🌿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 a delicious dinner menu. This is special enough that it could be served to guests, a Sunday night supper, or a romantic dinner for two.
Be sure to make enough so that you have leftovers for the next day. Package your leftovers like this so all you have to do is pop it in the microwave for a super quick meal.
Dish up leftovers like this!
Sweet Chili Brussels Sprouts
Roast Pork Loin with Garlic and Rosemary Crust
Miso Wild and Brown Rice Pilaf