Lemon Garlic shrimp orzo

I added my touch to this recipe and we really enjoyed it. 

****I substituted frozen cooked and thawed shrimp ,thin cooked green beans because I didn’t have fresh spinach.

I  added  dried basil and parsley as well. About 1/2 tsp. each.  Taste test for salt. I felt it needed more.

I felt it needed some zing so I sprinkled red pepper flakes on top! 

Enjoy!

Recipe below as written without my adjustments.

• 2 teaspoons olive oil

• 5 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• 1 1/3 cups orzo pasta

• 3 cups chicken bone broth

• 1/4 teaspoon salt, or to taste

• 1/4 teaspoon freshly ground black pepper

• 8 ounces raw tiger shrimp, peeled and deveined, or more to taste

• handful of spinach, cut into thin strips

• zest of 1 lemon

• lemon juice, to taste

  Parmesan cheese to taste

  
  

  Heat olive oil in a deep skillet over medium heat. Add garlic and Italian seasoning; sauté just until fragrant, 30 to 60 seconds.

  
  

  Add orzo and stir to toast lightly, about 30 seconds. Pour in broth, add salt and pepper, and bring to a gentle boil.

Reduce heat to medium-low and simmer, stirring occasionally, until the orzo is nearly tender and most of the liquid is absorbed, 7 to 9 minutes.

Nestle shrimp into the orzo. Scatter spinach over the top. Add lemon zest and lemon juice. Cover and cook shrimp just until pink and opaque, turning once, 2 to 3 minutes per side.( my shrimp were cooked so I nestled them in the center and then covered the pot.

Turn off heat. Stir in Parmesan cheese. Adjust seasoning to taste.

****Personal note when I make this again I will add butter to the olive oil to sauté garlic.  Everything seems to taste better with a little butter…

Allrecipes

Chicken chili

Chicken chili tonight!

Not exact measurements but close. Enjoy!

1lb. Ground organic white meat chicken

I medium onion chopped 

1/2  large orange bell pepper chopped 

I carrot peeled and chopped 

1 can drained and rinsed kidney beans 

1-28 oz. Can Organic tomato sauce(clean can with a little water and add to pot).

4 tablespoons vegetable oil 

Salt and pepper to taste

Cheddar cheese(optional)

In a large Dutch oven pot on medium heat place oil .  Add ground chicken, salt, pepper, onion, chopped carrot and bell pepper. Fry slowly until chicken is no longer pink.

Add sauce and cook until chili thickens slightly. Approximately 1hour.  Top with cheddar cheese.

Chocolate cake for dessert! Yummy!