So, I actually cooked my dinners for the whole week today! I made orzo pasta with broccoli and pine nuts, out of a Weight Watchers cookbook my birthmother sent me for Valentine's Day. I was a little worried that it would turn out not so great, because I'm not the best in the kitchen, but I think it actually turned out pretty good! It might not look so beautiful in my saucepan, but the real thing actually looked appetizing! And the way I divided it up was I weighed my saucepan before I started, and then when I was finished I weighed it again, subtracted the weight of the empty pan, and that was how much food I had, so I divided that by 5, and portioned it out into 5 tupperware containers that are now sitting in my fridge, waiting to simply be reheated for dinner this week!
Scott said it looked pretty good, he just hopes that it doesn't get all gross, but I'm not too worried about it, I don't think there's anything in it that could really get too gross. He just really doesn't like leftovers, so he feels that way about everything. There was definitely a learning curve with this recipe, I already know some things I'll do differently the next time I make this, such as using my black saucepan first, because I started with heating the broth and the water in that pan and cooking the pasta in my silver one, but it turned out by the time I had all the broth incorporated into the pasta, the silver pan wasn't big enough, so I had to transfer it over to the black one.
I also know that next time I need to work faster, because if you let it sit too long after each addition of broth is absorbed, the pasta starts to stick to the bottom of the pan. Although, I only noticed it do that in the silver pan, maybe in the black pan it won't stick so badly. Oh, and one big thing I'll need to do differently next time is not have the heat so high to begin with. I was heating up the oil, and then when I added the garlic, the oil was so hot that it splattered everywhere! I did change a couple things in the recipe too, such as I didn't buy a carrot and shred it, I just bought some matchstick carrots and put a serving size (85 grams) into it, and I didn't thaw the broccoli first, I just tossed the frozen broccoli into the mixture, and that seemed to cook it just fine. I will also try to make less of a mess next time, my kitchen looked like a disaster area when I was done!
Here is the recipe I used, in case anyone is intrigued! As I said before, this came from the Weight Watchers Mix It Match It cookbook.
Orzo with Broccoli and Pine Nuts33 Minutes to Prepare and Cook (not sure how accurate this is, I didn't time myself, but according to the cookbook it's 8 minutes preparation and 25 minutes cooking)
Ingredients:
2 (14-ounce) cans reduced-sodium vegetable broth
2 cups water
2 teaspoons olive oil
1 shredded carrot
4 large garlic cloves, minced
2 cups orzo
1 (16-ounce) package frozen chopped broccoli, thawed and patted dry
1/4 cup fat-free half-and-half
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
Directions:
1. Bring the broth and water to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
2. Heat the oil in a large saucepan over medium heat. Add the carrot and garlic; cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add the orzo and cook, stirring, until it is lightly toasted, about 2 minutes.
3. Add 1/2 cup of the broth mixture and stir until it is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more. Cook until the orzo is tender but slightly firm, adding the broccoli with the last addition of broth. Remove from the heat and stir in the half-and-half, Parmesan, and pine nuts.
Number of Servings: 5 (the cookbook says 6, but I split it into 5 servings so I can have this for dinner every night after work)
Here is the nutritional information, with the specific brands of ingredients I used:
Servings Per Recipe: 5
Amount Per Serving
Calories: 420.5
Total Fat: 6.0 g
Cholesterol: 3.0 mg
Sodium: 498.9 mg
Total Carbs: 75.6 g
Dietary Fiber: 5.7 g
Protein: 14.8
So if you count points, that comes out to about 8 points per serving (if you do 5), but the cookbook said 6 points per serving, for 6 servings. When I was building the recipe on
SparkPeople, I input the information for the exact brands I used, so the information I came out with is accurate for the actual batch I made. You don't have to do what I did, but I'm always obsessed with the nutritional information being accurate, so that's just me!