Tuesday, April 24, 2012

Tasty Tuesday!

I've got two recipes for today. I've been really wanting to post both of these, so here you go!

Breakfast Tacos


4 eggs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup chopped green or red bell pepper
Got a bag of frozen chopped peppers, and it worked wonderfully!
4 medium green onions, chopped (1/4 cup)
1 tablespoon butter
1/2 cup shredded pepper Jack cheese
6 taco shells
1 cup shredded lettuce
1 small avocado, pitted, peeled and sliced
1/4 cup chunky-style salsa


1. In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions. 

2. In 8-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Gently stir in cheese.

3. Heat taco shells as directed on package. Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa. 

I know the ingredients list might look a little long, but trust me, this is nice and easy! The tacos were seriously delicious, and only 230 calories a piece. Definitely a new favorite in my book.

Next up: Pan-seared Parmesan Scallops


16 large sea scallops
1/2 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon butter
Coarse ground black pepper
Chopped fresh chives


1. Pat scallops dry with paper towels. Place cheese in shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese. 

2. Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives. 

I served the scallops with this on the side, and they went really well together! 4 scallops are only 170 calories, not too shabby!

{Pictures courtesy of Instagram}

No comments: