1/2 cup frozen sofrito (Spanish cooking sauce)
1 (17-oz) package fully cooked pork roast au jus
1 (14.5-oz) can diced tomatoes with garlic/onion (undrained)
Cooking spray
1 (11.2-oz) box frozen arepas (fried corn and cheese patties)
1/2 cup shredded Mexican-blend cheese
1/2 lime (for juice), optional

• Thaw sofrito under cool running water, if needed.
• Remove pork from packaging. Drain (reserve jus for another use, if desired); place pork roast in large saucepan (wash hands).

1. Stir in sofrito and tomatoes; bring to a boil on medium-high, stirring to break up meat.
2. Reduce heat to medium; cook and stir 7–8 minutes or until thoroughly heated. Meanwhile, preheat medium sauté pan on medium 2–3 minutes. Remove pan from heat and coat with cooking spray. Add arepas; cook 2–3 minutes on each side or until thoroughly heated.
3. Transfer arepas to serving platter. Top with pork mixture and sprinkle with cheese. Squeeze a little lime juice over the tamale mixture to add a touch of fresh flavor, if desired. Serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 20g; CHOL 95mg; SODIUM 1530mg; CARB 33g; FIBER 4g; PROTEIN 41g; VIT A 25%; VIT C 20%; CALC 30%; IRON 15%

2 tablespoons frozen sofrito (Spanish cooking sauce)
3 large potatoes
2 tablespoons extra-virgin olive oil
1/2 teaspoon Complete seasoning
1/2 lime (for juice), optional

• Preheat 2-sided tabletop grill. Thaw sofrito under cool running water.
• Slice potatoes lengthwise into 1/4-inch-thick slices; place in microwave-safe bowl.

1. Stir in oil and sofrito until evenly coated and cover; microwave on HIGH 8–10 minutes or until potatoes begin to soften.
2. Place potato slices in single layer on grill and close lid; grill 3–4 minutes or until tender when pierced with a fork. Repeat as needed with remaining slices.
3. Remove from grill and sprinkle evenly with Complete seasoning. Serve with a squeeze of fresh lime juice, if desired.

CALORIES (per 1/4 recipe) 290kcal; FAT 8g; CHOL 0mg; SODIUM 135mg; CARB 49g; FIBER 5g; PROTEIN 7g; VIT A 0%; VIT C 50%; CALC 4%; IRON 15%