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be le aa Vial SALMON AND CAULIFLOWER SERVES: 4 ACTIVE: 10 MIN TOTAL: 40 MIN Pe eee Seen arta} CT mid i ere ace eC PS el eo) eters sry Shea) ce ert aeniag Bo) La cole Yao felt Le Rta LoL Lae (rer TAT a moel dae IS LENA Pacers ener Bic rich ae Rat cee am enna eae eet eMac Egle Ae Relate oma) Crs Imar LLM aS th oS 4) salmon and cauliflower with oil, sprinkle with seasoning blend and, if desired, Pee esearch tis CREE) omar luo ol LTE Lee ee cece ein en eect ece Malay Gace Center eicia PER SERVING: 395 CAL, 22G FAT (4G SAT FAT), 60MG CHOL, 116MG SODIUM, 29G CARBS (8G FIBER, 18G SUGARS), 28G PRO PORK FAJITA SKILLET BSN oe oul ON OL VEIN Cee osc on aos erent eee ceed coe ee ecco pins Pn eee te ete Cees) Ce ae eee eet nae mee | Peete ery scree td Peony Cee eu ne et] Pek eree et OR RCC en sr SS er aoc mae eda cman eat ere eee tae aes 2. Transfer pork to a plate. Add onion, Pelee scaeue cue ke skillet; cook until slightly softened and charred, 4-5 minutes. Add rice; toast, stirring occasionally, 2-3 minutes. Stir in Perea heen ate Oia tet heat to low; cook, stirring occasionally, until rice is fluffy and has absorbed rere mul Me Vie AE elo a Ma Coo 3. Stir in pork until well coated. Cook until heated through, 2-3 minutes more. Serve garnished with lime wedges. PER SERVING: 566 CAL, 23G FAT (7G SAT FAT), 104MG CHOL, 770MG SODIUM, 50G CARBS (4G FIBER, 6G SUGARS), 38G PRO
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