Garden Risotto

6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Nutrition Information
Nutritional Analysis per serving
Calories 205
Total Fat 4 grams
Saturated Fat 1.5 grams
Cholesterol 1 mg
Sodium 466 mg
Carbohydrates 30 grams

*Ellie Krieger's Healthy Recipes, Food Network
Protein 10.5 grams
Fiber 3.5 grams

Grilled Chicken Ceasar Salad

1/4 cup pasteurized egg product
1 clove of garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce 2
tablespoons lemon juice
2 tablespoons olive oil
1/4 cup finely grated Parmesan S
alt and freshly ground black pepper
6 cups coarsely torn romaine lettuce
2 cups of baby spinach leaves
2 cups of whole-grain croutons
4 grilled chicken breast halves (about 4 ounces each), sliced

In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

Nutrition Information
Nutritional Analysis per serving
Calories 150
Total Fat 10 grams
Saturated Fat 2 grams
Cholesterol 4 mg
Sodium 400 mg
Carbohydrates 10 grams
Protein 5 grams
Fiber 2 grams

*Ellie Krieger's Healthy Recipes, Food Network

Lime Chicken

This recipe is delicious and healthy and quick, and chances are most people have these items around the kitchen so no special runs to the store (which I love)!

2 boneless skinless chicken breasts, cut in half
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons honey
juice of 2 limes
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 ground ginger
pinch of cayenne pepper (optional)

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low.

Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through).

Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken.

Serve with brown rice and a vegetable side (I used green beans).

*internecipes.blogspot.com; Heidi in Reno

Roasted Red Peppers w/ Basil Oil

4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cups
Kosher salt
Freshly ground black pepper
3 cups basil leaves, plus 8 basil leaves for garnish
1 clove garlic, chopped

Preheat the oven to 500 degrees F.

Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.

For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.

When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

*THIS is Italian. Part of my first meal in Italy and they are GOOD. You can cook green beans and other delicious veggies this way. The addition of the basil oil is really unnecessary...but if you feel inclined to try it, go ahead. Enjoy!
*Courtesy of Food Network, Barefoot Contessa.