Bay Scallops Po' Boy with Spicy Mayo

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Summer is rapidly coming to an end. So long to bikinis, outdoor happy hours and sunlight until 8pm. We're now approaching the season of apple picking, football, chilly nights and cozy socks. Not that I'm complaining or anything. I'd happily take a nice cool breeze over breaking a sweat as soon as I step out of my house. Yep, I'd take that any day.

Po' Boys are a New Orleans favorite that consist of (usually) fried seafood served on a submarine-type roll. These sandwiches are light and crisp on a hot summer day, especially when served with a side of refreshing cole slaw. These were by far one of Chris' favorite sandwiches. Although I don't suggest trying this if you are counting calories, might as well skip a day and give it a go. Consider it your reward for looking so good this summer. It's totally worth it. Enjoy!

Printable Recipe

Ingredients

• 1/3 cup light mayonnaise
• 1 tsp. garlic, minced
• 1 tbsp. fresh lemon juice, plus lemon wedges, for serving
• 3/4 tsp. paprika
• Hot sauce, to taste
• Coarse salt and ground pepper
• 1/4 cup plain panko breadcrumbs
• 1/4 cup Italian-style breadcrumbs
• 1 tbsp. all-purpose flour
• 1 lb. bay scallops, patted dry
• 1/2 cup vegetable oil
• 4 hoagie buns
• Lettuce

In a small bowl, combine mayonnaise, garlic, lemon juice, 1 tsp. paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 tsp. paprika; season with salt and pepper. Add scallops, and toss to coat.

In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.

Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po' boys immediately, with lemon wedges.

Source: Adapted from Martha Stewart

The Easiest Banana "Ice Cream" Ever

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Ever. Ever ever ever.

I know a lot of people title things as the best ever or the quickest ever or the tastiest ever...but in this case this is seriously the easiest thing e.v.e.r. It really doesn't get any simpler than this. If you have bananas, a freezer and a blender or food processor, you're in business.

This is gluten-free, healthy and definitely satisfies your craving if you're in the mood for something sweet yet want to stay away from the extra calories. It tastes exactly like banana ice cream without all the extra additives and fat. All you have to do is freeze peeled bananas, blend them up and you're done! It has the same texture and everything. I'm sure you can do the same with most types of fruit, too. Enjoy!

Printable Recipe

Ingredients

• 4 frozen bananas, peeled
• Lite whipped cream (optional)
• Sprinkles (optional)

Place bananas in a food processor or blender. Blend until smooth. Spoon into a bowl and top with whipped cream and sprinkles, if desired.

Source: Pinterest

Strawberry Salad with Poppy Seed Dressing

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We've been going on an annual tubing trip with some friends for the past three years, and it's the one thing I look forward to every summer. We get down Friday night, unload into our cabins, grill, play beer pong and board games, go tubing for about five hours Saturday and then come home to grill again and make s'mores by the campfire. There's really nothing like it.

I've been in charge of appetizers and breakfast the past two years, which I love doing. This year, my friend Brittany brought a salad with onions, strawberries, almonds and a homemade poppy seed dressing. I'm usually very reluctant to eat salads with fruit in them, but this one was ah-ma-zing. So so delicious. I had two helpings both nights and would have had three if I didn't have to share. I asked her what was in the dressing so I could do a quick Google search when I got home because I immediately knew I was going to recreate it. So good. I think this is easily one of my favorite salads. Enjoy!

Printable Recipe

Ingredients

• 3 tbsp. sugar
• 3 tbsp. light mayonnaise
• 2 tbsp. fat-free milk
• 1 tbsp. poppy seeds
• 1 tbsp. white wine vinegar
• 1 (10-oz.) bag romaine lettuce
• 1 cup sliced strawberries
• 2 tbsp. slivered almonds, toasted
• 1/2 onion, sliced thin

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries, almonds and onions, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving.

Source: Adapted from My Recipes

Chicken and Asparagus in a White Wine Sauce

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This is a super easy weeknight meal that won't hurt your waistline. It's also made with a little white wine, so it's an excuse to have a glass while you cook. It's actually a perfect excuse to have a glass (or two). Who am I kidding? Might as well not let it go to waste.

Chris loves having extra dipping sauce, so I doubled the amount of sauce when I made this. I don't suggest doing that unless you have a "dipper" in your household or want to serve this over rice. It's really not necessary. But it is necessary that you make this. It's a winner. Enjoy!

Printable Recipe

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. light butter
• 1/2 cup all-purpose flour
• 1 cup dry white wine
• 1 cup fat-free, less-sodium chicken broth 
• 3 tsp. garlic, minced
• 1 lb. asparagus spears, trimmed
• 2 tbsp. chopped fresh parsley 
• 2 tbsp. fresh lemon juice
• 1/2 tbsp. cornstarch mixed with 1 tbsp. water

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Stir in cornstarch mixture. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

Source: Adapted from My Recipes

Banana Bread French Toast

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I had some leftover banana bread in the freezer, but I needed to take it out since I needed to make room for leftover wedding cake. I ate it for breakfast a few mornings, but it got redundant after a while. I usually stick to healthier options in the morning on the weekends since I typically go all-out for dinner, but this particular weekend I decided to make an exception. Banana bread french toast was in the works. Yes, please.

This turned out to be such a great idea. The outside layer got a little crispy while the inside stayed moist and light. Definitely top this off with some extra banana slices and powdered sugar. They're a great contrast to the warm bread. Next time I'm going to try this with maybe an apple raisin bread or pumpkin bread. The possibilities are endless. Enjoy!

Don't forget to drizzle some maple syrup on top!

Printable Recipe

Ingredients

• 4-5 slices of banana bread, cut thick
• 3 large eggs
• Splash of reduced-fat milk
• Sprinkle of cinnamon
• 2 tbsp. light butter
• Powdered sugar, banana slices and syrup, for topping

In a wide bowl, combine eggs, a splash of milk and a dash of cinnamon. Whisk until combined.

Heat a large skillet to medium heat. Melt 1 tbsp. butter in the skillet.

Place one piece of banana bread into the egg mixture and flip to coat. Put bread in the skillet, repeating with other pieces. Cook for about 3-4 minutes per side, or until lightly browned. Add remaining butter to skillet, and flip bread to cook the other side. Cook for an additional 3-4 minutes or until the other side is brown.

Remove from skillet. Dust with powdered sugar, garnish with banana slices and top with syrup.

Source: SK Original