Mushroom Orzo

Kristi John

1 cup uncooked orzo pasta
5 large mushrooms, chopped
2 tablespoons butter
1 can (14 ½ ounces) chicken broth
½ cup grated Parmesan cheese
2 teaspoons dried basil
1/8 teaspoon pepper

In a large skillet, saute orzo and mushrooms in butter for 3-5 minutes or until the orzo is lightly browned.

Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil and pepper.

0 points and flavorful

Try putting popcorn salt on your veggies. It's yummy and long as you don't put too much.

-Marla

Southwest Spaghetti Squash

1 spaghetti squash (about 3 pounds)
1 - 14 oz can Mexican-style diced tomatoes, undrained
1 - 14 oz can black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup finely chopped cilantro
1 tsp ground cumin
1/4 tsp garlic salt
1/4 tsp black pepper

1. Preheat over to 35o. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 - 1 hour or until just tender. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. (use oven mitts to protect hands)
2. Add tomatoes with juice, beans, 1/2 c of cheese, cilantro, cumin, garlic salt, and pepper; toss well.
3. Spray 1 1/2 quart casserole dish with nonstick cooking spray. Spoon mixture into casserole dish. Sprinkle with remaining cheese.
4. Bake, uncovered, 30-35 minutes or until heated through. Server immediately.

(pg 122 "Winsor Pilates Low-Carb Cookbook") submitted by Amy Gray

Butter Baked Rice

1/3 c. butter or margarine
1 c. rice (I use regular rice. I have never tried it with instant rice)
1-3/4 c. chicken broth or water with 2 boullion cubes
about 1 tsp. garlic salt

Melt the butter in microwave safe dish. Add rice, broth, and garlic salt.
Cover tightly with plastic wrap. Microwave for 15-20 minutes on 80% power.
If you'd rather use the oven, bake it at 325. I don't know how long it takes in the oven because I'm just lazy and have always done it in the microwave. I would guess it takes about 30-40 minutes.

Posted by Michelle Davis

Homemade Pizza Sauce

Posted by Melanie G.

**I wasn't sure where to stick this recipe so this is where it ended up. We make homemade pizza most every Saturday night and this is the sauce we use - it is thick and just so perfect and easy.**

1 14.5 oz. can diced tomatoes

1 small can tomato paste

1 tablespoon sugar

Oregano

Garlic powder

Italian seasoning

Crushed red pepper (optional)

Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. On the seasonings, I just sprinkle them in to taste. If I use crushed red pepper, I only use a few flakes because my kids don't like spicy things, but it definitely adds a nice kick to the sauce to use it. I also substitute for whatever I don't have: basil leaves for oregano, garlic salt for garlic powder, etc. This recipe is open to interpretation. Use what you like and it will be delicious.

Cilantro Lime Rice

Posted by Melanie G.

**My most popular side dish when serving enchiladas or ribs.**

2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Fluff with fork and serve.

Zucchini Fries

Ingredients
4 sprays olive oil cooking spray
1 tsp Italian seasoning
1 1/2 Tbsp all-purpose flour
3/4 tsp table salt
3/4 cup dried bread crumbs, panko-variety suggested
2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved
2 large egg white(s), whipped until frothy (almost soft peaks)

Instructions
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving. Also, 2 pts with Weight Watchers per serving.

Posted by: Rachel Swanton

Zucchini Pancakes

1 cup zucchini, grated
1 egg
1/3 cup grated parmessan cheese
1/2 cup reduced-fat Bisquick
1/2 cup ceddar cheese
1/2 cup cooked cubed or canned chicken
salt & pepper to taste
1/4 cup skim milk

Mix all ingredients together, add milk last. Use only enough to thicken the batter. Spray nonstick pan. Spoon batter into pan and spread out to a pancake-size patty. Cook on both sides. Makes about 6 pancakes. Eat plain or with ketchup or mustard.

Posted by: Rachel Swanton

Pasta Veggie Medley

Lesli Dustin

8 oz. penne pasta
1 onion, chopped
2 T. oil
2 small zucchini, julienned
2 medium carrots, julienned
2 T. grated parmesan cheese
salt and pepper

Cook pasta. In a skillet, saute onion in oil until tender. Add zucchini and carrots and stir-fry until carrots are tender. Add to drained, cooked pasta and toss in a serving bowl. Sprinkle with cheese and salt and pepper to taste.

Parsleyed Baby Carrots

Lesli Dustin

1 1/2 lb. baby carrots
2 T. butter
1/2 cup chicken broth
1/2 cup minced fresh parsley
salt and pepper to taste

Bring a large pot of water to boil; add the carrots and cook until almost tender. Drain. Melt the butter over medium heat in a large skillet. Add the carrots, tossing to coat. Pour in the chicken broth and raise the heat to bring to a boil. Cook, stirring frequently, until the chicken broth reduces. Reduce heat to low; mix in the parsley and season to taste.

Zucchini Mozzarella Medley

Lesli Dustin

3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
3 T. butter, optional
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese

In a large skillet, saute the zucchini, onion, garlic and seasonings in butter (or cooking spray) until crisp-tender. Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted.

Zucchini Stuffing Casserole

6 cups fresh zucchini, cubed
1 cup grated carrot
1 cup chopped onion
1 cup sour cream
1 (10-3/4 oz.) can cream of chicken soup
½ tsp. salt
1 (8 oz.) box stuffing mix
½ cup broth

Cook zucchini, carrot, and onion in a small amount of water for about 5 mins; drain. Add sour cream, soup, and salt. Mix stuffing mix and seasonings with broth. Put half of the stuffing mix on bottom of casserole dish. Pour vegetable/sour cream mixture over stuffing mixture. Top with remaining stuffing mixture and cover. Bake at 350 degrees for 20 to 25 mins. Remove cover and bake 5 mins more.

Posted by: Rachel Swanton

Roasted Parmesan Asparagus

posted by Melanie G.

**This is my all-time favorite way to eat asparagus. Yum!**

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.