Ingredients
1/4 pound snow peas (rinsed)
2 (8.8-ounce) packages pre-cooked long grain rice
2 tablespoons sesame oil
2 tablespoons roasted garlic
1 pound steak-topper vegetables (fresh sliced mushrooms, onions, bell peppers)
1/2 teaspoon seasoned salt
1 pound frozen cooked shrimp, thawed
3/4 cup teriyaki stir-fry sauce

Steps

1. Preheat wok (or large sauté pan) on high 3-5 minutes. Pan should be very hot. Pinch or snip ends off snow peas.
2. Squeeze rice pouches and tear openings to vent. Microwave on HIGH 2-3 minutes or until hot.
3. Add oil and garlic to pan (pan should sizzle). Add vegetables, peas, and seasoned salt; cook 2-3 minutes, stirring often, or until vegetables are crisp-tender.
4. Add shrimp to pan with stir-fry sauce; cook 1-2 minutes, stirring often, or until hot. Serve over rice.

CALORIES (per 1/4 recipe) 490kcal; FAT 11g; CHOL 220mg; SODIUM 1380mg; CARB 62g; FIBER 3g; PROTEIN 30g; VIT A 25%; VIT C 190%; CALC 10%; IRON 30%

Ingredients
2 (9-ounce) boxes frozen sugar snap peas
1 tablespoon butter
1 teaspoon sugar
1/2 teaspoon seasoned salt

Steps

1. Place all ingredients in microwave-safe bowl; set aside.
2. Cover and microwave on HIGH 5-6 minutes, stirring once, or until hot. Stir and serve.

CALORIES (per 1/4 recipe) 90kcal; FAT 3g; CHOL 10mg; SODIUM 230mg; CARB 12g; FIBER 3g; PROTEIN 3g; VIT A 20%; VIT C 40%; CALC 8%; IRON 10%