A few years ago I found out my three-year old son, was “off the charts heavy" for his age.  As a mom, I panicked and cried a lot and then decided it was time to take action.

I had always been conscience of my son’s diet, but the truth is that he loves to eat and eats a lot. I started reducing his caloric and fat intake by experimenting with low fat ingredients.  With a passion for cooking and a fear for my son’s health, I have found new and creative ways to prepare delicious low fat meals for our family.   

With encouragement from family and friend I started publishing my recipes on my own blog, deliciousandlight.com. Their opinions serve as quality control; only the best make it.  Sometimes I take existing recipes and modify them and other times, the recipes are original.

Thankfully my son has been on the weight chart for his height and age for over a year. I look forward to watching him play and grow as a healthy active boy. 

Sausage and Seafood Skillet

If you like spicy dishes, you can simply add a little cayenne pepper with the saffron to turn up some heat.  

Serves 8.

Prep time: 15 minutes

Cook time: 30 minutes

Estimated Values per Serving:

Calories: 285                        Fat: 5 grams                          Points: 6

Ingredients:

1 – 12 ounce package of hot or mild chicken sausage

1 cup onion – chopped

½ cup celery – chopped

2 cloves garlic – minced

1 teaspoon saffron threads

2 cups reduced fat chicken broth

1 cup long grain rice

1 cup canned diced tomatoes

1 cup frozen peas - defrosted

1 pound shrimp – shelled, deveined and cut into bite sized pieces

1 pound small sea scallops

Directions:

1. Remove outer casing from chicken sausages and coarsely chop. 
2. Heat a large skillet on medium heat and spray with cooking spray.  Add chicken sausage and sauté for 3 – 5 minutes until browned.
3. Remove sausage from skillet and set aside.  Spray same skillet with cooking spray again and add onion and celery.  Sauté for 3 – 5 minutes until browned.  Add garlic and cook for 1 minute. 
4. Combine saffron threads in the chicken broth and stir until saffron dissolves then add to skillet with rice.  Set stovetop heat to low and simmer for 20 – 25 minutes, until liquid has dissolved.  Add diced tomatoes, peas, shrimp and sea scallops.  Cook for 3 - 5 minutes until fish is cooked. 
5. Add sausage to skillet, heat and then serve.