[Rnbolillie]

I can't remember what book it was in, but the recipe rocked! If anyone knows it please post it. Thanks.

[Parsp]

I looked in Simply the Best, WW Homestyle Favorites, and Cook It Quick but couldn't find that one. Cook It Quick does have Sweet and SPicy Chicken with Orzo but it doesn't include broccoli. It has a s&s tomato sauce.
Good Luck on your search!

[journey_7x7]

I searched the ww site - community recipes and ww recipes and came up with the following. Hope one of them is what you are looking for. If you know the "exact" name of the recipe, it would be very helpful.


Orzo-Broccoli Pilaf
From the kitchen of PEEPERATIEL

servings | 6
estimated POINTS per serving | 2
course | Side Dishes

Ingredients

2 tsp olive oil
1 c fresh muchrooms
1/2 c chopped onion
2/3 c dried orzo (rosamarina)
1 14 1/2oz can reduced soduim chicken broth
1/2 c shredded carrot
1 tsp dried marjoram crushed
2 c small broccoli florets

Instructions


In a large saucepan heat oil ove med-high heat. Add mushrooms and onion; cook till tender. Add orzo. Stir about 2 min. or until orzo is lightly brown. Remove from heat. Carefully stir broth, carrot, marjoram and 1/8 tsp pepper into orzo mixture. Bring to a boil, reduce heat. Cover; simmer for 15 min. Remove from heat; stir in broccoli. Cover let stand 5 min.

[journey_7x7]

Chicken, Orzo and Spinach Casserole
From the kitchen of MICHELLESMITH

servings | 8
estimated POINTS per serving | 6
course | Main Meals


Ingredients

3 c. cooked boneless skinless chicken breasts,cubed
2/3 c. uncooked orzo
1 8 ounce package sliced fresh mushrooms
10 oz. package frozen spinach, thawed and well drained
1 can fat free cream of mushroom soup
1/2 c. reduced fat mayo
2 t. lemon juice
1/2 t. pepper
3/4 c. shredded red. fat monterey jack cheese
1/4 c. Italian seasoned breadcrumbs



Instructions


Cook orzo as directed on package, set aside. Saute mushrooms in large skillet coated with cooking spray. Remove from heat. Stir in pasta, chicken, spinach, soup, mayo, pepper and lemon juice. Sprinkle with cheese and breadcrumbs. Bake at 350 for 30 minutes

[journey_7x7]

Vegetarian Mexican Orzo
From the kitchen of SMARTIEHOUSE

servings | 2
estimated POINTS per serving | 9
course | Main Meals


Ingredients

7 oz Lightlife Gimme Lean, Ground Beef Style
2 cup cooked orzo
4 oz low-fat cheddar or colby cheese
1/2 cup onion(s)
1 oz Lawry's Taco Spices & Seasonings
1 cup cilantro
1 cup salsa


Instructions


Start the water boiling for the Orzo. Brown the Lightlife Gimme Lean, Ground Beef Style in a pan with Pam. After browning, add the Lawry's Taco Spices & Seasoning mix with water as directed to the pan and simmer. Cook the Orzo and drain. Add the cooked Orzo (2cups cooked) to the pan with the Taco seasoning and the Lightlife mix well to coat the pasta. Grate the cheese. Then split in 1/2 and top with the rest of the ingredients, including the grated cheese. I used Green Onions.. they are the best (but I could not find them on the list). YUM!

[journey_7x7]

Shrimp and Feta Orzo
From the kitchen of MDLOSE90

servings | 4
estimated POINTS per serving | 7
course | Main Meals


Ingredients

1 pound shrimp
2 cup cooked orzo
1/2 cup feta cheese
2 roma tomatoes, diced
1 Tbsp olive oil
1 clove garlic clove(s)
1 Tbsp parsley


Instructions


1. Cook orzo per pkg directions.
2. Saute shrimp in olive oil and garlic. Remove shrimp from liquid.
3. Combine orzo and feta, allowing feta to melt. Add shrimp, tomatoes and parsely (optional).

Special Notes


Quick creamy pasta dish that is very filling and doesn't taste healthy.

[journey_7x7]

Orzo-Chickpea Salad

Prep Time | 15 min
Cook Time | 15 min
Level of Difficulty | Easy

light meals | Dried cranberries add just the right touch to this unique salad.


Ingredients

2 small zucchini, chopped
1/8 tsp table salt, or to taste
1/4 cup parsley, leaves, firmly packed
8 oz uncooked orzo, cooked
15 oz cooked garbanzo beans, or canned chick peas, drained
1/2 cup dried cranberries
1 Tbsp olive oil, extra-virgin
1/4 cup red wine vinegar
1/8 tsp black pepper, or to taste

Instructions



Lightly sauté zucchini in a nonstick pan sprayed with cooking spray. Lightly salt zucchini as they cook. Zucchini should remain slightly crisp, so cook for no longer than 2 to 3 minutes. Allow to cool.


Chop parsley leaves. Mix with zucchini and remaining ingredients.


Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature.


POINTS

Serves | 6
POINTS per serving | 6