Bright, bold, healthy Latin recipes to celebrate every occasion!

Happy, HealthyHappy, Healthy

T H E B E S T O F

ContentsIntroduction 1

5 tips to Building a Better Party 2

Winter Christmas Holiday Dinner 6 Cozy Valentine’s Day Dinner 8

SpringLenten Fish Dinner 10

Spring Mother’s Day Lunch 12

Cinco de Mayo Fiesta 14

Summer Fun Father’s Day Dinner 16

Summer Backyard Barbecue 18

Fall Back to School Breakfast 20

Hispanic Heritage Celebration 22

Thanksgiving Feast 24

GOYA® Healthy Pantry 26

1

CelebratingTogether

H E A L T H Y E N T E R T A I N I N G

As Latinos, we love a good party! From Christmas Eve

to Mother’s Day and backyard barbecues, there’s

always a reason to celebrate. And why not? Parties

are the perfect place to be with friends and family,

share special moments, talk, laugh, dance and of course, eat!

Our culture has an amazing tradition of party food; recipes that have been passed

through the family for generations. Problem is, our fiestas - and all of the delicias that

come with them – can derail our efforts towards a healthy lifestyle. The good news: We

can still enjoy the sabor latino, the delicious Latin flavors we love, while maintaining our

health. That’s where this Goya and MyPlate come in!

At Goya, we’ve collaborated with the First Lady’s Let's Move initiative and the USDA

to promote MyPlate, a tool for healthy eating. MyPlate is an icon in the shape of a plate,

which replaces the food pyramid to illustrate the five food groups: fruit, vegetable, grain,

protein and dairy – the building blocks for a healthy diet. It’s a simple reminder that

before you eat, think about what and how much goes on your plate, in your cup,

or in your bowl.

In this cookbook, we’ve created 10 complete plates that fulfill all of the food groups

illustrated by MyPlate. These plates celebrate our favorite occasions, combining both

traditional and new recipes in a way that is healthful and balanced. You’ll find dozens

of delicious, healthy dishes, complete nutritional information and helpful tips for a year

filled with your happiest, healthiest celebrations yet.

¡Buen Provecho!

H E A L T H Y E N T E R T A I N I N G

1 Include Beans in your RecipesConsidered both a vegetable and a protein, beans are free of saturated

fat and filled with fiber and other nutrients that will help you and your

guests feel fuller longer. Try adding beans to salads (Chickpea Salad,

p. 11), soups (Hearty Lentil Soup, p. 8) and side dishes (Fresh Mexican

Bean Salad, p. 15).

2 Add Fruits and Vegetables to Half of the Dishes You ServeIncorporate veggies and fruits into 50% of the dishes on your table

to provide your guests with more wholesome options – and in turn,

a balanced plate. For new fruit and veggie recipe ideas, try Tropical

Coleslaw (p. 19), Arugula Salad with Pear Nectar Vinaigrette (p. 25),

and Peruvian Quinoa Soup (p. 7).

3 Cook Lean ProteinExperiment with cuts of meat, poultry and fish that have a low per-

centage of fat. Try skinless chicken breast (Fiesta Chicken and Black

Beans, p. 16), lean beef roasts (Herbed Roast Beef with Caper Sauce,

p. 6) and flaky white fish (Grilled Herb-Rubbed Halibut, p. 12).

4 Serve Slimmed-Down DrinksOffer no- and lower-calorie drinks to your guests, like GOYA Diet

Nectar, Diet Soda and Unsweetened Coconut Water. These drinks are

loaded with flavor, so you can still enjoy the taste while saving room

for more filling, nutrient-dense calories from food. For lower-calorie

drink options, try a Soursop Smoothie (p. 23), or Island Punch (p. 13).

5 Lighten up DessertsLet’s face it; it wouldn’t be a party without dessert! So swap out some

of the usual calorie-laden sweets for lighter desserts made with

natural fruit. Try Guava Sherbet (p. 17), Poached Pears with Cinnamon

and Vanilla (p. 7), and Coconut Parfaits (p. 9).

5TIPS to Building a Better Party with

Here, you’ll find 10 complete plates that fulfill all

of the food groups illustrated by MyPlate. Combine

the recipes in each grouping to make healthy,

nutritious meals.

Healthy Party Meals Are Easy With

H E A L T H Y E N T E R T A I N I N G

Grains

Protein

Fruit

Vegetables

Dairy

6 7

Herbed Roast Beef with Caper SauceFor the beef:2 tbsp.GOYA Sazonador Total 1 tbsp.GOYA Extra Virgin Olive Oil1 tbsp.GOYA Minced Garlic

1 tsp.GOYA Adobo Light All-Purpose Seasoning with Pepper

1 bottom-roundbeefrumproast

(4lbs.),patteddry

For the sauce:1 cupcoarselychoppedparsley

(about1½bunches)

1 cupthinlyslicedscallions(about

4scallions)

2 tbsp.coarselychoppedGOYA Capers

1 tbsp.GOYA Minced Garlic3 tbsp.GOYA Lemon Juice¾ cupGOYA Extra Virgin Olive Oil

1 Insmallbowl,mixtogetherSazonadorTotal,oliveoil,garlicandAdoboLightuntilcom-

bined.Placebeefinlargecontainer.RubwithSazonadorTotalmixtureuntilcompletely

coated;covertightly.Transfertorefrigerator;marinateatleast4hours,orupto48

hours.Bringmeattoroomtemperature30minutesbeforeroasting.

2 Heatovento500°F.Placemeatonfoil-linedbakingsheet;transfertooven.Immediately

reduceheatto425°F.Roastuntildarkgoldenbrownandinternaltemperatureregisters

145°Fonquick-readthermometerformedium,about1hour10minutes(Notethatcenter

ofroastwillbemedium,whileouterendswillmorewelldone).Transferroasttoplatter;

tentwithfoiltokeepwarmatleast30minutesbeforecarving.

3 Meanwhile,inmediumbowl,mixtogetherparsley,scallions,choppedcapersandgarlic.

Stirinlemonjuiceuntilwellcombined.Slowlydrizzleinoliveoil,stirringfrequently,

untilcompletelyincorporated.

4 Toserve,cutbeefintothinslices.Serveeachportionwith2tsp.sauce.

Peruvian Quinoa Soup 2 tsp.GOYA Vegetable Oil1 greenbellpepper,finelychopped(about1cup)

2 celerystalks,finelychopped(about¾cup)

½ mediumyellowonion,finelychopped

(about¾cup)

1 mediumcarrot,finelychopped(about½cup)

1 can(8oz.)GOYA Low Sodium Tomato Sauce2 tsp.GOYA Minced Garlic2 packetsGOYA Salad and Vegetable Seasoning

mixedwith8cupswater

2 mediumwaxypotatoes(about1lb.),peeled

andcutinto½"cubes

1 cupGOYA Quinoa,rinsedanddrained

1 tbsp.finelychoppedfreshparsley

1 Heatoilinmedium,heavypotovermedium-highheat.Addpeppers,celery,onionsand

carrots.Cook,stirringoccasionally,untiltender,about10minutes.Addtomatosauceand

garlictopot;cookuntilfragrant,about30secondsmore.

2 Pourwatermixtureintopot;bringtoboil.Stirinpotatoesandquinoa.Lowerheatto

mediumlow.Simmer,stirringoccasionally,untilpotatoesandquinoaaretender,about

15–18minutes.Stirparsleyintosoup;divideevenlyamongservingbowls.

Poached Pears with Cinnamon and Vanilla 2 cans(15.25oz.each)GOYA Pear Halves

2 GOYA Cinnamon Sticks¼"piecefreshginger,peeledandthinlysliced

5 GOYA Whole Cloves¼ cupsraisins

2 tsp.GOYA Vanilla Extract4 cupsnon-fatfrozenyogurt,forserving

MAKES8SERVINGSPREPTIME:10MIN.TOTALTIME:40MIN.ServingSize:About1cupsoup150 Calories; 1.5g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 32g Carbohydrate; 5g Sugar; 5g Protein; 4g Fiber; 380mg Sodium

MAKES8SERVINGSPREPTIME:5MIN.TOTALTIME:40MIN.ServingSize:1pearhalf,1tbsp.raisins,1tbsp.syrupand½ cupfrozenyogurt170 Calories; 3g Fat (2g Saturated, 0g Trans); 10mg Cholesterol; 33g Carbohydrate; 30g Sugar; 3g Protein; 1g Fiber; 60mg Sodium

Christmas Holiday Dinner

MAKES14SERVINGSPREPTIME:15MIN.TOTALTIME:1HR.15MIN.+MarinatingTime/ServingSize:About4oz.beef&2tsp.sauce420 Calories; 25g Fat (6g Saturated, 0g Trans); 125mg Cholesterol; 2g Carbohydrate; 0g Sugar; 45g Protein; 0g Fiber; 190mg Sodium

Quinoa

Green Bell Pepper, Celery, Onion, Carrot, Potatoes

1 Addcontentsofcansofpearhalvestomediumsaucepotovermedium-highheat.Add

cinnamon,gingerandcloves;bringliquidtosimmer.Reduceheattomedium-low.Simmer

untilspicesarefragrantandflavorsbegintoseepintopears,about15minutes.Turnoffheat.

2 Stirinraisinsandvanilla;coverpot.Letsituntilraisinsareplump,about20minutesmore.

3 Toserve,transferonepearhalfand1tbsp.raisinstoservingdish.Topfruitwith1tbsp.spiced

syrup.Servewith ½cupfrozenyogurt.

Beef Roast

Pears, Raisins

Low-Fat Frozen Yogurt

plate 1

8 9

Hearty Lentil Soup1½tbsp.GOYA Extra Virgin Olive Oil,

divided

1 mediumyellowonion,finelychopped

(about1½cups)

2 carrots,finelychopped(about1cup)

1 greenbellpepper,finelychopped

(about1cup)

1 tbsp.GOYA Minced Garlic2 packetsGOYA Chicken Bouillonmixed

with8cupswater

1 pkg.(1lb.)dryGOYA Lentils,rinsed

1 GOYA Bay Leaf

1 Heat1tbsp.oliveoilinmediumstockpotovermedium-highheat.Addonions,

carrotsandpepperstopot.Cookvegetables,stirringoccasionally,untilsoft,about

7minutes,Addgarlicandcookuntilfragrant,about30secondsmore.

2 Addchickenbouillonmixture,lentils,andbayleaftopot;bringtoboil.Reduceheat

tomediumlow;coverpot.Simmer,stirringoccasionally,untillentilsaretenderand

soupthickens,about40minutes.

Golden Pilaf with Apricots, Raisins & Almonds1 tbsp.GOYA Extra Virgin Olive Oil¼ cupslivered,blanchedalmonds

½ yellowonion,finelychopped(about¾cup)

1 packetSazón GOYA with Saffron

½ tsp.groundcardamom

½ tsp.groundnutmeg

½ tsp.salt

¼ tsp.GOYA Ground Cinnamon1 box(12oz.)GOYA Basmati Rice2½cupswater

½ cupnon-fatmilk

¼ cupdriedapricots,finelychopped

¼ cupraisins

1 Heatoilinmediumsaucepanovermediumheat.Addalmonds;cook,stirringfrequently,until

lightgoldenbrown,about3minutes.Usingslottedspoon,transfertosmallbowl;setaside.In

samesaucepan,stirinonions;cookuntiltranslucent,about5minutes.AddSazón,cardamom,

nutmeg,saltandcinnamon.Cook,stirring,untilspicesarefragrant,about30seconds.Addrice;

continuecookinguntilriceiscompletelycoatedandbeginstotoast,about1minute.

2 Stirinwater,milk,apricotsandraisins;bringtoboil.Reduceheattomediumlow.Simmer,

covered,untilwaterisabsorbedandriceistender,about15minutes.Fluffwithfork;garnish

withreservedalmondsandserve.

Coconut Parfaits 2 cupsnon-fatmilk

1 pkg.(3.5oz.)GOYA Coconut Pudding(Tembleque)2 cupschoppedstrawberries

1 banana,chopped(about1cup)

8 GOYA Maria Cookies,crushedintosmallpieces

2 cupsblueberries

2 tbsp.flakedcoconut

1 Addmilkandcontentsofpackageofcoconutpudding

tosmallsaucepanovermedium-highheat;whiskto

combine.Cook,whiskingoccasionally,untilmilkmixture

thickensandcomestoboil,about5minutes.Transfer

puddingtomediumheat-proofbowl;refrigerateuntil

justchilled.

MAKES8SERVINGSPREPTIME:15MIN.TOTALTIME:1HR.,5MIN.ServingSize:About1cupsoup230 Calories; 1.5g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 41g Carbohydrate; 3g Sugar; 15g Protein; 17g Fiber; 330mg Sodium

MAKES8SERVINGSPREPTIME:15MIN.TOTALTIME:40MIN.ServingSize:½cupricemixture230 Calories; 3.5g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 45g Carbohydrate; 5g Sugar; 5g Protein; 1g Fiber; 280mg Sodium

MAKES8SERVINGSPREPTIME:10MIN.TOTALTIME:20MIN.+ChillingTimeServingSize:1parfait130 Calories; 2.5g Fat (2g Saturated, 0g Trans); 0mg Cholesterol; 24g Carbohydrate; 15g Sugar; 3g Protein; 2g Fiber; 50mg Sodium

Cozy Valentine's Day Dinner

Non-FatMilk

Apricots, Raisins, Strawberries, Bananas, Blueberries

Lentils, Onion, Carrots, Green Bell Pepper

Rice

Lentils

2 Toassembleparfaits,lineupeightglasscups(about4–6oz.each).Spoon2tbsp.pudding

onbottomofeachcup.Topwith¼cupchoppedstrawberries,2tbsp.choppedbananaand

2tbsp.crushedMariacookies.Continuelayeringwith2tbsp.puddingand¼cupblueberries.

Garnishwithflakedcoconut.Serveimmediatelyorrefrigerate,covered,forupto1day.

plate 2

10 11

plate 3

Peruvian Fish Ceviche1½lbs.seabassfilets,cutinto¾"pieces

¾ cupGOYA Bitter Orange Marinade (Naranja Agria)¾ cupGOYA Lemon Juice1 mediumredonion,thinlyslicedinto

rings(about1½cups)

2 stalkscelery,finelychopped(about

1cup)

1 frozenGOYA Aji Rocoto (Peruvian Hot Red Pepper),thawed,seededandfinely

chopped(about2tbsp.)

1 tbsp.GOYA Minced Garlic¼"piecefreshginger,finelygrated(about

1tbsp.)

2 tsp.finelychoppedfreshcilantro

¼ tsp.GOYA Adobo Light All-Purpose Seasoning with Pepper

1 Bring6cupsofwatertoboilinmediumsaucepanovermedium-highheat.Addseabass

towater;reduceheattolow.Simmeruntilfishisjustopaquethroughcenter,about

2minutes.Drainandchilluntilcold.Inmediumglassbowlordish,addfish,bitterorange

marinade,lemonjuice,onion,celery,hotpepper,garlic,ginger,cilantroandAdoboLight.

Mixgentlytocombine.Cover;refrigerateuntilfishabsorbsflavorofmarinade,atleast

4hours,orupto24hours.

2 Toserve,dividecevicheevenlyamongservingdishes.

Chickpea Salad 1 can(15.5oz.)GOYA Low Sodium Chick Peas,

drainedandrinsed

1 bag(6oz.)babyspinach

½ mediumredonion,finelychopped(about½cup)

2 tsp.balsamicvinegar

1 tbsp.GOYA Extra Virgin Olive Oil¼ tsp.GOYA Adobo Light All-Purpose Seasoning

with Pepper

1 Inlargebowl,tosstogetherchickpeas,spinach,

andonions.

2 Pourvinegarintosmallbowl.Usingwhisk,slowly

drizzleinoil,whiskingconstantly,untilcombined.SeasonwithAdoboLight.Pourdressing

oversalad.Tosswelltocoat.Dividesaladevenlyamongservingbowls.Serveimmediately.

Brazilian Cornmeal Cake ½ tsp.butter

1 cupall-purposeflour,plusmoreforcoatingpan

1 cupGOYA Fine Yellow Cornmeal1 tbsp.bakingpowder

¼ tsp.salt

1 cupsugar

2 eggs

½ cupGOYA Vegetable Oil 1 cupnon-fatmilk

3 cupsnon-fatGreek-styleyogurt

3 cupschoppedstrawberries

3 cupsblueberries

MAKES6SERVINGSPREPTIME:20MIN.TOTALTIME:30MIN.+MarinatingTimeServingSize:About1cupceviche150 Calories; 2.5g Fat (.5g Saturated, 0g Trans); 45mg Cholesterol; 10g Carbohydrate; 6g Sugar; 22g Protein; 1g Fiber; 135mg Sodium

MAKES4SERVINGSPREPTIME:10MIN.TOTALTIME:10MIN.ServingSize:About1cupsalad140 Calories; 2.5g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 25g Carbohydrate; 1g Sugar; 7g Protein; 9g Fiber; 180mg Sodium

MAKES12SERVINGSPREPTIME:10MIN.TOTALTIME:50MIN.ServingSize:1pieceofcaketoppedwith ½ cupwhippedyogurt&½ cupberries270 Calories; 9g Fat (1g Saturated, 0g Trans); 30mg Cholesterol; 41g Carbohydrate; 21g Sugar; 9g Protein; 2g Fiber; 230mg Sodium

Lenten Fish Dinner

Low-FatGreek-StyleYogurt

Strawberries, Blueberries

Celery, Chick Peas, Spinach, Onions

Cornmeal

Sea Bass,Chick Peas

1 Heatovento350°F.ButterandflourBundtpan;setasideinrefrigerator.

2 Inmediummixingbowl,whisktogetherflour,cornmeal,bakingpowderandsaltuntilthoroughly

combined;setaside.Inseparatemediummixingbowl,whisktogethersugarandeggsuntileggs

arepaleyellow.Addvegetableoil,andthenmilk,whiskingtocombine.Addreservedflourmix-

ture,whiskinguntilsmooth.

3 Pourbatterintoreservedpan.Bakecakeuntilbeginningtopullawayonsidesofpanandthin

knifeinsertedintocentercomesoutclean,about30minutes.Transfertowirerackandletcake

coolinpanfor10minutes.Invertcakeontorack;removepanandletcoolcompletely.

4 Inmediummixingbowl,usinghandmixer,beatyogurtuntilvolumedoubles,about2minutes.

Servecakewithwhippedyogurtandberries.

12 13

plate 4

Grilled Herb-Rubbed Halibut4 boneless,skinlesshalibutfilets,

¾"-1"thick(about4oz.each)

1 tbsp.GOYA Sazonador Total,divided

1 tbsp.GOYA Lemon Juice1 tsp.Dijonmustard

2 tbsp.GOYA Extra Virgin Olive Oil

1 Usingpapertowels,pathalibutdry.

Coatcompletelywith1½tsp.Sazonador

Total,pressingtoadhereonfish.Transfer

fishtoplatter;coverandrefrigeratefor

atleast15minutes,orupto1hour.

2 Meanwhile,insmallbowl,whisktogether

remainingSazonadorTotal,lemonjuice

andmustard.Slowlydrizzleinoliveoil,

whiskingconstantly,untilwellcombined.

3 Heatgrilltomedium-highheat.Usingpastrybrush,brushhalibutwitholiveoilmixture.

Cookhalibut,flippingonceandbrushingwithglaze,untilgoldenbrownandjustopaque

incenter(about4–6minutesperside).Serveimmediately.

Crustless Quinoa Quiche 2 tsp.GOYA Extra Virgin Olive Oil,divided

1 mediumyellowonion,thinlysliced(about

1½cups)

2 tsp.GOYA Minced Garlic

1 package(1lb.)frozenGOYA Chopped Spinach,

thawedanddrained

2 cupscookedandcooledGOYA Quinoa¼ cuplow-fatcreamcheese,atroomtemperature

4 largeeggs,plus4eggwhiteslightlybeaten

¾ cupshreddedreduced-fatcheddarcheese

1 Heatovento400°F.Heat1tsp.oilin10"oven-

proof,non-stickskilletovermediumheat.Add

onionsandgarlic.Cookuntilonionsaresoft,

about10min.;transfertobowl.

2 Stirspinach,quinoaandcreamcheeseintobowlwithonionmixture,untilcombined.Insepa-

ratebowl,whisktogethereggsandcheese.Poureggmixtureoverquinoamixture;stirto

combine.

3 Heatremainingoilinsameskilletovermediumheat.Addquinoamixture,pressinginto

evenlayer.Cookuntilbottomofquinoaisgoldenbrown.Transferskillettooven.Cookuntil

quicheiscookedthrough(thinknifeinsertedintocentercomesoutclean),15–20minutes.

4 Carefullyslidequicheontoservingdish;cutintowedges.Servewarmoratroomtemperature.

Island Punch 2 cans(11.8oz.each)GOYA Unsweetened Coconut Water2 cans(9.6oz.each)GOYA Diet Guava Nectar1 mediumorange,thinlysliced

¼ cupfreshmint,tornintosmallpieces

2 cupsclubsoda

1 Inlargepitcher,stirtogethercoconutwater,diet

guavanectar,orangeslicesandmint.Transfer

pitchertorefrigeratoruntilreadytodrink.

2 Rightbeforeserving,addsoda.Pourintotall

glasswithice.

MAKES4SERVINGSPREPTIME:5MIN.TOTALTIME:15MIN.+MarinatingTimeServingSize:1fishfilet180 Calories; 7g Fat (1g Saturated, 0g Trans); 70mg Cholesterol; 4g Carbohydrate; 0g Sugar; 24g Protein; 0g Fiber; 360mg Sodium

MAKES12SERVINGSPREPTIME:5MIN.TOTALTIME:35MIN.ServingSize:About1piecequiche130 Calories; 6g Fat (2g Saturated, 0g Trans); 70mg Cholesterol; 10g Carbohydrate; 1g Sugar; 8g Protein; 1g Fiber; 180mg Sodium

MAKES8SERVINGSPREPTIME:5MIN.TOTALTIME:5MIN.ServingSize:About1cuppunch30 Calories; 0g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 8g Carbohydrate; 5g Sugar; 0g Protein; 0g Fiber; 60mg Sodium

Spring Mother’s Day Lunch

Non-Fat Milk,Reduced- Fat Cheddar Cheese

Oranges, Guava Nectar

Spinach

Quinoa

Eggs,Halibut

14 15

plate 5

Tamarind Chicken1½tsp.GOYA Extra Virgin Olive Oil,

divided

1 mediumredonion,finelychopped

(about¾cup)

1 tsp.GOYA Minced Garlic1 chile,finelychopped,from1can

(7oz.)GOYA Chipotle Chiles in Adobo Sauce

½ tsp.GOYA Adobo Light All-Purpose Seasoning with Pepper,divided

½ tsp.GOYA Ground Cumin1 can(9.6oz.)GOYA Tamarind Nectar2 boneless,skinlesschickenbreasthalves

(about1lb.),cutinto¾"cubes

2 scallions,thinlysliced

1 Heat1tsp.oilinmediumskilletovermedium-highheat.Addonions,garlic,chipotle

pepper,¼tsp.AdoboLightandcumin;cook,stirringoccasionallywithwoodenspoon,

untilonionsaresoftandtranslucent,about7minutes.Pourtamarindnectarintoskil-

let;bringtoboil.Lowerheattomediumlow;simmer,stirringoccasionallyuntilnectar

mixturebeginstothickenslightly,about5minutes.Carefullyblendtamarindmixture

inblenderuntilsmooth,about30seconds.Transfersaucetomediumbowl;setaside

untilcool.

2 Heatgrillorgrillpantomedium-highheat.Threadchickenonto4pre-soakedwooden

skewers.Drizzleremainingoliveoiloverchicken;rubtospreadevenly.Seasonchicken

withremainingAdoboLight.Addskewerstohot,greasedgrillgrates.Cook,turning

brushingchickenwithreservedtamarindsauceandturningoccasionally,untilchicken

iscookedthrough,about10minutes.

3 Toserve,transferchickenskewerstoplatter;sprinklewithslicedscallions.

Fresh Mexican Bean Salad For the vinaigrette:½ cuplightlypackedfreshcilantro

¼ cupGOYA Extra Virgin Olive Oil¼ cupGOYA Vegetable Oil¼ cupGOYA Red Wine Vinegar1 clovegarlic,peeled

1 tsp.sugar

½ tsp.salt

For the salad:1 can(15.5oz.)GOYA Black Beans,drainedandrinsed

1 can(15.5oz.)GOYA Chick Peas,drainedandrinsed

1 can(15.5oz.)GOYA Whole Kernel Golden Corn,drainedandrinsed

1 mediumredbellpepper,finelychopped(about1cup)

2 tbsp.finelychoppedredonion

1 can(14oz.)GOYA Hearts of Palm,drained,rinsedandcutinto¼"rounds

1 Transfercilantro,oliveoil,vegetableoil,vinegar,garlic,sugarandsalttoblender.Blendon

highuntilsmooth,about1minute.(Note:Vinaigrettecanbemadeupto1weekinadvance

andstoredinrefrigerator.Bringtoroomtemperature;whiskbeforeusing.)

2 Inlargemixingbowl,combineblackbeans,chickpeas,corn,bellpepperandonion.Pour

invinaigretteandstirgentlytocombine.Addheartsofpalm,gentlytossandserve.

Mexican-Style Almond and Rice Drink 6 cupswater

2 cupsdryCANILLA Extra-Long Grain Rice1¼cupsblanchedalmonds(about6oz.)

1 cinnamonstick(about2"long)

½ cupsugar

6 cupsnon-fatmilk

1 Inlargecontainer,mix6cupswarmwaterwith

rice,almondsandcinnamonstick.Coverandsoak

atleast12hours,orupto24hours.

MAKES4SERVINGSPREPTIME:10MIN.TOTALTIME:40MIN.ServingSize:1skewer220 Calories; 5g Fat (1g Saturated, 0g Trans); 75mg Cholesterol; 15g Carbohydrate; 11g Sugar; 29g Protein; 1g Fiber; 180mg Sodium

MAKES8SERVINGSPREPTIME:15MIN.TOTALTIME:20MIN.ServingSize:About½cupbeansalad200 Calories; 12g Fat (1.5g Saturated, 0g Trans); 0mg Cholesterol; 21g Carbohydrate; 4g Sugar; 6g Protein; 6g Fiber; 240mg Sodium

MAKES10SERVINGSPREPTIME:Lessthan5MIN.TOTALTIME:25MIN.+SoakingTimeServingSize:About1cuphorchata290 Calories; 8g Fat (0g Saturated, 0g Trans); 5mg Cholesterol; 45g Carbohydrate; 18g Sugar; 10g Protein; 2g Fiber; 85mg Sodium

Cinco de Mayo Fiesta

Non-Fat Milk

Tamarind Nectar

Black Beans, Chick Peas, Corn, Red Bell Pepper, Onion, Hearts of Palm

Brown Rice, White Rice

Chicken, Black Beans, Chick Peas

2 Inblender,blendrice-watermixturewithsugarinbatchesuntilriceisthoroughlyground

(liquidwillfeelslightlygrittybetweenfingers),about3minutesperbatch.Strainricemixture

intolargepitcherthroughveryfinemeshstrainerlinedwith2layersofdampcheesecloth.

Pourslowlyandpressonsolidswithspatulatoextractasmuchliquidaspossible.Discardany

leftoverrice-almondpulp.Stir6cupscoldmilkintopitcher.Toserve,stirthoroughlyandpour

overice.

Serve withbrown rice!Serve withbrown rice!

16 17

plate 6

Fiesta Chicken and Black Beans2 tsp.GOYA Extra Virgin Olive Oil,

divided

8 boneless,skinlesschickenbreastfillets

(about2lbs.)

½ tsp.GOYA Adobo Light All-Purpose Seasoning with Pepper

½ redonion,finelychopped(about

¾cup)

½ redbellpepper,finelychopped

(about½cup)

1 can(15.5oz.)GOYA Low Sodium Black Beans,drainedandrinsed

½ cupfrozenGOYA Cut Corn,thawed

½ avocado,finelychopped(about½cup)

1 tbsp.GOYA Lemon Juice1 tbsp.finelychoppedfreshcilantro

1 Heat1tsp.oilinlargenon-stickskilletovermedium-highheat.Seasonchickenwith

AdoboLight.Cookchicken,flippingonce,untilgoldenbrownonbothsidesandcooked

through,5–7minutes.Transferchickentoplate;tentwithfoiltokeepwarm.

2 Heatremainingoilinsameskillet.Addonionsandpeppers.Cook,stirring,untiltender,

about5minutes.Stirinblackbeansandcorn.Continuecookinguntilwarmedthrough,

about2minutes.Removepanfromheat.Stirinavocado,lemonjuiceandcilantrountil

combined.

3 Dividechickenamongservingplates;topwithblackbeanmixture.Servewarm.

Brown Rice and Vegetable Salad1 cupGOYA Brown Rice½ tsp.salt

3 tsp.GOYA Extra Virgin Olive Oil,divided

1 can(15.5oz.)GOYA Low Sodium Red Kidney Beans,drainedandrinsed

2 celerystalks,finelychopped(about1cup)

½ redonion,finelychopped(about½cup)

¼ cupcoarselychoppedfreshparsley

1 tsp.GOYA Sazonador Total2 tsp.GOYA Lemon Juice

1 Bring2¼cupswatertoboilinmediumsaucepanovermedium-highheat.Stirinbrown

rice,salt,and1tsp.oliveoil;boil1minute.Reduceheattomedium-low.Simmer,covered,

untilwaterisabsorbedandriceistender(about40minutes).(Note:Brownricehasa

chewytexturewhencooked).Transfercookedricetolargemixingbowl;chilluntilcold.

2 Intobowlwithchilledbrownrice,addredkidneybeans,celery,redonion,parsley,Sazonador

Total,lemonjuiceandremainingoliveoil.Usingspatula,gentlystiruntilwellmixed.Serve

chilledoratroomtemperature.

Guava Sherbet ¼ cupGOYA Agave Syrup1 cupwater

1 pkg.(14oz.)frozenGOYA Guava Fruit Pulp,

thawed

1 lime,zestedandjuiced

1 cuplowfatplainyogurt

Mintsprigsforgarnish

1 Addagaveandwatertosmallsaucepanover

medium-highheat;bringtosimmer,stirring

occasionallyuntildissolved.Removefrom

heatandletcool.Coverandrefrigerateuntil

readytouse.MAKES8SERVINGSPREPTIME:10MIN.TOTALTIME:30MIN.ServingSize:1chickencutlettoppedwith¼cupbeanmixture330 Calories; 7g Fat (1.5g Saturated, 0g Trans); 120mg Cholesterol; 12g Carbohydrate; 1g Sugar; 51g Protein; 5g Fiber; 180mg Sodium

MAKES6SERVINGSPREPTIME:15MIN.TOTALTIME:1HR.+ChillingTimeServingSize:About½ cupsalad 200 Calories; 4g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 37g Carbohydrate; 1g Sugar; 6g Protein; 5g Fiber; 410mg Sodium

MAKES6SERVINGSPREPTIME:5MIN.TOTALTIME:40MIN.+ChillingTimeServingSize:2scoopssherbet(about1/3cup)130 Calories; 1.5g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 26g Carbohydrate; 18g Sugar; 3g Protein; 6g Fiber; 30mg Sodium

Fun Father’s Day Dinner

Non-Fat Yogurt,Non-Fat Milk Red Kidney Beans,

Celery, Onion, Red Bell Pepper, Black Beans, Corn, Avocado

Brown RiceGuava Fruit Pulp

Chicken Breast, Red Kidney Beans, Black Beans

2 Inmediumbowl,stirtogetheragavewater,guavapulp,yogurt,limezestandjuice.

3 Processguavamixtureinicecreammaker,accordingtomanufacturer'sinstructions.Store

infreezer.Whenreadytoserve,scoopintodessertbowlsandgarnishwithmintsprigs.

18 19

plate 7

Black Bean Burgers2 tsp.GOYA Extra Virgin Olive Oil½ mediumyellowonion,finelychopped

(about½cup)

¼ greenbellpepper,finelychopped(about

¼cup)

1 tsp.GOYA Minced Garlic1 can(15.5oz.)GOYA Low Sodium Black

Beans,drainedandrinsed

1 can(16oz.)GOYA Reduced Sodium Refried Black Beans

1 cupcookedGOYA Brown Rice½ cupcornfrom1can(15.25oz.)

GOYA Low Sodium Sweet Kernel Corn,

drainedandrinsed

1 jar(4oz.)GOYA Fancy Pimientos,

drained,rinsedandfinelychopped(about ¼cup)

1 tbsp.coarselychoppedfreshcilantro

12 whole-wheathamburgerbuns

1 Heat1tsp.oilinmediumskilletovermedium-highheat.Addonions,bellpepperand

garlic.Cook,stirringoccasionally,untilonionsandpeppersoften,about7minutes;

setaside.

2 Inmediummixingbowl,addblackbeans,refriedblackbeans,cookedbrownrice,corn,

pimientos,cilantroandreservedonionmixture.Usingcleanhands,mixthoroughly

untilcombined;forminto12patties.Wrapeachpattyinplasticwrap;transfertofreezer

untilfirm,about20minutes.(Note:Blackbeanpattiescanbestored,wrappedand

frozen,forupto6months).

3 Heatremainingoilinnon-stickgriddleorinlargenon-stickskilletovermedium-high

heat.Addblackbeanpatties,makingsurenottocrowdpan.Cook,flippingonce,

untildarkgoldenbrownonbothsidesandwarmincenter,10-12minutes.Servewith

hamburgerbuns.

Tropical Coleslaw½ headgreencabbage,shredded(about2¼cups)

1 mango,finelychopped(about1cup)

1 mediumtomato,cored,seededandfinelychopped

(about1cup)

2 tbsp.GOYA Mayonnaise1 tbsp.GOYA Lemon Juice2 tsp.finelychoppedfreshcilantro

½ tsp.GOYA Adobo Light All-Purpose Seasoning with Pepper

¼ tsp.sugar

¼ tsp.GOYA Crushed Red Pepper

1 Inmediumbowl,mixtogethercabbage,mango,tomato,mayonnaise,lemonjuice,cilantro,

AdoboLight,sugarandcrushedredpepperuntilcombined.

2 Cover;refrigerateuntilcabbagewilts,butretainsitscrunch,atleast20minutes,orupto

8hrs.Servecold.

Peaches and Cream Ice Pops 1 can(9.6oz.)GOYA Peach Nectar1 cupwater

¾cupnon-fatGreek-styleyogurt(about5oz.)

2 mediumpeaches,peeled,pittedandfinely

chopped

1 Inmediumbowl,whisktogetherpeachnectar,

waterandyogurtuntilwellcombined.

2 Evenlydividepeachmixtureamong8(1/3cup)

icepopmolds.Dividepeachpiecesevenly

amongmolds

MAKES8SERVINGSPREPTIME:15MIN.TOTALTIME:20MIN.+ChillingTimeServingSize:About½ cupcoleslaw70 Calories; 2g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 11g Carbohydrate; 9g Sugar; 1g Protein; 3g Fiber; 85mg Sodium

MAKES8SERVINGSPREPTIME:5MIN.TOTALTIME:5MIN.+FreezingTimeServingSize:1icepop50 Calories; 0g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 12g Carbohydrate; 10g Sugar; 2g Protein; 1g Fiber; 20mg Sodium

Summer Backyard Barbecue

Non-Fat Greek-Style Yogurt,Non-Fat Milk

Cabbage, Tomato, Black Beans, Onion, Green Bell Pepper, Corn, Pimientos

Hamburger Buns, Brown Rice

Peach Nectar, Peaches, Mango

MAKES12SERVINGSPREPTIME:20MIN.TOTALTIME:1HR.ServingSize:1blackbeanburger210 Calories; 3.5g Fat (.5g Saturated, 0g Trans); 0mg Cholesterol; 39g Carbohydrate; 4g Sugar; 8g Protein; 7g Fiber; 330mg Sodium

Black Beans

3 Freeze30minutes.Insertpopsiclesticksandfreezeuntilsolid,atleast6hoursmore.

20 21

Red and White Soursop Shakes1 can(9.6)oz.GOYA Diet Soursop Nectar

(Guanábana)1 cuplow-fatplainyogurt

½ cupfat-freemilk

4 cupsice,divided

6 mediumstrawberries,rinsed,cored

andquartered(about1cup)

1 tsp.GOYA Lemon Juice

1 Addnectar,yogurt,milkand3cupsice

toblender.Blenduntilsmoothandfrothy,

about2minutes;divideevenlyamong

4glasses.

2 Workingquickly,rinseoutblender.Addstrawberries,lemonjuiceand1cupicetoblender.

Blenduntilsmoothandfrothy,about1minute.

3 Spoonstrawberrypuréeevenlyovertopofeachshake.Serveimmediately.

20 21

plate 8

Black Bean Breakfast Burritos1 tsp.GOYA Extra Virgin Olive Oil4 8"GOYA Flour Tortillas – Fajitas

4 eggs,plus4eggwhites,

lightlybeaten

1 can(15.5oz.)GOYA Low Sodium Black Beans,drainedandrinsed

½ cupGOYA Pico de Gallo, drained

1 Heat¼tsp.oilinmediumnon-stick

skilletovermedium-highheat;add

tortilla.Cook,flippingonce,untillight

goldenbrownonbothsides,about

30seconds;transfertortillatoplate.

Repeatwithremainingtortillas,using

½tsp.oiltotal.

2 Heatremainingoilinsameskillet.Addeggs.Cook,stirringeggswithspatula,until

scrambledandjustset,about4minutes.

3 Toassembleburritos:Place1tortillaonworksurface.Add¼scrambledeggmixture,

¼cupbeansand2tbsp.picodegallo.Torollburrito,foldleftandrightendsover

filling.Then,holdingtheclosedends,foldtortillainhalffrombottomtotop.Usingthe

toplayeroftortilla,pushfillingtowardsyoutocompactfilling.Rolltortillaintologand

placeseam-sidedownonplate.Cutinhalf,ifdesired,andserveimmediately.

MAKES4SERVINGSPREPTIME:5MIN.TOTALTIME:8MIN.ServingSize:1cup70 Calories; 1g Fat (.5g Saturated, 0g Trans); 5mg Cholesterol; 10g Carbohydrate; 9g Sugar; 5g Protein; 1g Fiber; 65 mg Sodium

Back to School Breakfast

MAKES4SERVINGSPREPTIME:10MIN.TOTALTIME:25MIN.ServingSize:1burrito300 Calories; 8g Fat (2.5g Saturated, 0g Trans); 210mg Cholesterol; 36g Carbohydrate; 0g Sugar; 20g Protein; 8g Fiber; 470mg Sodium

Non-Fat YogurtNon-Fat Milk

Diet Guanábana Nectar, Strawberries Tortilla

Black Beans, Eggs

Pico de Gallo, Black Beans

Tip 2Take Your Smoothie To GoThis shake makes the perfect breakfast for a hurried morning. Made with dairy and GOYA Fruit Pulp, it’s filling, comes together in minutes and can easily be transported to wherever the morning takes you. Simply blend and pour into an insulated thermos to keep colder longer.

Make-Ahead Breakfast BurritosBusy Morning? Whip up a batch of burritos ahead of time and freeze to make breakfast-on-the-go a breeze. To do, wrap cooked burritos in plastic wrap, then in foil; freeze up to 3 months. To reheat, unwrap and microwave on HIGH until warmed through (about 4 minutes). Roll in foil, and head out the door.

Tip 1

BREAKFAST ON-THE-GO

2322

plate 9

Grilled Sofrito Pork2 tsp.GOYA Extra Virgin Olive Oil1 mediumyellowonion,finelychopped

(about1cup)

1 mediumgreenbellpepper,veryfinely

chopped(about¾cup)

¼ cupfinelychoppedfreshcilantro,

divided

2 tbsp.GOYA Minced Garlic½ tsp.GOYA Adobo Light All-Purpose Seasoning with Pepper 1 packetSazón GOYA Natural and Complete 4 medium,ripetomatoes,cored,seeded

andfinelychopped(about2½cups)

1 bonelessporkloinroast(about1½lbs.),

cutinto1"–thicksteaks

1 Heatoilinlarge,non-stickskilletovermedium-highheat.Addonionsandpepper.Cook,

stirringoccasionally,untilvegetablessoftenbutdonotbrown,8–10minutes.Add2tbsp.

cilantro,garlic,AdoboLightandSazón.Cook,stirring,untilgarlicisfragrant,about

1minutemore.Addtomatoestoskillet.Cook,stirringoccasionally,untilmoisturefrom

tomatoesevaporatesandmixturebeginstothicken,about5minutes.Transfersofrito

mixturetonon-reactivecontainer;chilluntilcold.Scoopoutandreserve6tbsp.sofrito

mixture;mixwithremainingcilantro.Coverandreserveinrefrigerator.

2 Addporksteakstocontainerwithremainingsofrito;massagetocoatcompletelyin

sauce.Coverwithplasticwrap.Transferporktorefrigerator.Marinateatleast4hours,

orupto48hours.Bringporktoroomtemperature30minutesbeforecooking.

3 Heatgrilltomedium-highheat.Removeporkfromsofritomixture,shakingoffexcess.

Addporktohot-greasedgrillgrates.Cook,flippingonce,untilporkisdarkgolden

brownandcookedthrough(internaltemperatureofatleast145°F),17–20minutes.

Transferporktoplatter.Topwithreservedsofritomixture.Serve.

Rice & Pigeon Peas1 tsp.GOYA Extra Virgin Olive Oil¼ lb.low-sodiumcountryham,cubed

½ greenbellpepper,chopped(about½cup)

½ yellowonion,chopped(about½cup)

1 packetSazón GOYA Natural and Complete1 tbsp.GOYA Minced Garlic2 tsp.finelychoppedfreshcilantro

1 tsp.GOYA Oregano1½cupsdryGOYA Medium Grain Rice1 cupfrozenGOYA Green Pigeon Peas,thawed

4 oz.GOYA Low-Sodium Tomato Sauce2 tbsp.GOYA Low-Sodium Manzanilla Olives

Stuffed with Minced Pimientos,sliced

1½cupswater

1 Heatoilinamedium,heavysaucepanovermedium-highheat.Addhamtopan;cook

untilbrown,about5minutes.Stirinpeppersandonions;cook,stirringoccasionally,until

vegetablesaresoftandtranslucent,10minutes.AddSazón,garlic,cilantroandoregano.

Cookuntilfragrant,about30seconds.

2 Addricetopan.Cook,stirringfrequently,untilcoatedinoilandtoasted,about1minute.Stir

inpigeonpeas,tomatosauce,olivesandwater;usingawoodenspoon,stironceandbring

ricemixturetoaboil.Cook,uncovered,untilwaterisevaporated,about10minutes.Gently

stirricefrombottomup.

3 Lowerheattomediumlowandcook,covered,untilriceistender,about15minutes.Remove

saucepanfromheat.Gentlyfluffricewithfork.Coverpanandletstand5minutes.

Soursop (Guanábana)Smoothie4 cupsnon-fatmilk

2 cupsice

1 pkg.(14oz.)frozenGOYA Guanabana Fruit Pulp,

brokenintochunks

½cupsugar

1 Inbowlofblender,addmilk,ice,frozenfruitpulp

andsugar.Puréeuntilmixtureissmoothand

creamy,andsugarisdissolved,about2minutes.

2 Toserve,dividedrinkevenlyamongserving

glasses.

MAKES6SERVINGSPREPTIME:25MIN.TOTALTIME:1HR.ServingSize:About2/3cupricemixture280 Calories; 3g Fat (1g Saturated, 0g Trans); 10mg Cholesterol; 49g Carbohydrate; 1g Sugar; 10g Protein; 3g Fiber; 450mg Sodium

MAKES8SERVINGSPREPTIME:Lessthan5MIN.TOTALTIME:Lessthan5MIN.ServingSize:1cupsmoothie120 Calories; 0g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 27g Carbohydrate; 25g Sugar; 5g Protein; 2g Fiber; 70mg Sodium

Hispanic Heritage Celebration

Guanábana Fruit Pulp

Onion, Green Bell Pepper, Pigeon Peas,Tomatoes

MAKES6SERVINGSPREPTIME:15MIN.TOTALTIME:50MIN.+MarinatingTimeServingSize:1porksteaktoppedwith1tbsp.sofrito220 Calories; 10g Fat (2.5g Saturated, 0g Trans); 70mg Cholesterol; 8g Carbohydrate; 4g Sugar; 25 g Protein; 2g Fiber; 190mg Sodium

White Rice

Pork, Ham, Pigeon Peas

Non-Fat Milk

24 25

Turkey Breast Stuffed with Rice and BeansFor the turkey:1 cupGOYA Extra Virgin Olive Oil1 cupGOYA Bitter Orange Marinade

(Naranja Agria)1 tbsp.GOYA Minced Garlic1 tsp.GOYA Ground Cumin1 tsp.GOYA Oregano Leaf½ tsp.GOYA Adobo Light All-Purpose

Seasoning with Pepper 1 wholeboneless,skinlessturkeybreast,

5-6lbs.(Note:Askyourbutcherto

deboneturkeybreast,ifnecessary)

For the stuffing:1 cupcookedCANILLA Extra Long-Grain Rice,cooled

1 can(15oz.)GOYA Low-Sodium Black Bean Soup

1 Insmallbowl,mixtogetheroliveoil,bitterorangemarinade,garlic,cumin,oreganoand

Adobo;setaside.Placeturkeybreastbetweentwosheetsplasticwrap.Usingmallet,

poundturkeyto½"thickness.Transferturkeytoglassbakingdish.Pourreservedmarinade

overturkeytosubmerge;coverwithplasticwrap.Refrigerateatleast4hours,orupto

48hours.

2 Heatovento425°F.Bringturkeytoroomtemperature30minutesbeforecooking;discard

marinade.Meanwhile,insmallbowl,mixtogetherriceandbeans;setaside.

3 Usingpapertowels,patturkeydry.Placeturkeyonworksurfacesothatlongsideis

closesttoyou.Spreadriceandbeanmixtureonturkeybreast,leaving1"borderallaround.

Startingwithlongside,rollturkeybreast,jellyroll-styletoenclosericeandbeanmixture,

creatinglongcylindershape.Usingkitchentwine,firmlytierolledturkeybreastin1"inter-

vals.Transferturkey,seamside-downtofoil-linedbakingsheet.Roastturkey,occasionally

turningbakingtrayforevenbrowning,untilcookedthrough(temperaturewillregister

165°Fonquick-readthermometerwheninsertedincenterofturkey,touchingthestuffing),

from1hour–1hour,15minutes.Transferturkeytocuttingboard;tentwithfoil.Letrest

15–20minutes.Cutinto½"-thickslices.

Thanksgiving Feast

Pear Nectar, Pears

MAKES12SERVINGSPREPTIME:15MIN.TOTALTIME:1HR.30MIN.+MarinatingTime/ServingSize:1sliceturkey350 Calories; 10g Fat (2.5g Saturated, 0g Trans); 145mg Cholesterol; 9g Carbohydrate; 0g Sugar; 52g Protein; 2g Fiber; 230mg Sodium

White Rice

Turkey Breast,Black Beans

Non-Fat Milk, Sweetened & Condensed Milk, Fat-Free Feta Cheese Black Beans,

Baby Arugula

Arugula Salad with Pear Nectar Vinaigrette For the pear nectar vinaigrette: 1 can(9.6oz.)GOYA Pear Nectar1 tbsp.GOYA Lemon Juice1 tbsp.Dijonmustard

1 tsp.GOYA Sazonador Total½ tsp.GOYA Minced Garlic¼ tsp.freshlygroundblackpepper

½ cupGOYA Extra Virgin Olive Oil

For the salad:6 cupsbabyarugula,rinsedanddried

2 pears,coredandthinlysliced

3 oz.fat-freefetacheese,crumbled

¼ cuptoastedwalnuts

1 Bringpearnectartoboilinsmallsaucepanovermedium-highheat.Reduceheattomedium-

low.Simmer,stirringoccasionally,untilnectarthickensandreducesto¾cup,about10minutes;

setasideuntilcool.

2 Transferreducednectartomediummixingbowl.Stirinlemonjuice,mustard,SazonadorTotal,

garlicandpepperuntilcombined.Usingwhisk,addoliveoilinslowsteadystream,whisking

constantlytocombine.Setaside.Inlargesaladbowl,tosstogetherarugula,pears,feta,

walnuts.Dividesaladevenlyamongservingplates.Drizzle2tsp.dressingovereachportion.

Serveimmediately.

Spanish Rice Pudding2 cupswater

1 cup GOYA Medium Grain Rice¼ tsp.salt

4 cupsnon-fatmilk

2 GOYA Cinnamon Sticks1 tsp.freshlygratedlemonororangezest

¼ cupGOYA Sweetened and Condensed Milk1 tsp.GOYA Vanilla Extract Groundcinnamon(optional)

MAKES6SERVINGSPREPTIME:15MIN.TOTALTIME:25MIN.ServingSize:1½cupssalad+2tsp.dressing180 Calories; 6g Fat (.5g Saturated, 0g Trans); 0mg Cholesterol; 15g Carbohydrate; 3g Sugar; 5g Protein; 3g Fiber; 240mg Sodium

MAKES8SERVINGSPREPTIME:Lessthan5MIN.TOTALTIME:50MIN.ServingSize:About½cupricepudding190 Calories; 2g Fat (1.5g Saturated, 0g Trans); 5mg Cholesterol; 35g Carbohydrate; 15g Sugar; 7g Protein; 1g Fiber; 75mg Sodium

1 Addwatertomedium,heavysaucepanovermedium-highheat.Bringwatertoboil.Stirin

riceandsalt.Returnwatertoboil.Reduceheattolow.Cook,covered,untilwaterisabsorbed

andriceistender,about20minutes.

2 Stirinmilk,cinnamonsticksandlemonororangezest.Increaseheattomedium-high;bring

milktoboil.Reduceheattolow.Cook,uncovered,stirringoccasionallytopreventsticking

andscorching,untilmixtureisthickandcreamy,about25minutes.Stirincondensedmilkand

vanilla.Cook,stirringoften,untilflavorisabsorbed,about5minutesmore.Pourricepudding

intoservingbowl;servewarmorchilled.Sprinklewithcinnamonbeforeserving,ifdesired.

plate 10

26 27

Fruit Addthetasteofripe,freshfruit

toyourpartymenusallyearlong.

Relyontheconsistentquality

ofGOYAcannedfruits;enjoy

GOYAfull-flavoredfruitbeverages.

Tryfrozenfruitpulps–peeled,

seededandpuréedforyour

convenience.Soheavenlytasting

you’llforgetthey’rehealthytoo!

Vegetables WithGOYA,it’seasytodishouta

healthyportionofveggiestoyour

guests.CookwithGOYAbeans;

consideredbothavegetable

andaprotein,ourbeansboast

premiumqualityandauthentic

taste.ThevastarrayofGOYA

frozenvegetablesareflash-frozen

atthepeakoffreshness.GOYA

cannedandjarredveggiesare

tenderandready-to-use,soyou

canservethemallyearlong.

Protein Makeeveryentréeaspectacular

featofhealthandtastewithGOYA.

QualityGOYAbeansofferlow-fat

proteinandunmatchedquality.

Premiumcannedseafood,like

sardines,bonito,tuna,octopus

andmoreboastdelicatetexture

andthefreshtasteofthesea.

GrainsNourishyourfamilyandfriends

withthevastarrayofGOYA’stop-

qualitygrains.Tryourspecialty

flours,likefine-groundcornmeal,

indoughandbatters.Experiment

withexoticriceoptions,like

basmati.Enjoyfamilyfavorites,

likelong-grainandmediumgrain

rice.Cookwithwhole-grains,like

brownriceandquinoa,forextra

fiberandprotein.Justopenthe

pantry!

DairyAdddairy–andwithit,calcium,potassium,vitaminDandother

nutrients–withkeyGOYAingredients.Shelf-stable,unsweetened

GOYAevaporatedmilkisconvenientandeasytouseinplaceof

regularmilk.TryaspoonfulofGOYAsweetenedandcondensed

milkincoffee,drinksanddesserts.Addauthenticcheeses,like

GOYAQuesoBlancotoyourmeals.

Healthy PantryThrowing a healthy celebration is so

easy and delicious when these GOYA products are in your pantry.

www.goya.com

The Ultimate Resourcefor Latino Cooking!