Shrimp and Scallop Paella

1 tbsp. Olive Oil
1 medium Onion, diced
1 large Orange Bell Pepper, diced
2 ounces sliced ham, diced
4 cloves Garlic, minced
1/4 tsp. Turmeric
1/4 tsp. Cayenne Pepper
1 1/2 cups Water
1/2 cup sun dried tomatoes, diced
1/2 cup frozen peas
16 Kalamata Olives, halved
3/4 pound shrimp (I used medium sized)
1/2 pound small sea scallops



Heat the oil in a large non-stick skillet. Add onion, pepper and ham. Cook for 4 to 5 minutes, stirring occasionally.
Add garlic, turmeric and cayenne and cook one more minute, stirring often.
Add the rice and cook one minute.

Pour in 1 1/4 cups water and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.

Stir in tomatoes, peas, olives and remaining 1/4 cup of water. Cover and return to a simmer.  Cook for 15 minutes, or until the rice is nearly tender.

Stir in the shrimp and scallops. cover and cook for 6-8 minutes longer or until rice is tender and the seafood is cooked through.

YUM!

4 serving (1 1/2 cup per serving)
Fat: 10.7g
Sat Fat: 1.3g
Sodium 830mg
Carbs: 42.5g
Fiber: 3.7g
Sugar: 3.7g
Protien: 29.4g

389 calories per serving!!!!!

Kickin' Crab Bisque

Kickin' Crab Bisque

3 tablespoons Olive Oil 

2 pieces Celery, diced

2 Carrots, diced

1 small Yellow Onion, diced

4 cloves garlic, minced
3 cups Milk (or half and half if you don't mind the calories!)
8 oz. chicken (or seafood) stock

2 cups Crab meat, shredded (I  like Snow Crab the best 
but you can use your fave.)

3 cups corn kernels (white corn is sweeter!)
Zest from half a lemon

2 tablespoons Old Bay seasoning
Salt and pepper to taste
1/4 cup dry white wine

2 tablespoons corn starch
   
Saute celery, carrots, garlic and onion in olive oil. Combine all ingredients 
except wine and corn starch in Crock-Pot; stir well. 
 Cover and cook on Low setting for 3 to 5 hours. 
Just before serving mix the wine and cornstarch in a cup, pour into chowder
 to thicken. 

Cook another 20 minutes.

(all of this can be made on the stove in an hour if you are in a hurry! 
Simmer on medium.) 

Makes about 2 quarts.

Salmon salad

Don't know what to do with that leftover piece of salmon from dinner last night? Here is a delicious and healthy recipe.

Ingredients:

* 1 medium head of red lettuce
* 2 hard boiled eggs, no yolks
* 1 carrot, shredded
* 1 cup cooked asparagus tips
* 1 small red onion, thinly sliced
* 1 small yellow pepper, cut into strips
* 1 nice piece of salmon (or 7.5 ounce can of pink salmon)

* For the Vinaigrette Dressing:
* 1 tbsp extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 2 tbsp water
* 1 1/2 tsp Dijon mustard
* 1 garlic clove, crushed

Directions:
Rinse and dry lettuce leaves. Tear into pieces and divide among four bowls or plates.

Combine chopped cooked egg whites, carrot, asparagus, onion and peppers. Arrange on top of lettuce.

Flake salmon on top of vegetables. (Or drain and flake.)

In a small bowl (or food processor), whisk vinaigrette ingredients together until emulsified. Drizzle a little over each plate or bowl.

Serves 4.

Yummy and good for you.