Fajita-Spiced Shrimp & Filet Mignon
with Chili Creamed Cauliflower & Zucchini
Nutrition Per Serving
Ingredients
Allergens: Shellfish, MilkZucchini
Measurement:
Ancho Chile Powder
Measurement:
Yellow Bell Peppers
Measurement:
Shrimp
Measurement:
Water
Measurement:
Unsalted Butter
Measurement:
Toasted Garlic Powder
Measurement:
Black Pepper
Measurement:
Cauliflower
Measurement:
Chili Powder
Measurement:
Cilantro
Measurement:
Coriander
Measurement:
Cream Cheese
Measurement:
Smoked Paprika
Measurement:
Smoked Black Pepper
Measurement:
Sea Salt
Measurement:
Cumin
Measurement:
Red Bell Peppers
Measurement:
Green Onions
Measurement:
Poblano Peppers
Measurement:
Onions
Measurement:
Liquid Smoke
Measurement:
Lime Juice
Measurement:
Gochugaru Chile Flakes
Measurement:
Vinegar
Measurement:
Beef Tenderloin
Measurement:
Applewood Smoked Salt
Measurement:
Olive Pomace Oil
Measurement:
Toasted Garlic
Measurement:
COOKING TIMES MAY VARY; COOK CONTENTS TO 165°F.
MICROWAVE • 1. Remove outer packaging and pierce film in center of bento one time with a fork. 2. Place bento in microwave, with large compartment touching outer edge of microwave disk. 3. Heat 4 minutes, peel back film, stir contents, re-place film and heat an additional 5 minutes with bento in same microwave position. 4. Let stand for 2 minutes. Carefully remove film. Transfer contents to a plate and enjoy!
CONVENTIONAL OVEN • 1. Adjust rack to middle position and preheat oven to 375°F.
- Remove outer packaging and plastic film. 3. Place tray on a baking sheet and bake for 7 minutes. If needed, continue to bake for 2-4 more minutes or until desired temperature is reached. 4. Transfer contents to a plate and enjoy!
Nutrition Per Serving
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