Ingredients

• 1 (11 oz) package frozen ripe plantains
• 1 ½ cups corn bread stuffing mix
• 1 cup diced fresh red onions
• 1 cup reduced-sodium chicken broth
• 4 butterflied boneless pork chops (about 2 lb)
• Toothpicks
• ½ teaspoon adobo seasoning with pepper
• Cooking spray

Steps

1. Preheat oven to 400°F. Microwave plantains on HIGH 1 minute or until slightly thawed, then cut into ¼-inch pieces.
2. Combine plantains, stuffing, onions, and broth; fill pork chops with mixture. Close and secure with toothpicks, then sprinkle with adobo and coat with spray (wash hands). Bake 12–15 minutes until 165°F. Serve.

Ingredients

• ⅓ cup frozen sofrito
• 1 lb fresh asparagus spears
• 2 tablespoons canola oil
• 20 oz frozen potatoes O'Brien (diced potatoes, onions, and bell peppers)
• ½ cup diced fresh red onions
• 8 oz diced fresh tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Thaw sofrito. Cut asparagus into 2-inch pieces, discarding tough root ends.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan then add asparagus and potatoes; cook and stir 3–4 minutes until tender.
3. Stir in sofrito, onions, tomatoes, salt, and pepper; cook and stir 2–3 minutes until hot. Serve.