitting salt and fat; drain well. (I cooked mine in 2 cans of chicken broth instead of water for added flavor)
2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.
Yield:6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)
WW points per serving = 6
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I’ve had this recipe bookmarked for a long long time, I’m not sure what took me so long to make it, but here ya go! It was delicious! Definitely a keeper. I love roasting veggies, so easy and they taste so good! My favorite way to eat broccoli is of course, covered in cheese. Covers over the broccoli flavor. Well cheesy broccoli isn’t exactly figure friendly, so I wanted broccoli infused with flavor. This recipe delivers on flavor! Plus you can add a smidge of parmesan cheese on top, perfect!
Oven Roasted Broccoli with Lemon, Chili-Garlic Oil and Parmesan
(as seen on Shawnda’s blog, originally from Pinch My Salt)
1 bunch of broccoli (approx 3 cups)
¼ C. extra virgin olive oil
2 cloves garlic, smashed
¼ t. crushed red pepper (optional)
Juice of ½ lemon
Fresh ground pepper
Fresh grated Parmigiano Reggiano
- Preheat oven to 425 degrees.
- Heat the oil and garlic in a small saucepan over low heat. Make sure the heat is low and that the garlic is not cooking too fast. Set timer for five minutes.
- While garlic oil is heating, wash and cut your broccoli into pieces. I cut the flowerets into halves and/or quarters and leave a couple inches of stem attached to each piece.
- After the oil and garlic has heated for five minutes (the garlic should be turning golden brown, not burning!), add the crushed chili if using, heat for an additional minute then turn off stove.
- Strain chili-garlic oil into a large, heat-proof mixing bowl then add the broccoli.
- Squeeze the juice of half a lemon into the bowl then add a pinch of coarse salt (keep in mind that the cheese will add more saltiness) and several grinds of black pepper (if you don’t have a pepper grinder, why not??).
- Toss everything together well with a big wooden spoon so that each piece of broccoli has a thin coating of oil.
- Using tongs, so that the excess oil drains off, remove the broccoli to a rimmed baking sheet and spread it out in a single layer.
- Place broccoli in a preheated 425 degree oven for about 10 minutes. If your oven tends to be hot, check the broccoli earlier. If you like it to be extra tender, leave it in longer. At 10 minutes, the broccoli will have started to caramelize on the bottom and may even look a little burnt but don’t worry, it will taste good!
- While the broccoli is roasting, grate some fresh Parmesan cheese (I prefer parmigiano reggiano).
- When the broccoli is done to your liking, immediately toss it with as much cheese as you desire and enjoy!
Serving = 1/2 cup broccoli
WW points per serving = 3
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