Tuesday, June 30, 2009

Mediterranean Scallops

2 medium yellow squash (rinsed)
2 small zucchini (rinsed)
2 plum tomatoes (rinsed)
1/4 chicken broth
3 tbls extra-virgin olive oil, divided
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
12 oz sea scallops (thawed if need)
1/4 cup Publix Shrimp Scampi Sauce

Preheat broiler. Remove ends from squash and zucchinie; cut both into 1/4 inch thick slices (1 1/2 cups each). Cut tomatoes into 1/4 inch thick slices; place all in medium bowl. Add broth, 2 tbls olive oil, Italian seasoning, 1/4 tsp salt, and 1/8 tsp pepper; toss until blended. Arrange vegetables in an even layer on a baking sheet pan, cover with alumnium.
Combine in second medium bowl, scallops, and remaining 1 tbls olive oil, 1/4 tsp salt, 1/8 tsp pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes, or just until scallops are opaque and firm, ,and beginning to brown on top.
Remove from oven; spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.

Extras: You can also cook chicken in a skillet and coat with scampi sauce.

By: Aprons Simple Meals

Mexican Nacho Rice

1 Smoked Sausage diced
1 large can Bush's Chili Beans (undrained)
1 can black beans (drained)
1 package yellow safferon rice
1 can diced tomates
1 tbls green chilies
2 garlic cloves
2 tbls taco seasoning
2 tbls ranch packet
Salt and Pepper to taste
1 package Mexican Cheese

Cook rice according to package. Brown smoked sausage in a large skillet. Add beans, tomatoes, chilies, garlic cloves, taco and ranch seasonings (salt and pepper to taste). Add rice when it's finished cooking. Top with cheese, and serve with chips.

Extras: Lettuce and sour cream.

By: Melissa Frederick

Sweet Potato Bake

6 medium sweet potatoes
1/2 cup packed light brown sugar
3 tbls butter
1 tsp cinnamon sugar
1/4 tsp salt
1 orange
2 medium Granny Smith apples
1/2 cup fresh cranberries (optional)

Place potatoes in a pot and add enough water to cover. Bring to a boil; cover. Cook 20-25 minutes or just until fork-tender. Drain; cool. Peel; cut crosswise into 1 inch slices using a crinkle cutter. Cut large slices in half. Place in a 9x9 baking dish.
Preheat oven to 375 degrees.
Using a medium sized bowl, place brown sugar, butter, cinnamon sugar, and salt. Add zest orange to measure 1 tsp. Juice orange to measure 2 tbls. Microwave, covered, on high for 1 minute.
Cut apples into wedges. Stir into sugar mixture. Microwave, covered, 3 minutes. Pour over sweet potatoes.
Bake 15 minutes. Sprinkle with cranberries, if desired. Baste sweet potatoes kand apples with sugar mixture using a baster. Continue bakking 15-20 minutes or until heated through. Baste before serving.

Yield: 8-10 servings

by: Pampered Chef