Thursday, December 19, 2013

Dinner for 2


I started this lovely meal out by par-cooking 2 white potatoes and cutting them into bite sized pieces. To a medium pan, I added 1 tbsp of extra virgin olive oil, 1/2 tsp of garlic butter, 1/2 cup of diced onions and the chopped potatoes. I seasoned them with Mrs. Dash garlic and herb seasoning and black pepper. Cooking them in a non-stick pan on medium-high heat for 10 minutes making sure to flip the potatoes for an even crispiness. You can add more oil during the cooking process if needed.

diced par-cooked potatoes

finished potatoes

To a medium sauce pan, I introduced 1/2 cup of the buitoni alfredo sauce and one cup of patagonian scallops with a pinch of black pepper.  Let them simmer on medium-low heat for about five minutes stirring occasionally. 

this also comes in light (very delicious)

washed and ready to go

after adding the scallops to the alfredo sauce

I washed and cut fresh zucchini steaming until fork tender, and pulled my baked tilapia from the oven to begin plating; one piece of tilapia coupled with one serving of the scallops draped with alfredo sauce. I included one serving of zucchini and potatoes to complete the meal. 

finished product

My husband enjoyed and appreciated this beautiful and well prepared meal. I find joy in providing my family with home cooked nutritious meals. 

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