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Posts Tagged ‘scallops’

It was such a gorgeous day today! 77 and Sunny – cool morning and night, Fall is here! I love Fall!

After another busy day in third grade, I came home to make dinner, walk and get some stuff done.

Dinner was easy, as usual.

Spicy Seafood Lettuce Wraps

  • 1/2 bag of frozen cooked, peeled, cleaned tailless shrimp
  • 1/2 bag of raw frozen scallops
  • 2 cans water chesnuts
  • 1 can chickpeas- drained
  • soy sauce
  • lime juice
  • hot chili sauce (asian)
  • random asian sauces

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Cook sauces and all other ingredients together until seafood is cooked.

Chop mixture on a cutting board.

Fill lettuce leaves with quinoa and spicy seafood mixture!

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So fresh, spicy and filling! A great weekday meal. The quinoa we used was leftover from dinner last night! We also made extra to take for lunches tomorrow!

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Tuesday was our last day of school with kids and yesterday we finished the year with a teacher work day. It still has not sunk in that I am done for the summer! The years just seem to fly by! This week has been crazy so far and will continue to be just as crazy through the weekend.

My mom came down yesterday to help me get ready for hosting Katie’s bridal luncheon on Friday. We ran around and did things for my house (new dining room chair covers, new curtains for our bar room, etc.) and for the party and before we knew it, we were being kicked out Hobby Lobby because they were closing.

The plan today is to finish home things and begin to make the food for the luncheon. I will have a full recap on that tomorrow.

Until then, I wanted to share a recipe we had earlier this week. I never had a chance to post it but it was a great one! I can’t wait to make it again.

Lettuceless Salad(Panzanella) with Scallops

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  1. Wash and season fresh asparagus. Place on a foiled cookie sheet and broil for a few minutes until browned.
  2. Cut cooled asparagus into inch long pieces
  3. Wash and cut zucchini and squash and stir fry in a balsamic vinegar.
  4. Cut up fresh tomatoes, spinach, cucumber and basil.
  5. In the same pan you cooked the zuc nad squash, stir fry thawed baby scallops for a min. until they are opaque= done.
  6. Mix all veggies with scallops and top with reduced fat feta.
  7. Drizzle with balsamic dressing (I use Good Seasons made with less oil and balsamic vinegar instead of apple cider)
  8. Add chunks of mulitgrain bread for croutons!

Dig in!   

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Pad Thai Party for Two

I took some great pictures of our Sunday brunch yesterday, but didn’t have time to post them. It seems to be a theme lately. We did get lots of Christmas shopping done! Yay!

Today flew by again and after a few more Christmas shopping stops, I made it home. The countdown is on at school, the kids are getting pretty excited!

7 1/2 days of school until Christmas/Holiday Break!

So, on to tonight…I was hit by this urge for PAD THAI. I don’t know where it came from, I don’t really ever eat Thai food. But I wanted it tonight!

The recipe – a little of everything.

Pad Thai

  • 1/2 bunch of asparagas – cut into pieces
  • 1 can water chesnuts
  • 1 can bean sprouts
  • 1 can bamboo shoots
  • 3 egg whites
  • 1 c. baby scallops
  • 1 pack of rice noodles
  • 1 packet of Pad Thai sauce (semi-homemade) 🙂
  • 1 tsp. chili garlic sauce

Steps.

  1. Spray a skillet with PAM and add: asparagas, bamboo shoots, water chesnuts, egg whites, baby scallops. Heat until scallops are cooked completely.
  2. While the veggies are cooking, cook rice noodles according to the package.
  3. Add sauce to the veggies and scallops and mix with the noodles.

I had mine minus the noodles. It was amazing!

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With Brown Rice Sushi (California Roll).

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And this is what we have been addicted to for the past few weeks. This may be the reason my posts have been shorter and less detailed. I am obsessed with Wii Tetris!

That is me and Brady (green and blue) but this game I was playing with his Mii and he was playing with mine. That is why he was still playing when I took the pic! 🙂

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I have not posted all three of my meals in a while because I just have not had time or they have been repeats and leftovers. But today, I have had three original meals all worthy of being posted.

I started my morning with an early workout and then I came home to get ready for school, and EAT! My breakfast was oatmeal with cran-apple relish, banana and H20. It was a pretty pink.

And my easy packable lunch consisted of many things I prepared on Sunday. BBQ stir fry tofu, caramelized onions and cut up veggies and a Flat Out wrap. I also mixed some 0% Greek Yogurt with cran-apple relish.

I eat lunch at 11am so by 2, I am starving!  I had an apple that was great at the time, but I was starving again later.
After school I tutored and then came around 5:30ish to make dinner (eat leftover kettle corn) and get ready to carve pumpkins!

I made a new scallop recipe for dinner! It was great!  With spaghetti squash for me and Barilla Pasta Plus for B.  I will call this Scallops Supreme, hehe.

Scallops Supreme

  • scallops for 2
  • 3 pieces bacon (for B)
  • handful of arugula
  • 3/4 can of white beans
  • few fresh basil leaves
  • 2 whole tomatoes cut up
  • 1/2 c. white wine
  • salt and pepper
  • pasta/spaghetti squash

First, begin cooking the scallops in a pan with PAM and salt and pepper.  When they are a little cooked and in need of some liquid – add the wine.  Let them simmer.  Meanwhile, make sure the spaghetti is cooking.

Then, when the scallops are mostly cooked, add arugula, tomatoes, basil, beans, salt and pepper, and cooked bacon to the pan.  Simmer until mixed/melted together, add more wine if necessary.

Add the mixture of scallops to spaghetti (either kind) and mix in the pan so everything can heat together.

Enjoy!

Off to bed to get up for an early workout, NOT by myself!  Brady agreed to go in the morning, even though he has a soccer game tomorrow night.  I think he may have forgotten!  🙂

Pics of our pumpkins tomorrow!

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Dinner last night was very filing and veggie-licious!

It was a base of spaghetti squash with zucchini, tomatoes, and asparagas.  I added  a few Italian bread brumbs and parm. to it while it  was a cooking.  I also browned a few scallops to add on top.  This dinner was fast and easy and it made enough to take for lunch (minus the scallops)!

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Tonight, I made the best dinner of the week.  It was unplanned, fast and thrown together, but it was fresh and delicious!  After a long Thursday at school (I had Greek yogurt and vegetable soup – 0 pts. WW for lunch) I went to the gym for Total Conditioning class.  It was a great workout on the Bosu instead of the step today!  I am sure I will be feeling it tomorrow.  🙂  I ran to Trader Joe’s and the grocery store after the gym and by the time I got home it was already 8pm.

I was craving veggies for dinner and I wanted to use the beautiful, fresh tomatoes my mom brought me and a zucchini from my grandma’s garden.  I decided to throw the zuc. and tomato together on the stove with some frozen scallops.  Here is what I did:

1. Cut up a large tomato and a medium zucchini

2. Spray a frying pan with Pam and add veggies.  I seasoned them with Garlic Wine Seasoning from The Melting Pot restaurant.  This is my favorite seasoning!  I use it on everything!

3. Add 1/2 c. bread crumbs and salt and pepper.  Stir so veggies get mixed with bread crumbs.

4. When veggies are slightly cooked, add scallops.  Let scallops cook on one side for about 3 min. or until golden brown.  Flip and repeat.  The scallop should we be opaque when it is cooked.

5. Enjoy with a little parm!

To go along with this, I made a salad with:

  • spinach
  • arugula
  • tomatoes
  • fresh mozzarella
  • basil
  • balsamic vinegar

Yum!

My dessert was a few pieces of peach while I cut some up for lunch and a few handfuls of chocolate chips!

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For dinner, we made kabobs with veggies, shrimp and scallops.  It was so good and colorful!  I also made a tomato and mozzarella salad for our side! 

My plate:

We are off to deliver baked goods to those who need them!  🙂

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A lunch for royalty

After going to church with Brady’s family, we headed to their house for what we thought was going to be a normal lunch. We were surprised to find a feast in the making! Our lunch feast included so many wonderful things: scallops, shrimp, crab, meat, potatoes, salad and green beans! It was unbelievable how much delicious food there was!

Not pictured are the things I was a little less interested in- but nonetheless wonderful! For example, the fillet wrapped in bacon and green beans with ham. I am not kidding when I said this was a feast for a king! Brady’s dad is going to be making a lot of new friends once they hear about this! 🙂

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Tonight, after getting home from our game, I was in the mood to cook! I had been in the mood all day but had not had a chance, so I was excited to get started. Being that it was already 8pm, I knew we could not have anything that took too much time. We were all starving and did not want to be up eating at 11:00. I had taken some raw sea scallops out of the freezer in the afternoon, with the idea of using them for dinner. I decided to go with it and here is what I did:

Seared Scallops with Fresh Pesto, served on Angel Hair and Zuc and Squash strands

  • 12 large sea scallops, thawed
  • salt and pepper
  • 1 tsp. olive oil
  • Pam cooking spray

To make the scallops, which I would not do until right before you are ready to eat:

1. Rinse and pat dry the thawed scallops

2. Season the scallops with salt and pepper

3. Place the tsp. olive oil and the pam spray in the bottom of a cast iron pan. Heat the pan up.

4. Place scallops on a warm-hot cast iron pan. Do not stir or move them around, it will break them apart. Watch as they cook for about 3 min. After 3 minutes, flip them so they are able to cook and crust on the other side. When this side is done, they are done. To make sure they are done, check to see that the center of the scallop is opaque.

Fresh Basil Pesto

  • 1 cup fresh basil
  • 12 raw almonds
  • 1/4 c. parm. cheese – I would have used a little more, but this was all I had.
  • juice of one lemon
  • 1 Tbsp. olive oil
  • salt and pepper

Mix all ingredients in a mini food processor. Blend until completely smooth or to the consistency you like. If you are using the pesto as a pasta sauce, you may want to consider adding a little more oil or adding some plain yogurt to make it creamy.

Zucchini Spaghetti

I love to make strands or curls of zucchini and yellow squash with my spiraler.  It is a little tool that many people who do a Raw diet use.  It allows you to turn cucumbers, zucs, squash and other veggies like that into ribbons or strands, similar to pasta.  Here are a few pics of mine.  Warning: it is not too pretty!!

For dessert:  I made a Fage 0% yogurt parfait with blueberries and homemade granola.  It was a little late to be eating dessert – 9:30pm but it was soo good!!

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