Ingredients
1 1/2 cups water
2 tablespoons olive oil, divided
1/4 teaspoon salt
1 tablespoon roasted garlic
1 (17-oz) package fully cooked beef pot roast
1 (8-oz) can Spanish tomato sauce
1/4 cup sofrito (Spanish seasoning sauce)
1 tablespoon minced onions
2 tablespoons sliced green olives
1 tablespoon capers
4 drops hot pepper sauce
2 cups instant rice


Steps

1. Place water, 1 tablespoon olive oil, and salt in medium saucepan and cover; bring to a boil on medium-high for rice.
2. Preheat large saucepan on medium-high 2–3 minutes. Place 1 tablespoon oil and garlic in pan; cook and stir 1 minute or until heated and fragrant. Stir in remaining ingredients (except rice); cook and stir 5 minutes or until thoroughly heated.
3. Stir rice into boiling water and cover; remove from heat and let stand 5 minutes. Remove beef from heat; shred meat using two forks. Fluff rice with fork. Serve.

CALORIES (per 1/4 recipe) 450kcal; FAT 16g; CHOL 70mg; SODIUM 1080mg; CARB 50g; FIBER 2g; PROTEIN 29g;
VIT A 10%; VIT C 10%; CALC 2%; IRON 35%

Ingredients
1 cup grape tomatoes
1 cucumber
1/4 cup roasted red peppers
1 bag romaine salad blend (8–10 oz)
1/4 cup sliced green olives
1/4 cup Italian salad dressing


Prep

• Slice tomatoes in half, if desired.
• Peel cucumber and cut into 1/4-inch-thick slices.
• Dice red peppers finely.

Steps

1. Place salad blend and all ingredients (except dressing) in salad bowl. Chill until ready to serve.
2. Add dressing; toss and serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 5g; CHOL 0mg; SODIUM 440mg; CARB 7g; FIBER 2g; PROTEIN 2g; VIT A 130%; VIT C 60%; CALC 4%; IRON 6%