Breakfast

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BREAKFAST COUSCOUS | Serves 8

  • 2 cups skim milk
  • tablespoons honey
  • 3 teaspoons ground cinnamon
  • 2 cups dry couscous
  • 1/3 cup chopped dried apricots
  • 1/3 cup raisins
  • /2 cup slivered almonds

PREPARATION
In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.


LUNCH

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MEDITERRANEAN TUNA SALAD | Serves 3

  • 1 (12-ounce) can albacore tuna in water, drained and flaked into large chunks
  • 1/2 cup thinly sliced red onion
  • 2 celery stalks, thinly sliced
  • 2 tablespoons coarsely chopped pitted kalamata olives
  • 2 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 2 large tomatoes, slices

PREPARATION
Combine first 4 ingredients in a medium bowl. Add lemon juice and next 3 ingredients; toss gently to combine. Serve salad over sliced tomatoes.


DINNER

SCALLOPS AND ORZO | Serves 4

1/4 teaspoon dried thyme
2 tablespoons chopped chives
2 tablespoons fresh lemon juice
1.5 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper

Cooking spray
1/2 cup chopped onion
1 cup uncooked orzo
1 cup fat-free chicken broth
1/2 cup white wine


PREPARATION
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm. 

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.


DESSERT

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RICE PUDDING | Serves 6

  • 1/2 cup basmati rice
  • 4 cups milk
  • 3 tablespoons sugar
  • 1/4 cup raisins
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 almonds, chopped
  • 1 tablespoon orange zest

PREPARATION
Soak the rice in water for 10 minutes and drain. In a heavy saucepan, bring the milk and sugar to a low boil over medium-high heat. Add the rice, raisins, cardamom, and cinnamon and simmer over low heat until thickened (about 45 minutes), stirring frequently. Remove from the heat. Combine the almonds and orange zest. Ladle the pudding into serving bowls and garnish with the almond mixture. Serve hot or cold.