1 cup quick-cooking grits
3 cups water
3 slices bacon
1 (16-oz) bag frozen gumbo vegetable blend (okra, corn, peppers, onions, celery)
12 oz peeled/deveined shrimp (thawed, if needed)
1 (14.5-oz) can diced tomatoes with garlic/onion (drained)
1 cup heavy whipping cream
1 teaspoon Creole seasoning
4 green onions (rinsed)

1. Place grits and water into microwave-safe bowl; cover and microwave on HIGH 8–10 minutes, stirring once.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into bite-size pieces. Place bacon in pan (wash hands); cook 4–6 minutes or until crisp.
3. Stir gumbo vegetables into bacon; cook 1–2 minutes. Stir in remaining ingredients (except onions); cook 3–4 minutes or just until shrimp turn pink and opaque. Meanwhile, cut green onions into thin slices.
4. Stir grits before serving. Serve shrimp over grits; sprinkle with green onions.

CALORIES (per 1/4 recipe) 620kcal; FAT 35g; CHOL 220mg; SODIUM 720mg; CARB 52g; FIBER 4g; PROTEIN 23g; VIT A 35%; VIT C 25%; CALC 15%; IRON 25%

1 medium sweet onion (rinsed)
1 cup reduced-sodium chicken broth
1 (15-oz) can seasoned field peas with snaps (drained)
1 (14-oz) can seasoned collard greens (undrained)
1 teaspoon chipotle hot sauce

1. Preheat medium saucepan on medium-high 2–3 minutes. Remove ends and skin from onion; cut one half of the onion into thin slices. Place all ingredients in pan; bring to a boil.
2. Reduce heat to simmer; cook 5 minutes or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 1g; CHOL 0mg; SODIUM 760mg; CARB 14g; FIBER 4g; PROTEIN 6g; VIT A 35%; VIT C 40%; CALC 20%; IRON 8%