Dana's Spinach and Feta Brown Rice

 Seen here with Caramelized Brussels sprouts and Sage Pork Chops.

Makes two generous 1/2 cup servings

1/4 c chopped sweet onion
1 t minced garlic
1 cup cooked brown rice
1 cup chopped fresh spinach leaves
3 T (about 3/4 ounce) crumbled low fat feta cheese
salt to taste
ground black pepper to taste

Lightly mist a small, nonstick skillet with olive oil spray.  Set over medium heat for 30 seconds.  Add the onion and garlic.  Cook, stirring occasionally, for 4 to 6 mins, or until tender.  Do not allow to brown.  Add the rice and spinach.  Cook, stirring constantly, for 3 to 5 mins, or until the spinach is almost completely wilted.  STire in teh cheese.  Season and serve.

Nutrition per serving:
137 cal, 5 g protein, 27 g carbs, less than 1 g fat, 0 mg cholesterol, 3 g fiber, 192 mg sodium

Found in The Biggest Loser Cookbook pg 125

Quinoa with Lemon and Zucchini

Serves 6
Toss with peeled, cooked shrimp to make a complete meal.

Ingredients:
2 teaspoons extra virgin olive oil
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta (optional)

Directions:
Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.

Toss quinoa with zucchini, zest, lemon juice and dill. Serve warm or room temperature, topped with feta cheese if you like.

Nutrition:

Per serving (about 6oz/184g-wt.): 170 calories (45 from fat), 5g total fat, 1.5g saturated fat, 5mg cholesterol, 570mg sodium, 25g total carbohydrate (3g dietary fiber, 1g sugar), 6g protein


From Whole Foods app.