Ingredients
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon seafood seasoning blend
2 pouches boil-in-bag rice
1 (10-ounce) bag frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
2 teaspoons roasted garlic
3 tablespoons diced pimientos (undrained)
1 cup chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can Spanish tomato sauce
1 (12-ounce) bag cooked cocktail shrimp (tail off)
salt and pepper, to taste


Steps
1. Fill medium saucepan 1/2 full of water. Cover and bring to a boil on high heat for rice.
2. Preheat large saucepan on medium for 2-3 minutes.
3. Place butter in pan and swirl to coat. Stir in flour and seafood seasoning. Cook 7-8 minutes, or until slightly brown, stirring often.
4. Submerge rice in boiling water and cook 10-12 minutes.
5. Stir seasoning blend, garlic and pimientos into flour mixture. Increase heat to medium-high and cook 2-3 minutes, stirring occasionally.
6. Slowly whisk in broth, tomatoes and tomato sauce. Cover and bring to boil. Boil 3-4 minutes, stirring occasionally.
7. Stir in shrimp, salt and pepper. Cover and cook 2-3 minutes, stirring occasionally.
8. Using fork, remove rice from water and allow to drain. Empty into serving dish and fluff lightly. Serve shrimp étouffée over rice.

Ingredients
4 cups veggie lover’s salad blend (3/4 bag)
1/2 pint grape tomatoes
1 cucumber
1/4 cup pecan pieces
1/4 cup refrigerated tangy French dressing


Steps
1. Place salad blend in large salad bowl.
2. Wash tomatoes and cucumber. Slice cucumber into 1/4-inch slices and add to salad bowl. Add tomatoes and pecans.
3. Add dressing and toss to coat.