A quick way to chop chives is to snip them with scissors.
Dijon Scallops
Yield 2 servings. Recipe by Linda Gassenheimer
¾ pound large sea scallops
Olive oil spray
½ cup dry sherry
1 tablespoon Dijon mustard
3 tablespoons whipping or heavy cream
Salt and freshly ground black pepper
Rinse, drain and pat dry scallops. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add scallops and sauté 2 minutes, turn over and saute 2 minutes. Transfer scallops to two dinner plates. Add the sherry to the skillet and cook to reduce liquid for 15 to 20 seconds. Stir in mustard and blend into sherry to make a smooth sauce. Add cream and stir into the sauce. Spoon sauce over the scallops and sprinkle with salt and pepper to taste.
Per serving: 338 calories (31% from fat), 11.8 g fat (5.4 g saturated, 3.6 g monounsaturated), 79 mg cholesterol, 29.6 g protein, 37.2 g carbohydrates, 0.3 g fiber, 371 mg sodium.
Rice and Shredded Carrots
Yield 2 servings. Recipe by Linda Gassenheimer
1 package microwave brown rice (1½ cups cooked)
1 cup shredded carrots
1 tablespoon olive oil
¼ cup chopped chives
Salt and freshly ground black pepper
Microwave rice according to package instructions. Measure 1½ cups rice and reserve remaining rice for another time. Add the carrots, oil, chives and salt and pepper to taste. Toss well.
Per serving: 271 calories (28% from fat), 8.4 g fat (1.4 g saturated, 3.8 g monounsaturated), no cholesterol, 4.9 g protein, 44.3 g carbohydrates, 4.2 g fiber, 44 mg sodium.