Friday, July 30, 2010

Jumpin' Jambalaya

My End of July Harvest

Weight: 149.2 lbs (damn straight!) 

Summer has been going great thus far and despite my 6 weddings this summer (think yummy buffet dinners and free wine, wine, wine), I am still losing weight! Hello 140's, I promise to never leave you again (unless it's for my oh so evasive friend 130's...)

The garden is magnificent and I haven't been blogging much because decides the hot hot heat up in Northern Alberta, my lettuce section of the garden is growing faster than you can say "salad with sun-dried tomatoes, onion and a hard-boiled egg... once again".

I have taken my BBQing to the next level this summer. The in-laws would be proud (they cook everything on the BBQ - even in the dead of winter). My latest concoction? Jumping Jambalaya in a foil pouch. No clean-up? That's my kind of dinner!

Jumpin' Jambalaya
Inspired by a recipe in Clean Eating July/August 2010

1/2 lb raw shrimp (NOT the pre-cooked stuff, the only thing you can do with that is over cook it)
6 large scallops

-- The great thing about this recipe is that these 2 ingredients can be interchanged for almost anything. If you have some chicken, throw that in. Some steak? Sure! It would also be tasty with some white fish. Add what your family will like. 

2 Italian sausages (this is non-negotiable. You need to add the sausage - I've done it without - you will sacrifice flavour too much to be worth it. If you want to cut some calories, only add 1 or just have a smaller portion)
1/2 medium onion (if you garden a whole one from your garden will be a good size right now)
1 green pepper
2 tomatoes, diced and cored
3 cloves garlic
2 tbsp Cajun seasoning
Salt and pepper to taste
Cooking spray

1. Preheat BBQ to 400 degrees F. You can make this in the oven as well at 400 degrees.

2. Mix all ingredients together in a large mixing bowl.

3. Lay out 2 large sections of aluminum foil - about 50cm long and spray with cooking spray. Divide the ingredients evenly on the center of both aluminum foil pieces.

4. Preparing the foil pouch: 

Grasp the long sides of the foil, pull up over the food and pinch them together at the top.
Roll the foil together to secure over the food.

Grasp the right side of the foil and fold over a few times towards the center of the pouch. Repeat with left side. 
Repeat with second foil piece.

5. Place foil pouches on grill (or baking rack) for about 25 minutes. Open the pouches after 25 minutes, if you have excess moisture continue cooking for 5-10 minutes with pouch open.

6. Enjoy!

Serves 4

The Skinny: 1/4 of recipe
Calories: 291;  Fat: 13g:  Cholesterol: 138mg:  Sodium: 500mg;  Carbs: 12g;  Protein: 30g

1 comment:

Anonymous said...

Your veggies look awsome keep it up.