Weekly Cooking and Recipes: April 15-21

I don?t plan my meals by days, I kind of wing that part, but here is one of my old favorites, pork loin with leeks from Cooking Light. I am going to halve the wine since that is carby. I am also going to try freezing some of the leftovers, I did not used to have to worry about that since we always polished it off.

https://www.myrecipes.com/recipe/lombo-di-maiale-coi-porri-p an-roasted-pork-loin-with-leeks

I will also make this old favorite with the following modifications: halve the bread crumbs and use 100% whole wheat, double Romano, omit orzo, bake meatballs instead of frying.

Italian Wedding Soup
Meatballs:
1 lb ground turkey
1/2 cup seasoned bread crumbs

1/4 cup milk
1/4 cup dry Romano
1 egg
1 tsp salt and pepper to taste

Soup:
1 TB olive oil
1 TB garlic
6 cups chicken broth

2 cups baby spinach

1 can petite diced tomatoes

1/2 cup orzo
Romano cheese

Add milk to bread crumbs and assemble meatballs. Brown meatballs in 1/4 cup olive oil. Add garlic to 1 TB oil and sauté for 1 minute. Add broth and tomatoes and bring to a simmer. Add orzo and meatballs-simmer about 8 minutes until orzo is tender. Add spinach with one minute to go. Serve with Romano cheese.