Baked Scallops and Pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

June 8, 2013 at 5:12 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, shrimp | 2 Comments
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Today’s Menu: Baked Scallops and pop Corn Shrimp w/ Whole Wheat Thin Spaghetti

 

 
It was just one of those blah days today. Nothing going on and not a thing to do, very bored. For dinner it was Seafood night! I had some Bay Scallops in the freezer that I let thaw overnight in the fridge. With them I had a small box of Pop Corn Shrimp along with some Thin Spaghetti.

 

 
Tried a new recipe for the Bay Scallops, I found it on the All Recipes web site (Baked Scallops). Besides my Scallops I needed 4 Baked Scallops and Pop Corn Shrimp 006tablespoons butter (melted), 1/2 cup seasoned dry bread crumbs, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 3 cloves garlic (minced), and 1/4 cup grated Parmesan cheese. To prepare it I preheated the oven to 400 degrees F. Poured the melted butter into a 2 quart oval casserole dish. Distributing the butter and scallops evenly inside the dish. I combined the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkled the mixture over the scallops. Then baked at 400 degrees for about 20 minutes, until the Scallops were firm. They came out delicious! The butter and spices provided a great taste and the bread crumbs gave it a nice crunch. A keeper recipe!

 

 
To go with my Baked Scallops I also baked some Sea Pak Pop Corn Shrimp. One of my favorite boxed Shrimp. They come frozen and all you have to do is bake them for 10 minutes at 450 degrees. I only had about a half serving, to cut back the calories and carbs since they are breaded. I also prepared some Ronzoni Healthy Harvest Whole Wheat Thin Spaghetti. I also had some Del Monte Seafood Dip on the side for the Scallops and Shrimp. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 
Baked Scallops
“Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.”
INGREDIENTS:
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and
drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Nutrition
Information
Servings Per Recipe: 4
Calories: 363
Amount Per Serving
Total Fat: 19g
Cholesterol: 88mg
Sodium: 565mg
Amount Per Serving
Total Carbs: 15.6g
Dietary Fiber: 0.9g
Protein: 31.3g
http://allrecipes.com/Recipe/Baked-Scallops/Detail.aspx?nextItemId=18234&position=0&prop24=RD_RecipeArrow_Left

 

 

 

Ronzoni Healthy Harvest Whole Grain Thin Spaghetti

Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6

Amount Per Serving

Calories 180 Calories from Fat 15

% Daily Value*

Total Fat 1.5g 2%

Saturated Fat 0 0%

Trans Fat 0

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 39g 13%

Dietary Fiber 5g 20%

Sugars 2g

Protein 9g

 
http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006503

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
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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 Bay Scallops Brown Rice 008Salt, 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/

Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato…

March 3, 2013 at 6:49 PM | Posted in bison, mushrooms, potatoes, scallops, seafood | 1 Comment
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Today’s Menu: Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato, and baked Garlic Knot Bread

 

 

 
I had no clue on what to have for dinner tonight, even considered going out for dinner. When I get those urges I just go on-line and to Scallops and Buffalo 5 oz 001the restaurants web site and look at all the calories, carbs, and fat that’s in their food and that pretty much squashes that urge to eat out! So I hit some current cooking magazines I had and came across a Scallop dish that looked and sounded too good to pass, Basil – Lime Scallops. With the Scallops I added a Wild Idea Petite 5 oz. Buffalo Sirloin. I had tonight’s dinner, Surf (Scallops) and Turf (5 oz Buffalo Sirloin) w/ Sauteed Mushrooms, Baked Potato, and baked Garlic Knot Bread! After eating I’m very glad I stayed home and cooked instead of going out!

 

 

To make the Basil – Lime Scallops you’ll need; 2 Tablespoons chopped fresh Basil, 1 Teaspoon Low Sodium Soy Sauce, 1 Teaspoon Extra Virgin Olive Oil, 1 Clove Garlic, minced, 1/8 Teaspoon Red Pepper Flakes, and 8 Jumbo Sea Scallops. I had purchased the Scallops last week at Kroger and had them in the freezer. To prepare them start off by whisking Basil, Lime Juice, Soy Sauce, Olive Oil, Garlic, and Red Pepper Flakes in a shallow bowl until smooth and well blended. Add Scallops; turn to coat evenly. Marinate in the refrigerator for 30 minutes. Then heat a large nonstick skillet over medium high heat. Cook Scallops 3 minutes per side or until desired doneness is reached. There are 2 Scallops a serving. You can Garnish with Lime Wedges (Optional). If you need an easy and delicious Scallop recipe you have one here! The marinade is perfect for Scallops, i think it might go good with Shrimp also. There are 92 calories, 2 grams of fat, and 5 carbs per serving, 2 Scallops. The recipe is at the end of the post.

 

 

To go along with the Scallops I had a Wild Idea Buffalo 5 oz. Petite Sirloin Steak, Sauteed Baby Bella Mushrooms, a Baked Potato, and baked Garlic Knot Bread. As always, as of late, I used a Wild Idea Buffalo as my choice of Bison Steak. I used a 5 oz. Petite Buffalo Sirloin that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil, about 4 minutes per side to medium rare. As usual the Buffalo came out sweet, juicy, and just flat out delicious! Thank you Wild Idea! I topped it with some Sauteed Baby Bella Mushrooms. I also had a Baked Potato and Baked Garlic Knot Bread which is from the Walmart Bakery. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 
Basil – Lime Scallops
Ingredients:

2 Tablespoons chopped fresh Basil
1 Teaspoon Low Sodium Soy Sauce
1 Teaspoon Extra Virgin Olive Oil
1 Clove Garlic, minced
1/8 Teaspoon Red Pepper Flakes
8 Jumbo Sea Scallops

 
Directions:
1. Whisk Basil, Lime Juice, Soy Sauce, Olive Oil, Garlic, and Red Pepper Flakes in a shallow bowl until smooth and well blended. Add Scallops; turn to coat evenly. Marinate in the refrigerator for 30 minutes.

2. Heat a large nonstick skillet over medium high heat. Cook Scallops 3 minutes per side or until desired doneness is reached.

3. 2 Scallops a serving. Garnish with Lime Wedges (Optional).

Seafood Gumbo and Cornbread

January 21, 2013 at 6:22 PM | Posted in scallops, Sea Salt, seafood, shrimp, spices and herbs | Leave a comment
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Today’s Menu: Seafood Gumbo and CornbreadSeafod Gumbo 007

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

Seafood Gumbo and Cornbread

November 26, 2012 at 6:36 PM | Posted in gumbo, scallops, Sea Salt, seafood, shrimp | Leave a comment
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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

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

Shrimp, Scallop, and Crawfish Gumbo

August 3, 2012 at 5:50 PM | Posted in gumbo, low calorie, low carb, scallops, seafood, shrimp | 2 Comments
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Today’s Menu: Shrimp, Scallop, Crawfish Gumbo
Gumbo for dinner tonight! If you want a quick but yet delicious and thick Gumbo you’ll have to try Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Crawfish, Scallops, Potatoes, and Mini Carrots. It was the first time I used Crawfish. I purchased it when I ordered the Gator Meat from the Cajun Grocer on-line the other day. The Crawfish Tail fit right in with the Shrimp and Scallops. It came out delicious! The Seafood and the Roux too good! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. We had a side of Aunt Millie’s Light Whole Grain Bread to go along with the Gumbo and soak up some of that wonderful Roux. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Ingredients

1 Pound of Shrimp, Crawfish, and Sea Scallops

2 Small Russet Potatoes (Diced)

10 or more Mini Carrots

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit

*Dice the Russet Potatoes and microwave for 4 minutes to soften

*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, peel the raw Shrimp.

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

 

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

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
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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%

Shrimp and Scallop Gumbo!

April 17, 2012 at 5:16 PM | Posted in gumbo, scallops, seafood, shrimp, vegetables | Leave a comment
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Today’s Menu: Shrimp and Scallop Gumbo

When it’s time it’s time and it was time for some Gumbo! Got the 5 qt. cooker out and made the Gumbo. If you want a quick but yet delicious and thick Gumbo you’ll have to try  Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Scallops, Potatoes, Crumbled Turkey Bacon, and Mini Carrots. It came out delicious! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. I made a side of Pillsbury Reduced Fat Crescent Rolls to go along with the Gumbo and soak up some of that wonderful Roux. I’d have to say this was the best Gumbo I ever made. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Ingredients

1 Pound of Shrimp and Sea Scallops

4 Slices of Turkey Bacon

2 Russet Potatoes (Diced)

10 or more Mini Carrots

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit

*Dice the Russet Potatoes and microwave for 4 minutes to soften

*Fry Bacon and set aside when done.

*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 quarter the Sea Scallops, peel the raw Shrimp, and crumble the Turkey Bacon.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crumbled Turkey Bacon, Mini carrots and Potatoes. Cover and continue to simmer for 7 more minutes.

Luzianne Gumbo Dinner Kit

Nutrition Facts

Serving Size 0.2 box

Servings Per Container 5
Amount Per Serving
Calories 160     Calories from Fat 10
% Daily Value*
Total Fat 1 g     2%
Saturated Fat 0 g     0%
Trans Fat
Cholesterol —     —
Sodium 760 mg     32%
Potassium —     —
Total Carbohydrate 33 g     11%
Dietary Fiber 1 g     4%
Sugars 3 g
Protein 4 g

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

April 4, 2012 at 5:47 PM | Posted in diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, pasta, scallops, seafood, shrimp, Zatarain's | 2 Comments
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Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Seafood Scampi w/ Whole Grain Bread

For dinner this evening I had Seafood 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 the Shrimp for about 4 minutes and seasoned it 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 Smart Ones dessert  Fudge Brownie Chocolate Sundae.

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%

Scallops and Linguine

March 10, 2012 at 6:37 PM | Posted in diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, Ronzoni Healthy Harvest Pasta, scallops, seafood | Leave a comment
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Today’s Menu: Scallops and Linguine w/ Whole Grain Bread

It’s been way too long since I’ve had this, Scallops and Linguine! Came across the Scallops at our local Kroger the other day and they looked too good to pass up. I placed a large pot of water over high heat until it was boiling and added the pasta. As always I used Ronzoni Healthy Harvest Whole Grain Pasta. I Then added some salt and cooked the  pasta to package directions. Hold off on starting the scallops until you drop your pasta.

If their not already removed, remove the mussel from the scallops then with a paper towel pat them dry and season them with Sea Salt and Pepper. Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 1 tablespoons of the I Can’t Believe It’s Not Butter. When butter melts into oil, add scallops. Brown scallops 2 1/2 minutes on each side, then remove from pan and cover loosely with foil to keep warm. I also had 2 slices of Healthy Life Whole Grain Bread. Scallops and Linguine a perfect pair! Topped the pasta with Kraft Shredded Parm Cheese and Parsley. Everything came out delicious. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfiat.

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