Canned fruits can add flavor and nutrition to any meal! Choose can fruits that are packed in 100% juice or water.
Ingredients: 11oz can Best Choice mandarin oranges, drained, juice reserved Water (amount according to rice package directions) 1 Tbsp Best Choice vegetable oil, divided 1 tsp Best Choice salt 1 cup Best Choice brown rice 2 Tbsp bottled Thai sweet chili sauce plus additional for topping 1 pound medium Best Choice shrimp, peeled and deveined 12 whole large leaves of bibb or iceberg lettuce 1 cup matchstick cut or shredded carrots
Marinated ¼ cup Best Choice olive oil ¼ cup Thai chili sauce Juice of ½ lime and some lime zest Mix all marinate ingredients and shrimp together is a zip lock bag. Refrigerate for 1 hour.
Preparation Follow package directions to cook the rice, substituting the reserved mandarin oranges juice for part of the water. Stir mandarin oranges and sweet chili sauce into cooked rice. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and sauté just until cooked though, about 4-5 minutes. Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle with additional sauce.Serve with Mango Salsa 1 mango diced ½ lime juice 1 tsp chives 1 Tbls cilantro salt and pepper to taste Mix all ingredients together in a bowl. Chill and serve.
Preheat oven to 425 degrees and cook fish filets according to package directions. While fish is cooking place coleslaw in a mixing bowl. Add mayonnaise, lime juice, tomato, corn, and cilantro. Mix until contents are evenly distributed. Once fish is done baking let cool for 2 minutes. Then place the desired amount of slaw and fish on each flour tortillas.
1lb Best Choice Shrimp uncooked, medium sized, shelled and deveined
2 tbsp Best Choice Garlic powder
1 tsp Ginger grated
½ cup Best Choice Honey
¼ cup Best Choice Soy Sauce
1 ½ cup Broccoli
1 tsp Best Choice Sesame Seeds
In a small bowl mix together garlic, Ginger, honey and soy sauce to make the marinade.
Place raw shrimp in a large Best Choice storage bag and pour 1/3 of the marinade into the bag. Seal and refrigerate for about an hour. Keep the remaining marinate at room temperature.
Warm a large skillet over medium heat. Add 2 tablespoons of the reserved marinade to the pan and let heat until steaming. Toss broccoli into skillet and cook until tender, approximately 5-7 mins. Remove Broccoli from pan at set aside.
Remove shrimp from bag and place into pan, discarding the bag and marinade. Cook shrimp on each side, about 1 minute per side.
When all shrimp is fully cooked add sesame seeds and return broccoli back to the skillet. Heat for 2-3 more minutes tossing occasionally.
Serve immediately with remaining marinade drizzled to top.
Melt 2 Tablespoons butter and 2 Tablespoons olive oil in a large skillet over medium heat. Add fresh garlic, dried basil and parsley. Cook for about two minutes then add shrimp. Stir to distribute butter and seasoning. Cook shrimp until pink, stirring occasionally. Remove shrimp from skillet and place in a bowl. For the scampi sauce add white wine, and juiced lemon to the skillet. Heat over medium-high heat until the contents come to a boil. Add 2 Tablespoons butter, 2 Tablespoons olive oil, salt, and pepper. Cook ingredients together over medium heat for 5 minutes. Then add shrimp and seasoning to the skillet and stir to combine. Cook for one minute together stirring continuously. Let contents cool then serve warm over a bed of pasta, rice or mixed greens.