I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, leftover chimichurri-topped Skirt Steak was used for Easy Weeknight Fajitas. This week, Spicy Slaw tops Corned Beef Sandwiches and Baked Crab Cakes.
Here's the rest of the plan:
Grocery List based on servings for 2 with leftovers
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SHOW ME HOW
Day 1: Corned Beef on Rye with Spicy Thousand Island Slaw *Makes leftover Slaw for Crab Cakes
Mix 6 tbsp mayonnaise with 2-3 tbsp ketchup, 1 tsp hot sauce, and 2 tbsp chopped pickles. Taste and season with salt, pepper, and more hot sauce as needed. Stir in 1 cup coleslaw and mix well. *Reserve half for use in day 3.
Preheat grill pan to medium-high and coat lightly with cooking spray. Butter 4 slices of rye and layer corned beef on top of two of the slices. Top with a bit of slaw and close to form sandwiches. Grill, flipping once, until golden browned and crisp on both sides.
Slice and serve with pickles.
Day 2: Fresh Fig & Blue Cheese Salad with Balsamic Glaze
Bring ¼ cup balsamic vinegar to a boil then reduce heat to low, simmering until thickened, about 5 minutes. Remove from heat and stir in ¼ tsp honey. Season with salt and pepper to taste.
Toss 2 cups arugula with extra virgin olive oil, salt and pepper. Divide onto plates and top each with a washed and quartered fig and 1 oz crumbled blue cheese.
Serve drizzled with balsamic reduction.
Day 3: Baked Crab Cakes over Baby Arugula *Uses leftover Slaw
In a large bowl, combine ¼ cup crushed crackers with 1 egg, 1 chopped scallion, ½ minced bell pepper, 1 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1 tsp Worcestershire, a dash of hot sauce, ¼ tsp old bay seasoning, and a pinch of salt and pepper. Mix well and fold in lump crab meat. Shape into patties and chill for 15-30 minutes before baking.
Preheat oven to 400 degrees and coat a baking sheet with cooking spray.
Place patties on baking sheet and bake until the bottoms are golden brown, about 10 minutes. Flip and bake another 5-10 minutes until all patties and golden brown and crisp.
Serve topped with spicy slaw over arugula tossed with lemon juice, olive oil, salt and pepper.
Day 4: Skinny Buffalo Chicken Lettuce Wraps *Makes leftover Spicy Chicken
Heat skillet over medium-high heat and coat with cooking spray. Add chicken tenders and cook until golden brown and cooked through, about 3-5 minutes per side. Remove from pan and chop into bite-sized pieces.
To same skillet, add 1/2 tbsp butter and allow to melt. Stir in 3-4 tbsp hot sauce and a splash of Worcestershire. Remove from heat and add chopped chicken, tossing to coat. *Reserve half for use in day 5.
Meanwhile, mix 2 tbsp mayonnaise with a splash of Worcestershire, ½ tbsp buttermilk and 2 oz crumbled blue cheese. Thin out with more buttermilk if needed and season with salt and pepper to taste.
Gently tear leaves from head of lettuce and remove the ribs to form cups.
Serve leaves on a platter with buffalo chicken, chopped scallions, crunchy coleslaw mix, and blue cheese dressing.
Day 5: Chicken & Pepper Flatbread Pizza *Uses leftover Spicy Chicken
Heat tomato sauce in a saucepan over medium-high heat. Add in leftover buffalo chicken to warm through. Taste and season with salt, garlic powder,and hot sauce as needed.
Preheat oven to 450 degrees. If using uncooked pizza dough, roll out and place on baking sheet or pizza stone and pre-bake without toppings for about 5 minutes.
Spread chicken and sauce mixture over pre-baked flatbread and top with mozzarella cheese and thinly sliced bell pepper. Bake until crust is golden brown and cheese is melted and bubbly, about 5-7 minutes.
Slice and serve topped with chopped scallions and parmesan cheese.