Broccoli Pork Rice Bowl

This recipe was supposed to be made with chicken, and definitely could still be used with your favorite protein. However, I accidentally took the pork chops out of the freezer thinking they were chicken breasts (I made the mistake of putting them in an unmarked bag).

I added some cayenne pepper and garlic salt to the original recipe for additional flavor. If you aren't a fan of either, play around with your favorite spices! You could also add your favorite veggies to the dish, much like a stir fry.

Broccoli Pork Rice Bowl-adapted from "Reader's Top Rated Recipes" by Cooking Light
Total Time: 30 Minutes
Serves 4

• 3 cups broccoli, fresh or frozen
• 1 cup white rice
• 1 tablespoon canola oil
• 8 ounces boneless pork chops, cut into bite-sized pieces
• 1 small onion, chopped
• 3 ounces Velveeta cheese, cut into 1-inch pieces
• 1 teaspoon cayenne pepper, to taste
• 1 teaspoon garlic salt, to taste

Steam broccoli for about 5 minutes, or according to package directions. Also, cook rice according to package directions.

Meanwhile heat oil in a large saucepan over medium-high heat. Add pork and cook about 5 minutes, until pork is cooked through. Add onions, cheese, cayenne and garlic salt and stir, just until cheese begins to melt. Stir in rice and broccoli. Continue to mix together until well blended and cheese i s melted.

Lemon Orzo Salad

Orzo is one of those pastas that I had no idea what it was before I really got started cooking. It reminds me of a mix between pasta and rice as it's tiny, but a noodle all the same. This recipe has to be one of my favorites. The vegetables included in this recipe and oil-dressing reminded me of Greek-inspired dishes. It was so fresh and filling all the same. Trust me-give it a try!

Lemon Orzo Salad-adapted from Reader's Top Rated Recipes by Cooking Light
Total Time: 15 Minutes
Serves 4

• 3/4 cup uncooked orzo
• 4 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon honey
• 1/8 teaspoon black pepper
• 1 cup shredded rotisserie chicken breast
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/3 cup thinly sliced green onions
• 1 teaspoon dried dill
• 2 ounces crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl. 

Combine lemon juice and next five ingredients in a small bowl, stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken, vegetables and cheese and toss gently to combine.