Roasted Red Pepper and Toasted Orzo

Pair this rich side dish with grilled chicken or fish

1 C dry whole-grain orzo (pasta)
1 Tbsp olive oil
1 tsp garlic, minced (about 1 clove)
1 C jarred roasted red peppers in natural juice, drained and diced (or substitute fresh roasted red
peppers; see tip) (Leftover Friendly)
2 C low-sodium chicken broth
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
½ C shredded part skim mozzarella cheese

Red Pepper Dip

Makes 3 cups

2 12.3-ounce packages low-fat silken tofu
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/3 cup canned roasted red peppers
1 teaspoon chili powder
several dashes Tabasco or other hot sauce (optional)
1/2 teaspoon salt (optional)

Combine tofu, lemon juice, and vinegar in a food processor. Process until smooth. Add red peppers and chili powder. Process for several minutes until very smooth and creamy. Add Tabasco and salt, if using.