1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt and pepper. Sprinkle with the pine nuts. Serve immediately.
Nutrition information per serving: 236 calories, 6.4 grams fat, 9.9 grams protein, 12 milligrams cholesterol, 82 milligrams calcium, 412 milligrams sodium, 1.7 grams fiber, 1.88 milligrams iron, 34.8 grams carbohydrate.
From Cooking Light magazine
Roasted Snap Peas with Shallots
Makes 4 half-cup servings
1 pound sugar snap peas, trimmed (about 4 cups)
1 large shallot, halved and thinly sliced (about 1/4 cup)
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
2 pieces cooked bacon, crumbled (optional)
Heat oven to 475°. Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.
Nutrition information per serving: 79 calories, 3 grams fat, 0 milligrams cholesterol, 11 grams carbohydrate, 3 grams protein, 3 grams fiber, 158 milligrams sodium.
From EatingWell Magazine
Individual Chocolate Melting Cakes
Makes 8 servings
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Coffee ice cream
Heat oven to 325°. Lightly coat a 12-cup muffin tin with vegetable cooking spray. Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat.
In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt and melted chocolate. Mix with a spoon until well blended. Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top.
Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
Nutrition information per serving: 357 calories, 20 grams fat, 7 milligrams protein, 147 milligrams cholesterol, 82 milligrams calcium, 176 milligrams sodium, 2 grams fiber, 44 grams carbohydrate, 2 milligrams iron.
From Real Simple magazine