Eat like a celebrity. Jennifer Garner & Cameron Diaz share their favorite recipes.
I’m always on the hunt for easy and healthy recipes so when the kick-butt heroine from Alias shares her favorite dinner dish, my stovetop is poised for action. Cameron Diaz also offers up her “breakfast” recipe which keeps her hunger at bay and energy abound. And, although eating like a celebrity may not make you immediately camera-ready, it just seems cool to think that maybe you and Jennifer Garner are having the same exact thing for dinner tonight.
Jennifer Garner’s Shrimp and Orzo
“I love to cook for myself,” says Jennifer Garner. “It’s my stay-healthy secret. Right now I’m really into cooking with orzo. It’s a light, rice-shaped pasta that fills me up. I especially love this recipe because the orzo goes well with the shrimp and veggies and it’s quick and easy to make.”
- 1 cup dry orzo
- 2 teaspoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, peeled and minced
- 1/4 cup white wine
- 1 can (28 oz) whole, peeled tomatoes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried red pepper flakes
- 1 pound medium shelled and de-veined shrimp
- 1/2 cup feta
- Cook orzo in boiling water according to package directions.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent.
- Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks.
- Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes.
- Add shrimp and cook 2 minutes or until shrimp become opaque.
- Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.
385 calories per serving, 10 g fat (3.5 g saturated fat), 45 g carbs, 3.5 g fiber, 27 g protein
Cameron Diaz’s Garlicky Lemon Chicken
Cameron Diaz mentioned that she recently ate the same breakfast every day for months. “I started making it when I’d go surfing, because I could go out for four hours and not get hungry and have the energy I needed.” Breakfast, lunch, dinner? It’s good all around!
- vegetable-oil cooking spray
- 1 boneless, skinless chicken breast (about 4 oz.), cut into 1 1/2-inch cubes
- 1 tablespoon olive oil
- 1 cup Broccolini, thinly sliced
- 1 tablespoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 cup cooked brown rice
- 2 cloves garlic, chopped
- 1 tablespoon lemon zest
- 1 whole egg plus 1 egg white, scrambled
- tablespoons 3 fresh lemon juice
- 1/2 cup fat-free low-sodium chicken broth
- 1 tablespoon parsley, chopped
- Spray a large skillet with cooking spray and heat over high heat. Add oil. Sprinkle chicken and Broccolini with salt, garlic powder and pepper; add to skillet. Cook, stirring occasionally, until chicken begins to brown, 2 to 3 minutes.
- Add flour and cook, stirring continuously, 1 minute more. Add rice, garlic and lemon zest; cook 2 to 3 minutes more.
- Add eggs, stirring vigorously until egg is cooked and chicken is no longer pink in the center, 1 to 2 minutes. Remove from heat and add juice, broth and parsley.
319 calories per serving, 11 g fat (2 g saturated), 31 g carbs, 3 g fiber, 23 g protein