the treadmill diaries

Lemon Saffron Risotto - Approx 180 cal (3 points plus) per 1/2 cup

This time of year, I typically try to keep most of my cooking outdoor on the grill or to recipes & side dishes that are very low key to make.

But for whatever reason, I’ve been craving risotto – not one I’ve made before – but something new.

It may have been because while flipping through the TV channels one day, someone subliminally planted the idea of making a lemon-flavored version in my head. And though I didn’t have a recipe to work from, my obsession with the lemon wasn’t going away.

Therefore, Lemon Saffron Risotto was born.

I took what I know about risotto making, blended it with a bit of improv, and came up with a flavor profile that my husband and I both enjoyed. Something about the lemon made a typically heavier dish – still comforting – but lighter than usual.

The Ingredients (12 – ½ c servings):

• 12 oz Arborio Rice
• 8 cups reduced salt & fat Chicken Broth
• 3 tsp Extra Virgin Olive Oil
• 1 large Vidalia Onion, diced
• 1 pinch of Saffron
• 1 cup white wine
• 2/3 cup frozen peas, thawed
• Zest of 1 Lemon
• salt & pepper to taste

Making the Risotto:

• In saucepan, heat broth with saffron to a slow simmer over med-high heat
• In another deep pan, bring olive oil to temp over med-high heat
• Add onion & sauté several minutes until softened
• Pour in Arborio rice and stir for 1 minute until rice slightly changes color
• Add lemon zest to rice and stir evenly throughout
• Place wine in pan and stir 1-2 minutes until most evaporates
• Ladle 1 cup of broth into rice, stir continuously 2-3 minutes
• As broth is absorbed by rice, repeat previous step
• Continue adding stock and stirring until rice reaches right consistency
• Rice should get to where you’d like it in about 20-30 minutes
• Fold in the peas and cook for another 1-2 minutes until tender
• Salt & pepper to taste
• Plate ½ cup of risotto in plate
• Optional toppings – fresh parsley and parmesan cheese

This version of risotto – because of the tangy, light, lemony taste – is a perfect side to go with grilled meats or with a roast of some sort. The flavor is fresh and the lemon is the star player. Plus, the dash of saffron gives it such a vibrant, appealing yellow color. But, you be the judge. Mangia and enjoy.

What do birthdays and BBQ have in common?

Both made appearances at my place in July – though not necessarily on the same day.

Naturally, I’m going to single in on the food part of this post first. My BBQ addiction in the summer requires constant nurturing and plenty of goodies off the grill. But, there are days when I just don’t have the time to come home, prep a dish, and then cook it up. So, one has to get creative to get what they want.

Say ‘Hello’ to my BBQ Pulled Pork recipe – crockpot style. Would you believe that this baby ONLY has 4 ingredients & comes in at approx 240 calories (4 pts plus) per 4 oz serving? For reeeaaal.

Here’s what’ll you need to have on hand to fix up an 8-serving batch of this BBQ heaven for yourself:

• A 2 lb. pork tenderloin, lean
• 3 cups of beef stock
• 2 cloves garlic, halved
• 1 cup Barbecue Sauce (I use Sweet Baby Ray’s)

Now, making it is as simple as throwing the first 3 ingredients in a crockpot for 6-7 hours on low until the pork is fork tender. Then, just drain off the liquid, shred it by pulling it apart with 2 forks, mix in the BBQ, and bring the dish back up to warm temp in your crockpot. That’s it. Now, you’re ready to serve some up.

A deliciously quick side that works fabulously with the pulled pork is broccoli slaw mixed with your favorite light ranch dressing. Bring these two dishes together…and all I can say is Uh-Mazing. But, you be the judge. J

Having done the BBQ Pulled Pork justice, I feel good about shifting my attention to the birthday part of this post. Check out what my loving husband with phenomenal taste gave me this past weekend for the big day:

..and to be clear……I’m not excited because I got a flashy gift or because this is Pandora or because my man can pick out jewelry. What’s really touching about this bracelet is that every charm has a meaning and will forever be a reminder of my family and what’s important to me.

I’m lucky to have such a great guy with such a big heart who knew exactly what to do to make me smile this year.

Greek Pasta Salad - Approx 300 cal (5 pts plus) for 2/3 cup

Pasta salad is one of those dishes that really doesn’t require much effort but can be just the right side at the next big cookout you’re attending.

For our 4^th of July family shindig, I volunteered for food duty and signed myself up to bring meats for the grill, bruschetta, and some sort of pasta salad. I didn’t want to fall back on the same old boring option – instead I wanted a way to jazz it up.

Since one of my co-workers (you know who you are) recently talked about making something similar, I decided to give her idea a try – Greek Pasta Salad.

The recipe was a big hit with the family – with most having 2nd and 3^rd helpings with their meal. When you don’t have to pack the stuff up and take it back home, that’s when you know it’s good. J

Plus, this BBQ beauty is super easy to make.

The Ingredients (Eight 2/3 Cup Servings):

• 10 oz Pasta, Cooked Per Instructions (I used Gemelli)
• 3.5 oz Feta Cheese, Crumbled
• ½ cup Cucumbers, diced
• ½ cup Red Onion, diced
• 1 package, Grape Tomatoes
• 3 oz California Black Olives
• ¾ cup Light Italian Dressing (I used Ken’s)
• Salt/Pepper to Taste

Making The Dish:

• Make the pasta per the box instructions and let fully cool down
• Mix all the ingredients together
• Allow to chill for at least 30 min to an hour in the fridge before serving

Pretty simple, right? Serve this up alongside Beef Tips, Grilled Chicken or your favorite burgers & dogs and you’re good to go.

What’s your favorite dish to bring to a summer cookout?

Yesterday happened to be one of those days where I thought I had plans and then ended up with none. But, you’re not hearing me complain about it. It left the day open for my husband and I to do whatever we wanted…and it turned out GREAT.

I started things off with a decent breakfast – Fresh Spinach & Provolone Egg White Omelette with Rosemary Focaccia Bread. This egg option is so good that I’ve had it at least 4 days this week. It’s filling yet low cal…and provides enough energy to get through to lunch.

After eating every bite, I spent about an hour cleaning the house. Not sure about you, but having the house in order always helps me to relax and allows me to move on to enjoy other things. Once I was done, it was time for the fun to begin.

Late morning, my husband and I decided to make a pit stop at Starbucks for our favorite lattes – his a mocha, mine plain with nutmeg on top – and for a competitive game of high-tech scrabble on our iPhones. After 30 minutes of intense word sparring, I’m pleased to announce I WON. Though to his credit, Jon did put up a good fight. See:

We then randomly decided we would visit Mine Falls Park – where I ran the Jack London 10K last year – my first trail race and also my first 10K. It was a blast then and it was a blast yesterday too. The 80 degree sunny weather was picture perfect in the wooded trails and around the water. And, the lovely breeze and shade kept things cool and very comfortable for our hike. Check out some of the scenery:

Ooh..and how cool is this mushroom I came across on the trail?

The hike worked up our appetites so we decided to head back home after getting in a couple of miles. We grilled up some marinated steak tips and paired them up with coleslaw, bruschetta, grilled potatoes and a tomato & cucumber salad.

After gobbling dinner down, we settled in for a relaxing rest of the night. Without having planned it, Saturday turned out to be a very good day. And, I was a happy lady.

Last summer, my husband and I had the GREAT pleasure of taking a two week plus vacation in Europe with most of our time being spent in Italy. Outside of the amazing time we had seeing the sights and travelling the country, some of our most memorable moments were tied to the foods we ate and the coffees we were drinking.

I distinctly remember that first cup of coffee my husband had one morning in Rome where he fell in love with the Italian cappuccino and proclaimed, “It’s the best coffee I’ve ever had” followed by “I wonder why it tastes so different from ours”. The answer: it’s the milk.

We have access to decent espresso coffee in the U.S. but most of us are accustomed to using the milk we’ve either grown up on (i.e. Hood, the local dairy brand, etc) or have converted to other dairy options like Soy, Almond, and Rice milks. Instead, what we were enjoying in our Italian cappuccino was the Ultra-pasteurized milk variety available to Italians locally.

And, boy did it make the difference in our cups of Joe. So, of course, I needed to find a way of replicating the flavor at home without adding too many calories to my start-the-day-off-right drink of choice. That’s where Parmalat came in.

 Parmalat is Italian-made, real cow’s milk that goes through an ultra pasteurization process. This process allows it to be stored on a shelf (not refrigerated) until it’s opened. And, the flavor that it brings to coffee, cereals and the like is 100% uniquely delicious.

I go with the 1% low fat variety which has 100 calories and 2.5 grams of fat per cup and I don’t miss a single ounce of flavor. Whether added to my espresso beverages cold or frothed up and folded in, the taste brings me back to my time in Italy without the added cost of flights and hotel stays. J

Though I still enjoy and drink regular milk and some of the newer options available to us, I also keep Parmalat on hand for making a good cup of coffee or when I want to add a distinctive yet yummy flavor to a snack or drink.

If you’ve never had the opportunity to try this product, it may be worth a shot to see if it’s something you might enjoy. -