What’s for Dinner 3/12-3/16

Monday: Seared Scallops with Zucchini Noodles and Pineapple

Recipe: Seared Scallops

2 lbs wild scallops

olive oil to baste

garlic salt to taste

Italian seasoning to taste

Preheat a large griddle or skillet over medium-high heat. Place each scallop on griddle and baste with olive oil. Sprinkle with garlic salt and Italian seasoning. Cook for 5-6 minutes, flip over and repeat. Serve promptly.

Recipe: Zucchini Noodles

5-6 large zucchini, ends cut and peeled

2 TBSP olive oil

1 garlic clove, minced

salt to taste

Preheat olive oil in a skillet over medium-high heat. With a potato peeler, slice zucchini into “noodles.”Once you hit the seeds, stop.

Cook sliced zucchini in microwave for about one minute, covered. Drain off any liquid and add zucchini and garlic to skillet and sprinkle with salt. Cook for about 5 minutes, until tender, but not mushy.

Tuesday: Broiled Herb Pork Chops with Brussels sprouts

Recipe: Broiled Herb Pork Chops

8 small-medium pork chops

olive oil for basting

Few tablespoons of Herbes de Provence

garlic salt to taste

Preheat broiler. Line a broiler pan with foil and place chops on pan. Baste with olive oil, sprinkle with herbs and garlic salt. Place a few inches from heat and cook 6-7 minutes. Flip over and baste/add herbs to other side. Cook another 5-7 minutes, depending on thickness of chops.

Wednesday: Turkey Avocado Wraps with Roasted Italian Carrots and blueberries

Recipe: Turkey Avocado Wraps


Romaine lettuce leaves (however many you need to serve your family)

Sliced turkey (I buy Applegate brand)

Avocado

Sweet bell pepper (whatever kind you like)

Homemade mayo

Layer ingredients on lettuce leaves and serve!

 

Thursday: Leftovers from previous days
 
 
Friday: Purple Cabbage Casserole with Roasted Broccoli and sliced apples
 
 
Recipe: Purple cabbage casserole with Chipotle Ranch dressing

Cabbage ingredients: 

3 TBSP olive oil

1/2 head purple cabbage, shredded, or cut into thin strips

1 onion, sliced thin

1 TBSP garlic salt

Meat ingredients: 

3 pounds ground beef

1-2 TBSP garlic salt

1-2 tsp chili powder

1 TBSP chopped parsley

1 tsp mustard

Preheat oven to 350 degrees. Heat 3 TBSP olive oil over medium heat in skillet. Add all cabbage ingredients and cook for 7-10 minutes, until tender. Pour into a large casserole dish. Add all meat ingredients to skillet and cook until ground beef is lightly browned. Pour on top of cabbage. Cover tightly with foil and cook for 25-30 minutes. Drizzle with Chipotle Ranch dressing.

 
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Comments

  1. Amy Edelen says

    LOVE the zucchini noodles idea! Thanks! :) Just wanted to share that we have stopped using the microwave. Using steaming for veggies and toaster oven for reheating. Several other countries have banned them. There is research indicating it alters cellular composition of food. As digestive enzymes in food seem to be so fragile, can’t see how they would survive being nuked. I did a bunch of research awhile back.. this article pulls a lot of it together. http://www.globalhealingcenter.com/health-hazards-to-know-about/microwave-ovens-the-proven-dangers

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