Saturday, January 14, 2012

Great Dinner Combo

The other night I made a delicious dinner. Instead of only making one new recipe, I made 2 and had one as a main dish and the other as a side (or it could have been an appetizer). I was really happy with my choice to combine them both into one meal; best choice of my life (not really, but it was extremely good!). Here they are:

Cauliflower & Couscous Pilaf
Makes 6 servings, be generous 3/4 cup each

1 tablespoon extra-virgin olive oil
4 cups finely chopped cauliflower florets, (about 1 medium head)
1/2 teaspoon salt
3/4 cup reduced-sodium chicken broth
1 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup currants (I didn't use currants)
2/3 cup whole-wheat couscous
1/2 cup sliced scallion greens
(I also added in a lemon-peppered Chicken breast)

1.Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice and currants; bring to a boil over high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork.

Nutritional Info:
Per serving: 163 calories; 3 g fat ( 0 g sat , 2 g mono ); 1 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 6 g protein; 6 g fiber; 239 mg sodium; 356 mg potassium.

This took less than 25 minutes to prepare! The longest part about this was cutting the Cauliflower. The couscous itself took 5 minutes to make. And BAM! Your dinner is ready! I cut down the servings while preparing, to make enough for 2 servings, and accidently zested too much orange. However, that ended up being a GREAT mistake!! It didn't taste to orangey, despite it having extra zest. Super delicious pilaf!!

Oven-Fried Zucchini Sticks
Makes 4 servings

Canola or olive oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour (I didn't have any, so I didn't use it)
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
2 large egg whites, lightly beaten

1.Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
2.Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
3.Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot.

Nutrional Info:
Per serving: 127 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 23 g carbohydrates; 7 g protein; 4 g fiber; 427 mg sodium; 524 mg potassium.

I actually used my home-made Spaghetti Sauce as a dipping sauce to the Zucchini Sticks, which accompanied it VERY well. Super yummy!



All-in-all folks, this was a SUPER tasty meal!

*All recipes courtesy of*

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