Herb Grilled Chicken with Creamy Broccoli Orzo
c/o A Taste of Home Cooking
8 oz orzo (rice-shaped pasta)
Extra-virgin olive oil
1 1/2 lbs boneless skinless chicken breasts, cut in half lengthwise
2 teaspoons herbes de Provence
Kosher salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
2 cups fresh broccoli florets
6 oz plain fat-free or low-fat Greek yogurt
1/4 cup heavy cream
3/4 cup freshly grated Parmesan plus extra for sprinkling
Kosher salt and freshly ground black pepper
Directions
Cook orzo according to package directions. Drain and set aside.
Drizzle the olive oil over the chicken and season with herbes de Provence, salt and pepper; set aside.
Heat a grill or grill pan over medium-high heat.
While the grill heats and right after you drop the orzo in the water, heat the 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallot and garlic, and saute until tender and fragrant, about 1 1/2 minutes. Add the broth and tomatoes and scrape any bits off the bottom of the pan. Simmer the tomatoes for 2 minutes, then add the broccoli. Cook until broccoli is tender, about 8-10 minutes, stirring occasionally.
Start grilling the chicken while the broccoli cooks, turning after 4-5 minutes and grilling for another 3-4 minutes. Remove the chicken from the grill and allow to rest for 5 minutes, then cut into slices.
Stir the yogurt and cream into the tomato and broccoli mixture. Add the drained orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan and toss until the sauce coats the pasta thickly. Season the orzo with salt and pepper to taste. Sprinkle on extra Parmesan, if desired. Serve with the grilled chicken.
Loaded Cauliflower
c/o Laloosh
- 1 medium sized head of cauliflower
- 1 cup reduced fat sharp cheddar cheese, shredded
- 4 slices extra lean turkey bacon, cooked and diced
- 1 cup black beans, drained and rinsed
- 1 medium tomato, diced
- 4 scallions, diced
- 1/2 cup fat free sour cream
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Directions
S'Mores Cookies
c/o Martha Stewart
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup light-brown sugar
- 1 large egg
- 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally
Directions
- Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
- Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.
