Orzo with Peas and Prosciutto

Fresh spring peas were EXCELLENT in this recipe, but frozen work just as well.  If you din't have Proscuitto, use Bacon.  Sinceyoundon't stir it in until the verynend, it will stay crisp.   Nutrition provided is for 4 servings.

    2 Tbl Butter                       3 1/2 Cups Chicken Stock

    4 Oz Prosciutto                  2 Cups Hulled Pead

    1 1/2 Cup Orzo                  4 Tbl Parmesan

    3 Tbl Spring Onion           1/4 Tsp salt

    2 Tbl Garlic                       1/4 Tsp pepper

Mince the onion and garlic and chop peas, set aside.  Melt butter in medium saucepan over medium heat. Cook and stir Prosciutto 3 minutes or until it begins to crisp. Remove Prosciutto with slotted spoon.  Add orzo to saucepan; cook 4 to 6 minutes or until golden brown, stirring constantly. Add the spring onions and garlic; cook 1 minute or until fragrant, stirring constantly. Add broth; bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer, covered, 15 minutes or until broth is

absorbed and orzo is tender.

Stir in peas; cook, covered, 3 to 5 minutes or until peas are tender. Stir in Prosciutto, cheese, salt and pepper.

Per Serving: 387 Cal (31% from Fat, 29% from Protein, 40% from Carb); 27 g Protein; 13 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat;

38 g Carb; 3 g Fiber; 4 g Sugar; 116 mg Calcium; 2 mg Iron; 2429 mg Sodium

Fettuccine tossed with Asparagus and Salmon

This recipe makes 4 servings.  The nutrition is for standard fettuccine but whole grain pasta adds a nice nutty flavor.  Hot Smoked Salmon may not be labeled 'Hot Smoked' - you will have to identify it by sight.  It will be a darker color and look like a fillet.  Cold Smoked Salmon is a 'traditional' salmon color and is usually sliced very thin.  

  8 Oz Fettuccine                                                                        3 Tbl Fresh Dill, Chopped

  2 Cups Asparagus                                                                    1/4 Tsp Salt

  1 1/3 Cup Low Fat Half And Half                                            1/2 Tsp Pepper

  3 Ounce Cream Cheese                                                           4 Oz Hot Smoked Salmon

  1 Tbl Dijon Mustard                                                               

Cut asparagus into 1 inch pieces and set aside.  Cook pasta according to package directions, adding asparagus during the last 2 to  4 minutes of cooking (depending on thickness of asparagus).

While pasta cooks, cook half-and-half, cream cheese and mustard in large nonstick skillet over medium to medium-low heat 5 minutes or until smooth and slightly thickened, stirring frequently. (Do not boil.) Stir in dill, salt and pepper. Drain pasta and  gently stir into creamy mixture.  Flake salmon and add to mixture.

Per Serving: 443 Cal (50% from Fat, 12% from Protein, 39% from Carb); 13 g Protein; 25 g Tot Fat; 15 g Sat Fat; 7 g Mono Fat;  44 g Carb; 3 g Fiber; 4 g Sugar; 184 mg Calcium; 7 mg Iron; 356 mg Sodium

Week 26 - 54.81

I cannot believe we are half wy through the year.  This week, I continue to follow the Wisconsin/Minnesota border, passing through several state parks.  This weeks focus is Frontenac State Park.  From the Minnesota Department of Natural Resources:

Located on the Mississippi River, Frontenac is a birdwatcher's paradise. It's one of the best spots in the country to view birds migrating in the spring and fall. More than 260 species of birds have been recorded here. No wonder: Lake Pepin's diverse habitats -- bluffland, prairie, floodplain forest and upland hardwood forest -- attract numerous warblers, hawks, waterfowl and shorebirds. Hikers and skiers enjoy spectacular views of this beautifully wooded river valley. Fishing, swimming and boat tours are all available nearby.

They also offer Geocaching in addition to a Geocaching Avian Adventure (http://www.dnr.state.mn.us/state_parks/geocaching/avian/index.html)

Grab your binoculars, GPS unit and get ready to fly!

The Minnesota State Parks and Trails Geocaching Avian Adventure will take you across Minnesota—discovering the hidden gems of the state and revealing exciting facts about Minnesota's favorite friends of flight. This two-year program offers modern-day treasure hunters an exciting adventure filled with a variety of challenges, rewards, and bird-brained fun! The program began June 9, 2012 and will conclude in June of 2014.

OBX Dogs

This visit to Corolla, NC found us shopping for our dog more than us.  To that end, we found Outer Barks.  This shop is in the Scarborough Lane Shoppes in Duck.  From breed specific items to dog friendly treats and bandannas, it is a dog lovers paradise.  They even have a 'Yappy Hour' that you can take your dog to play with other visiting dog as well as the resident pooch.   Customer service is excellent, as well.  We purchased bandannas and the owner gave us a card and said we could call them and exchange them if they did not fit our dog.  If you find yourself in the Outer Banks, stop by.  No trip planned?  Visit them at www.outerbarks.com

Grilled Potatoes with Smoked Salmon

This appetizer is great for a barbecue.  Per cook the potatoes and set aside until you are ready for them.   Grill them as indicated and top as instructed.   They don't last long, in my experience.

    18 baby red potatoes         1/2 Cup Reduced Fat Sour Cream

    1 Tbl Olive Oil                  4 Ounce Smoked Salmon

    1/2 Tsp Salt                       2 Tbl Fresh Dill

    1/2 Tsp Black Pepper    

Cut potatos in half and cook until just soft.  Meanwhile, prepare outdoor grill for direct grilling on medium.  Transfer potatoes to jelly-roll pan. Brush potatoes all over with olive oil, and sprinkle with salt and pepper. Place potatoes on hot grill grate and grill until charred on both sides.  Arrange potato halves, rounded sides down, on serving plate. Divide sour cream among potatoes.  Cut salmon and divide evenly among the potatoes.

Corolla Horse and Kayak Tours

This morning, we took a wonderful three hour Jeep/kayak tour.  Starting with a jeep ride up sandy highway 12, weaving through the dunes, we found horses, osprey hatchling and a yellow-bellied slider.  We then suited up and took tandem kayaks through the channels on the sound side of the outer banks - with a brief foray into a VERY rough sound.  While paddling, we saw many more groups of horses, some young and some in the water.  While we have no pictures from the kayak trip, we do have some from the dunes that I will share when my friend shares them with me.

Don't let the comment on the rogh sound stop you from going.  We happened to have a very windy day and we were given the option of rescheduling.  However, the boats were flat bottom for stability and we were told that we could limit our time in the sound, so we went.  Once in the kayaks, we were given the option to avoid the sound all together.  We opted not to avoid it and the biggest thing I can say is I got a little more wet than I would have ona calm sound.

So, the next time you are in the Outer Banks, go to Outer Banks Tours in Corolla.  If your lucky, you'll have our guide, Schwinn (sorry if it is spelled wrong.). Get more information on this tours and their others at http://outerbankstours.com/obx-kayak-adventure

Glazed Pork Chops Over Stuffing

The chops I used were 1 inch thick, so I cooked them a little longer.  Since this meant we only had two chops, Hubby and I shared one at each of the two meals we had from this recipe.

    3/4 Cup Chicken Stock                  2 Cups Corn Bread Stuffing

    1/8 Tsp Ground Red Pepper          12 Ounce Boneless Pork Chops

    2 Cups Frozen Corn                      2 Tbl Brown Sugar

    1/2 Tsp Onion Powder                  2 Tsp Spicy Mustard

Heat oven to 425 degrees.  Mix broth, pepper, corn and onion powder in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly.  Spray a 2 quart baking dish with cooking spray.  Spoon stuffing into dish. Top with chops. Mix sugar and

mustard and spread over chops.  Bake for 45 minutes or until 150 degrees.

4 servings - Per Serving: 421 Cal (39% from Fat, 19% from Protein, 42% from Carb); 21 g Protein; 19 g Tot Fat; 5 g Sat Fat; 8 g 

Mono Fat; 44 g Carb; 5 g Fiber; 9 g Sugar; 49 mg Calcium; 2 mg Iron; 804 mg Sodium