This mix of pasta and veggies is one of my favorite recipes! It is extremely healthy and although it requires a bit of time to chop up all your veggies, it is super easy to make.
Photo By S.M.
This week my pregnancy meal prep recipe of the week was veggie orzo. I've always been a pretty picky eater, but my brother and sister in law are constantly cooking and making me try new things, and this recipe they shared was a very simple and not too over the top recipe that pretty much any picky eater can get behind. You can even mix the veggies you choose, or pick ones that you and your family like and keep everyone smiling while eating healthy.
Check out our family's recipe for veggie orzo below.
Veggie Orzo
Prep Time: 20 minutes, Bake Time: 60 minutes, Total Time: About 80 minutes
Ingredients:
3 bell peppers (various colors)
6 green onions
1/2 cup of baby carrots, chopped
1 cup grape tomatoes, halved
1 medium zucchini or yellow squash
1 small onion
4 tablespoons olive oil, divided
2 garlic cloves, crushed
1 tablespoon Italian seasoning
1 tablespoon pepper
1 cup orzo
2 cups low sodium vegetable broth
3/4 cup crumbled feta cheese (see tips & tricks for pregnancy friendly and dairy-free options)
Instructions:
Preheat oven to 350°F.
Cut all your vegetables into bite size pieces, then place your first 6 ingredients into a 13x9- inch baking dish. Add 2 tablespoons of olive oil, along with the garlic, Italian seasoning, and pepper. Toss well, then roast uncovered for 30 minutes, or until vegetables are tender.
Meanwhile, add your remaining 2 tablespoons of olive oil to a large saucepan. Add your orzo, then saute the orzo until it browns.
Add the broth to the orzo, bringing the temperature to a boil. Reduce your heat to low, cover, and let cook until liquid is absorbed.
Add the orzo to the roasted vegetables, again tossing well. Sprinkle your cheese of choice over top. Cover your dish with aluminum foil, then bake another 30 minutes.
Serve hot and enjoy!
Freezer Instructions:
If you're like me and looking to freeze your meal for later, follow the instructions below to do so. Or make a double batch and enjoy one for dinner, while still having one to save.
Follow steps 1-5 from the instructions above. Then cover with foil and freeze.
When ready to eat, take out of the freezer and thaw completely.
Reheat in the oven at 350°F until desired temperature, or simply scoop onto plates and microwave.
Serve, and enjoy!
Photo By S.M.
Tips & Tricks:
I love this recipe with feta cheese, unfortunately for pregnant moms like me, feta cheese is on the do not eat list. I made a double batch of this, so I used feta cheese for our post baby freezer meal, but just shredded low fat sharp cheddar cheese for our meal we were having for dinner that evening, then just baked it without the cheese and left out multiple cheesy options for people to add while the dish was still warm, so everyone could decide on which cheese they wanted to use. You can also. make this dish dairy free by eliminating the feta or using a plant based alternative like the Daiya brand shredded cheeses.
This dish tastes good with pretty much any vegetable you want to add, so many times I just see what's in my refrigerator and that's what goes in it for the night. You can also cater to your audience, adding their favorite veggies. I love to mix it up with many different colors though. It just makes the dish look aesthetically pleasing.
You also don't have to brown the orzo before you use it, but it gives the dish a toastier flavor in my opinion, and again adds that color variation.
Leave a comment letting us know how you liked the recipe. Did you make any changes? What were your favorite vegetables to use with it? Tell us below!
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