20-24 sprigs fresh parsley (1 ounce, rinsed)
1 lemon (for juice, rinsed)
5 tablespoons extra-virgin olive oil, divided
4 fresh garlic cloves
1 1/2 teaspoons adobo seasoning, divided
1 1/2 lb beef skirt steaks

1. Place parsley leaves into food processor (or blender). Add juice of 1/2 lemon (1 tablespoon), 3 tablespoons of the olive oil, garlic, and 1/2 teaspoon of the adobo seasoning. Pulse until coarsely chopped and blended; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle steaks with remaining 1 teaspoon adobo seasoning (wash hands).
3. Place remaining 2 tablespoons olive oil in pan; swirl to coat. Add steaks and cook 6–8 minutes, turning often, or until internal temperature reaches 145°F. Use a meat thermometer to accurately ensure doneness. Top steaks with parsley mixture and serve.

CALORIES (per 1/4 recipe) 500kcal; FAT 40g; CHOL 90mg;
SODIUM 660mg; CARB 2g; FIBER 0g; PROTEIN 32g;
VIT A 10%; VIT C 20%; CALC 4%; IRON 25%

1/4 cup water
1/4 cup sofrito (Spanish cooking sauce)
2 tablespoons sliced green olives
1 (5-gram) packet sazón with azafrán seasoning
2 (8.8-ounce) pouches pre-cooked long grain rice
1 (11-ounce) package frozen ripe plantains

1. Combine water, sofrito, olives, and sazón in medium saucepan. Stir in rice; cover and cook on medium 6-8 minutes or until hot.
2. Remove packaging from plantains; microwave on HIGH 3-3 1/2 minutes or until hot. Stir and serve over rice.

CALORIES (per 1/4 recipe) 410kcal; FAT 11g; CHOL 0mg;
SODIUM 420mg; CARB 75g; FIBER 1g; PROTEIN 5g;
VIT A 10%; VIT C 8%; CALC 4%; IRON 8%