Sea Salt | My Meals are on Wheels

Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes,…

May 10, 2013 at 5:25 PM | Posted in Idahoan Potato Products, rice, scallops, Sea Salt, seafood | 2 Comments
Tags: Bay Scallops, Butter, Extra Virgin Olive Oil, Gratin, Idahoan Foods, Kroger, Olive oil, Parmigiano-Reggiano, Potato, Sea salt, Searing, Tablespoon, Uncle Ben's Rice, Zatarain

Today’s Menu: Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf

They confirmed today my Dad is coming home Saturday from the rehab center! He’s been gone for a while now it’s going to be nice to have him home. So for dinner tonight while at Kroger yesterday I purchased some Bay Scallops, which I haven’t had in years! For Dinner; Cajun Spiced Seared Scallops w/ Brown Rice, Parmesan and Herb Red Potatoes, and Baked Artisan Multi Grain Loaf.

To prepare it I’ll need; 1 pound of Bay Sea Scallops, 2 teaspoons Cajun Seasoning, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoon Sea Salt, Dash freshly Ground Peppercorn, 1 tablespoon Extra Virgin Olive Oil, and 2 teaspoons unsalted Butter. To prepare them is quick and easy first in a food storage bag, toss the scallops gently with the Zatarain’s Cajun Seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned and your done! The Zatarain’s Cajun Seasoning is fantastic on the Scallops, nice heat and seasoning but not overpowering where you can’t enjoy the flavor of the Bay Scallops.

For side dishes I prepared some Uncle Ben’s Natural Whole Grain Brown Rice, not much to prepare it was the microwave single serving of Rice. The quick but still delicious way for Rice. I also prepared some more of the Idahoan Parmesan and Herb Red Potatoes. Second time I’ve had these and love them! I also baked up some more of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. I’ll have to have the Bay Scallops more often! The Scallops paired with the Parm Red Potatoes and Brown Rice is perfect! For dessert later a Jello Sugar Free Double Chocolate Pudding.

Cajun Spiced Seared Scallops
Ingredients:

1 pound Bay Scallops, about 18 to 20
2 teaspoons Cajun Seasoning
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
Dash freshly ground Peppercorn
.
1 tablespoon Extara Virgin Olive Oil
2 teaspoons unsalted Butter
Preparation:

In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

Idahoan Steakhouse Parmesan & Herb Red Potatoes

Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
Add 3/4 cup milk and stir to combine.
Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g

http://idahoan.com/products/steakhouse-parmesan-herb/

Buffalo Sirloin and Buffalo Shrimp w/ Baked Potato

March 11, 2013 at 5:27 PM | Posted in bison, potatoes, Sea Salt, seafood, shrimp | Leave a comment
Tags: Black pepper, Buffalo Sirloin, Canola, Cayenne pepper, Great Range, Kroger, Kroger Wing Sauce, Sea salt, Shrimp

Today’s Menu: Buffalo Sirloin and Buffalo Shrimp w/ Baked Potato

Heavy, heavy rains since early last night, they even have posted a flood alert for the area. This weather is amazing through the Ohio Valley here! Cold and snowy to 60 degrees and sunny to rain and flooding in a matter of days. I wasn’t real sure on what to have for dinner so I dug into the freezer and found a Great Range Buffalo Sirloin Steak. So I had that and some unprepared Shrimp I had leftover from the other nights dinner to go with the Buffalo Sirloin.

So for my dinner tonight I prepared a Buffalo Sirloin along with Buffalo Shrimp and a Baked Potato. To prepare the Buffalo Sirloin I seasoned it with McCormick Grinder Steakhouse Seasoning. I pan fried it in Canola Oil about 4 minutes per side, to medium rare.

To prepare the Shrimp In a resealable plastic bag, I combined flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. Rinse the Shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. Then just fry the Shrimp on medium heat about 2 minutes per side. When done I put them in a large bowl that I had added Kroger Medium Wing Sauce to and shook until well covered with the Sauce. I love Shrimp any and all ways you can fix them! Love the heat on these. Served them with a side of Litehouse Bleu Cheese Dressing to dip them in. I also had a Baked Potato that I topped with Sea Salt and Ground Pepper along with I Can’t Believe It’s Not Butter. For dessert later tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls

March 9, 2013 at 6:47 PM | Posted in pasta, Sea Salt, seafood, shrimp | 3 Comments
Tags: Dinner, Fettuccine, Fettuccine Alfredo, Garlic, Parmigiano-Reggiano, Pasta, Sea salt, Shrimp

Today’s Menu: Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls

It was 50 degrees and sunny out today! It was nice to get outside for some fresh air and sunshine. Back on the inside for dinner tonight, Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls.

I love Shrimp so why not jazz it up with some Alfredo Sauce and some Fettuccine! I used a 1 lb. bag of Kroger Brand Jumbo Shrimp, 1/2 jar of Newman’s Own Alfredo Pasta Sauce, Al Dente Egg Fettuccine, Sea Salt, Minced Garlic, Shredded Parmesan Cheese, Parsley, Blue Bonnet Light Stick Butter, and Garlic Knot Bread.

To prepare it I preheated my oven to 425 degrees for my Garlic Knot Bread, which will bake for about 6 – 7 minutes. Then cook the fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman’s Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Parm Cheese and Sea Salt; heat through. Sprinkle with the Parsley before serving along with the Garlic Knot Bread. I love Shrimp, I love Pasta, and I love this dish! The newman’s Own Alfredo Sauce is a quick and delicious way to make and serve the Sauce, and it’s only 90 calories and 3 carbs. This is the first time I’ve ued the Al Dente Egg Fettuccine, I picked a couple of bags of this up while at Jungle Jim’s Market the other day. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. They came out delicious, I’ll be using this from now on when I need Fettucine. The recipe made 2 servings. For dessert/snack later some Ritz Whole Wheat Crackers topped with Philadelphia Reduced Fat cream Cheese.

Shrimp Fettuccine Alfredo

(Makes 2 Servings)

Ingredients
4 ounces uncooked fettuccine, al dente egg Fettuccine
1/4 pound cooked Jumbo Shrimp, peeled and deveined
1 Tbsp Blue Bonnet Light Stick Butter
1/3 cup grated Parmesan cheese
1/2 teaspoon Sea Salt
2 tablespoons minced fresh Parsley
1/2 Jar Newman’s Own Alfredo Sauce
Directions
Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman’s Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Cheese and Salt; heat through. Sprinkle with Parsley before serving.

al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

Seafood Gumbo and Cornbread

January 21, 2013 at 6:22 PM | Posted in scallops, Sea Salt, seafood, shrimp, spices and herbs | Leave a comment
Tags: Bell pepper, Cajun cuisine, Gumbo, Monosodium Glutamate, Olive oil, Roux, Sea salt, Shrimp

Today’s Menu: Seafood Gumbo and Cornbread

What a wild day outside today! We have a wind chill in the single digits along with snow squalls. There’s been two different major car pile – ups due to white out conditions. One pile up had about 50 cars and another between 70-80 cars! Great day to stay in and stay warm! For dinner I prepared Seafood Gumbo and Cornbread. I used my last frozen Gumbo I had so I’ll have to make a fresh batch soon! This Gumbo freezes up and reheats so good.
To make it I used Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchase my bags of Lobster from Jungle Jim’s Market. The Seafood goes perfect with the Luzianne Roux! This is the second time I’ve added the Langostino Lobster Tail Meat Pieces. It fits in perfect, the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus as always I have a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Martha White Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla ice Cream.

Seafood Gumbo

Ingredients:
Scallops, Shrimp, Lobster, Crawfish Tail
1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobster. Cover and continue to simmer for 7 – 9 more minutes. Serve.
Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

“Surf & Turf” Bison Sirloin Steak w/ Jumbo Butterfly Shrimp, Harvest Vegetables,…

November 27, 2012 at 7:03 PM | Posted in bison, Sea Salt, seafood, shrimp, vegetables | Leave a comment
Tags: Black pepper, Breyer, Canola, Dietary fiber, Golden Brown, Olive oil, Steak, Surf & Turf

Today’s Menu: “Surf & Turf” Bison Sirloin Steak w/ Jumbo Butterfly Shrimp, Harvest Vegetables, and Whole Grain Bread

Busy, busy, busy!! Spent part of the day at the hospital with my Dad and came home and caught up on all the house cleaning and laundry for my Mom. I’ve come to the conclusion that they need to make a vacuum cleaner for people in wheelchairs. It’s very difficult to run a sweeper in a Hoveround Mobility Chair. Might look into this and see what I can find.

On to dinner! I had Surf and Turf dinner tonight. I used a Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.) for my “Turf”. I highly recommend Wild Idea Buffalo Products. I love Buffalo or Bison anyway but these Wild Idea Buffalo Steaks are the best. You have your fresh game taste but also almost a sweet taste to the Steak. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Canola Oil about 4 minutes per side to a beautiful and juicy medium rare. These Steaks are just so good!

On the “Surf side I used Sea Pak Jumbo Shrimp. Of course fresh Shrimp is better but if your short on time Sea Pak is your Shrimp! Easily prepared; just bake at 425 degrees for 13-14 minutes turning over once after 6 minutes. They came out Golden Brown and delicious. I also had Pictsweet Steam’ables Lightly Sauced Harvest Vegetables w/ Roasted Potatoes and a Garlic Herb Sauce. The Harvest Vegetables has sugar snap peas, carrots and roasted red potatoes in a Light Garlic Herb Sauce. A breeze to fix just microwave for 5 minutes and their done and only 90 calories and 17 carbs! For dessert later a slice of Pillsbury Nut Bread topped with a scoop of Breyer’s Carnb Smart Vanilla Ice Cream.

Pictsweet Steam’ables Lightly Sauced Harvest Vegetables w/ Roasted Potatoes and a Garlic Herb Sauce

Harvest Vegetables with Roasted Red Potatoes and Herb and Garlic Seasoning
The rustle of leaves, chilly evenings and a good walk in the woods. It’s harvest time, and we’ve brought together sugar snap peas, carrots and robust roasted red potatoes – great vegetables of early fall to steam up for a burst of real stick-to-the-ribs flavor.

Nutrition:
Calories 90 Sodium 260 mg
Total Fat 1 g Potassium 0 mg
Saturated 0 g Total Carbs 17 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 3 g
Trans 0 g Protein 2 g
Cholesterol 0 mg
Vitamin A 15% Calcium 4%
Vitamin C 8% Iron 4%

http://www.pictsweet.com/our-products/category/steamables

Seafood Gumbo and Cornbread

November 26, 2012 at 6:36 PM | Posted in gumbo, scallops, Sea Salt, seafood, shrimp | Leave a comment
Tags: Bell pepper, Cajun cuisine, Gumbo, Monosodium Glutamate, Olive oil, Roux, Sea salt, Shrimp

Today’s Menu: Seafood Gumbo and Cornbread

I wanted Seafood and I wanted it in a hearty and healthy Gumbo. So I broke out the Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I cleared the freezer to make this grabbing anything Seafood! I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchased the bag of Lobster from Jungle Jim’s market. The Seafood mixed in with the Roux, too good! This was the first time I added the Langostino Lobster Tail Meat Pieces. It fit in perfect the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. I used Martha White For dessert later a slice of fresh baked Pillsbury Nut Quick Bread.

Seafood Gumbo

Ingredients:

Scallops, Shrimp, Lobster, Crawfish Tail

1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobsterand. Cover and continue to simmer for 7 – 9 more minutes. Serve.

Luzianne Gumbo Dinner Kit

Pan-Fry Soft-Shell Blue Crab w/ Steakhouse Seasoned Diced Potatoes and…

July 6, 2012 at 5:53 PM | Posted in diabetes, diabetes friendly, low calorie, low carb, potatoes, Sea Salt, seafood, vegetables | Leave a comment
Tags: cook, Cornmeal, Crab, Dinner, Food, Old Bay Seasoning, Olive oil, Seasoning, Soft Blue Shell Crab

Today’s Menu: Pan-Fry Soft-Shell Blue Crab w/ Steakhouse Seasoned Diced Potatoes and Tossed Side Salad

I was at Jungle Jim’s Seafood Dept. earlier today and I purchased some beautiful Ocean Perch Fillets, Auhi Tuna Loin Fillet, and some great looking Soft Blue Shell Crabs! Jungle Jim’s is the ultimate in grocery shopping! A Seafood, Meat, Deli and Produce Department that’s second to none. If you’re a huge fan of Hot Sauces, like myself, Jungle Jim’s is the Hot Sauce Mecca! 4 rows of Hot Sauces from around the World, and some come with disclaimers because they are so hot! I love it! In the Deli it’s amazing also. They are one of the top sellers of Boar’s Head Meat in the U.S. The Cheese, Salsas, Olive Bar, and fresh made Franks and Hot Dogs it’s an endless Deli. While there today I came home with Henning’s Two Toned Cheddar, New Zealand 4 Year Old Cheddar, Roth Kase Buttermilk Blue Cheese, Cured Pitted Green Olives, Pineapple Salsa, Black Bean salsa, Gorgonzola Salad Dressing, and Quail Eggs! Food budget for the month is in shambles! You really have to see this place to believe it!

I decided to try the Crab for dinner tonight. It’s the first time I’ve ever made Soft Blue Shell Crab. I found a Pan fried Recipe that I went with, I left the full recipe at the end of the post. You dredge the Crabs in a Seasoning, flour, and Corn Meal mixture. Then frying it in Extra Virgin Olive Oil about 3 – 4 minutes per side. This may have been the first time I prepared Soft Shell Blue Crab but it will not be the last! The Old Bay Seasoning was perfect for the Crab. The Crabs came out AWESOME! Golden Brown and packed with flavor and the meat was tender and sweet, no sauce needed!

For sides I had Simply Potatoes Steakhouse Seasoned Diced Potatoes and a Tossed Side Salad w/ Gorgonzola dressing. For dessert/snack tonight Cheese and Crackers. Slices of Henning’s Two Toned Cheddar, New Zealand 4 Year Old Cheddar, Roth Kase Buttermilk Blue Cheese on some Triscut’s Reduced Fat Wheat Crackers.
Pan Fried Soft Shell Crabs

4 Soft Shell Crabs
¾ cup cornmeal
½ cup flour
1 tsp Old Bay
½ tsp sea salt
1/8 tsp pepper
Canola or Vegetable Oil for frying

*Heat a large sauté pan over medium high heat with ¼ inch of oil in the bottom. Using a thermometer, heat the oil to 350 degrees.

*Combine the cornmeal, flour and seasonings together and place on a large plate or wide bowl.

*Immediately before frying the crabs, it is time to clean them. First, hold the crab in one hand and using kitchen shears, cut off the front of the crab, right behind the eyes and mouth. Next, lift one side of the pointed outer shell and remove the feathery gills. Repeat with the other side. Lastly, flip the crab onto its back and remove the flap on its stomach, also known as an apron. That’s it, you’re ready to cook!

*Lightly dredge the cleaned crabs in the seasoning mixture and shake off any excess. Place the crabs in the hot oil belly up, in batches if necessary. Cook for 3-4 minutes a side. Remove from the oil and place on a paper towel to dry. Serve the crab as is with only a wedge of lemon

Soft Shell Blue Crab Facts

*Soft shell crabs are crabs (typically blue crabs) that do not have their hard outer shell. Soft shell crabs lose their shell when they molt during certain months of the year, usually from early May to late July, and are left with only a very thin layer covering their insides. Soft shell crabs are considered a delicacy because they must be caught and eaten (unless killed and frozen) within four days of molting. Just about the entire body of the crab can be eaten whole, and unlike hard shell crabs, you don’t have to hassle with picking out the meat.

*Soft shell crabs are simple to clean. All you have to do is rinse them off in cold water, then snip off the front part of the crab just behind the eyes and mouth in order to squeeze out the unwanted guts inside. Next, remove the gills that are underneath the pointy sides of the shell. Finally, flip the crab over and cut off the small tough flap. Rinse one last time and cook or store in plastic wrap in the refrigerator until ready to use.

Zatarain’s New Orleans Style Pasta Dinner Seafood Scampi w/…

June 29, 2012 at 5:07 PM | Posted in Healthy Life Whole Grain Breads, low calorie, low carb, scallops, Sea Salt, seafood, shrimp, Zatarain's | Leave a comment
Tags: Black pepper, cook, Kitchen stove, New Orleans, Old Bay Seasoning, Pasta, Seafood, Shrimp

Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Seafood Scampi w/ Whole Grain Bread

A big thank you to Zatarain’s for a big part of my dinner tonight! I love all their box starter dinner kits. I had Shrimp and Scallop Scampi. For the pasta scampi base I used Zatarain’s New Orleans Style Pasta Dinners Mix. I also used medium size Shelled and Tailless Shrimp that I boiled for about 4 minutes and seasoned with Old Bay Seasoning. While at the same time I lightly fried my Scallops. I fried them about 3 minutes per side seasoning them with Sea Salt and ground Black Pepper. I then cooked the Pasta by the box directions and added in the Shrimp and Scallops as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 100 calories and 21 carbs. I left the Zatarain’s product description and instructions at the end of the post. I had a side of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding.

Zatarain’s New Orleans Style Pasta Dinners

Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.

Product Details

Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.

Directions

All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.

Nutrition Facts

Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 100
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%

Baked Pork Chop w/ Mashed Potatoes, Mushroom Brown Gravy, …

February 16, 2012 at 6:22 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food, greenbeans, Healthy Life Whole Grain Breads, low calorie, low carb, pork chops, Sea Salt | 1 Comment
Tags: Baking, cook, Cool Whip, Green Bean, Healthy Life Whole Grain Bread, Mashed potato, Mashed Potatoes, McCormick Grinder Sea Salt

Today’s Menu: Baked Pork Chop w/ Mashed Potatoes & Mushroom Brown Gravy, Green Beans, and Whole Grain Bread

Chops, Taters, and Beans Oh My! Makes a mighty tasty dinner. I had a Pork Loin Chop that I marinated in J B‘s Fat Boy HaugWaush Barbque Sauce for about 3 hours in the fridge. I then seasoned it with McCormick Grinder Sea Salt and McCormick Grillmates Applewood Rub and baked at 350 degrees for 35 minutes and then flipping it over and baked another 20 minutes, or until it’s at 165 degrees. The baking time will vary according to how thick your chop is. Comes out moist and tender bursting with great flavor! J B’s Fat Boy Sauces and Rubs are the best on the market as far as I’m concerned.

For sides I had Mashed Potatoes topped with Heinz Mushroom Brown Gravy, Green Beans, and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free Whip Cream.

Rainbow Trout w/ Asparagus, Grilled Potatoes, and…

November 29, 2011 at 6:50 PM | Posted in diabetes, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, low calorie, low carb, potatoes, Sea Salt | Leave a comment
Tags: Asparagus, Black pepper, Garlic Salt, Grilled Asparagus Spears, I Can't Believe It's Not Butter!, McCormick Grinder Sea Salt, Olive oil, Rainbow trout, Trout

Today’s Menu: Rainbow Trout w/ Asparagus, Grilled Potatoes, Glazed Apples, and Whole Grain Bread

Had a beautiful Rainbow Trout fillet that I seasoned with McCormick Grinder Sea Salt and Grinder Black Peppercorn and lightly fried in Extra Virgin Olive Oil. The fillet came out golden brown and delicious. As sides I had Healthy Life Whole Grain Bread, Grilled Asparagus Spears, Grilled Sliced Potatoes w/ Cheese &Herb Seasoning, The Asparagus and Potatoes are Meijer Brands. I also had a tablespoon of Country Crock Cinnamon Glazed Apples which turned out fantastic paired with the Trout and Potatoes! I’ll have to have these Apples again with Trout it makes an amazing glaze for the Trout. For dessert later a Yoplait 100 Calorie Delight Chocolate Eclair Parfait.