Adventures of Eating with dReJ: healthy, cheap, delicious

Posts tagged ‘seafood meal’

Seared Scallops with Cauliflower Puree

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300 calories: Bay Scallops and Veggies, WOW!

Last night’s dinner felt like a nice night out – except we enjoyed it in the comfort of our own home. We pulled a recipe from Cooking Light magazine (we are subscribers – great magazine!). Here’s the link to the recipe.

We also served it with Tarragon Carrots & Peas to round out the meal – because with the Scallops and Puree ringing in at 232 calories – you are going to want something else to eat!

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Seafood Chowder Casserole

Shrimp & Crab Yumminess!

Quick Link: http://www.eatingwell.com/recipes/seafood_chowder_casserole.html

So for any of you Harris Teeter shoppers – we live by “what’s on sale” via their weekly VIC email promotion. This week, I noticed their crab meat was on sale – 16 oz for $11.99 so i figured we should do something with it. But, I have to admit, I’m very picky when it comes to seafood. Usually when I say I like Crab – what i really mean is: I like crabcakes.

With some left over frozen shrimp from last weeks VIC special (buy 1 get 2 free!) – we looked for a recipe that involved crab meat and shrimp. A fav recipe site of our is EatingWell.com (sign up for an account for free to save your recipes!) – and we found this Seafood Chowder Casserole.

If you click on the link – you’ll find the recipe calls for white fish, shrimp and crab meat – but again, I’m picky and we left out the white fish and added extra crab meat.

I’m eating it for lunch at this very moment – so it heats up surprisingly well for seafood.  The cheese and breadcrumbs really bring it together for the casserole feel, and the portion is pretty decent since it includes 2 types of fish and a potato.  If you aren’t familiar with clam juice – look for it where you’d find the canned meat (like tunafish) at your grocery store. We got ours for under $3. To save more – we just used dried dill instead of fresh. Also – we cut this recipe in half since it serves 8! So that helps, too.

It comes in a 377 calories if you make it the way the recipe goes, so be sure to account for the  changes you make!

All in all, pretty decent meal. Whether it goes or not, I added a little hot sauce to spice it up. The only thing that semi-stinks is literally, it smells fishy! Hard to avoid. So watch out if you are bringing this to work with you…although, its pretty yummy so who cares what the co-workers think! 🙂

 

 

Weekly Review: Dec. 6-10

Here’s our quick snapshot for our meals last week, as usual – click on the posts below for more details!

Salmon (or Shrimp) Eggplant Curry: http://www.eatingwell.com/recipes/salmon_eggplant_curry.html (Sounds fancy, but really easy to cook!)

Hot Chile Grilled Cheese: http://www.eatingwell.com/recipes/hot_chile_grilled_cheese.html w/tomato soup (don’t worry – this one is NOT super spicy)

Garlicky Shrimp and Vegetable Pasta: http://www.eatingwell.com/recipes/garlicky_shrimp_vegetable_pasta.html (Super fast and easy to make!)

(dReJ Concoction) Rj’s Enchiladas: You’ll have to click on the actual post for details since this one is home-made!

Hope you enjoy – the one great thing about all of the meals this week was the easy factor. Nothing was overly complex, and with the exception of the cooking time for the Enchiladas – you should be ready to eat any of these meals in 30-35 minutes!

Sincerely,

Dre & RJ

 

Shrimp Pad Thai

Pad Thai with Miso Soup

Quick Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayMenu&menu_id=10000001675140

Ingredients (& What we Changed)

Yield: 6 servings (serving size: 1 1/2 cups)

dReJ Tip: We ended up only making this meal once this week a result of some unplanned family meet ups for dinner – so when we made this the first time, we split it in half, so technically we both had 1.5 servings. I would say that it felt like too many noodles and since we served it with Miso soup – i didn’t even up finishing my soup either.

Ingredients

  • 8  ounces  wide rice stick noodles (Banh Pho) (we used Rice Stick Noodles – not wide)
  • 1/4  cup  ketchup
  • 2  tablespoons  sugar
  • 3  tablespoons  fish sauce
  • 1/2  teaspoon  crushed red pepper
  • 2  tablespoons  vegetable oil, divided
  • 1  pound  medium shrimp, peeled and deveined
  • 2  large eggs, lightly beaten
  • 1  cup  fresh bean sprouts
  • 3/4  cup  (1-inch) sliced green onions
  • 1  teaspoon  bottled minced garlic
  • 2  tablespoons  chopped unsalted, dry-roasted peanuts

dReJ Say: This was another delicious Cooking Light recipe this week. Upon first bite RJ and I both nodded our heads in agreement: This is good!! I typically don’t like peanuts and usually avoid Pad Thai for that reason – but I just sprinkled a few on my meal and it was perfect. Another A+ meal.

Miso Soup: Look in your international aisle at the grocery store for a Miso soup packet, or you can go with a hot and sour, egg drop, etc – whatever your favorite is! Follow directions on packet!

Calories: Since we did 1.5 servings for our dinner portion – it rings up to about 514. Obviously if you put less peanuts, or cut back on the noodles that would even things out a bit!

Summer Paella

Great meal to reheat for lunch!

Quick Link: http://www.eatingwell.com/recipes/summer_paella.html

INGREDIENTS

  • 1 Green bell pepper 2 green bell peppers
  • 1 red or orange bell pepper
  • 1 small red onion, sliced in 1/2-inch-thick rounds
  • Olive oil cooking spray
  • 3/4 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 4 cups reduced-sodium chicken broth
  • 1 scant teaspoon crumbled saffron threads (saffron is super $$$ so we typically leave it out!
  • 1/4 teaspoon kosher salt (we just used regular salt)
  • 2 cups short-grain white rice, such as bomba, Valencia or arborio
  • 12 hard-shell clams, such as littlenecks or cherrystones, or mussels
  • 10 ounces raw spicy turkey or chicken sausage links 2.5 ounces (1 link) of chorizo
  • 1/2 cup frozen baby peas, thawed
  • 1/4 cup halved pitted briny black olives
  • 1/4 cup halved pitted briny green olives
  • 1/4 cup minced fresh parsley

What/Why We Made Changes

So we took a lot of liberties with this meal. A few reasons – one of them being that i don’t like clams. And another being that sometimes it just doesn’t make sense to buy really pricey herbs/spices for one meal (like saffron).

We also didn’t do the spicy turkey/chicken sausage because we didn’t want to buy another meat this week. We had some chorizo left over from a recipe in the past – so we decided to use one link of the chorizo to sub for 10 ounces of the turkey sausage. So it gave it a little heat – but didn’t pack on all the calories that a full 10 ounce substitution of chorizo would have provided!

For the actual cooking process – we didn’t cook anything on a grill. Remember, you can “grill” your peppers on the stove eye, just make sure you are carefully watching so you can turn them frequently. We also didn’t use skewers for the shrimp – we just cooked the shrimp in a pan and added it to the meal at the end. Very quick!

Calories: This is one of those weird ones where we changed it so much it’s hard to tell. Normally if we had followed all the ingredients we would be at 386 calories. But with such a change of ingredients, I’d say it’s harder to guess. We felt good about eating all 6 servings over 4 meals since we took out 2 types of meat from the meal.

This is a super hearty meal the way we made it. I can only imagine how much it would feel like if you kept the clams and turkey sausage in it!

Great dish though – and easy enough to trade out ingredients you like for the ones you don’t.

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