Curried Couscous and Chickpea Salad

Super fast! Super easy!

1 c. water
1 c. chicken stock
2 tsp. curry powder
2 c. couscous
2 -15 oz.cans of chickpeas, rinsed and drained
1 c. crumbled feta
1 c. coarsely chopped fresh cilantro
4 scallions, thinly sliced
2 tsp fresh lemon zest (I just skipped this because I didn't want to buy a lemon :)
1/2 c. lemon juice (or I bet lime juice would be marvelous)

Bring the water, stock and curry powder to a boil. Remove from heat. Stir in couscous, cover and let stand for about 5 minutes or until water is absorbed. Fluff it with a fork one or two times in between. Stir in remaining ingredients.

 

Other vegatables and fruit for that matter would be delicious in this salad. Tomatoes, cucumbers, cranberries, apples...Go wild!

Black Bean Salsa with Brown Rice

So stinkin' tasty. I combined a couple different recipes to get this one. So this is what I did.

2- 16 oz cans of black beans, drained and rinsed
1 teaspoon olive oil
1/2  teaspoon black pepper
1/4 c. lime juice
1/2 large or 1 small yellow onion, chopped
2 clove garlic, chopped
4 Roma tomatoes, diced
2 jalapeno peppers, chopped (make sure you take the seeds out if you don't want it too hot)
1 tsp. Cumin
1/4 c. chopped Cilantro

Stir ingredients and keep chilled. Serve with brown rice.

Low-Fat Macaroni and Cheese

3/4 c. fat-free evaporated milk
1 c. low-fat cottage cheese
1/2 c. low-fat ricotta cheese
1/2 c. low-fat cheddar cheese
1/2 tsp. ground nutmeg
dash of salt and pepper
1 tsp. Parmesan cheese
1 T. bread crumbs
1 lb. elbow macaroni pasta, cooked

Heat milk in saucepan over low heat. Add cheeses until they melt, stirring constantly. Stir in salt, pepper and nutmeg. Remove cheese sauce from heat. Add cooked pasta to cheese sauce and mix well. Pour into 2 qt. casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake at 350 degrees for 15-20 min. until bubbly and top is browned.

Brussel Sprouts with Pancetta

Ingredients
2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups canned chicken broth

Directions
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.