Posts tagged dinner

Shrimp & Scallop Quick Pasta

Shrimp & Scallop Quick Pasta

Since I decided to skip practice Monday, Tim and I decided to cook dinner. I didn’t have anything prepared, so we winged it. The result was delicious!

Ingredients:

  • A box of tri-colored rotini
  • 6 scallops
  • shrimp
  • mushrooms, sliced
  • spinach, chopped
  • artichoke hearts & olives would be divine in here…
  • Olive Oil
  • Red Wine Vinegar
  • Dijon mustard
  • Garlic cloves, diced
  • Lemon Juice
  • salt and pepper to taste
  • butter

Directions:

  • Cook pasta according to directions on the box. The last minute of cooking, add spinach and mushrooms to warm through.*
  • Sauté scallops in olive oil and butter, according to directions.  Set aside (cover w/ foil to keep warm.)  Cook shrimp.  in remaining butter/oil.  Set aside.  *Optional–you can sauté spinach/mushrooms in oil/butter instead of boiling them.
  • Mix olive oil, lemon juice, vinegar, garlic, dijon, and salt and pepper together for dressing.
  • Put drained pasta with spinach and mushrooms in a bowl.  Top with shrimp and scallops.  Drizzle dressing over the whole thing. Serve immediately.

This was really good.  We ate all the shrimp/scallops the first night, so I had the leftover noodles/veggies the second day with tofu as a pasta salad. Mmmm…  Next time I’ll add artichoke hearts and maybe some black olives.

 

 

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Spicy Shrimp Noodle Bowl Recipe

Spicy Shrimp Noodle Bowl Recipe 

Made this for dinner last night before the party–it was delicious!  Spicy, flavorful, but not overpowering.  Sooo good.  I follow Cooking Light on Facebook, and it popped up in my feed, looking delicious.  Check out their facebook page for more great recipes.

 

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Do you ever annoy yourself?

Food: way over

Exercise: way under

  • walked Reilly.  

Yeah, no push ups or sit ups yesterday.  Then I skipped Spin Class b/c Tim wanted me to have dinner and a movie with him.  Probably a good thing since my legs feel like death.  We cooked dinner together.  We used to do that all the time.  Tim even found a recipe on Cooking Light–except it ended up not being from Cooking Light… but it was good.  He drives me nuts a bit, so I had to be extra patient.  Here are the ingredients we were missing from the recipe: fresh mango (substituted canned pineapple,) curry powder (substituted cumin, turmeric, chili powder, and coriander), fresh ginger (substituted powdered,) coconut milk (substituted 1% milk & some coconut), red curry paste (substituted garlic chili stuff…), cauliflower (brussel sprouts,) green onions (omit).  I’ll substitute a thing or two.  Fresh for ground ginger, ok.  But that was like half of the ingredients.  It turned out good.  I guess.  I dunno.  The sauce wasn’t creamy, but watery…  Tim thinks it was supposed to be.  Flavor was good, but that was weird.  Then we watched Abraham Lincoln: Vampire Hunter, we had also seen it in the theatre.  It was good.

I drank most of a bottle of wine, took a muscle relaxor, and slept like a baby.  Finally.  I’ve been laying in bed awake for hours lately.  I feel lazy for skipping exercise, but balance is one of my goals as well, so I just focused on that yesterday.  I love Tim.  He’s a good husband.  Sweet.  With pretty green eyes.  Oh–and Reilly slept in my lap while we watched the movie, and Paris (the cat) slept on my chest but sort of touching Reilly, which was good b/c they hate each other.  (Reilly sniffs Paris’ butt and he doesn’t like that.)

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Ponytails and Cocktails: two things that will always rock.

Food:

  • Honey Nut Cheerios, milk, coffee, sugarfree vanilla creamer
  • Yoplait greek w/ fruit and granola, Coconut Luna Bar, almonds
  • Subway turkey and ham w/ avocado on wheat, all the veggies, honey mustard (no cheese!)
  • Handfulls and handfulls and handfulls of homemade carmel corn.  So much all my teeth rot out after my fillings fell out.  Sooooo good.
  • banana… dark chocolate cherry almond clusters…
  • Chicken Cordon Bleu w/ steamed brussel sprouts, rye bread, and wine.  (And Flexeril.)

Exercise:

  • Longish Reilly walk

My back has been bugging me all day, progressively worse as the day’s worn on.  So I’m mixing a flexeril wine cocktail.  Fucking badass.  My liver prolly doesn’t like it though… Skipped practice tonight.  With the back and needing to pack…  prolly a good decision.  It’s a good thing Frida’s off the TBT or she’d be giving me a beating for sure.  😉

 

So, yeah.  Needless to say I’m basically off the TBT wagon.  Ugh.  I’ve worked so hard and done sooo well I don’t want to fuck it all up now!  So close.  Conversely…  my original goals are centered on derby improvement, physical strength, drinking more water, etc.  I’m doing great there.  It’s just I’ve been drinking more, eating pizza, and gaining a few lbs.  We’ll see how it goes.

In other news…  my badass Bijou bruise?  The one I refused to Arnicare b/c I wanted Bijou to see it?  Yeah.  Black and giant.  And I’m rocking the bikini in two days.  Fuuuuck.  Why don’t I ever plan ahead?  Oh well.

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Salads and Salad Dressings

Often when I “diet” or try to eat healthier, I find myself eating more produce.  More vegetables, more fruits, etc.  Salads are a natural option… but what if I only have two or three “salad” ingredients?  What if I don’t have lettuce?

And what about salad dressing?  That’s where the calories in a salad comes from, but it’s also where most of the flavor is as well.

Some things I’ve learned.

Salad: Even if you only have two ingredients, you can easily make a really awesome salad.  Even if one of the ingredients is not lettuce.

  • Spice up your salad with SPICES.  Rosemary, Dillweed, Garlic, Salt & Pepper, Sage, Thyme, etc.  Don’t go crazy–stick to one, maybe two spices, but it will add a ton of flavor and few (if any) calories to your salad.
  • Who needs lettuce?  One of my favorite salads is sliced Avocado in Balsamic Vinegar… Or avocado and tomatoes, tomatoes and cucumber, etc.  Once, I had *some* lettuce, but not enough for a “salad,” so I used basil leaves as flavorful filler lettuce leaves.  That turned out to be one of the best salads I’ve ever made.

Dressing:  A good dressing can make or break your salad, and also your caloric intake.  Do you know how incredibly easy it is to make your own salad dressing? And generally, they taste a whole lot better than store bought dressings… at least if you’re getting light dressing (nothing beats Ken’s Bleu Cheese in my world.)

I started making my own dressings when I had run out of balsamic viniagrette.  It’s just balsamic vinegar, olive oil, and spices right?  Pretty much.  You can make your own dressing by mixing anything acidic with anything oil-based.  Add herbs and spices for a twist.  Examples include:

  • balsamic vinegar, olive oil, salt & pepper
  • lime juice, olive oil, cilantro
  • lemon juice, olive oil, and sage
  • red wine vinegar, olive oil, salt & pepper

Simple, right?  Well…  there are a lot of calories in Olive Oil…  and what if I’m craving a creamy dressing… like ranch… ?  Easy.  You could of course buy some light ranch at the store (*vomits* ever notice how disgusting those are.  Ew.)  Or…  use light sour cream instead of olive oil.  Most dressings are mayonnaise based.  I learned in making dips for parties that most of the good ones have a mayonnaise/cream cheese/sour cream base.  And usually… you can switch up which of the three you’re using.  Whenever I make spinach dip and it calls for mayo, I substitute sour cream.  It works wonderfully when making your own salad dressings.  A personal favorite…  Cilantro, lime, sour cream.  Nom nom nom.

Oh–and if you are craving ranch–I’d recommend a 16oz container of reduced fat sour cream and one of those Ranch Dressing packets.  Light, creamy, and delicious.

 

(Sorry, I forgot to take a pic until after I’d started eating…

This salad is:

  • Baby mixed greens & spinach
  • Cherry/Yellow cherry tomatoes from my garden
  • Cucumber from my garden
  • Red pepper
  • Parmesan Cheese
  • Dillweed
  • Balsamic vinegar, reduced fat sour cream, salt & pepper dressing

(with a glass of ice water.)

 

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Dinner tonight?

Stir-Fried Chile Beef & Broccoli Recipe | Eating Well.

INGREDIENTS

  • 5 cups bite-size broccoli florets (12 ounces), stems cut into 1/4-inch pieces
  • 12 ounces flank steak, trimmed
  • 1 tablespoon minced garlic
  • 1 tablespoon minced, fresh ginger
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons plus 1 tablespoon Shao Hsing rice wine (see Notes) or dry sherry, divided
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons hoisin sauce (see Notes)
  • 1 tablespoon Sriracha or hot chile sauce, plus more to taste
  • 2 tablespoons peanut oil or canola oil, divided
  • 1 small red onion, thinly sliced

PREPARATION

  1. Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain.
  2. Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into 1/4-inch-thick slices. Combine the steak, garlic, ginger, soy sauce, 2 teaspoons rice wine (or sherry), cornstarch, salt and pepper in a medium bowl. Stir to combine. Mix hoisin sauce, chile sauce and the remaining 1 tablespoon rice wine (or sherry) in a small bowl.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then, stir-fry until lightly browned but not quite cooked through, about 1 minute. Transfer to a plate.
  4. Swirl the remaining 1 tablespoon oil into the wok, add onion and cook until just translucent, about 30 seconds. Add the broccoli and stir until just combined, about 15 seconds. Return the beef and any juice to the wok. Stir the hoisin sauce mixture again and swirl it into the wok. Stir-fry until the beef is just cooked through, about 1 minute. Season with more chile sauce, if desired.

TIPS & NOTES

  • Shao Hsing (or Shao xing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.
  • Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.

NUTRITION

Per serving: 246 calories; 12 g fat ( 3 g sat , 5 g mono ); 53 mg cholesterol; 13 g carbohydrates; 2 g added sugars; 22 g protein; 3 g fiber; 655 mg sodium; 627 mg potassium.

Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (51% dv), Zinc (25% dv), Folate (19% dv), Potassium (18% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 2 1/2 lean meat, 1 fat

 

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