Beef shish kabobs w/baby portabellas marinated in olive oil, red wine vinegar, fresh rosemary, onion, and garlic. Grilled on the G.Forman with olive oil, sea salt, and ground pepper.
Scallops cooked with 1 tablespoon of butter, olive oil, fresh rosemary, fresh dill leaves, red pepper flakes, sea salt, and ground pepper. I set those aside and then heated two tablespoons of sour cream until it thickened, added 1 cup of fresh spinach and the sauteed scallops and heated through.
It was low carb, and oh so yummy!
|