Orzo and Tomato Salad

Ryan's Aunt made this for Brynlee's baby blessing. It was to die for. It was so dang good that I immediately got the recipe. I have made it already and it just got better and better everyday. Ryan and I ate it all...oh and Kayden loved it too!

1 1b orzo (in the pasta section)
2 cups cherry tomatoes, halved (save 6 for garnish)
2 cups fresh mozzarella chunks
1/2 bag spinach, chopped
1/2 cup fresh basil, chopped
Zest of 2 lemons
Freshly grated parmesan
2 cloves garlic, minced
2 lemons, juiced
1/2 cup olive oil
1 tsp salt
1/2 tsp ground pepper

Cook orzo in salted water until done. Strain and cool. Whisk together the garlic, lemon juice, oil, salt and
pepper. When orzo is cool toss in tomatoes, mozzarella and oil mixture. Add more salt and pepper if
needed. Cover and refrigerate until ready to serve. Before serving, toss in spinach and basil. Transfer to
serving bowl. Garnish with remaining tomatoes, lemon zest and parmesan. Serve chilled.

Chicken & Lentil Soup

I got this out of one of my Biggest Loser books. It doesn't call for chicken but it is good to add in. I have to have some kind of meat.

Ingredients:
1 tablespoon olive oil
3 cups chopped onion (I like white)
1/2 cup diced carrots
1/2 cup diced celery
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 tablespoon minced garlic (I add way more)
1 can (14 1/2 ounces) fire roasted diced tomatoes
1 tablespoon fresh chopped oregano
2 teaspoons fresh chopped thyme
1/2 teaspoon ground cumin
1/2 teaspoon chili pepper
6 cups chicken or vegetable stock
1 cup cooked lentils
2 cups cooked chicken breast, diced
1 medium zucchini, chopped
1/4 cup chopped fresh cilantro or Italian parsley
1 tablespoon grated lemon peel

Instructions:
1. Cook lentils according to package instructions.
2. Grill / saute 2 skinless, boneless chicken breasts. Cool and then chop.
3. Heat olive oil over medium heat. Add onion and cook for 5 minutes.
4. Add carrots, celery, and bell peppers and cook for another 4 minutes or until soft.
5. Add garlic and cook for 1 more minute being careful not to burn the garlic.
6. Add tomatoes and spices and simmer for about 5 minutes.
7. Add broth and bring to a boil.
8. Reduce the heat to low and add the cooked lentils and zucchini. Cook about 4 minutes or until zucchini is tender.
9. Add in the cooked chicken
10. Stir in the cilantro or parsley, and the lemon peel.

It says it makes 12 1-cup servings.

This is a very chunky soup. Too much so for my taste. So before step 8 I take about 1/2 of the soup, place it in the blender or using a stick blender, and puree it smooth.

P.S. This is a very chunky soup. I don't like