START TO FINISH: 20 minutes MAKES 4 servings
1 tablespoon vegetable oil
1 16-ounce package frozen stir-fry vegetables (any combination)
1⁄3 cup stir-fry sauce (any flavor)
3 cups hot cooked rice
3⁄4 cup dry-roasted cashews
1 In a large skillet heat oil over medium-high heat. Add vegetables; cook and stir about 3 minutes or until crisp-tender. Add sauce; cook and stir for 1 to 2 minutes more or until heated through.
2 Serve vegetable mixture over hot cooked rice. Sprinkle with cashews.
PER SERVING: 393 cal., 16 g total fat (3 g sat. fat), 0 mg chol., 720 mg sodium, 54 g carb., 4 g fiber, 9 g pro.
Cook large batches of rice, pasta, and other grains on the weekend so you have them ready to heat and eat during the week for snappy lunches and dinners.