Seared Scallops with Fresh Linguine and Romano Cheese

Yield: 4 Servings

1  (9-ounce) package refrigerated linguine
1/4  cup  plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided
2  tablespoons  olive oil, divided
2  tablespoons  chopped fresh basil
1/2  teaspoon  black pepper
1/8  teaspoon  salt
1 1/2  pounds  sea scallops
4  lemon wedges

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.

2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.

3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.

Calories: 495 (23% from fat); Fat: 12.5g (sat 3g,mono 5.8g,poly 1.5g); Protein:51.7g; Carbohydrate:42.4g; Fiber:1.9g; Cholesterol:110mg; Iron: 5.6mg; Sodium: 872mg; Calcium: 177mg

** My Notes **
 - The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan. Fresh linguine has a silky texture that provides a nice contrast to the browned crust on the scallops.

Muffie

After yesterday's utter failure (you can thank the Christmas tree cakes and the ice cream), this morning I got dressed and mustered up the courage to stare at myself in the mirror. Hello! Has anyone been to Panera? They have the best pumpkin muffins I've ever had in my life. A paper cup full of moist goodness, while the top overflows with it and is covered in powdered sugar and crumblies. It's the best part!! Well, they are fully aware of that fact, so they sell what's called a "muffie," which is just the top of the delicious muffin. (Pumpkin muffin - 530 cals; pumpkin muffie - 270 cals)

Alas, in my moment of reflection, I realized I have a muffie. : )

You would be proud of me, for I have resisted temptation. Oh yes, the bad kind of temptation. It was in the form of a Sonic bacon, egg, and cheese breakfast burrito. A manager at our company brought in breakfast for us (kind of a tradition of Thursday mornings so stand in the gap with me on this) and laid all the burritos out on the counter. I got really close and breathed in the wonderful aroma of saturated fat and artery clogging goodness. I thought about it for a minute, but not until checking out Sonic's Nutrition Guide and discovering that these bad boys contain 450 whopping calories. So, I went with oatmeal and an iced latte.

Today for lunch Daniel and I are going to Subway. I'll have a 6-inch, 9-grain wheat bread black forest ham sandwich with pickles and spinach only. I used a nifty Subway calorie calculator to figure out the total calories. Try it! You can specify each item so you get an accurate count.

I've been convinced to start taking the stairs instead of the elevator. Can you believe that taking the stairs going up and down twice daily can burn 95 calories? Crazy!

Tonight's dinner is Roasted Tilapia, Potatoes, and Lemons. I am the world's worst at buying groceries in mass and then letting half of them go bad, so I suggest stopping by the grocery store and picking up individual items needed for one or two night's dinners.

Today's Total:1137

Oatmeal - 160
Cream (for coffee) - 30
Subway sandwich - 280
Water - 48 oz.
Special K Fruit Crisps - 100
Fudge Shoppe Cookies - 100
Roasted Tilapia, Potatoes, and Lemons -467 (add 93 calories for an extra piece of tilapia)

"Strengthen the feeble hands, steady the knees that give way; say to those with fearful hearts. "Be strong, do not fear; your God will come, he will come with vengeance; with divine retribution he will come to save you."” 
-  Isaiah 35:3-4

Roasted Tilapia, Potatoes, and Lemons

From Real Simple

Yield: 4 Servings

1 lb baby potatoes, about 12, halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons, plus 1 teaspoon olive oil
salt and pepper
1/2 cup pitted kalamata olives
4 6-ounce skinless tilapia fillets
1/2 teaspoon paprika

1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
3. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
4. Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
5. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.                                                                                                                          

Calories 374; Fat 25g; Sat Fat 3g; Cholesterol 85 mg; Sodium 567 mg; Protein 37g; Carbs 23g; Sugar 0g; Iron 3mg

 ** My Notes**
- I hate olives more than anything, so I won't be adding those to this mix.

Pilot

I have many loves.

I love my husband. I love the true and everlasting God that I serve. I love to write and unfortunately, I love food.

Here's what I don't love: exercise. Oh, and salad. And more recently, I'm not in love with my level of health. So what am I to do?  I'm embarking on a journey... and I'm inviting you to come along with me. I'm asking you to keep me accountable, and yes, I'm talking to you, the world wide web.

I plan on being honest - so here's the first bit of truth: this morning for breakfast I had a diet Dr. Pepper and two Christmas tree cakes. Yep, that's the kind of stuff I'm talking about. It's not going to be easy, but I'm doing it.

Through my feeble attempts at being healthy in the past, I have learned a couple things. First off, planning is key. You have to plan everything so you're not left vulnerable to eating out or snacking on hot tamales and a soda for dinner. : )

Today's lunch was trail mix and a bagel... ok, not that great but give me a break! I've got to get the hang of this!

This is going to be a work in process for me, so for now, I will start with posting one meal at a time. Tonight, we're having Lemon Pepper Shrimp Scampi from Cooking Light.

Today's Total: 1,723 Calories

Diet Dr. Pepper 
2 Christmas Tree Cakes - 400 (Gulp!)
Trail Mix - 130
32 oz. water 
Cinnamon Bagel - 270
Trail Mix - 130
Cream (for coffee) - 30
Lemon Pepper Shrimp Scampi - 403
Popcorn - 40
Chocolate Ice Cream - 320

I admit, I ended this day horribly. But it's my first day, so from now on - I'll be better planned! It has opened my eyes to how quickly things can add up.

I can't think of anything that is better paired with a meal than precious words from the Book of Life. My heart belongs there, and there is no better closing to a day.

"... And I pray that you, being rooted and established in love, may have power, together with all the Lord’s holy people, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge—that you may be filled to the measure of all the fullness of God." - Ephesians 3:17b-19

Lemon Pepper Shrimp Scampi

From Cooking Light

Yield: 4 servings

1 cup uncooked orzo

2 tablespoons chopped fresh parsley

1/2 salt, divided

7 teaspoons butter, divided

1 1/2 pounds of peeled and deveined jumbo shrimp

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large non-stick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pain. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate. 

3. Melt remaining butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp is done.

Calories: 403; Fat: 10.4g (sat 4.8g,mono 2.2g,poly 1.4g); Protein: 40.1g; Carbohydrate:34.7g; Fiber:1.7g; Cholesterol: 276mg; Iron: 4.3mg; Sodium: 549mg; Calcium: 97mg

Sauteed asparagus makes a fine accompaniment. 

**My Notes**

- I didn't have a clue what orzo was, so I'm going to assume that neither do you. "Orzo is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta."

-  We don't have this mysterious type of pasta around, so I figured since it's shaped like rice, I'll use rice. I'll try orzo on a different night, it sounds good!
- Be sure not to overcook the shrimp.