One Pan Shrimp Orzo

This one pot meal is a comforting mix of juicy shrimp with orzo in a creamy sauce along with spinach and sun dried tomatoes. Another 30 minute beauty!

Ingredients:

1 lb shrimp, 36/56 count

1 tsp smoked paprika

1/2 tsp oregano

1/4 tsp basil

salt and pepper to taste

1 1/2 tbsps minced garlic

2 tbsps olive oil

Orzo:

1 tbsp olive oil

1/3 cup chopped sun dried tomatoes

1 cup uncooked orzo

2 cups chicken broth

4 oz spinach (or spring mixed greens)

1 cup cream (heavy or 10% with 1 tsp cornstarch)

salt and pepper to taste

Season the shrimp with smoked paprika, oregano, basil, salt and pepper. Heat 2 tbsps olive oil to medium high in a large skillet. Add shrimp and garlic and cook 2 minutes. (May need to work in batches so as not to steam the shrimp). Remove from pan and set aside. In the same pan add 1 tbsp olive oil, sun dried tomatoes and orzo. Toast on medium high heat for 2 minutes then add the broth. Bring to a boil then reduce heat and simmer 5-10 minutes or until orzo is cooked. Add spinach and cream and return the shrimp to the pan. Simmer 2 minutes to warm through. Season with salt and pepper. Serves 4 

Adapted from: juliasalbum.com 

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Lemon Orzo Garden Chicken

One pot orzo and chicken with zucchini, cherry tomatoes, garlic, parsley and basil fresh from the garden. Or you can pick them up at the store 😊 

Ingredients:

1 lb boneless, skinless chicken thighs, cut in 1 1/2" pieces

1 tsp smoked paprika

salt and pepper to taste

3 tbsps olive oil, divided

1 1/2 cups cherry tomatoes

2/3 cup diced zucchini

2 tbsp butter

1/4 cup red onion, diced

4 tsps minced garlic

1 1/2 cups orzo

2 1/2 cups chicken broth

1 1/2 tbsps cornstarch

zest and juice of 1 lemon

1/2 tsp dry thyme

salt and pepper to taste

2 tbsps fresh chopped parsley

1/2 cup crumbled feta

2 tbsps fresh chopped basil 

First, pat the chicken dry then cut in cubes and season with smoked paprika, salt and pepper. Heat 2 tbsps olive oil to medium high heat and cook the chicken 6-8 minutes or until no pink remains. Remove to a plate. Add 1 tbsp olive oil to the same pan along with the cherry tomatoes. Reduce heat to medium and cook 8-10 minutes. Deglaze with about 2 tbsps of the chicken broth then remove to the same plate as the chicken. Add the butter to the pan and cook the onion for 3-4 minutes. Then add the garlic, zucchini and orzo for 2 minutes, stirring to coat with pan juices. Whisk the broth and cornstarch together and add to the pan along with the lemon zest and juice, thyme, salt, pepper and fresh parsley.  Return the cherry tomatoes and chicken to the pan. Cover and reduce heat to a simmer for 8-10 minutes, stirring occasionally to make sure the orzo doesn't stick. Serve topped with fresh chopped basil and crumbled feta. Serves 6

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Lemon Chicken Orzo

Juicy chicken thighs on a bed of tender orzo pasta just bursting with flavour!

Ingredients:

5 bone-in chicken thighs

juice and zest of 1 lemon

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

 

Orzo:

3 green onions, sliced

1 cup orzo

1 tsp garlic powder

2 1/2 cups vegetable or chicken broth

1 - 1 1/2 cups chopped kale or spinach

salt and pepper to taste

parmesan and fresh chopped basil leaves to serve

 

Mix the lemon juice and zest, Dijon, minced garlic, red pepper flakes, salt and pepper together. Add the chicken to coat and marinate for 30 minutes. Heat the olive oil in a skillet to medium. Add the chicken skin side down and cook for 5 minutes, then turn them over and cook another 5-6 minutes. Remove to a plate. Add green onions to the same skillet and cook 1-2 minutes, then add the orzo to lightly toast and coat with oil from the pan. Pour in a 1/2 cup broth to deglaze the pan. Add kale, salt, pepper and garlic powder and the rest of the broth. Bring to a boil and return the chicken to the pan, skin side up. Cover and simmer for 20 minutes. Plate with chopped basil and serve with parmesan. Serves 2-3

Adapted from: cooking with Rocco

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High Protein Orzo and Chicken

This recipe hits the trifecta ... nutritious, easy to make and yummy! Oh, plus only one dish to wash! Change up the cream cheese with different flavours like jalapeño, chive and onion, herb tzatziki or good old original for a different flavour profile every time.

Ingredients:

2/3 cup orzo

250g (1/2 lb) chicken breast, cut in 1 - 1 1/2" cubes

100g (3 1/2 oz) cream cheese (I used herb and roasted garlic)

1/2 cup chickpeas

1/2 bell pepper , sliced thinly

150g (1/3 lb) grape tomatoes

2 cups packed spinach

1 tsp smoked paprika

salt and pepper to taste

1 1/4 cups chicken broth

crumbled feta to serve

Combine all the ingredients except the cream cheese in a 13 X 9" baking dish. Then sit the cream cheese in the center of the mixture, cover the dish and bake at 350°F for 40-45 minutes. Stir together and serve sprinkled with crumbled feta.

Serves 2-3

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Squash, Black Bean, Orzo and Sausage

Pumpkin, butternut, spaghetti or acorn squash are all readily available at this time of year, fiber rich and full of nutritional goodness! Try one or more in this wholesome dish.

Ingredients:

 2 cups cubed pumpkin, butternut squash or other hard squash

1 cup cherry tomatoes

2 tbsps olive oil

salt and pepper to taste

10 oz Italian sausage, cut in 1" pieces

1 cup orzo

1 1/2 cups canned black beans

2 cups chopped spinach

Toss squash with 2 tsps olive oil, salt and pepper. Roast on a lined baking sheet and 400°F for 15 minutes. Add any tender squash (I had slices of miniature spaghetti squash here) tossed with 1 tsp olive oil, salt and pepper. Toss the tomatoes with 1 tbsp olive oil and spread each vegetable out beside the previously roasted squash along with the slices of sausage and return the pan to the oven for 15 minutes.

Cook the orzo in 2 cups of water. Bring to a boil then simmer 10 minutes. Remove from heat, add the spinach and cover.

Once the vegetables and sausage are cooked add the black beans to the pan and place back in the oven for 5-10 minutes or until the beans are heated through. Then toss everything together.

Serve along side the orzo and spinach or stir the vegetables, sausage, orzo and spinach together to serve.

You may like it served at the table with parmesan cheese. 

Serves 4

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Greek Orzo Salad

This cold pasta salad is delicious same day but I must say it's even better the next day. So leftovers for lunch it is!

Ingredients:

1 1/2 cups orzo

4 cups water

Dressing:

1/3 cup light olive oil 

2 tbsps lemon juice 

1 1/2 tsps dry oregano 

1 tsp sea salt

1/2 tsp pepper

1 cup finely chopped bell pepper

1/2 cup finely chopped red onion 

10 cherry tomatoes, finely chopped 

1 cup finely chopped cucumber 

1 cup chopped olives 

1 cup marinated artichokes, roughly chopped 

1/2 cup crumbled feta

6 fresh basil leaves, finely chopped 

6 fresh mint leaves, finely chopped 

Begin by cooking the orzo as directed on the package, then drain, rinse in cold water and set aside. 

Prep all the veggies and whisk the dressing ingredients together.

Now just mix everything together in a large bowl, cover and refrigerate.

I used a spicy deli mix of olives which was amazing but canned olives will work too.

This salad can be made a day ahead and serves about 10 as a side but will easily serve 4 or 5 as a meal.

Recipe from: simplyvegetarian777.com

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Orzo Stuffed Peppers

These orzo stuffed peppers make a hearty main dish but are equally good (or even better) as a leftover lunch! 

Ingredients:

4 large bell peppers

1 Italian tomato, chopped 

a handful of cherry tomatoes

2 tbsps olive oil

1 medium onion, grated

1 carrot, grated

1 lb ground beef

1 tsp dry oregano

3 tsps minced garlic

1 cup orzo

1 cup water

1/3 cup alfredo sauce (or more water)

a pinch of sugar

salt and pepper to taste

1/4 cup parmesan cheese

1 1/2 - 2 cups beef broth

Prepare the peppers. Cut the tops off and reserve their "hats" for later. Cut out the seeds and membrane and sit them in a baking dish.

Purée the tomato and cherry tomatoes to make 1 cup. (Or use store bought tomato purée)

Heat olive oil in a large frying pan and brown the onion 2-3 minutes. Then add the carrot and stir for 1 minute. Add the ground beef, garlic and oregano and cook until no pink remains. Finally, add the tomato purée, alfredo sauce and water and bring to a boil. Stir in the orzo, sugar, salt and pepper and simmer 10-15 minutes or until the orzo is tender.

Remove from heat and add the parmesan cheese. Fill peppers and top them with their hats. Pour the broth into the baking dish.

And bake at 400°F for 1 - 1 1/4 hours, basting with broth and pan juices a couple of times. Keep a foil cover on them for the first 45 minutes of cooking time then uncover for the remaining 15-30 minutes.

Serve with a nice side salad.

Simple Quinoa and Orzo

 Light vegetarian fare...

1  1/2 cups vegetable broth

1/2 cup orzo

1/2 cup quinoa

1 tbsp avocado oil

1 tbsp butter

1 cup quartered mushrooms

1 tbsp minced garlic

1/2 cup red and/or green sweet pepper

1 green onion, sliced thinly

1 tsp dried oregano

1/4 tsp turmeric

1/4 tsp black pepper

Bring broth to a boil, then add the orzo and quinoa. Reduce heat and simmer, covered, 15 minutes. Remove from heat and let stand covered for 5 minutes.

Heat the oil and butter in a large skillet. Sauté the mushrooms 2-3 minutes, then add the garlic, sweet pepper and onion. Cook 2-3 minutes longer.

Add the quinoa and orzo to the skillet along with the oregano, turmeric and black pepper.

Stir together until all warmed through and it's ready to serve!

Serves 2 as a meal, 4 as a side.