🌿My Weekend Dinner Prep🌿
Want to know what a dietitian eats? Here ‘ya go! This was my meal prep plan last weekend.
Pan Seared Scallops on a Bed of Sauteed Kale with Garlic and Red Wine Vinegar
Baked Herb Salmon with Garlic Lemon Parmesan Roasted Cauliflower And *Roasted Carrots with Dill
Pomegranate Tabbouleh Salad made with Quinoa
Red Lentil Soup Recipe found here
Spinach, Beet and Citrus Salad
Shrimp and Tomato Scampi (see photo) Trader Joe’s Brown Rice Medley, Roasted Balsamic Honey Glazed Brussels Sprouts
Eating healthy can be a pleasure when you learn a few basics.
Here I teach you how to make perfect scallops just like in a restaurant. Scroll down to the recipe “Alton Brown’s Scallop Recipe” for the one I used in the dish above.
And here is my recipe for sautéed kale with garlic and red wine vinegar. You can also used this technique for other greens.
This is such an easy recipe and it really frees up your time so you can enjoy your guests since it can be made ahead of time.
You can either poach your own shrimp or do what I do and buy them precooked.
Then all you have to do is just portion out some commercial bottled cocktail sauce into pretty little glass shot glasses or these disposable ones, add a shrimp with the tail hanging over the edge and a lemon wedge on the rim and/or a pretty snip of fresh dill.
An even easier presentation is to simply arrange the shrimp on a pretty platter with some sauce in a small bowl and garnish with lemon circles, wedges, dill or fresh parsley.
Keep refrigerated and serve immediately.
11-15 size jumbo pre-cooked shrimp, thawed rinsed and dried very well.
2 Tbsp. cocktail sauce per shot glass