Mon-Fri Seasonal Recipes + Grocery Shopping List #3

This is week 3 of recipes. Here’s week #1 and week #2 if you missed them. Each week, you can expect five recipes (Monday-Friday) + the grocery shopping list to make shopping more efficient.

Scallops is something we hardly ate at all before I started cooking and now they’re a staple, my kids love them- I cut them up smaller for them so it’s not as large chunks and they LOVE risotto so this meal is always a win. Scallops are a great source of lean protein, rich in vitamin B12 to support nerve function and energy production. They also provide minerals like magnesium, zinc, and selenium, which are important for immune health and metabolism, along with omega-3 fatty acids that help support heart and brain health!

The meals this week are all so good for leftovers the next day for lunch. I love these glass containers to store the leftovers in pre portioned lunch sizes and it makes heating them up easy and less of mess.

Monday: Creamy Parmesan Risotto with Lemon-Butter Scallops

Prep: 15 min • Cook: 30 min • Total: 45 min • Serves: 4

Ingredients

• sea scallops — 12–16 jumbo

• mushrooms — 2 cups

• chicken broth (hot) — 5–6 cups

• arborio rice — 1 cup

• white wine — ½ cup

• grated parmesan cheese — ⅓ cup

• shallots — 1–2

• garlic — 2 cloves (plus 1 extra for sauce)

• butter — 4 tbsp (divided)

• parsley — 2 tbsp minced + extra for garnish

• olive oil — as needed for searing scallops

• lemon wedges — for serving

• salt and pepper — to taste

Before You Start: