This is a very light, quick and easy dish. It will be a perfect dish to carry you through Spring and Summer and would be great for entertaining! I give you…
Lemon Veggie Orzo (4 pts per serving, 2 servings)
1/2 cup uncooked orzo
1/2 cup zucchini, chopped
1/2 cup asparagus, chopped
1/4 cup onion, finely chopped
1/2 cup tomato, chopped
1 tsp olive oil
2 Tbsp reduced fat parmesan cheese
2 Tbsp lemon juice, canned or bottled
1 clove garlic minced
7 oz vegetable broth
Heat oil and some non-stick cooking spray in a skillet over medium heat. Stir in orzo and allow to brown while stirring for 2 minutes.
Add all other ingredients (except cheese) and bring to a boil. Reduce heat to simmer and allow to simmer until orzo absorbs all the liquid.
Serve topped with 1 tbsp of parmesan cheese.
Toasting the orzo before hand gives it a wonderful nutty flavor. The vegetables stay crisp too with tons of flavor from the lemon juice and garlic. I could easily eat 2 servings of this if I didn’t have the soup on the side!
I realized that I forgot to post my meal plan for the week! Sorry about that, obviously, this was Monday’s meal…
Tuesday: Spaghetti with Turkey Sausage
Wednesday: Mexican Kiwi Tostadas
Thursday: Herb Parmesan Tilapia
Friday: My friend Kelly’s Buckets & Buckets birthday party on the beach…buckets of chicken and buckets of daiquiris.
I am still trying to make a decision about the 2 Sunday 5ks this month. I would really like to do the one on Sunday, but I’m not sure it’s realistic with my current weekend plans and the one on Mother’s day doesn’t really interest me to participate in. So, we’ll see what happens there. It might be one of those “morning of” registrations. Surprise, I just ran a 5k! Booyah!
Yesterday I had a great workout. I did 22 minutes on the Elliptical, 25 minutes of total body weight training and 10 minutes on the stationary bike. It was nice to have a focused workout that didn’t involve running…but, this morning, I run. And, I’m off! :)