2 (8-ounce) packages frozen island lime shrimp
1 cup frozen petite peas
1/4 cup pre-diced red onions
2 tablespoons sofrito (Spanish cooking sauce)
2 (8.8-ounce) pouches pre-cooked yellow rice

1. Place shrimp in large sauté pan on medium. Cook 10–12 minutes, stirring occasionally, or until shrimp are pink and sauce is slightly thickened.
2. Meanwhile, combine peas, onions, and sofrito in microwave-safe bowl. Cover and microwave on HIGH 4 minutes or until hot. Stir in rice and microwave on HIGH 2–3 more minutes or until rice is thoroughly heated. Stir rice; spoon shrimp mixture over rice and serve.
NOTE: Sofrito is a cooking sauce made from tomatoes, garlic, peppers, and spices. It is used as a flavoring ingredient in many Caribbean recipes.

CALORIES (per 1/4 recipe) 370kcal; FAT 12g; CHOL 155mg;
SODIUM 1630mg; CARB 46g; FIBER 2g; PROTEIN 22g;
VIT A 15%; VIT C 30%; CALC 6%; IRON 15%

1/4 cup mojo marinade
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 medium tomatoes (rinsed)
1 seedless cucumber (rinsed)
1 (14-ounce) can cut hearts of palm (drained)
2 tablespoons sliced black olives

1. Combine mojo, olive oil, and honey in salad bowl.
2. Cut tomatoes and one-half cucumber into bite-size pieces; add with remaining ingredients to dressing. Stir until well coated. Chill until ready to serve.

CALORIES (per 1/4 recipe) 90kcal; FAT 4g; CHOL 0mg;
SODIUM 450mg; CARB 11g; FIBER 3g; PROTEIN 2g;
VIT A 15%; VIT C 25%; CALC 8%; IRON 10%