Yummy in the Tummy

Thought I would share a couple of recipes I made this week

The first is

Chicken & Broccoli Topped Orzo

This is from a Weight Watchers Cookbook

Circa 1989

(I don't know what year, but it's old)

2 tsp olive or vegetable oil
1 garlic clove, minced
1/2 pd chicken cutlets, cut into 1 inch cubes
1 cup broccoli florets, blanched
1/4 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1 1/2 oz uncooked orzo (rice-shaped macaroni)-cooked according to package directions, drained
1 T grated Parmesan cheese

In 10 inch skillet or wok, heat oil over high heat, add garlic and saute for 1 minute
Add chicken and cook, stirring quickly and frequently , until chicken is no longer pink (about 5 minutes)
Add broccoli, broth, salt and pepper and let cook until chicken is tender and mixture is heated through
(about 3-5 minutes)
Serve over hot orzo and sprinkle with Parmesan cheese

Per serving:
280 calories, 32 g protein, 7 g fat, 20 g carb
I don't know the point value if any one is currently on WW
This is old school

I did find whole wheat orzo in the store this time

Better for you

Not quite as tasty

But overall an easy, yummy meal 

Even the kiddos will eat

Sometimes

This next one I tore out of a magazine

And have been toting it around for a year or two

This is the first time I made this salad

But it won't be the last

It comes from Jamie and Bobby Deen's cookbook

You know, Paula Deen's spoiled rotten boys

Spinach Salad with Warm Bacon Dressing

Dressing:
5 slices bacon
11/2 T finely chopped shallots
1/2 C red wine vinegar
1 to 2 T honey mustard
Salt and Pepper to taste

Salad:
8 C fresh spinach leaves
8 oz white button mushrooms, thinly sliced (about 2 1/2 cups)
1/2 red onion, thinly sliced

For the dressing:
Cook the bacon in a skillet over medium high heat until crisp
Using slotted spoon, transfer the bacon to paper-towel lined plate to drain
Pour off all but 2 T fat from the skillet
Heat the remaining fat over medium high heat and add the shallots
Cook for 2 minutes, stirring occasionally
Whisk in the vinegar, mustard, salt and pepper
Scraping the brown bits from the bottom of the skillet
Bring to a simmer, remove from the heat

For the Salad:
Toss together the spinach, bacon, mushrooms, and onion in a large bowl
Pour the dressing over the salad, toss to combine
Serve Warm

I never get much out of Mark when it comes to food

We obviously don't share the same love

"It's fine" or "It's OK"

is about all I ever get

This salad earned me an

"It's really good"

I'll take it

That means this one is a keeper

I love spinach

uncooked

I could eat a spinach salad everyday

2 of my favorite ways are

Spinach, mushrooms, red onion, strawberries and Auntie Ann's raspberry vinaigrette

and

Spinach, sauteed onions, strawberries, and pecans with raspberry vinaigrette

Yummy

ENJOY!!!