Dessert, without a doubt, is my favorite part of a meal. I love bakery items like cookies and cake and pie more than candy. Bring on the sugar-laden carbs, I say!
I must be honest, though; I really do like healthy food too.
I sometimes crave a bowl of Cheerios. Not the Honey-Nut variety either. Just plain old lowers-your-cholesterol-high-in-fiber Cheerios.
And I really dig drinking Cheerios milk.
Am I weird?
Why is no one answering?
Anyway, I feel it's my civic duty to share a few offerings of what I like to call healthy food recipes. You know, the American obesity situation being what it is. I need to do my part too.
This recipe for Orzo with Spinach and Feta is one I tore out of an issue of Cooking Light magazine back when I subscribed to it many, many moons ago. Honestly, I stopped my subscription because I just wasn't getting enough out of it for it to make sense to pay for a subscription. Too many of the healthy recipes were just too healthy. Sorry folks. I don't like tofu and Kevin had had about enough of the salads. So I decided that moderation was the key. The subscription was worth it to get this recipe alone, though. I love it and when it's in the fridge, I can hardly stay out of it. It's a great side dish, but I've been known to make an entire meal out of it. You have your grain, dairy and vegetable all in one dish.
Orzo with Spinach and Feta
Here's What You Need:
5 cups water
2 cups uncooked orzo (rice-shaped pasta)
5 cups coarsely chopped spinach
1 cup crumbled feta cheese
2 Tablespoons extra-virgin olive oil
1-2 teaspoons grated lemon rind
1-2 Tablespoons fresh lemon juice
1/2 teaspoon salt
a few grinds of black pepper
Here's What You Do:
Bring the water to a boil. Add the orzo and cook for 10 minutes and then drain. Rinse with cold water and drain again. Combine the pasta, spinach and feta in a large bowl. Combine all other ingredients and whisk together. Drizzle the lemon mixture over the pasta and toss well to coat. You'll get about 8 one-cup servings.
Fresh. Light. Filling. Healthy. Yum.