Risotto is a dish that is easy to make when you are prepared.  Tonight, I didn't have half of what I needed, so I came up with an idea to mimic the flavor and consistency with less time and ingredients.  It was a total win, and is easily customizable.

Ingredients:
1 cup brown rice
1 1/2 cups water (for boiling rice)
1 can cream of mushroom soup
1/2 cup of shaved parmesan cheese
1/2 cup of cooked peas (optional)
salt & pepper to taste

1) Heat the the water in a medium saucepan until boiling.  Next, add the dry rice.  Wait until the water comes back to a boil, then cover with a lid and simmer for 30 min on low heat (3 on my stove.)

2) Once the rice has finished cooking, add the can of cream of mushroom soup, stirring until well mixed.  You may substitute with any similar creamy soup base such as cream of chicken or cream of asparagus for a different flavor.

3) Stir in the shaved parmesan cheese, salt and pepper. You may add additional cheese or spices to dress the dish before serving as desired.

4) Add cooked peas or any other vegetable you may like for a more colorful or textured side dish.

My husband really enjoyed this recipe and thought I should share!  My son would have liked if I used a different soup, perhaps cheese.  Until we stock up with all the right ingredients for traditional risotto, this is a great back-up plan to jazz up a starch for dinner.

Need something healthier for your summer cookouts?  Give my version of Chicken Salad a try!  With no bun, it's an easy fit for lightening up your calories and aiding in weight loss this summer!

21 Day Fix Info:
1 1/2 red
1/2 purple
1 green
1/2 blue (optional)
1 yellow (if you eat corn with it!) 






Ingredients:
3 Chicken Breasts
1 1/2 cups Red Grapes
8 oz Fat Free/Low Fat Greek Yogurt
2 tsp Dill Weed
1 cup diced Celery
1 bunch Romaine Leaves, washed & dried
1 tsp Celery Salt
2 tsp Garlic Powder
2 tsp Onion Powder
2 tbsp Curry Powder
Salt (to taste)
Pepper (to taste) 
2 tsp brown sugar 
1 cup Roasted salted cashews (optional)
2 Scallions - chopped, white & green parts 

Directions:
Poach chicken breasts in water, cool & dice/separate. Mix with greek yogurt, then add diced celery, celery salt, pepper, onion powder & garlic powder, dill weed and curry powder and a small amount of brown sugar. Add halved red grapes, and top with sliced green onions.  Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.  Spoon onto romaine leaves (use 2 leaves for less mess), pick up and eat!

Mondays are a great start to your food week, and cooking a meatless meal can put you on track for eating well!  It's great on your wallet, good for your heart, ups your veggie count and can help you to be more creative in the kitchen!

Here is a great recipe I found on Eating Well that I will be trying 
out this week!  I would love to hear your comments on how you liked it and what you did differently.

It's high in fiber, is gluten free, affordable and a one pot meal!

INGREDIENTS

• 4 cups frozen shredded hash brown potatoes
• 2 cups finely chopped baby spinach
• 1/2 cup finely chopped onion
• 1 tablespoon minced fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1 15-ounce can chickpeas, rinsed
• 1 cup chopped zucchini
• 4 large eggs

PREPARATION

1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
3. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.

NUTRITION
Per serving: 382 calories; 20 g fat ( 4 g sat ); 186 mg cholesterol; 37 g carbohydrates; 14 g protein; 6 g fiber

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