Mealtime Monday - Mommy & Baby

Mommy
We have really been loving Orzo lately. There are so many different dishes you can cook it with. I found this yummy recipe over at Once A Month Mom. 

Ingredients:

• 1 cup orzo
  
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 0.5 cup white wine
• 2 cups tomatoes, chopped
• 1 tsp. oregano
• 1 Tbsp. dried chives
• 0.75 pound shrimp, peeled and deveined
• 4 ounces reduced fat feta cheese
• 2 Tbsp. fresh lemon juice

Directions:

Cook the orzo according to the directions on the package.  Drain.  Heat olive oil in a large pan.  Cook onion for 5 minutes.  Add garlic and red pepper flakes, cook 30 seconds.  Add wine, tomatoes, chives and oregano.  Bring to a boil and then reduce heat to a simmer, cooking for five minutes.  Season with salt and pepper.   Combine shrimp, cooked orzo and tomato mixture.  Divide among baking dishes.  Sprinkle feta and lemon juice over top.  Proceed to freezing directions or bake immediately at 425 for 15-20 minutes until shrimp are thoroughly cooked.   

Freezing Directions:

Prepare baking dishes as listed above and freeze.  To serve, thaw and bake at 425 for 15-20 minutes until shrimp are thoroughly cooked.

Servings: 4

Serving Size = 1 cups.  Calories – 400, Total  Fat – 8.9 g, Total Carbohyrdrates – 40.7 g, Protein – 30.7 g.  Dietary Fiber – 3.5 g WW Plus Points: 9


 Baby
I've been playing around with a lot of smoothies lately to make sure that the twins get all their veggies in each day. I found this yummy one over at The Lemon Bowl.

Ingredients

• ¼ avocado
• ¼ c blueberries
• ½ banana
• ¼ c baby oatmeal (iron fortified)
• ¼ c whole milk yogurt
• 1 tsp flax seed meal
• ¼ c water
• 2-3 ice cubes

Instructions

1. Puree all ingredients in a high-speed blender until smooth. Serve immediately or refridgerate for up to 48 hours.