Ingredients
1 1/2 cups water
2 tablespoons sesame oil
1 tablespoon roasted garlic
1 lb steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
2 cups instant rice
1 1/2 lb Patagonian scallops (thawed/drained)
1/2 cup sesame/ginger no-sodium marinade
1 tablespoon cilantro herb paste

Prep

•  Bring water to boil for rice.

Steps

1. Preheat wok or large sauté pan 2–3 minutes on high.
2. Place oil and garlic in pan (pan should sizzle). Add vegetables; stir-fry 3–4 minutes or until vegetables are crisp-tender.
3. Stir rice into boiling water; cover, remove from heat, and set aside.
4. Move vegetables to outer edge of pan. Add scallops to center of pan and stir-fry 2–3 minutes. Stir vegetables, marinade, and herb paste into scallops; cook 1–2 more minutes, stirring continuously, or until hot. Serve over rice.

CALORIES (per 1/4 recipe) 540kcal; FAT 9g; CHOL 70mg; SODIUM 1240mg; CARB 71g; FIBER 2g; PROTEIN 40g; VIT A 15%; VIT C 160%; CALC 4%; IRON 30%

Ingredients
3-4 fresh green onions, thinly sliced
1/4 cup refrigerated ginger salad dressing
1 tablespoon sugar
2 tablespoons rice vinegar
1 large cucumber

Prep

• Slice green onions.

Steps

1. Combine all ingredients (except cucumber) in medium bowl.
2. Peel cucumber; cut into 3- to 4-inch long sections. Cut thin lengthwise strips of cucumber into bowl, using vegetable peeler. (Peel until reaching core with seeds; discard core.)
3. Toss to coat; chill until ready to serve.

CALORIES (per 1/4 recipe) 60kcal; FAT 4g; CHOL 0mg; SODIUM 310mg; CARB 6g; FIBER 1g; PROTEIN 1g; VIT A 4%; VIT C 6%; CALC 2%; IRON 2%