SHRIMP AND BROCCOLI WITH NOODLES


SCALLOPS OVER BRUSSELS SPROUTS SALAD


Cooking the shrimp and veggies in the same pot of boiling water as the noodles is the secret to getting this satisfying dinner on the table in minutes.


READY IN 15 MIN. – SERVINGS 4


1 (10 oz) pkg Nature’s Promise Organic Broccoli Florets 3 (3 oz) packets ramen, flavor packets discarded 1 lb raw peeled, deveined shrimp


1 (12 oz) pkg sugar snap peas 2 cups fresh bean sprouts ¼ cup Korean barbecue sauce 2 tbsp Asian chili-garlic sauce


STEP 1 Bring a medium pot of salted water to a boil on high. Add the broccoli and cook 5 min. STEP 2 Add the ramen noodles, shrimp, and sugar snap peas. Cook 3–5 min., until noodles are al dente and shrimp is cooked. Stir in the bean sprouts, then drain pot. STEP 3 Meanwhile, in a large bowl, stir together the Korean barbecue sauce and chili-garlic sauce. STEP 4 Add the drained noodles, veggies, and shrimp to bowl and toss until well coated.


Per serving: 397 calories, 2g fat, 0g saturated fat, 143mg cholesterol, 1847mg sodium, 67g carbohydrate, 7g fiber, 12g sugar, 28g protein


Sea scallops High in protein and low in fat,


sea scallops are a smart choice for family meals.


Packaged shredded Brussels sprouts shortcut this fall-centric walnut and dried cranberry salad.


READY IN 15 MIN. – SERVINGS 4


¼ cup red wine vinaigrette 1 (12 oz) pkg shredded Brussels sprouts ¼ cup dried cranberries


¼ cup chopped walnuts 16 sea scallops 1 tbsp olive oil 1 tbsp butter


STEP 1 In a medium bowl, toss the vinaigrette and Brussels sprouts. Season with salt and pepper. Add the cranberries and walnuts and toss. Let stand. STEP 2 Remove small side muscles from the scallops, then pat dry with paper towels. Season on both sides with salt and pepper. STEP 3 In a 12-inch skillet, heat the oil on medium-high until hot. Add the scallops and cook 2–3 min., until golden brown. Turn scallops over and reduce heat to medium. Add the butter to the skillet. Cook scallops another 1–2 min., until golden brown on bottoms, occasionally spooning melted butter over. STEP 4 Divide salad among 4 plates. Top with scallops.


Per serving: 247 calories, 14g fat, 3g saturated fat, 22mg cholesterol, 400mg sodium, 22g carbohydrate, 4g fiber, 11g sugar, 11g protein


86 October 2019 | www.savoryonline.com


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