Linda Gassenheimer | Tribune News Service

Here’s an easy and quick dinner that’s perfect for the holiday season or any time you need a quick meal. Loin lamb chops are topped with a prepared pesto sauce, making this a special meal that takes only minutes to make. I used shiitake mushrooms to make wild mushroom rice. They’re quickly sauteed in a skillet with some garlic and then the same skillet is used to cook the lamb.

Only one skillet to wash. Using microwaveable brown rice means the side dish takes only 3 minutes to make.

HELPFUL HINTS:

Any type of mushroom can be used.

An easy way to chop chives is to snip them with scissors.

COUNTDOWN:

Prepare all ingredients.

Make rice and use the same skillet to make the lamb.

Make lamb.

SHOPPING LIST:

To buy: 4 3-to-4-ounce loin lamb chops (about 1-inch thick), 1 can olive oil spray, 1 container prepared reduced fat pesto sauce, 4 ounces shiitake mushrooms, 1 bunch chives and 1 package microwaveable brown rice.

Staples: olive oil, garlic, salt and black peppercorns.

Pesto Lamb

Recipe by Linda Gassenheimer

4 3-to-4-ounce loin lamb chops (about 1-inch thick)

Salt and freshly ground black pepper

olive oil spray

1/4 cup prepared reduced fat pesto sauce

Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Add lamb and brown 2 minutes. Turn and brown 2 minutes. Spread the pesto sauce over the lamb, cover with a lid and cook 2 minutes. A meat thermometer should read 160 degrees. Divide in half and place on two dinner plates.

Yield 2 servings.

Per serving: 379 calories (49 percent from fat), 20.7 g fat (5.3 g saturated, 8.9 g monounsaturated), 119 mg cholesterol, 39.0 g protein, 4.5 g carbohydrates, 1.0 g fiber, 364 mg sodium.

Wild Mushroom Rice

Recipe by Linda Gassenheimer

1 teaspoon olive oil

4 ounces shiitake mushrooms, washed, cut into large dice (about 2 cups)

1 package microwave brown rice (1 1/2-cups cooked)

3 garlic cloves, crushed

1/4 cup fresh chives, snipped

Salt and freshly ground black pepper

Heat oil over medium-high heat in a nonstick skillet and add mushrooms and garlic. Saute 2 minutes. Microwave rice according to package directions. Measure 1 1/2-cups rice and reserve remaining rice for another time. Place in a bowl and add the mushrooms. Toss well. Divide in half and place on the dinner plates with the lamb. Add chives and salt and pepper to taste. Use the same skillet to make the lamb.

Yield 2 servings.

Per serving: 229 calories (16 percent from fat), 4.0 g fat (0.8 g saturated, 1.7 g monounsaturated), no cholesterol, 6.8 g protein, 42.8 g carbohydrates, 3.5 g fiber, 12 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

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