FIT Dinner: Curried Shrimp & Scallops and Fall Veggies RECIPE

CURRIED SHRIMP & SCALLOPS
-- 3/4 lb Large Sea Scallops (Would recommend doubling if cooking for more than 2 adults)
-- 1/2 Bag of large shrimp (pre-cooked if you want cooking time to be less)
-- 3/4 teaspoon Curry Powder
-- Chopped Green Onions
-- 1/2 cup Orange Juice
-- Fresh Ground Black Pepper
-- Olive Oil (optional)

PREP:
: Thaw scallops and shrimp by running under cool water for several minutes or leave out in the refrigerator overnight.
:  In small bowl combine black pepper, curry powder, and orange juice; then set aside.
DIRECTIONS:
:  Place a pan on medium heat then add shrimp and scallops.  Add olive oil if you are using a non-stick pan or to add a little extra flavor.  Cook for approximately 10 minutes then reduce heat to low / simmer.  Add orange juice mixture and cover.  Allow to simmer for approximately 20 minutes.  Serve with freshly ground black pepper sprinkled on top.  Green onions optional to garnish.

SWEET POTATOES
-- You need 1/2 sweet potato / serving.  (Each of my boys ate 1/4, I ate 1/2, and my husband ate a whole potato)
-- Chopped Green Onions
-- Butter (optional)
-- Plain yogurt in place of sour cream (optional)
-- Ground black pepper
-- Fat Free Feta Cheese
 If you want to save time I recommend cooking the potatoes in the microwave.  It only took 6 minutes!  Otherwise you can always brush the outside with olive oil...use sea salt...and bake them the traditional way. Up to you! I will be describing how to microwave them...
DIRECTIONS:
-- Make a series of large slits into the sweet potato (this will prevent it from exploding in the microwave)
-- Rinse off with warm water
-- Wrap completely in a damp paper towel
-- Put on a microwave safe dish
-- Microwave for approximately 6 minutes / potato (add extra 4 minutes / each potato extra)   Cooking times will vary depending on the power of your microwave!!!  Just check them every couple of minutes.  You'll know when the potato is done because it will "give" when poked.
-- Top the potato however you want or mash them!  I used Green Onions and Feta cheese.

ASPARAGUS
-- Frozen asparagus spears (cook the amount for the number of people you're serving...it depends!)
-- 1 clove of garlic (chopped)
-- Olive Oil

DIRECTIONS
-- Add olive oil and chopped garlic to pan.  Cook asparagus until tender.  I prefer to put mine on high heat, slightly blacken the sides (yes...I like the taste of slightly burnt veggies!) and then turn to low, cover, and let them tender.

CALORIES 
1/2 sweet potato
3/4 cup scallops and a couple shrimp
1 serving asparagus
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(obviously it will be more or less depending on how much you consume and the way you prepared it!)

What makes sweet potatoes the perfect dish for fall?

the skinny:

Ever hear of SAD (Seasonal Affective Disorder)?  It's linked to fall and wintertime and attributed to shorter days and less sunlight exposure.  Sunlight is responsible for delivering our bodies with Vitamin D and it's the lack of this that causes mood swings and tendencies towards depression.

Sweet potatoes are packed full of vitamin D.  So go ahead -- load up on this awesome fall food and keep your SADface far, far away.  (PS -- Because there is also loads of Vitamin C found in sweet potatoes it allows for the maximum absorption by your body.  They work best when they're found in their natural forms and combined with one another)  

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Do you feel sluggish, and tired?

-- You may be lacking iron!  Good news....sweet potatoes can help with that, too!

Do you crave carbs and starches but find yourself crashing and hungry in a couple of hours?

-- Sweet potatoes have sugars that are slow to digest.  This will give you will have a stable energy source for hours to come!  Added bonus?  The fiber will keep you fuller, longer.