Grilled bacon-wrapped scallops will be on your list of favorites
GRILLED BACON-WRAPPED SCALLOPS WITH CELERY SALAD
Servings: 4
Preparation time: 20 minutes Cooking time: Fewer than 15 minutes
INGREDIENTS
5 tablespoons extra-virgin olive oil, divided 3 tablespoons cider vinegar
4 teaspoons Dijon mustard
8 celery ribs, sliced thinly on diagonal
1/4 cup fresh parsley leaves
1 shallot, thinly sliced
12 slices bacon (12 ounces)
24 large sea scallops (1 pound), tendons removed
1/2 teaspoon coarse salt
1/2 teaspoon pepper
In a large bowl, whisk together 3 tablespoons oil, vinegar and mustard. Add celery, parsley and shallot and toss to combine; set aside. Place triple layer white paper towels on large microwavable plate and arrange 6 slices bacon in single layer on towels. Top with 3 more paper towels, remaining 6 slices bacon and second plate. Microwave 4 minutes until bacon is slightly shriveled but still pliable. Toss scallops with remaining oil, salt and pepper. Press 2 scallops together, side to side, and wrap sides of bundle with 1 slice bacon. Thread onto 12-inch metal skewer through bacon. Repeat with remaining scallops and bacon, threading 3 bundles onto each of 4 skewers. Place kebabs, bacon side down, on cooler side of grill. Cook 4 minutes or until crisp. Turn; move to hotter side of grill. Cook 4 more minutes or until firm and centers are opaque. Serve with salad.
Per serving: 406 calories, 25 grams protein, 30 grams fat (67% calories from fat), 6.4 grams saturated fat, 8 grams carbohydrate, 58 milligrams cholesterol, 1,336 milligrams sodium, 2 grams fiber. Carb count: 0.5.
VIDALIA ONION RISOTTO
Servings: 4
Preparation time: 10 minutes Cooking time: 20 to 25 minutes
INGREDIENTS
2 teaspoons canola oil
2 cups chopped Vidalia or other sweet onions
2 cloves garlic, minced
1 1/2 cups Arborio rice
2 (14-ounce) cans unsalted vegetable broth 1/2 cup reduced-fat crumbled Greek feta cheese, divided
1/2 cup chopped flatleaf parsley, plus sprigs for garnish
1/4 cup freshly grated parmesan cheese Freshly ground black pepper
Heat oil in saucepan over medium. Add onions and garlic; cook 4 minutes or until softened. Stir in rice; cook 1 to 2 minutes to thoroughly coat grains.
Meanwhile, bring broth to a simmer. Add 1/2 cup broth to rice; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total). Remove from heat; stir in 1/4 cup feta, parsley and parmesan. Spoon into serving bowl; top with 1/4 cup remaining feta and pepper. Garnish with parsley sprigs.
Per serving: 373 calories, 11 grams protein, 6 grams fat (14% calories from fat), 2.4 grams saturated fat, 68 grams carbohydrate, 11 milligrams cholesterol, 503 milligrams sodium, 3 grams fiber. Carb choices: 4.5.
STUFFED TOMATOES
In a large nonstick skillet, cook 1 finely chopped medium onion and 1 pound lean ground beef on medium-high for 7 minutes or until meat is no longer pink; drain. Meanwhile, cut a thin slice from the stem end of each of 4 jumbo ripe tomatoes; reserve slices. With a spoon, scoop out seeds and pulp from each tomato; reserve. Place tomatoes in a baking dish, cut-side down; cover and microwave on high (100% power) 2 minutes or until heated; drain. Chop 1 cup loosely packed fresh mint, the reserved tomato slices and reserved pulp; set mint aside. Stir the pulp mixture, 3/4 cup cooked rice, 1 teaspoon coarse salt and 1/4 teaspoon pepper into meat mixture. Cover and microwave 8 to 10 minutes on high. Stir mint into meat mixture. Fill tomato shells with meat mixture and serve.
PIZZA WITH SMOKED TURKEY
Heat oven to 450 degrees. Place 1 (10-ounce) ready-to-bake whole-grain pizza crust on baking sheet. Sprinkle 1 cup shredded Italian-blend cheese onto crust. Evenly distribute 2 ounces thinly sliced smoked turkey (cut into 1/2-inch strips) over cheese. In small bowl, mix 1 cup reduced-fat ricotta cheese with 1 (4-ounce) container garlic-andherb cheese spread. Evenly place dollops of cheese mixture over pizza. Bake 10 minutes or until heated through and cheese melts. Sprinkle with 1/4 cup thinly sliced fresh basil.
BERRY PARFAIT
Cut a pound cake into 10 slices (3/4 inch thick). Cut each slice into 8 cubes. Place cubes in a bowl; set aside. In a skillet, combine 1 cup sugar, 1/2 cup orange juice, 1/2 teaspoon cinnamon, 1 teaspoon lemon juice and 1 teaspoon pure vanilla extract. Heat on medium 4 minutes or until mixture is a syrupy consistency; remove from heat and toss with 2 cups fresh berries (any). Fill 10 parfait glasses (or stemmed dessert glasses) with half the cake cubes. Divide and layer half the fruit mixture, 1/4 cup sliced almonds (1/2 cup total), 1 cup (thawed) frozen whipped topping (2 cups total); repeat layers of cake and fruit mixture, ending with remaining almonds and whipped topping.