On a really busy day, this meal-in-a-bowl is one of my top picks. It’s quick to put together, leaving a lot more time to relax at the table.
—MARY RELYEA CANASTOTA, NY
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds pork tenderloin
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1 1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese
1. Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink.
2. Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted. Drain.
3. Add tomatoes to the pork and heat through. Stir in orzo mixture and cheese.
PER SERVING 1 1/3 cups equals 372 cal., 11 g fat (4 g sat. fat), 71 mg chol., 306 mg sodium, 34 g carb., 3 g fiber, 31 g pro. Diabetic Exchange: 3 lean meat, 2 starch, 1 vegetable, 1 fat.