I’ve challenged myself to use up everything in my over-flowing pantry, refrigerator and freezer. No going to the store except to get cat food, wine, coffee and milk.
Gotta have those things to survive!
We’ve finally used up all the party food from last Friday. Now we get to dig into the pantry and see what we can make with the food we have in the frig.
Food Network Magazine had an orzo salad recipe that looked like a great way to use this summer’s zucchini. Turns out, it was really good. All I added was a fresh squeeze of lemon juice to brighten the flavors.
This was so fast to put together, and fit in with our one meatless meal a week goal. So far so good! I can see that I’m going to have to freeze some of the vegetables before they spoil, and I run out of vegetables.
- 2 cups orzo, cooked and cooled
- 1 tablespoon olive oil
- 1 medium zucchini, halved, quarted and sliced
- 1 large shallot, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon dill, minced
- 2 tablespoons parsley, minced
- 2 ounces goat cheese
- 1 tablespoon lemon juice, fresh squeezed
- 1. Cook orzo and drain, reserving 1 cup liquid for later use.
- 2. Heat olive oil over medium heat in a non-stick skillet. Add shallot and cook 2 minutes. Add zucchini and garlic. Cook another 8 minutes until tender.
- 3. Toss zucchini mixture with orzo and herbs.
- 4. Add lemon juice and goat cheese. Stir together. Add reserved pasta liquid if pasta is too dry.
Amount Per Serving
Total Fat: 7.56g
Total Carbs: 27.24g
Dietary Fiber: 2.58g
Old Weight Watchers Points 5
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