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Seared Scallops with Lemon Orzo

Quick, easy, and delicious!

Ingredients

1. 1/2 cup onion, chopped
2. 1 cup orzo, uncooked
3. 1 cup chicken stock
4. 1/2 cup white wine
5. 1/4 teaspoon dried thyme
6. 2 tablespoons fresh chives, chopped
7. 2 tablespoons fresh lemon juice
8. 2 teaspoons olive oil
9. 1 1/2 pounds sea scallops
10. 1/4 teaspoon salt
11. 1/4 teaspoon black pepper

Directions

1. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Stir in pasta, broth, wine, and thyme; bring to boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and past is al dente. Stir in chopped chives and lemon juice. Keep warm.
2. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan, working in batches, cook 2-3 minutes on each side. Serve with pasta mixture.

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Filet Mignon

This is a great recipe I just wanted to quickly share.

 

Lighter Beef Tacos

 

Ingredients

1. 1 teaspoon vegetable oil
2. 1 large onion, chopped
3. 2 bell pepper, ribs and seeds removed, chopped
4. 3 garlic cloves, minced
5. 2 tablespoons tomato paste
6. 2 teaspoons chili powder
7. 1 1/2 teaspoons ground cumin
8. 3/4 lbs. ground beef sirloin
9. 12 corn tortillas
10. store bought salsa
11. iceberg lettuce, shredded

Directions

1. In a large skillet, heat oil over medium heat. Add onion and bell peppers, cook until crisp-tender, 3 to 5 minutes. Add 1/4 cup water; cook until water has evaporated and vegetables are softened, about 3 to 5 minutes.
2. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook stirring 1 minute. Add beef; cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling into taco shell, top with salsa and lettuce.

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