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