2 - 4 Block Meals

Ingredients:
1/4 teaspoon cayenne
1 tablespoons minced garlic
4 teaspoons extra virgin olive oil
1 1/2 cups onions sliced
1 cup pearl barley, uncooked
2 cups red bell peppers, diced
12 ounces shrimp
1/2 teaspoon thyme
1 cup tomatoes, canned, stewed, chopped
2 cups Swanson low sodium chicken stock (uncondensed in the box)
2 cups water Fresh parsley or cilantro leaves
Salt and pepper to taste

Ingedients:
1. Place olive oil in medium to large stove-proof casserole and turn the heat to medium high. Add onions and bell pepper and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion softens and just begins to brown, about 10 minutes. Warm stock and water in a saucepan over medium heat. 2. Stir in the garlic, cayenne and dried thyme and stir for about 30 seconds. Add the tomatoes and turn the heat to medium high. Cook, stirring, for 5 minutes or until the tomatoes begin to break up. 3. Stir in the barley; then stock. Bring to a boil, turn the heat to medium and cook, uncovered, stirring occasionally, until the barley is tender and the liquid is just about absorbed, 20 to 30 minutes. 4. Add the shrimp and stir. Cook two or three minutes and raise the heat, if necessary, to cook off the remaining liquid. Garnish with minced fresh parsley or cilantro leaves and serve.