Bay Scallop and Shrimp Scampi Plus an Exercise Tip

Here is a great tip from SparkPeople.com:

Circuit Training is a great way to do resistance training and aerobic training in one workout. You select a certain number of exercises, and go from one exercise to the next with little or no rest, until you’ve completed all of them. A circuit can be set up any way–it’s fun to be creative. You can do a full body circuit, a lower body circuit, core circuit, upper body circuit, etc. By doing the exercises consecutively, your heart rate stays in the aerobic zone, at the same time developing lean muscle tissue. You can also add in exercises like jump rope and step-ups. Circuits are great for all levels, beginners up to advanced. A circuit of 6-8 exercises is usually a good beginner level, working up to 12-15 exercises done twice for advanced. As you can see, a circuit can last as short as 10-15 minutes and go up to 60 minutes.

Tonight in a …..”shell fish“….

Asking “what do you want for dinner” at 6:30 AM never elicits a definitive response of  “Swordfish on the BBQ with lots of Vegetables, roasted in the oven with a balsamic glaze“…. it’s more like “Oh. I don’t know. What do we have? What do you want? Anythings ok with me“.  So the table is W– I–D–E open and as a result, we ended up with Scampi.

Bay Scallop and Shrimp Scampi

• 2 TBS SmartBalance ( or use butter)
• 2 TBS Olive Oil (isn’t Scampi always greasy?!)
• 1 garlic clove, minced
• 1 shallot, minced
• 1 green onion, chopped
• 6 oz baby button bella mushrooms (or other) – peeled / cleaned
• 1/2 cup vegetable broth or white wine
• Juice of one lemon
• 1/2 lb Frozen Bay Scallops, thawed, rinsed and dried
• 1/2 lb Frozen Raw Shrimp -peeled & deveined
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp Old Bay (or use red pepper, or paprika….)

In a large saute pan, add the SmartBalance and olive oil and heat on medium high. Add the shallot and green onion, cook for one minute.  Add the garlic for one minute. Add the mushrooms and cook 1 minute. NOTE:  You may have to turn your heat to medium if you notice your garlic burning.  Add the 1/2 cup Vegetable broth, lemon juice and bring to a boil.  Add the shrimp, reduce heat to medium if you haven’t already. Cook 1 minute. Add the scallops, salt, pepper and spices and cook for 3 – 4 minutes until tender – or opaque. 

Serve over oven roasted Cauliflower in place of pasta as a filling yet low carbohydrate meal.

For dessert…make sure to check in tomorrow morning for a really special CEimB!  Yum!   🙂

Have a great night!

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Baking Vegetables and Red Snapper Cajun Style en Papillote

When I went home for lunch today, there was an acorn squash on the counter screaming “Use Me!” “Use Me!”  The noise was outrageous.  There was a lonely plum tomato also calling out, in more of a baritone voice, ”My time is almost up…slice me”.  I couldn’t stand it so I planned a “Use All Vegetables”  side dish for tonight.  We will call this  “Screaming Squash and Friends”.

Screaming Squash and Friends Oven Baked Vegetable Dish. Serves 6-8 –Based on a Sparkpeople recipe for Italian Vegetable Bake.

1. 1 Plum tomatoes, sliced
2. ½ onion, sliced
3. ½ package frozen green beans, about 6 oz 
4. ½ green pepper, sliced
5. ½ red pepper, sliced
6. 1 TBS lemon juice
7. 2 fresh basil leaves, shredded
8. 1 medium zucchini, quarter then chop (about 1/2″ chop)
9. 6 baby bella mushrooms, peeled and cut in half
10. 1 acorn squash, peeled and chopped into cubes (*Microwave about 3 minutes to soften. This will make peeling and chopping a little easier.

See how large chunks of skin just fall off - makes it easy.

11.  1 TBS olive oil 12. Salt and pepper to taste  13.  Optional – Shaved Parmesan cheese

Preheat the oven to 350 F.  In a large oven proof dish, add the first seven ingredients. Cover with aluminum foil and bake 15 minutes.  Add the  zucchini, mushrooms and acorn squash. Add the olive oil all over the top of the vegetables. Salt and pepper then re-cover and continue baking for 1 hour, stir at 20 minute intervals. If using, top with cheese upon serving.

Red Snapper Cajun Style en Papillote

• 1 red snapper fillet – 1 lb
• 2 green onions, ends cut off – leave whole
• 1 lime, sliced
• 1 kiwi, sliced
• 6 – 8 cherry tomatoes, halved
• 1 tsp Cajun Seasoning
• 1 tsp extra virgin olive oil
• 1 piece of parchment paper large enough to wrap around fish.

Preheat oven to 425º.  Season the snapper with salt and pepper. Lay the fish on the parchment.  Top with green onions, lime slices, kiwi slices, cherry tomatoes and seasoning.  Drizzle on olive oil.  Secure the parchment by folding up over the fish, bringing together the two ends and folding down towards the fish.  Roll in the sides of the parchment. Make sure it is completely sealed.  

Put the parchment enclosed fish on a baking sheet and cook at 450º for 15 minutes. Unwrap and serve.

It’s Thursday night and that means two things: 1. Almost the last chance for the Pay It Forward Giveaway and 2. A little sleep in tomorrow. 

First, Pay It Forward is a way you can get a free surprise gift from me – you don’t even pay for shipping.  Then, you get to connect with other bloggers by continuing the giving. Cool!  

Second, sleeping in on a Friday.  That simply means that Shane and I get an extra 45 minutes of rest because we are just doing a walk or a run (depends how we feel..or I feel) in the morning.  Monday through Thursday are extreme workout days which comprise:

1. 30 to 40 minutes aerobic warm up. 
2. 25 – 35 minutes of Weight lifting. 
3. 35 – 45 minutes walk/jog/run with Shane. 

Phew! That’s a lot of working out, but it pays off.     Happy Thursday and see you tomorrow.

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