1 avocado (rinsed)
2 tablespoons flour
1 teaspoon seasoned salt
large zip-top bag
1 pound peeled/deveined shrimp (thawed, if needed)
2 tablespoons garlic butter
3-4 fresh garlic cloves
1/4 cup white wine
1/4 cup sour cream
1 tablespoon crumbled blue cheese
1 tablespoon basil pesto
1 (9-ounce) package refrigerated linguine
1. Cut avocado in half lengthwise; twist one half away from seed and reserve for garnish. Cut remaining half into strips and then cut into bite-size pieces (discarding skin); set aside.
SODIUM 680mg; CARB 56g; FIBER 4g; PROTEIN 34g;
VIT A 10%; VIT C 10%; CALC 10%; IRON 30%
Sugar Snap Peas
2 (9-ounce) boxes frozen sugar snap peas
1 tablespoon garlic butter
1 teaspoon sugar
1/2 teaspoon seasoned salt
1. Place all ingredients in microwave-safe bowl; set aside.
2. Cover and microwave on HIGH 5–6 minutes, stirring once, or until hot. Stir and serve. CALORIES (per 1/4 recipe) 90kcal; FAT 3g; CHOL 10mg;
SODIUM 230mg; CARB 12g; FIBER 3g; PROTEIN 3g;
VIT A 20%; VIT C 40%; CALC 8%; IRON 10%
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Utensils & Cookware
For blue cheese garlic bread: spread garlic butter on bread, top with blue cheese crumbles, and bake 5–7 minutes or until cheese bubbles.
Recipe Version seaf0036