Monday, September 29, 2008

Diane's Menu September 27 - October 3

Diane's Menu September 27 - October 3

Saturday - Roasted Chicken, Asparagus, Salad
Sunday - Grilled Tuna (very Rare) and Tomato Bruschetta
Monday - Weekly Pizza night
Tuesday - Chicken Pasta Salad (chicken from Saturday)
Wednesday - Mediterranean Pork, Zucchini and Orzo *
Thursday - Kielbasa Split Pea Soup
Friday - Beef Stew on Brown Rice

*Recipe below

Mediterranean Pork, Zucchini and Orzo
Light & Tasty
June/July 2006 issue

METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.

1 pork tenderloins (3/4 pound each)
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
2 tablespoons chopped garlic
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon nutmeg
1/2 teaspoon dried oregano
1 package (6 ounces) fresh baby spinach
2 cups chunked zucchini
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese


Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, cook pork in oil over medium heat for 5 minutes and add the chunks of zucchini and garlic. Stir and cook until pork is no longer pink.

Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.

Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese. Yield: 6 servings.

Nutrition Facts
One serving: 2/3 cup pork mixture with 2/3 cup orzo mixture Calories: 372 Fat: 11 g Saturated Fat: 4 g Cholesterol: 71 mg Sodium: 306 mg Carbohydrate: 34 g Fiber: 3 g Protein: 31 g Diabetic Exchange: 3 lean meat, 2 starch, 1 fat.

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