When freezing leftovers, separate into individual portions for reheating. Wrap each portion in layers of plastic wrap, then place several in each freezer bag, squeezing out excess air. Makes 6 servings.
Ingredients
8 ounces orzo
1 (1 0-ounce) box frozen chopped spinach
1 (14. 5-ounce) can diced tomato
1 tablespoon orange juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried marjoram
1 cup crumbled feta
1 pound large raw shrimp, peeled and deveined
Directions
Preheat oven to 375 degrees. Coat a 2-quart baking pan with cooking spray.
Bring a large pot of lightly salted water to a boil. Add orzo and spinach and cook 9 minutes, or until orzo is al dente and spinach is thawed. Drain.
Toss the pasta mixture with the diced tomato, orange juice, olive oil and marjoram. Stir in the feta and shrimp and transfer to the prepared baking dish.
Bake 22-26 minutes, or until shrimp is cooked through. If the top begins to brown too much, cover it loosely with foil.
Nutritional analysis per serving: 334 calories, 27 grams protein, 36 grams carbohydrates, 4 grams fiber, 10 grams fat, 5 grams saturated fat, 137 milligrams cholesterol, 526 milligrams sodium
