BBQ Chicken Cauliflower Pizza

To go along with my Cauliflower Pizza Crust post, here is the first version of pizza that I made.

I sliced my pizzas into 4 rectangles each, so I think this could be a really nice appetizer or party food. You could top them all differently or all the same and it would be so easy to throw together.

BBQ Chicken Cauliflower Pizza
Cauliflower Crust
2 BBQ Chicken Breasts - see below
2 Tbsp BBQ Sauce
Mozzarella Cheese
Basil
1/2 Green Pepper, sliced thin
1/4 Red onion, sliced thin
Salt
Pepper
Garlic Powder

Preheat oven to 450 degrees (it should already be set from your crust)

Sprinkle Salt and pepper onto the baked crust. Then place a small amount of mozzarella on the crust (just enough to hold everything in place)

Top with Basil, Chicken, Onion and Pepper and put some BBQ sauce on as well (about 1 tbsp per pizza if you're making 2). Then top with more cheese and a dash of garlic powder.

Bake about 10 minutes, or until cheese is melted.

*For the Chicken breasts, I pounded them thin and seasoned with salt, pepper, garlic powder, onion powder and a little crushed red pepper (not flakes, crushed). I baked at 375 for about 15 minutes, then turned it down to 350 degrees and brushed BBQ sauce onto both sides and cooked for another 4 minutes. then I sliced them into strips and tossed with a tiny bit more sauce.

Basil Cauliflower Pizza Crust

Trying new foods can be fun and scary at the same time. And sometimes it just feels dangerous.

I don't think that I ever got a chance to share my twice baked cauliflower. I had been skeptical about this substitution food that has been swirling around pinterest like crazy, but decided to try it. I am really not a cauliflower fan, but everyone proclaimed that it didn't taste like cauliflower, although it didn't taste like potatoes either. So I didn't really know what to expect. I didn't want to surprise Adam with this dish that looked like mashed potatoes but didn't taste like it, so I warned him beforehand that we were going on a flavor adventure. Anyway, we both ended up really enjoying it. With bacon and cheese how could you not??

So, I decided to give this cauliflower pizza crust a try. I have to say, it was really good. It tastes like a flat bread and baked up really quickly. I will definitely use this again in the future. I made two small crusts instead of 4, like the original recipe calls for.

Keep in mind that cauliflower is used to make recipes low carb and not necessarily low fat or low cal.

Basil Cauliflower Pizza Crust (from Fat Girl Trapped in a Skinny Body)
2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the cauliflower on a cheese grater)
2 garlic cloves, minced
1/4 cup fresh julienned basil

Preheat your oven to 450 degrees and spray a baking sheet with nonstick spray.

Combine all of the ingredients in a bowl. Divide into 1, 2, or 4 portions and lay out on your baking sheet.

Bake for 15 minutes.

Remove and top however you'd like, then place in the oven until the cheese melts.

Buffalo Turkey Burgers

I have a deep love for buffalo sauce. Surprisingly this love affair didn't start until a few years back, but now I can't get ewnough. Buffalo chicken on sandwiches, salads - buffalo wings - buffalo chicken dip -and now buffalo turkey burgers.

I always buy the 93% lean turkey meat, so it gets dried out pretty easily. I usually stuff them to make them moist and gooey, but last night I took this recipe to my burgers and the result was awesome! Thank you again, Skinny Taste! Our skinny burgers were full of flavor and not at all dry. I left out the slaw and topped ours with provolone and a little light blue cheese dressing. I prepared them on our grill pan and when it came time for cheese i just covered the tops with a saucepan lid to keep the heat in and melt it perfectly.

This is going into our nightly rotation, especially since it's one meal that I always have the ingredients for. Rolls and meat are always in the freezer :)

Buffalo Turkey Burgers (slightly adapted from SkinnyTaste)
1.25 lbs 93% lean ground turkey
2/3 cup grated carrots  
1/4 cup seasoned  breadcrumbs 
1 clove garlic, grated (I used garlic powder)
1 tbsp red onion, grated
1/4 cup Franks Hot Sauce
salt and fresh pepper
oil spray
5 slices provolone
5  burger buns 
*I only made 2 burgers. I basically just eyeballed all of the amounts since theres really no science to it*


In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes (5) equal patties.

Heat grill pan, or grill, and place burgers on grates. Cook for 4-5 minutes, until cooked about half way through. Flip and cook until done. Place cheese on top and let it melt.

Top your bun with light blue cheese dressing and tomato, or any other toppings you'd like.

Staying on Track During the Holidays

So, I know that I'm posting all of these sweets and telling you how I have a million cookies in my freezer. You probably think that I'm just letting it all go and eating whatever the hell I want - kicking the treadmill to the curb and getting my belly full of jelly on.

Not true my friends! I have managed to continue losing weight -I'm down 10 pounds from my pre pregnancy weight- and don't really want to wreck that. Especially with a Key West trip just a few months away (which I'm so excited about)!

I'm still getting my fruit in - I just bought some fresh honey crisps, pineapple and cantaloupe.

And my veggies! This is one of my favorite salads from the Ale House in Florida and it's really easy to make at home. Romaine, shredded carrots, thinly sliced red onion, just a couple of croutons, light blue cheese dressing and grilled chicken breasts with some Franks Red Hot on it. Yum - totally filling and low carb.

This weekends meal plan included stuffed turkey burgers with roasted zucchini, baked sweet potatoes with pulled pork & asparagus and some chicken & veggies. I'm still aiming to stay low or no carb at night as much as possible. I'm not gonna lie - my workouts have gone down in frequency but I'm still shooting to get in 3 days at the gym a week. I'll definitely be picking it up in intensity after the New Year has come, as usual. I have obviously lost some muscle weight and want to gain some back - I know that I wont be able to get back to 'normal' until I can join a real gym again with classes and all though.

I can never say no to a good breakfast sandwich, especially when Adam cooks them up. To keep the calories dow na tiny bit I opt for egg whites and reduced fat sausage or turkey bacon. I'm not trying to convince myself that this is at all healthy, but a once a week breakfast indulgence isn't the end of the world.

Hope everyone is indulging but still keeping themselves in check! Happy Monday :)

Skinny Tuna Melt

Let's just keep rolling with the 'healthy' foods, shall we?

Adam loves tuna. Tuna sandwiches, tuna subs, tuna melts. So do I, but the combo of mayo and bread usually does it in for my calories. When I have this problem it can usually be solved by visiting the SkinnyTaste blog! She has so many light recipes that it is truly amazing. I didn't use her recipe but just her idea of making an open face sandwich that's 2 servings. Maybe I'm just a dumby for not thinking that up on my own though!

This came up on pinterest and even though it may not be filling enough for Adam, it works for me. Paired with some veggies or chips or pretzels. I get to have my tuna, bread and cheese without the guilt.

Skinny Tuna Melt  - makes 2 servings
1  can tuna (in water), drained
1 piece of celery, diced
1 tbsp red onion, sliced thin and chopped
1 tbsp light mayonnaise
salt and pepper
2 slices bread  (I use healthystyle, 35 calorie bread)
2 slices cheddar cheese
4 slices tomato

Mix the first 5 ingredients together in a small bowl.

Layer cheese, tuna mix and tomato on each piece of bread.

Bake in your toaster oven until the cheese is melty.

Biggest Loser Sweet Potato Skins

Fall Sundays = Football. Football = Snacks. Snacks = High Calorie Yumminess.

I love to snack. I love to pick out what Im going to make, prep it, whip it up and sit back and enjoy it. Any time of sport is the perfect excuse for eating snacks. All day. I dont care what sport it is, just let me eat while I watch and it'll all be ok. Of course, if you care at all about what you're putting into your body then you probably have a guilty feeling after the day is over and you go to tally your calories.

So, I've turned to pinterest for my spruced up versions of typical snacks. For example - potato skins. You love them loaded with gooey, stringy cheese and bacon, sour cream and chives. I promise you that this skinny version tastes just as fantastic. The spices give it a kick and a flavor that just mixes really well with the sweetness of the potato. Try this and I promise it won't disappoint. It would even be perfect for your holiday party since it's in and out of the oven then onto the table.

Biggest Loser Sweet Potato Skins (slightly adapted from prevention.com)
16 ounces, 1/2"-thick sweet potatoes (I have no clue how many ounces I used but I did about 2 medium sized potatoes)
1 teaspoon olive oil
1/8 teaspoon sea salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne, or to taste
2 ounces shredded  low-fat Cheddar cheese
3 strips Turkey Bacon, cooked and crumbled
2 tbs finely chopped scallions (i personally don't think you can ever have enough green onion so I load it on)
2 tablespoons Fat Free Sour Cream

Preheat the oven to 450°F. Line a baking sheet with foil.

In a large bowl, toss the potatoes and oil together until the potatoes are well coated.

Place the potato rounds in a single layer on the prepared pan so they do not touch. Sprinkle the salt, garlic powder, and cayenne evenly over the top of the potatoes. Bake them for 10 minutes. Flip them and bake for 7 to 9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.

Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First place the Cheddar, then the bacon, and then the scallions over the rounds. Bake for 2 to 3 minutes, or until the cheese is melted.

Serve immediately with sour cream.

Cilantro Chicken

Thanks again to Pinterest for helping me make a healthy dinner! I am not one to use the grill, in fact I don't think I have ever put something on the grill or taken it off. Not by myself, anyway. I should probably learn, but for now I use my grill pan for most recipes like chicken and turkey burgers. (But you should have seen me try to cook this chicken inside with a crying baby in one arm, I dont think I could have pulled off a grill)

This is an easy marinade that you can throw on your chicken and let soak in. I think this chicken would be best mixed with something, perhaps some sort of chicken salad, on top a green salad, a sandwich with melty cheese, enchiladas, or a quesadilla like I ended up doing. Actually, I made a lot so that it would last a few dinners and I could do various things with it. I had it plain, in a quesadilla and will think up something else for tomorrow. I like the creativeness of this and that you could freeze it with the marinade on for later use.

Cilantro Chicken (from My Recipe)
2 Pounds chicken breasts, pounded to the same thinness
1/4 cup lime juice (I used 3 limes)
1/2 cup fresh cilantro, chopped
6 cloves garlic, chopped
1 tbsp honey
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

Mix all ingredients together. Arrange chicken in a shallow baking pan and pour marinade on top. Let sit in the fridge for at least 30 minutes, or overnight.

Grill for about 5 minutes on each side, depending on the thickness.

Crockpot Salsa Chicken

I joke that for my freezer meals post baby I baked up tons of chocolate chip cookies and froze them. While this is actually true, I do have a good amount of chicken breasts, bone in chicken, steak and ground beef stocked in the freezer for easy grilling as well.

When I was thinking up what I wanted to eat on Cinco de Mayo, nachos was on the top of my list. And that made me think of Ale House nachos, which are layered with chicken. I remember when Salsa Chicken in the crock was all the rage, so I took to my google reader and searched for the recipe. I ended up going with a modified version (if you go to the original site, you will see a cooking time of 6-8 hours. Luckily I checked mine at 4 hours because it was done and would have been way overcooked any longer - just something to note).

I love how easy it was (hello, crockpots are the best, why don't I use it more?!) and that I now have this chicken in the freezer to go with my other meats. It would go great in tacos, enchiladas, burritos, quesadillas and even on tostones. *note- photo was taken after the chicken was shredded but before going back into the sauce. I froze the remaining sauce and chicken in a big gallon ziplock.*

Crockpot Salsa Chicken (from Stephanie Cooks)
4 large chicken breasts
8 ounce can tomato sauce
1 cup salsa
1 packet of taco seasoning
1 tsp cumin


Combine all of the ingredients and cook on low for 4-5 hours. Shred with two forks once done and place back into the sauce to coat.

Sweet & Sticky Baked Chicken

I went out to the grocery store and stocked up on split chicken breasts and ground beef, so that we have some easy things to throw on the grill once the baby arrives. I don't want to be in charge of thinking up and shopping for dinners each week, and since it's summer it will be ideal to use our grill as much as we can.

While I was in the meat section I picked up some chicken tenders to cook up for a weekend dinner and then was left wondering what to do with it. I didn't want to bread it so I opened my google reader and found this recipe. While it is originally for drumsticks, the marinade just sounded so good to me, so I put everything together and popped it in the fridge for the day to marinate.

Sweet & Sticky Baked Chicken (from The Novice Chef)
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fresh cracked black pepper
6 chicken drumsticks, about 1.25 pounds (I used a little under 1 pound of chicken tender strips)
1 tablespoon sesame seeds, lightly toasted
a few pinches chopped fresh parsley

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.

Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a cooling rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes. (I cooked for 7 minutes)

While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened. (I put my chicken in for the first 7 minutes after cooking down the sauce for 7 minutes, so that they would both be ready at the same time)

Remove drumsticks from oven (after first 25 minutes of cooking)(7 for me and my chicken tenders) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes (I returned for 4 minutes). Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached (I did another 4 minutes)

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

Freezer Smoothie Packs

Well, here is another idea from pinterest! I am trying to come up with quick, healthy foods for me to eat and freezer bag smoothies is so obvious yet nothing I thought of doing until it was placed in front of my eyes. You can buy any fruits and just portion them into baggies then add milk! I actually decided to go with light soy vanilla milk because I heard that it has a creamier consistency. And since a carton of that is good for much longer than regular old milk, you don't have to worry about making these all at once.

I made 8 packs using 30 oz frozen strawberries, 12 oz frozen raspberries and 4 bananas. It equaled out to about 1/4 cup raspberries, 7 strawberries and 1/2 banana per baggie. I added about 1 cup milk and blended until smooth.

I also bought frozen, shredded coconut to add in when I feel like it. These are fun because you can do so many different combos and they are so easy to throw together.

Brownie Batter Pancakes

I have definitely been on a breakfast kick lately. I made french toast the other night and then these pancakes. And you know, the cereal and cinnamon roll cravings are still present. This is a skinny recipe, taken from the best weight watchers/skinny blog out there - Skinnytaste. Definitely check it out from the link below. These pancakes are not overly chocolatey and the recipe makes just enough for one person. Kill your chocolate craving at your main meal! I found this best served with fresh fruit.

Brownie Batter Pancakes (from Skinnytaste)
1/4 cup all- purpose flour
1/4 tsp baking powder
1 tbsp Hershey’s Special Dark unsweetened cocoa powder (I used dutch cocoa which is why they are a few shades lighter in color)
1 tbsp + 1 tsp sugar (I used 1 packet of splenda)
pinch of salt (optional)
1 1/2 tbsp unsweetened applesauce
1 tsp pure vanilla extract
5 1/2 tbsp skim milk

Mix dry ingredients very well, then add wet. Make pancakes!

*130 Calories in this recipe

Easy Chicken Dinner

I'm not sure that this is even worthy of a post, but it was a good meal that I was able to throw together with things from the fridge/pantry so I am adding it here in case I run across that problem again. Which I always do! This pregnancy brain has made me almost completely dumb and to the point where the simplest things to think of are difficult for me - so bear with me :)

I'm trying to eat healthy dinners, at least on weeknights, so I've been trying to defrost chicken a lot and be forced to use it. This only took me 15 minutes to cook, which is right up my alley these days!

I just sprinkled garlic salt on both sides of the chicken, made fork holes on both sides and rubbed about 1 tbsp of BBQ sauce on each side. I cooked for about 7 minutes on each side, using a grill pan. Add extra sauce once done cooking.

I LOVE roasted carrots - tossed with evoo, kosher salt, pepper and oregano and baked at 415 degrees for 8 minutes, then up to 450 for the remaining 7 minutes.

Baked Honey Dijon Chicken Tenders

Put this recipe in your weekly menu plan! That is really all that I have to say. I loved the chicken - it baked up moist and with a great flavor. Just make sure to use thinner slices of chicken as they bake crispier than the thicker ones. I served with bbq and honey mustard dipping sauce (mix agave nectar and dijon mustard), asparagus and baked potatoes. I may have gotten a little crazy with the breadcrumbs because I used all of it on only 2 chicken breasts, so I may suggest increasing that amount by 1/2 or so.

Baked Honey Dijon Chicken Tenders (from This Woman Cooks!)
1 cup panko breadcrumbs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
3 tbsp. butter, melted
heaping 1/4 cup Dijon mustard
1 Tbsp. honey
3 boneless skinless chicken breasts, sliced vertically into strips


Preheat oven to 400 degrees F. Prepare a large baking sheet and set aside.

In a large bowl, combine the breadcrumbs, salt, pepper, garlic powder and paprika. Set aside. In a separate bowl, combine melted butter, dijon mustard and honey; whisk until well combined.

Place the chicken strips into the mustard-butter mixture, then into the breadcrumbs. Coat evenly. Place onto the baking sheet and bake for 25-30 minutes, turning half way through.

Zucchini Fries

I have a massive love for sweet potato fries. When they brown and caramelize the flavor that mixes with the salt is unbelievable and I could eat them all day. I think that Adam gets tired of them and so one day he made us Zucchini Fries. I wanted to add them to our football sunday mix last week so this time I was in charge of preparing. The are a bit time consuming simply for the fact that they need to be thin in order to crisp up and reach the perfect consistency, but they are worth the effort and they reheat very well in the toaster oven (in fact I am eating leftovers right now as I watch Titanic!).

Zucchini Fries
2 large Zucchini - halved lengthwise and sliced thin
Italian Breadcrumbs
Kosher Salt
Pepper
TJ's Everyday Seasoning (although you can use anything on hand or nothing at all)
2 Eggs, whisked

Preheat the oven to 400 degrees. Mix all of the dry ingredients together in a shallow bowl.

Dredge zucchini strips in egg and then coat with the dry mix. Place on baking sheet and bake for 12 minutes. Flip and increase the temperature to 450 - bake another 12 minutes. Serve hot

Sausage Stuffed Peppers

Sausage Stuffed Peppers
1 Large Bell Peppers, cleaned out + 1/4 pepper chopped
2 links Hot Italian Sausage, Removed from casing
1/4 White Onion, chopped
1 Green Onion, chopped
2 pieces Celery, chopped
1 cup Quick Cook Brown Rice
1 cup Water or Chicken Broth, +1/2 cup broth
1/4 Cup Bread Crumbs
Sliced Cheddar Cheese
Pinch of Thyme
S&P

Preheat oven to 400 degrees

In a skillet, coat with cooking spray and add sausage. Cook until heated through and no longer pink - crumble while you cook it. Remove from pan and place onion, celery and chopped pepper in. Add a dash of olive oil and cook on medium until it becomes soft but still firm. Add a little of the 1/2 cup of broth and stir.

Bring 1 cup water or broth to a boil. Add 1 cup uncooked fast cooking rice. Bring back to a boil then simmer for 5 minutes. Let stand for 5 minutes and fluff. Add rice and sausage to skillet and add remaining portion of the 1/2 cup broth. Stir, adding in thyme, s&p to taste until heated.

Cut 2 bell peppers and remove seeds from inside. Stuff with rice mixtures. Top with cheddar slices and sprinkle bread crumbs on top. Place in a baking dish. Add some chicken broth to the bottom of the dish just to cover the bottom of the peppers.

Cook for 35 minutes and serve warm.

E-Z Chicken Pasta

Looking for a fast, simple, healthy, filling and yummy weeknight meal? Look no further! This isn't rocket science, but is also a good way to use leftovers.

Chicken
2 chicken breasts, pounded thin
EVOO
Kosher Salt
Ground Black Pepper
Red Pepper Flakes

Drizzle both sides of the chicken with olive oil and sprinkle with salt, pepper and red pepper flakes on both sides as well.

Place on a grill on medium heat, or on a grill pan. Cook for 8 minutes on each side, or until juices run clear.

Vegetables
Broccoli
Baby Bella Mushrooms, sliced
1/2 tsp Butter (I'm gusseing, I just used a small sliver from a stick)
1 tsp Stir Fry Sauce
Kosher Salt
Ground Black Pepper

Add all ingredients together in a medium skillet. Cook on medium for 6 - 10 minutes, or until broccoli is firm but still crisp.

Pasta
1/2 box Pasta
EVOO
1/2 tbsp Butter
Kosher Salt
Ground Black Pepper
 

Cook according to package.

Strain pasta and add all other ingredients. Top with Veggies and Chicken.

Swiss Stuffed Turkey Burgers

While I still love beef burgers, I get the craving for Turkey Burgers whenever we decide to grill out, which we did this weekend. We grabbed some ground turkey and I made 2 patties to cook and froze 2, after seasoning. I also got 80 calorie burger buns, because If I'm going to use 97% fat free meat I may as well stick with it into the carbs!

Swiss Stuffed Turkey Burgers
1.25lb Ground Turkey
3 tbsp BBQ Sauce
1 tsp Garlic Salt
1 tsp Onion Powder
S&P
4 thick slices Swiss

Combine ingredients 1-5. Form into 4 patties. Split each patty in half and place a piece of cheese on top of one half. Place the other on top and seal the edges to keep the cheese inside.

Grill on medium heat for 10 minutes, or until done throughout. Top with whatever topping you prefer, I use red onion, lettuce, mayo and tomato.

Watermelon Popsicles

Hello, Friends! I am happy to say that I am finally completely moved into the Gainesville house. My family was generous enough to offer their moving services and we packed up/moved friday and saturday. We opened wedding presents Friday night and I was so delighted when we came up on this: the Zoku Popsicle maker!! It freezes popsicles instantly and has super fun sticks to go with it. I am going to buy a popsicle book when things settle down, but for now I pulled this recipe from Country Living. You can definitely make them in paper cups, ice cube trays or whatever else you have lying around. And please be careful when slicing your melon, I almost had a finger sliced off while in the process!

Happy Summer!

Watermelon Popsicles (from Country Living)

3 Cups Fresh Watermelon, cubed
1/2 Cip superfine Sugar
3 Tbsp Light Corn Syrup
1 Tbsp Lemon Juice
2 Cups Vanilla Yogurt
Banana Slices (optional)


Place watermelon, corn syrup, lemon juice and sugar in a blender. Puree until smooth.

Add yogurt and blend again.

Add Banana Slices to the mold you are using and then pour in the watermelon mix.

For the Zoku, place in freezer as directed and make 3 batches. For any other mold, freeze for at least 4 hours or until completely firm.

Ahi Tuna Tacos

Now that we are getting closer and closer to my move in date, Adam becomes less and lees inclined to go grocery shopping with me when I go to Gainesville. This means that when I went on Saturday, all of the meals were left up to me. I decided on fish tacos for Sunday night, and when I went to the fish counter I saw 'Tuna Nuggets' which intrigued me. I ordered tilapia and also the tuna, as they were the perfect size of tacos.

I really didn't measure anything out - I just sprinkled from the container directly onto the fish. Of course, you can always use this on whole tuna steaks, or cut up your own nuggets.

Ahi Tuna Tacos
Soy Sauce
Garlic Salt
Cumin
Chili Powder
Ginger
S&P
Olive oil

Place tuna in a bowl and drizzle with soy sauce on both sides. Sprinkle garlic salt, cumin, chili powder, ginger and s&p on both sides and set in the fridge for 2 hours.

Heat a skillet the medium/high and place olive oil inside. Add the tuna and sear on all sides.

Top with avacado, pineapple, lettuce, sauteed green pepper/onion/jalapeno, salsa, sour cream or whatever else you want!

Seafood Caesar Salad

Now that lent is here, seafood is the star of the show on Fridays. I decided to make a seafood caesar salad for dinner last Friday, and it was a fast, simple meal to whip up. It would be ideal for any busy night, but especailly on a Friday where all you want to do is relax and unwind after a long 5 days at work. Opt for the light caesar dressing and leave the real flavors to the seafood.

I used scallops, shrimp and 2 sticks of imitation krab (they now carry snow krab by the stick at the deli counter in publix, which I thought was interesting and is why I bought it).

Just add butter and olive oil to a skillet on medium heat. Toss in 1 tsp minced garlic. Add scallops and shrimp - cook until the scallops begin to brown and the shrimp become pink. Flip and season with salt and pepper. Once you only have about a minute left until they are cooked through, toss in the krab to heat. Add to the top of your premixed caesar salad and top with shredded parmesan.