Category: Recipes

This recipe is fantastic! My entire family loved it I mean seriously loved it. Besides being awesome it’s also low in calories 105 calories for ½ cup. You can’t beat that. It’s not often you can get a generous side dish for around 100 calories especially when you are talking any type of pasta. I loved it so much. I can’t even describe the smell or even the flavor. It’s simply delicious!

There are so many things you could do with this recipe like add rotisserie chicken, canned chicken, additional vegetables or even double the sauce and serve it over a bed of steamed vegetables! It’s simple fantastic!

Ingredients:

• 3/4 cup orzo pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 tablespoon all-purpose flour
• 1 cup fat free milk
• 1-1/2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese (I just used grated Kraft)
• Salt and Pepper to taste

Directions:

1. Cook orzo according to package directions. Drain and run under cool water to stop the cooking process, then set aside.
2. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent. I under cooked them a bit for a little added crunch.
3. Whisk in flour and cook for around 1 minute then whisk in milk, and cook, whisk constantly, until slightly thickened, about 3-4 minutes.
4. Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste. Cook another minute or two to insure the dish is heated all the way through.
5. A nice variation would be to add extra steamed vegetables or chicken chunks to make it more of a main dish.
6. Serve immediately.

Original Recipe Source

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• 4 Slices of bacon (uncooked)
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 16 ounce can of diced tomatoes
• 1-1/2 cups of water
• 3/4 cup of uncooked quinoa
• 2-1/2 teaspoons of chili powder
• 1 tsp. salt
• 1 teaspoon brown sugar
• 1/2 teaspoon Worcestershire sauce
• Dash of pepper

Directions:

1. Dice up bacon pieces then add them to a skillet, cook until crispy and pour off half the fat
2. Add to the skillet chopped onion, and bell pepper cook until tender, but not brown
3. Add remaining ingredients, mix well, then cook covered for 20-30 minutes or until most of the liquid has evaporated. 

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This chili is very good and super filling. It’s a great recipe that will leave you full for the remainder of the night. It also makes great left overs. Although I deviated from the original recipe a bit to suit our needs I think it turned out fantastic. It’s a super hearty recipe. Although we are eating it during the summer it would make a great recipe on a winter night. 

Serving it during the summer? Add one cup of the warm chili over a bed of lettuce for a chili salad. Delicious! If you are following Weight Watchers PointsPlus this recipe is 4 points for 1 cup, serve it with ½ cup of cooked quinoa for an additional 2 points.

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 2 cups frozen corn kernels
• 1-14.5-oz cans diced tomatoes w/chilies (Rotel)
• 16 oz. can diced tomatoes
• 1 packet taco seasoning
• 1/4 tbsp. cumin
• 1/2 tbsp. chili powder
• 16 oz. boneless skinless chicken breasts

Directions:

1. To a large pot add diced chicken breast. Cook until chicken is cooked through. You can leave the breast whole but they will take longer to cook. Allow to cool then shred the chicken. Set aside but do not remove any drippings from the pot.
2. To the pot add bell pepper and onion, cook until tender you can add a little water if you vegetables start drying out while cooking.
3. Add all remaining ingredients and mix well
4. Bring chili to a boil then cover and turn the heat down to medium or medium low
5. Allow the chili to simmer for one hour covered, stir occasionally
6. Serve over cooked rice or quinoa

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• 2 tbsp. Jell-O sugar free dry chocolate pudding
• 1 cup unsweetened almond milk
• 2 tbsp. PB2
• 4 tbsp. fat free cool whip
• 6-8 ice cubes

Directions:

1. Place all Items in the blender and blend. 
2. If you desire top with extra cool whip or chocolate shavings.

3 Weight Watchers PointsPlus…. So delicious and very filling

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