3 tablespoons butter
3 tablespoons flour
1/2 teaspoon seafood seasoning blend
2 pouches boil-in-bag rice
1 (10-ounce) bag frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
2 teaspoons roasted garlic
3 tablespoons diced pimientos (undrained)
1 cup chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can Spanish tomato sauce
1 (12-ounce) bag cooked cocktail shrimp (tail off)
salt and pepper, to taste

4 cups veggie lover’s salad blend (3/4 bag)
1/2 pint grape tomatoes
1 cucumber
1/4 cup pecan pieces
1/4 cup refrigerated tangy French dressing

3 large sweet potatoes
1 (14-ounce) can chicken broth
1 tablespoon olive oil
salt and pepper, to taste
1 tablespoon cinnamon sugar (optional)