It has been a really long time since I’ve had a terrible, no good day.
I should go knock on some wood.
But, yesterday was a terribly, no good day.
I had blocked out my schedule to attend a diabetes conference in Kalamazoo and I was excited for a day away from the hospital and a day devoted to learning about diabetes –a topic I’m very passionate about.
I was actually NOT running late, but my GPS was having trouble finding the location. When it said I had arrived, there was definitely not a hospital campus in sight. I was sitting at a red light and leaned over to the passenger side floor to pick-up the printed page that contained the address of the conference. During my lean to retrieve the paper, my foot came off the brake and the car started rolling forward. I slammed on the brake, but unfortunately, my foot landed on the accelerator instead.
I went speeding ahead…straight into the Jeep in front of me.
The young guy driving the Jeep pulled over and in my haze of stupidity for my careless action, I was totally shaken up, literally. “Are you okay?”….Are you sure you’re okay?” he kept asking as I was jotting down my insurance information.
A diabetes conference later and a quick visit to a body shop for a quite, I’m looking at $2-3k for my carelessness. UGGGGGGGGGGGH.
After my workout, Mr. Prevention suggested going out for dinner. And I happily obliged. Even though I had a very simple dinner planned, I jumped on the ease of dinner being made for me. I don’t think I could’ve handled a dinner as simple as this last night and that’s saying something because it doesn’t get much easier than this.
I’ve been anxious to post this recipe for over a week now — we were both wow-ed by this one. Simple, fresh, and delicious!
Soy Citrus Scallops with Udon Noodles and Snow Peas slightly adapted from Cooking Light
6 oz dry Udon noodles (or pasta of choice, such as soba)
3 cups snow pea
3 Tbsp low-sodium soy sauce
1 Tbsp fresh orange juice
1 Tbsp seasoned rice vinegar
1 Tbsp honey
2 tsp fresh ginger, peeled and minced
1 tsp chili garlic sauce
1 Tbsp dark sesame oil, divided
3/4 lb sea scallops
1/4 cup green onions, thinly sliced
Bring a large pot of water to a rolling boil. Add the pasta and cook 6-7 minutes. Add the snow peas for the final 2-3 minutes of cooking.
Meanwhile, combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1-2 minutes on each side. Remove scallops from pan; keep warm by covering with foil.
Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Add noodles and snow peas to pan and toss to coat. Top each serving with about 3-4 scallops, and drizzle with 1 tablespoon sauce.
Yield: 3 servings
Nutrition Information (per serving): 476 calories; 18.7 g. fat; 80 mg. cholesterol; 810 mg. sodium; 57.3 g. carbohydrate; 3.3 g. fiber; 46.3 g. protein
Result: This was a very fast meal and while I had high hopes that we would enjoy this meal, we actually LOVED this meal. This was a generous portion with everything to make for a balanced meal in one simple recipes. You can sub in any protein or veggie(s) of your choice, and any pasta would work! Enjoy!
TGIF! We actually have a busy weekend planned….luckily, all fun stuff! 😀 Happy weekend!