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!!!!!

Choco Peanut Butter Banana Smoothie

1 cup skim milk
1 medium banana
1 tbsp. peanut butter
1 tbsp. unsweetened cocoa powder
6 ice cubes

Combine all ingredients in a blender. Start slow to break up the ice cubes then work up to liquefy.

1 serving
319 calories
Fat: 9.1g
Sat. Fat: 1.5g
Sodium: 20.3mg
Carbs: 46.6g
Fiber: 8.1g
Sugars: 27.4
Protein: 15.4g

Spicy Baked Chicken with sweet potatoes, yellow squash and walnuts

1 1/2 tbsp. Olive Oil
2 tbsp. Water
2 tbsp. packed brown sugar
2 tsp. Chili powder
2 tsp. Cayenne
1/2 tsp. dried Oregano
1/2 tsp. Salt
2 cups Yellow Squash (cubed)
2 cups Sweet Potatoes (cubed)
1/2 cup Yellow Onion (diced)
20 ounces of Chicken Breast
1/2 cup Walnuts, coarsely chopped

1. Preheat oven to 375 degrees Farenheight. Coat a roasting pan or large casserole pan with olive oil spray.
2. Combine oil, water and spices in a small bowl. Brush chicken with mixture, coating both sides and place in pan. Toss veggies into bowl and toss until coated.
3. Bake uncovered for 40 minutes or until squash and potatoes are tender. Add walnuts over the top and bake an additional 10 minutes.

Nutritional Info:
Serving size: 2/3 cup of veggies and 5 ounces of chicken breast
Calories: 336
Protien: 31g
Carbs: 31g
Fat: 15g
Sat. Fat: 2g
Sodium: 378mg
Fiber: 5g


Serve with 1 cup fresh baby spinach tossed with 1 tbsp. of your fave dressing.

For us, this was a 380 calorie meal.