I've been practicing the Weight Watchers diet for the past month and a half which led me to crack open my WW cookbook. This recipe was a winner among Stephen and myself so I thought I'd share it with you. Not only is it scrumptious, but it's incredibly easy and good for you (and colorful!)...enjoy!
Okay, so here's what you need:
* 1 T olive Oil
*2 T minced peeled fresh ginger (yeah right, I don't do that, I just used the ginger that was on my spice rack)
*3 garlic cloves, crushed (again, I used minced garlic)
*2 cups of sliced baby carrots
*2 cups of sliced baby zucchini (I just used 1 big zucchini)
*1 red bell pepper, seeded and chopped
*1 yellow bell pepper, seeded and chopped
*3/4 cup of low-sodium chicken broth
*2 1/2 cups of cooked orzo
*1/4 t salt
*1/8 t freshly ground pepper
1. Cut up your vegetables
2. Measure out your orzo (1 1/4 cups of uncooked orzo makes 2 cups of cooked orzo) and cook according to the box.
3. In a wok or large skillet over low heat, heat the oil.
4. Saute the ginger and garlic until golden (until it becomes fragrant...not long)
5. Increase the heat to medium-high; add the carrots and stir-fry for 1 minute.
6. Add the rest of the vegetables and the chicken broth and cook until the vegetables are tender-crisp (3 minutes)
7. Add the orzo, salt and pepper; toss to combine and serve immediately.
This side dish a great compliment to baked or grilled chicken - YUM! And better yet, it's only 3 WW points for a cup of it (which will fill you up!).
I hope this can be added to one of your weekend meals!
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