Baked Stuffed Clam w/ Bay Scallops Spaghetti

Dinner Tonight: Baked Stuffed Clam w/ Bay Scallops Spaghetti




For Breakfast this morning I Poached an Egg and served it on a toasted slice of Aunt Millie's Light
Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had my morning cup of Bigelow Decaf Green Tea. Still some passing showers in the area, 79 degrees and humid. Well we got plenty of rain the past 3 days and we needed it! The lawns in are were turning brown so the rain was very welcome. Got the leaf blower out and cleaned the deck and driveway areas. Then after Lunch got the hedge clippers out and trimmed the vines along the driveway. Good to get out and do some work outside. For Dinner tonight its Seafood and Pasta! I prepared Baked Stuffed Clam w/ Bay Scallops Spaghetti.



I was out yesterday and stopped by a Kroger and picked up a couple of Matlaw Stuffed Clams and
some Bay Scallops for tonight's Dinner. Kroger are the only one that carries the  Matlaw Stuffed Clams (Brand). We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.


I purchased some beautiful looking Bay Scallops from Kroger the day before. Rinsed them in cold
water and stored them in a Hefty Zip Plastic Bag, kept them in the fridge until ready to use. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Extra Light Olive Oil, Bay Scallops (rinsed and patted dry), Parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn (to taste).







In a large nonstick skillet coated with Pam Cooking Spray, cook scallops in 1 teaspoon Oil and 1
tablespoon of Butter, over medium heat. Seasoned immediately as you add them to the pan, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. Cook the Scallops until firm and opaque; remove and keep warm.

For the Thin Spaghetti I’ll be using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. To

prepare the Spaghetti; cook the Pasta according to package directions. As the Spaghetti finishes drain and season. To serve make a bed of the Thin Spaghetti and top with the Bay Scallops. Topped everything with some, Dried Parsley, fresh Shaved Parmesan Cheese and a splash of the Extra Light Olive Oil. Stuffed Clams, Scallops, and Spaghetti, I love it! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Coke Zero to drink.







Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!

It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.


Scallops

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of

two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Cilantro and Lime Seasoned Shrimp w/ Thin Spaghetti and Baked Italian Loaf Bread

Dinner Tonight: Cilantro and Lime Seasoned Shrimp w/ Thin Spaghetti and Baked Italian Loaf Bread





Went out to get the morning papers and it's a tad cold out there, about 18 degrees! Not very hungry this morning, just had a toasted Healthy Life English Muffin topped with Smucker's Sugarless Blackberry Jam. Went to the bank for Mom and back home. Did house cleaning today and that was about it. For dinner tonight I prepared Cilantro and Lime Seasoned Shrimp w/ Thin Spaghetti and Baked Italian Loaf Bread








To start I preheated the oven to 350 degrees.When ready I used a small baking sheet pan, lined it with foil, sprayed it with Pam Cooking Spray, and laid a loaf of Pillsbury Italian Loaf Bread on it. Baked it 17 minutes, removed it from the oven, sat the loaf on a plate and set aside until ready to use.

While at Costco yesterday I picked up a package of Cilantro and Lime Seasoned Shrimp, which I'll be using for tonight's dinner. The Shrimp was about medium size, some smaller, just  the right size for Thin Spaghetti! So as my bread was baking I then started my Shrimp and Spaghetti.  To prepare the Shrimp I took a medium size skillet and sprayed it with Pam Cooking Spray, preheated it on medium heat. I then added a tablespoon of Extra Virgin Olive Oil to the pan. Added the Shrimp and cooked the a total of 4 minutes, 2 minutes per side. Removed the skillet from the heat and set aside.







As my Shrimp was cooking I heated a large sauce pan that I half way filled with water and added a

teaspoon of Sea Salt. As the water came to a rolling boil I added the Thin Spaghetti. Cooked for 8 minutes and drained the water and put the Spaghetti in serving bowl. I then seasoned it with Sea salt and McCormick's Italian Seasoning, tossed to season the whole bowl. To serve; made a bed of the Spaghetti in a bowl. Topped it with Shrimp and a sprinkle of fresh Shaved Parmesan Cheese. Love the dish!! I'll have to hit Costco again to buy some more of the Shrimp, seasoned jut right with the Cilantro and Lime. I served this with a slice of Italian Loaf Bread and had a Diet Peach Snapple to drink. for dessert later tonight I'm having a Del Monte No Sugar Added Peach Chunks Cup.

Healthy Harvest Whole Wheat Blend Thin Spaghetti Pasta

* Great tasting goodnessHealthy Harvest Whole Wheat Thin Spaghetti

* No cholesterol
* Yolk free
* Excellent source of fiber, whole grain

Ingredients: Durum Whole Wheat Flour & Semolina Blend, Wheat Fiber, Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.

Directions: 1. Bring 4 quarts water To a rapid boil. 2. add pasta And stir; return To rapid boil. 3. cook uncovered, stirring occasionally, for 6 To 8 minutes. 4. drain well.