Latest local news, weather, high school sports in the Rio Grande Valley

Nutritious meals for your family
               
We are a few days into March and it's time to cast a light on National Nutrition Month across America.
               
Marcie Perez with HEB and Action 4 Sunrise want to encourage everyone to get healthy by incorporating a little more color into your diet.
               
You can be proactive during your next dinner creation by whipping up a delicious Southwest Shrimp Salad or Fajita Fiesta Salad for all of your family to enjoy.

Southwest Shrimp Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 4 servings

Ingredients
1 cup Central Market Organics Quick Cook Quinoa
1 lime, juiced
1 tsp. HEB Canola Oil
1 lb. Jumbo Raw Texas Gulf Shrimp, shelled and deveined
¼ tsp. salt
•Hill Country Fare Ground Black Pepper
•Hill Country Fare Garlic Powder
1 container HEB Mango Pico de Gallo

Instructions
1.In a small saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat and simmer for 10 minutes. Remove lid from saucepan and add juice of lime. Let cool for 10 minutes.
2.While quinoa cools, bring a large skillet to Medium heat. Add canola oil. Toss shrimp in salt, pepper, and garlic powder; sauté for 3-5 minutes on each side until cooked through.
3.In a medium mixing bowl, combine prepared quinoa, mango salsa, and cooked shrimp. Serve warm or chilled.

Fiesta Fajita Salad
Prep Time: 5 minutes
Cook Time: 16 minutes
Makes 4 servings

Ingredients
1 lb. Hill Country Fare Marinated Beef Fajita
4 cups HEB Baby Spring Salad Mix
1 container HEB Pico de Gallo
1 can HEB Borracho Beans
½ cup HEB Cilantro Salsa
½ cup Kraft Fat Free Cheddar Cheese
½ cup HEB Tortilla Chips, crushed

Instructions
1.Bring a large heavy-bottomed skillet to Medium-High heat. Cook Fajita 6-8 minutes on each side, until reached desired doneness. Remove fajita from heat and let rest for 5 minutes. Slice fajita against the grain into thin strips.
2.Arrange salad mix on a platter. In a small mixing bowl, combine pico de gallo and borracho beans. Pour mixture over salad greens.
3.Lay fajita strips over salad mix, and top with salsa. Sprinkle cheese over platter and garnish with chrushed tortilla chips.