2 tablespoons flour
1 teaspoon seasoned salt
large zip-top bag
1 pound peeled/deveined shrimp (thawed, if needed)
1 tablespoon butter
1 1/2 cups frozen peas and carrots
1/4 cup white wine
1 cup Alfredo sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in zip-top bag and shake to mix. Add shrimp; seal tightly and shake to coat. Wash hands.
CALORIES (per 1/4 recipe) 311kcal; FAT 15g; CHOL 215mg; SODIUM 1174mg; CARB 13g; FIBER 2g; PROTEIN 28g; VIT A 45%; VIT C 11%; CALC 11%; IRON 18%
1 lemon (for zest and juice)
1 1/2 cups water
1/2 teaspoon seasoned salt
1 teaspoon butter
2 cups instant rice
1. Rinse lemon. Using vegetable peeler, peel 3–4 strips of lemon peel. Chop finely to equal 1 1/2 teaspoons. (This is lemon zest.)
CALORIES (per 1/4 recipe) 170kcal; FAT 1g; CHOL 3mg; SODIUM 207mg; CARB 37g; FIBER <1g; PROTEIN 4g; VIT A 1%; VIT C 5%; CALC 2%; IRON 8%
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Utensils & Cookware
Recipe Version seaf0034