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.