I'm a busy girl! And I make dinner just about every weeknight. I'm always asked how? My answer is always this...PLANNING!
Lets take this week for example:
For Monday , I prepped all the ingredients for Pan Seared Shrimp.
Before cooking the dish, I simply coated 2 chicken breasts with Smoky BBQ Rub. Then I cut 4 Delicata squash into half moons and tossed in olive oil . This went right on the grill. Next I prepared a kale and Brussels Sprout salad.
Yummy Kale and Brussels Spouts Salad
¼ cup raw pepitas, TOASTED
3 Tablesppons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 shallot
1 lemon
1 garlic clove
2 tablespoons Dijon mustard
1 bunch kale (about ¾ pound)
8 ounces brussels sprouts
2 ounces Parmesan cheese
1 Pink Lady apple
Toast Pepitas in oven Or toaster oven at 350F until fragrant, about 5 min
Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves with Herb Stripper. Transfer to a large bowl. Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Thinly slice Brussels with a Simple Slicer. Add to bowl with kale. Grate 2 oz. Parmesan with a fine grater. Slice 1 apple in half, cut out core and seeds, then thinly slice. Set aside.
In Bowl of Manual Food processor , finely chop shallot. Add one clove pressed garlic and process. Juice lemon and add to the bowl . Add 2 Tbsp. Dijon mustard; season with salt and pepper and continue to process. Add 3 Tablespoons olive oil and continue to process. Using gloves, massage dressing into Kale and Brussels sprout mixture. Add apple, cheese and pepitas.
I refrigerated the chicken , squash and Salad for dinner on Tuesday night! This way, I onlly had to clean the kitchne and the tools once! And..we have 2 complete meals...with leftovers for lunches!
Pan Seared Shrimp with Spring Vegetables
1 pound uncooked Shrimp, cleaned and dried
Pampered Chef Lemon Pepper Rub
1 shallot, chopped
1 garlic clove pressed
1 pint cherry tomatoes
1 pound asparagus, trimmed and cut into 1 inch pieces
1 can (14 oz) artichoke hearts
1 can ( 15- 16 oz) white beans
1 cup chicken or vegetable stock
1/2 cup dry white wine
Olive oil
Coat the shrimp with Lemon Pepper Rub. Heat 2 Tablespoons Olive Oil in a Stainless Steel skillet. Cook shrimp 2 min per side until lightly brown. Remove Shrimp from the pan. Add 1 Tablespoon Olive oil and saute shallots 1 min. Add chicken stock and wine . Scrape up the brown bits and stir for about a minute. Add the asparagus, cook one minute, add tomatoes and artichoke hearts. Cook 2 additional minutes. Add beans. Cook 3 to 4 minutes or until tomatoes are slightly wilted . Add Shrimp back to pan and warm through.
