Ingredients
Juice of 1–2 medium oranges
1/4 cup light mayonnaise
2 tablespoons prepared horseradish
1 tablespoon honey
1 teaspoon seasoned salt
1 tablespoon canola oil
1 lb large peeled/deveined shrimp (thawed)
1 tablespoon quick-mixing flour

Prep

• Squeeze juice of oranges (1/2 cup) into medium bowl.

Steps

1. Whisk in mayonnaise, horseradish, honey, and seasoned salt until blended; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp; sprinkle with flour. Cook and stir 2–3 minutes or until shrimp just begin to turn pink.
3. Stir in orange juice mixture; reduce heat to medium. Simmer and stir 3–4 minutes or until shrimp are opaque and sauce thickens. Serve.

CALORIES (per 1/4 recipe) 210kcal; FAT 10g; CHOL 175mg; SODIUM 720mg; CARB 11g; FIBER 0g; PROTEIN 19g; VIT A 6%; VIT C 30%; CALC 4%; IRON 15%

Ingredients
1–2 sprigs fresh rosemary
Zest of 1 orange
2 tablespoons canola oil
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 (20-oz) package refrigerated red potato wedges

Prep

• Preheat oven to 400°F.
• Snip rosemary, leaves only, using kitchen shears (1 tablespoon).
• Zest/grate orange peel (no white); 1 tablespoon.

Steps

1. Combine all ingredients (except potatoes) in medium bowl until blended.
2. Stir in potatoes until evenly coated; transfer to a 2-quart baking dish. Bake 30–35 minutes or until potatoes are tender. Serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 7g; CHOL 0mg; SODIUM 730mg; CARB 22g; FIBER 4g; PROTEIN 4g; VIT A 0%; VIT C 10%; CALC 0%; IRON 4%