Ingredients
1 (11-oz) package frozen ripe plantains
1 1/2 cups corn bread stuffing
1 cup pre-diced red onions
1 cup reduced-sodium chicken broth
4 butterflied boneless pork chops (about 2 lb)
Toothpicks
1/2 teaspoon adobo seasoning with pepper
Cooking spray

Prep

• Preheat oven to 400°F.
• Microwave plantains on HIGH for 1 minute or until slightly thawed; cut into 1/4-inch pieces.

Steps

1. Combine stuffing, onions, broth, and plantains; fill pork chops with stuffing. Close and secure with toothpicks, then sprinkle with adobo (wash hands).
2. Coat both sides of pork chops with cooking spray; bake 12–15 minutes or until 145°F. Serve.

CALORIES (per 1/4 recipe) 620kcal; FAT 26g; CHOL 130mg; SODIUM 540mg; CARB 51g; FIBER 1g; PROTEIN 44g; VIT A 10%; VIT C 15%; CALC 6%; IRON 15%

Ingredients
1 lb fresh asparagus spears
2 tablespoons canola oil
1 (20-oz) package refrigerated diced potatoes with onions
1/3 cup frozen sofrito, thawed
1/2 cup pre-diced red onions
8 oz pre-diced fresh tomatoes (1 1/4 cups)

Steps

1. Cut asparagus into 2-inch pieces, removing tough root end.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan then add asparagus and potatoes; cook and stir 3–4 minutes or until tender.
3. Stir in remaining ingredients; cook and stir 2–3 minutes or until hot. Serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 7g; CHOL 0mg; SODIUM 470mg; CARB 40g; FIBER 5g; PROTEIN 5g; VIT A 20%; VIT C 35%; CALC 2%; IRON 10%