1/4 cup frozen sofrito
1 1/4 cups water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh cilantro, finely chopped
zest of 1 lemon
1 cup instant rice
1 lb large peeled/deveined shrimp (thawed)
1/4 cup white wine
1/2 cup light coconut milk

• Thaw sofrito under cool running water.
• Combine water and oil in medium saucepan; bring to a boil for rice.
• Chop cilantro. Zest/grate lemon peel (no white; 1 tablespoon).
  

1. Stir lemon zest and rice into boiling water. Remove from heat, cover, and let stand 5 minutes or more.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1/4 cup sofrito in pan (chill remaining sofrito for another use), then stir in shrimp; cook and stir 3–4 minutes or just until shrimp begin to turn pink.
3. Stir in wine, coconut milk, and cilantro. Cook and stir 2 minutes or until thoroughly heated. Fluff rice with fork; serve shrimp over rice.

CALORIES (per 1/4 recipe) 310kcal; FAT 12g; CHOL 170mg; SODIUM 360mg; CARB 25g; FIBER 1g; PROTEIN 22g; VIT A 8%; VIT C 10%; CALC 4%; IRON 25%

1 (7.5-ounce) box frozen green beans with almonds
2 tablespoons fresh cilantro, finely chopped
1/4 cup pre-diced red onions
juice of 1 lime
2 tablespoons light olive oil vinaigrette
1/4 teaspoon salt

• Thaw green beans under cold running water (about 2 minutes); set almond topping aside.
• Chop cilantro.

1. Drain beans thoroughly; place in medium bowl. Stir in cilantro and onions. Squeeze juice of lime over salad (2 tablespoons). Add dressing and salt; toss to coat. Chill until ready to serve.
2. Sprinkle almond topping over salad and serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 2.5g; CHOL 0mg; SODIUM 310mg; CARB 6g; FIBER 2g; PROTEIN 2g; VIT A 4%; VIT C 10%; CALC 4%; IRON 4%