Ingredients
1 1/2 cups water
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1 package fully cooked pork roast (15-17 oz)
1 (15-oz) can seasoned black beans (undrained)
2 tablespoons sofrito (Spanish cooking sauce)
2 cups instant rice
1 medium onion

Prep

• Place water, olive oil, and salt in medium saucepan and cover; bring to boil for rice.

Steps

1. Transfer pork roast (including juices) to microwave-safe baking dish; top with black beans and sofrito. Cover loosely; microwave on MEDIUM (50% power) 10 minutes or until thoroughly heated.
2. Cook rice following package instructions.
3. Break pork roast apart, using two forks. Stir until blended; microwave on HIGH 2 more minutes to blend flavors.
4. Slice onion thinly. Fluff rice with fork. Spoon pork and black beans on rice; top with onions and serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 11g; CHOL 75mg; SODIUM 1380mg; CARB 64g; FIBER 6g; PROTEIN 33g; VIT A 2%; VIT C 6%; CALC 6%; IRON 25%

Ingredients
1 small red bell pepper, thinly sliced
1 tablespoon fresh cilantro, coarsely chopped
1 bag romaine salad blend (8-10 oz)
1 cup grape tomatoes
1/2 cup matchstick carrots
1 tablespoon cooked bacon pieces
juice of 1/2 lime
2 tablespoons Italian salad dressing with cheese

Prep

• Slice pepper; chop cilantro.

Steps

1. Place salad blend, tomatoes, carrots, bacon, peppers, and cilantro in salad bowl.
2. Squeeze juice of one-half lime into small bowl; whisk in salad dressing until blended. Add to salad; toss to coat. Serve.

CALORIES (per 1/4 recipe) 60kcal; FAT 3g; CHOL 0mg; SODIUM 170mg; CARB 8g; FIBER 2g; PROTEIN 2g; VIT A 90%; VIT C 60%; CALC 2%; IRON 4%