lemon scallops with asparagus

Raise your hand if you are trying to eat healthier! 

Anyone? Bueller?

Well, although I can't cut too many calories due to breastfeeding, I can still slip in a very healthy, low cal, low carb supper in here and there!

{Disclaimer: One serving of this is only about 200 calories.  My hubby ate a full plate and immediately asked what else he could eat.  Might want to serve with a side of rice or warm bread if you aren't trying to get rid of post-preggo belly slim down.}

You will need:
1 lb of sea scallops
2 lemons - plus extra lemon juice if you want it really lemony...like me
olive oil
1 lb asparagus 
1 md red onion
salt and pepper
basil {fresh is best...but if you're cheap like me and not serving to guests then dry is fine}
***Recipe originally found on fitnessmagazine.com - many other delish, low-cal recipes there!***

1. Take one lemon and cut length-wise into four sections.  

2. Remove the peel with a sharp knife from the lemons and cut the peel into thin strips.  Set aside. Squeeze the juice from the lemon and reserve for later.  Make sure to remove the seeds.

3. Rinse and trim the ends off your asparagus.

4. Cut the asparagus stalks into thirds with your kitchen scissors.

5. Cut your red onion into wedges.  Aren't red onions beautiful???

6. Heat 2 tablespoons of olive oil in a deep saucepan over medium heat, then add the asparagus and onion.  Season with salt and pepper to taste.

 7. Sautee until you get a nice hint of brown on the onion and asparagus, stirring frequently, about 4 minutes.  

I'm not left-handed...but like how I tried to get an action shot in there for you?  :o)

8. Set the veggies on a serving plate and cover to keep warm.

9. After rinsing and pat-drying your sea scallops, throw them in the pan over medium heat with another tablespoon of olive oil, 3 or 4 fresh sprigs of basil {or a small palmful of dry,} and the lemon peel.  Add the lemon juice you reserved and douse it all in even more lemon juice if you're really sassy.

 As you can tell, I was!

 10. Cook the scallops in the hot oil mixture until opaque.  Make sure to turn them once.  Season with salt and pepper.

 11. Remove pan from heat.  Using a slotted spoon remove the scallops from the lemon mixture and serve on top of the asparagus and onions.  Garnish with lemon wedges {remember that 2nd lemon?} and fresh basil leaves, torn and sprinkled over top. 

 I wish I had done that.  Just use your imagination. 

PS: Make sure you have mints or gum handy after eating this.

  The onions are divine...but not if you plan on kissing anyone.  Sorry Hubby!  ;)

L * O * V * E

g

month two: {the many emotions of mac}

My baby is turning into a little boy before my eyes.

He's getting fat.  He's sleeping through the night.  He smiles at me.  He "talks" to me {or trys to} instead of just crying.  He holds his head up {in a wobbly sort of way.}

I am completely in awe of the changes happening every day.

I feel so blessed to be able to witness them.

He also has a wide array of facial expressions.

{He gets that trait from his dramatic mama.}

Here are a few:

{flirtatious}

{contemplative}

{confused}

 {happy}

{angry}

{shy}

{impressed}

{nauseated}

{amazed}

{really amazed!}

And that was all in a matter of 5 minutes.

++++++++

Happy two months Cormac!

g

{fairytale...sort of}

Today we've been married four years.

When I first met Hubby the first thing I noticed was his smile -- a wide, confident grin with dimples.  Oh, and that amazing superhero chin.
The second thing I noticed was his shirt, which boasted the words:  "I'm Easy"

My brain told me: "Run away!"  My heart said:  "Hmmm...there is something about this guy. I don't want to like it...but I like it!"

We fell in love pretty quickly.

I can honestly say I never loved anyone else.  Never pictured marrying anyone else.  Never met anyone else that I wanted to have a family with.

He was, as they say, the one.

But sometimes, even when you meet the one, it takes longer than expected to end up married. I never thought it would take six years. We went through various breakups, several years living in different states, and lots of things we had to work through.  Our "fairytale" was not, despite the shirt, easy.
But it was worth it.

Dear Hubby - Thank you for these four years of marriage...and the six before that we spent journeying towards it.  May we continue to laugh together, pray together, adventure together, and grow our family together.  Love,  your Wifey

+++++++++++++

Some of my favorite photos of us together:

One of our first dates. 

{taste of minnesota} 

Already doing the annoying kissing poses!  Yes!

{I love that we are both totally okay with p.d.a)

Even at age 20, it was love!  

Even early in our relationship, I learned many important skills from you...like doing a beer bong:

Wait - that didn't work out so well.

 {my first and last attempt at the beer bong}

We have had so many fun nights out that I can remember...

...and others that are a leeeeetle fuzzy:

...and some that I'll never forget - ever!

I love that this pic is mostly chin...

...but I guess we have quite a bit of "chin" between the two of us, wouldn't you say?

I have never met anyone I could feel so comfortable with -- truly my best friend:

I know we'll always laugh together...

and accidentally coordinate our outfits:

I'm glad to have started a family with you...which began with our dog...

 ...now being blessed with this little man:

 And lets not forget, four years ago today,

the best day ever...

Here's to many more chapters in the fairytale -- 

L * O * V * E

g

{bibs are for babies}

There are certain fashions that should never be revived.

While perusing Target the other day, I had to stop dead in my tracks.  

On a rack in the junior section {don't judge me for still sometimes shopping the junior section} was a display of...overalls!

Bibs, if you will.

Ah, bibs. 

 I remember you well from my high school days.  It was 1996.  I was a sophomore.  I had several pair.  Long bibs.  Even worse: Bib overall shorts.  Like these...which, no surprise, are on clearance...

We all did it.  Wore little baby tees underneath.  Kind of like this girl below.  This outfit is so sad I had to  "black out" her eyes.  Hopefully this makes her unrecognizable.  Hey -- in my her defense this was a Sadie Hawkins dance with a "country" theme.  Wow...not flattering at all.

Sadly, I have no excuse for wearing them in the picture below.  None.  

{I also have no excuse for that hair color or those bangs.  Eek!}

Why would this style come back?  

Haven't we all learned?
I know I did!

  I guess the high school girls now will have to learn for themselves... and blog 15 years later about how hideous they were.

:)

My apologies to anyone who still wears overalls.

Unless you work on a farm.

Or are a painter.

Then it's okay.

g

{chunky chicken tortilla soup}

I don't like wimpy soups.

Super brothy? No thanks.

I don't slurp my soup. 

 I chew it.

Anyway, for my first time making tortilla soup, I decided to adjust the recipe to make it chunkier.

I halved the amount of chicken broth.

I increased the amount of actual chicken.

and was liberal with the other 

chunky ingredients.

{so if you prefer more liquidy...don't do these things!!!}

I snagged, and then adjusted, this recipe, which serves 4, from a Kroger mailer! 

First, take 2 zucchini, slice and cube them:

 Make sure you have limes on hand...they add a great zip of flavor at the end:

Use an overflowing cupful of frozen corn:

Cook up a few {or five!} boneless, skinless chicken breasts and then shred them with two forks:

 Saute the zucchini a few minutes in a pot with a tablespoon of EVOO:

Add the zucchini, corn, and chicken with 2 cans of crushed tomatoes (28 oz), 2 cans of chicken broth (2 cups), 1 teaspoon cayenne red pepper, and 1 1/2 teaspoons of cumin (you can adjust the spice to your liking) to the pot.

Bring the soup to a boil, then put on low heat until you are ready to serve.

 Dice up a couple of avocados. 

 To serve, put a generous handful of tortilla chips at the bottom of your bowl, ladle hot soup over the chips, and top with avocado, cilantro, shredded cheddar-jack cheese, and/or sour cream.  Finish off with a generous squeeze of fresh lime juice.

I promise you there is some broth in there...

There are LOTS of yummy ways to do tortilla soup.

I would love to hear how you make yours! 

g