Transitioning into a very full-time job has been challenging. I mean, I worked before…quite a lot. Now, I’m working quite a bit more than quite a lot. I sometimes head to my car thinking, “Maybe I should just lay down my driver’s seat and call it quits for the day right here.”
Okay, that may be a bit of an exaggeration. But it’s busy and for the first time in my career, I feel like I’m in meetings ALL THE TIME.
And meetings can seem longer than they are when you stay up too late watching The Bachelorette and After the Final Rose. Guilty, but Jef’s #1 fan.
Mr. Prevention called me THREE times in a 90 minute meeting yesterday. If he were to call one more time, I would’ve had to have assumed it was an emergency as he rarely calls during a work day, much less three times in a row. Ends up, he just wanted to make dinner plans with our friends and have a plan for dropping off his car for maintenance. Lovely. This is what TEXT is for, Mr. Prevention. Ugh.
Last night, I got off the hook for cooking. I say that as though I don’t enjoy cooking and obviously that’s not the case…but cooking is certainly a lot more enjoyable when you walk in the door before 7pm and you go to bed at 10pm. I know I shouldn’t complain, but…wahhh.
The only solution (other than eating at friend’s houses every night) is fast meals…of which this meal would qualify.
“Quick” means different things to different people, but anything ready in 20-30 minutes is golden by me. Even a frozen pizza takes 16-20 minutes (reference: Mr. Prevention).
If you recognize this pasta dish as being similar to the Baked Lemon Pasta, I would agree. However, this dish is even more lemony and cheesy. I also found the toasting of the orzo to add great flavor and texture. To turn this into a meal, I added sea scallops that had been seared in a bit of olive oil and served a salad on the side. There’s something about lemon that welcomes all seafood additions and I happened to be craving scallops. Any fish or shrimp would work great, too…chicken, as well!
2 Tbsp unsalted butter
1 1/2 cups (9 oz) dry orzo
3 cups low-sodium vegetable broth
1 cup (4 oz) Parmesan cheese, shredded
Juice of one lemon
1/2 tsp pepper
1/4 tsp salt to taste
In a medium saucepan, melt the butter over medium heat. Add the orzo and saute for a few minutes just until it’s lightly toasted and starts to brown.
Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the Parmesan and lemon juice. Stir until all the cheese has melted. Add salt and pepper to taste.
Yield: 5 servings (scant 1 cup each)
Nutrition Information (per serving*): 322 calories; 11 g. fat; 20 mg. cholesterol; 407 mg. sodium; 41 g. carbohydrate; 2.4 g. fiber; 15 g. protein
*scallops not included in nutrition information
Result: Simple, quick, and delicious! The lemon and cheese flavors are strong — both good things 🙂 Sadly, this orzo did not reheat all that well, but the recipe can easily be halved or served to a group…or more than 2. This can double as an entre or side and is perfect for kids! Enjoy!
Work, workout…go! We’re making Cajun Chicken Pasta (with whole wheat pasta) today for the hospital staff. I hope they love it as much as me!