Ingredients
1 tablespoon lime juice
2 tablespoons honey
4 drops liquid smoke flavoring
1 teaspoon lemon pepper
1/8 teaspoon curry powder
1 pound peeled/deveined large shrimp (thawed, if needed)
1 tablespoon garlic butter

Steps

1. Combine all ingredients (except shrimp and garlic butter) in medium bowl.
2. Pat shrimp dry and stir into mixture; let stand 10 minutes to marinate. Wash hands.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. (Pan should sizzle.) Add shrimp; cook 4–5 minutes, stirring frequently, or just until shrimp turn pink and opaque. Serve over rice.

CALORIES (per 1/4 recipe) 178kcal; FAT 5g; CHOL 177mg; SODIUM 296mg; CARB 10g; FIBER 0g; PROTEIN 23g; VIT A 6%; VIT C 7%; CALC 6%; IRON 15%

Ingredients
1 cup water
1 (6-ounce) can pineapple juice
1 teaspoon salt
1/8 teaspoon curry powder
1/8 teaspoon allspice (optional)
black pepper, to taste
2 cups instant rice

Steps

1. Combine all ingredients (except rice) in medium saucepan. Cover and bring to a boil on high.
2. Stir rice into boiling mixture. Cover and remove from heat; let stand 5 minutes or until water is absorbed. Serve.

CALORIES (per 1/4 recipe) 183kcal; FAT 0g; CHOL 0mg; SODIUM 542mg; CARB 42g; FIBER <1g; PROTEIN 4g; VIT A 0%; VIT C 25%; CALC 3%; IRON 9%

Ingredients
16 ounces frozen sugar snap peas
1 tablespoon garlic butter
1/2 teaspoon seasoned salt

Steps

1. Place peas in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until defrosted.
2. Drain peas and return to bowl; stir in butter and seasoned salt. Cover and microwave 2 more minutes or until peas are tender. Stir and serve.

CALORIES (per 1/4 recipe) 75kcal; FAT 3g; CHOL 8mg;  SODIUM 210mg; CARB 10g; FIBER 4g; PROTEIN 3g; VIT A 11%; VIT C 14%; CALC 8%; IRON 6%