By Kim Galeaz, R.D.
Craving Chinese? This protein- and veggie-rich dish is ready faster than you can pick up takeout (and it’s healthier, too!). Cut shrimp and pineapple into smaller pieces for younger toddlers.
2 cups instant brown rice
10 ounces frozen cooked, peeled, and deveined shrimp (71-90 count size)
2 teaspoons canola oil
1 cup frozen shelled edamame
5 ounces snow peas (strings removed)
1 1/4 cups canned pineapple chunks, drained
1/2 cup sweet and sour sauce
1. Cook rice according to package directions. While the rice cooks, thaw the shrimp under cold running water.
2. In a wok or large skillet, heat the canola oil and add the edamame. Cook for 2 minutes, add the snow peas, and cook 1 minute more. Add the pineapple, shrimp, and sweet and sour sauce; continue cooking until all ingredients are heated through. Serve over rice.
Makes 6 servings