10–12 sprigs fresh parsley (rinsed)
1 1/2 pounds large shrimp (thawed, if needed)
1/4 cup pre-diced red onions
3 tablespoons garlic butter
1 1/2 teaspoons Creole seasoning
1/4 cup pre-diced fresh tomatoes
1 lemon (for juice, rinsed)
1/2 cup white wine

1. Finely chop parsley leaves, then measure (1/4 cup); set aside. Peel and devein shrimp, if needed. To devein shrimp, use knife to slit shrimp lengthwise down back and pull vein away with tip of knife. Arrange in single layer for seasoning; wash hands.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place onions and garlic butter in pan; cook 2 minutes, stirring occasionally, or until hot. Sprinkle seasoning over shrimp.
3. Add shrimp, tomatoes, and parsley to onions; wash hands. Squeeze juice of 1/2 lemon over shrimp (about 1 tablespoon). Cook 1–2 minutes. Add wine and cook 2–3 more minutes or until shrimp are opaque. Serve.

CALORIES (per 1/4 recipe) 290kcal; FAT 11g; CHOL 275mg; SODIUM 560mg; CARB 5g; FIBER 0g; PROTEIN 35g; VIT A 20%; VIT C 25%; CALC 10%; IRON 25%

1 tablespoon garlic butter
1/2 cup pre-diced red onions
1 teaspoon Creole seasoning
1 (16-ounce) can light red kidney beans (undrained)
1 (8.8-ounce) package pre-cooked white rice

1. Preheat large saucepan on medium-high 2–3 minutes. Add garlic butter; swirl to coat. Add onions and seasoning; cook 4–5 minutes, stirring often, or until onions are browned.
2. Add beans and rice; cover and reduce heat to low. Simmer 8–10 minutes or until hot. Serve.