Asparagus, Pecorino and Red Onion Salad

Seeing that spring is the season for asparagus, I thought it appropriate to share this recipe with you now.  The recipe comes from Anne Burrell, and was featured on "Secrets of A Restaurant Chef" some time ago.  It is a wonderful vegetable for a warm day, because it requires no cooking time.  Try it, you will like it!

Asparagus, Pecorino and Red Onion Salad

serves 6-8

Ingredients

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino romano cheese
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt

click here for directions

3-4 WW points/serving, depending on portion size

Chicken Soup with Orzo

I don't know anyone who dislikes chicken soup. This version is easy on the waistline!

 Chicken Soup with Orzo

serves 6

1/4 cup(s) fresh parsley      
1 tsp kosher salt  
1/2 tsp black pepper        
2 medium uncooked carrot(s)  
2 rib(s) (medium) uncooked celery  
1 leaf/leaves bay leaf       
1 pound(s) uncooked boneless skinless chicken breast(s)  
 8 cup(s) reduced-sodium chicken broth  
1 Tbsp olive oil  
1/8 cup(s) uncooked orzo   
    
Heat olive oil in a large pot. Add onions carrots and celery and cook until softened. Add chicken stock, chicken (skin and bones intact), salt and pepper , parsley and bay leaf to pot and bring to boil
Cook until chicken is tender enough to shred with a fork. Remove chicken from pot and allow to cool. Meanwhile, bring soup back to boil while you remove skin and bones from chicken and tear or shred the breast meat into small pieces. Return chicken meat to pot and add pasta, cooking till noodles are done. Serve immediately.

3 WW points per serving

Almond Rice Pudding

This recipe is a recent discovery; I had some almond milk in my fridge that I didn't want to waste, and some rice as well.  I went on a web search and came up with a recipe that I used as a "template" for my version.  Almond milk is gluten free and is also suitable for vegan diets. It has a low glycemic index as well. 

Almond Rice Pudding

Serves 6

3 c. Almond Breeze unsweetened vanilla almond milk

1 c. uncooked white rice

2 T. honey

1 t. almond extract

ground cinnamon, to taste.

optional: toasted sliced almonds, for garnish

Combine almond milk and rice in a medium saucepan; bring to boil.  Reduce to very low heat; cover and simmer about 30 minutes, or until rice is softened.

Remove from heat; stir honey, almond extract, and cinnamon.

Can be served warm or cold; sprinkle with sliced almonds and cinnamon (if desired) prior to serving.

Some extra ideas:

• Use 1/4 c sugar in place of the honey
• Replace almond extract with vanilla extract
• Top with fresh berries
• Substitute arborio (short grain) or brown rice for the white rice
• Use up to 4 cups of almond milk for creamier texture
• Non-fat or low fat milk can be used in place of almond milk

4 WW points per 1/2 cup serving