WEEKLY RECIPES
PB & Jelly Oats
Ingredients (serves 2):
1 cup Quaker Instant Oats
1 cup Iberia Coconut Milk
1 tbsp Skippy Peanut Butter
1 tbsp Smucker’s Strawberry Preserves
½ banana (optional)
Instructions:
Heat coconut milk until warm.
Stir in oats and cook 2–3 min until creamy.
Swirl in peanut butter and strawberry preserves.
Top with banana slices.
Tuna & Avocado Salad sandwich
Ingredients (makes 2 sandwiches):
2 cans Iberia Tuna (drained)
1 tbsp Goya Mayonnaise
½ ripe avocado, diced
Salt, pepper, and a squeeze of lemon (optional)
2 slices Nature’s Own Bread
Instructions:
Mix tuna, mayo, and avocado in a bowl.
Season lightly.
Spread over bread
Serve with sliced red bell pepper or chips.
Garlic Shrimp with Yellow Rice & Corn
Ingredients (serves 4):
1 lb Panamei Raw Shrimp, peeled
2 cups Iberia Yellow Rice
1 tbsp Mazola Oil
½ cup La Fe Cooking Wine
2 ears corn, halved
3 cloves garlic, chopped
Instructions:
Cook yellow rice per package directions.
In a skillet, heat oil, add garlic until fragrant.
Add shrimp, pour cooking wine, and sauté 5–7 min until pink.
Grill or boil corn.
Serve shrimp over rice with corn on the side.
Coconut Sweet Potato Bread Pudding
Ingredients (serves 6):
2 cups cubed Bimbo Bread
1 cup mashed cooked sweet potato
1 cup La Fe Coconut Milk
½ cup Nela Sweetened Condensed Milk
2 tbsp Zulka Sugar
1 tsp cinnamon
Instructions:
Preheat oven to 350°F.
Mix coconut milk, condensed milk, sweet potato, sugar, and cinnamon.
Stir in bread cubes and soak 10 min.
Bake 30–35 min until golden.
Top with whipped cream or drizzle of honey if desired.