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With the busy holiday season approaching try this quick-fix meal to fit your schedule. While rice is cooking, capture the heat in the same skillet to steam vegetables and shrimp. Serve with a tossed salad and finish the meal with sweet tangerines or oranges.

- Tips for Eating Healthy on a Budget »

One-Skillet Rice, Vegetables and Shrimp
Makes 4, 3-cup servings
Preparation time: 10 minutes
Cook time: 25 minutes

1 tablespoon canola oil
1 cup chopped onion
1 clove garlic, crushed
1 cup chopped celery
1 cup GIANT long grain brown rice
2 cups water
4 cups broccoli cuts or florets or stir fry vegetables
1 lb raw shrimp, thawed in refrigerator if frozen
Juice of 1/2 lemon
Freshly ground pepper

Heat oil in a large skillet over medium heat. Saute onion and garlic in the skillet for 3 or 4 minutes. Add the celery and cook for another 3 minutes. Stir in rice and water, cover and bring to a boil. Turn heat down to low, place broccoli and shrimp on top of the rice, cover, and simmer (you may need to adjust heat so that contents continue to simmer gently) for 15 minutes until rice is cooked, broccoli is tender and shrimp are pink. Season with lemon juice and pepper. Divide among plates. Enjoy!

Nutrition information per serving: 330 calories, 6g fat, 1g saturated fat, 175mg cholesterol, 45g carbohydrate, 5g fiber, 25g protein, 250mg sodium

BONUS BUY™ Savings week of November 16 – November 22 for this menu:

- Raw Ez Peel Shrimp
- Fresh Celery
- Organically Grown Yellow Onions
- Fresh Broccoli Crowns
- Dole Special Blend Salad
- Clementines, Florida Tangerines or California Navel Oranges