Feeling good (& Friday recipe)

I joined a new gym this week, since it offered much better hours for childcare than the gym on base. I've been trying to lose these last ten pounds of baby weight, but it's tough when I can't work out. Now, I have no reason to kick my butt back into shape! I worked on my legs today- they're pretty wimpy right now, so it's going to take a long time to get them in shape. But it feels good to know that I'm on the right track.

Hubby and I have also been eating really well. We bought two new cookbooks and have been trying those recipes all week. It's really good food (spanish and italian), so it's getting a little expensive, but it's worth it to feel good after dinner and not go into a food-coma. We have also started to actually use our kitchen table, instead of eating in the living room. I like the idea of getting into the family dinner habit while LB is still really young.

Ooh, speaking of recipes, it's Friday! Here's one recipe from this week that I thought was very yummy:

Vieiras a la Gallega (Scallops baked in White Wine)

Ingredients:

16 large scallops, preferably dry-pack dayboat (I have no idea what this is, so I just used sea scallops from the seafood section of the store)
1 lemon, halved
6 tbsp olive oil
1 large yellow onion, finely chopped
2 oz ham or bacon, finely chopped, optional
1 cup dry white wine
2 tsp sweet paprika
Pinch of cayenne pepper
salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley
1/2 cup dried bread crumbs

How To:

Preheat oven to 400 degrees. Oil a baking dish. Place the scallops in the prepared dish and squeeze the juice from one of the lemon halves over them. Cover a refrigerate until the sauce is ready. In a frying pan over medium heat, warm the olive oil. Add the onion and ham or bacon, and saute until the onion is very soft, about 15 minutes. Add the wine and deglaze the pan, scraping up the browned bits on the pan bottom, then cook until reduced by half, about 5-8 minutes. Stir in the paprika, cayenne, salt, black pepper, and parsley, and spoon over scallops. Top evenly with the bread crumbs. Bake until golden and bubbling, about 15 minutes. Remove from oven and serve immediately.

*I didn't use the parsley or ham or bacon, since we didn't have any in the house, and it still turned out great. Also, I used a pinot grigio for the wine, so we could drink the rest! :) I served the scallops over angel hair pasta.