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 Rustic Gazpacho was topped with grilled shrimp and served on toasts to make a Shrimp Bruschetta. This week, potatoes and chorizo are served in Chorizo Tacos and again with Baked Eggs.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Day 1 - Labor Day BBQ
Happy Labor Day!
Day 2 - Potato, Serrano & Chorizo Tacos
Rinse and scrub baby potatoes. Cut into quarters and add to a preheated and oiled skillet. Add 1 diced yellow onion and 1 diced serrano pepper (use less and de-seed for less heat). Season with salt and pepper. Cook, stirring, until vegetables have softened, about 5 minutes. Add in chorizo and cook, breaking up with a spoon, until browned and cooked through. *Reserve half for use in day 4.
Warm tortillas in a dry skillet set over medium-high heat (about 10-15 seconds per side).
Spoon chorizo mixture into tortillas and serve with sour cream and salsa. If desired, serve with chopped fresh cilantro.
Day 3 - Blackened Chicken w/ Cilantro Lime Quinoa *Makes leftover Blackened Chicken for Cobb Salad.
Place chicken in plastic wrap and use the back of a pan to pound to an even thickness. In a small bowl, combine 2 tsp black pepper, 1½ tsp salt, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp oregano and 1 clove minced garlic. Rub mixture onto chicken breasts and drizzle with canola or olive oil.
Preheat a cast iron or heavy-bottomed skillet to high. Add chicken to pan and cook, flipping once, until browned and cooked through, about 5-8 minutes per side depending on the thickness. *Reserve 1 chicken breast for use in day 5.
Meanwhile, bring 2 cups chicken broth to a boil. Stir in 1 cup quinoa and reduce heat to a simmer. Cover and simmer until quinoa is tender, about 15-20 minutes. Stir and season with salt and pepper to taste. Toss in the zest and juice of 1 lime and chopped fresh cilantro.
Slice chicken and serve atop quinoa. Top with hot sauce and Greek yogurt or sour cream.
Day 4 - Baked Eggs over Chorizo, Pepper, & Potato Hash *Uses leftover Potatoes & Chorizo
Preheat oven to 375 degrees.
Heat an oven-safe skillet over medium high heat and coat lightly with oil. Add 1 diced bell pepper and cook until softened, about 3-4 minutes. Season with salt and pepper. Stir in 1 clove minced garlic and 1 tsp chopped fresh cilantro and cook for another minute. Stir in leftover chorizo & potato mixture and toss to warm through. Use a ladle to make 2-4 indentations into the mixture. Crack an egg into each one and bake in the middle rack of the oven for 12 minutes, or until the whites have set but the yolks are runny.
Divide among plates and top with a dollop of sour cream and salsa.
Day 5 - Chicken Cobb Salad in Tortilla Shells *Uses leftover Blackened Chicken
Meanwhile, prepare salad ingredients. Cook 2 hard boiled eggs and 1-2 slices of chopped bacon. Roughly chop lettuce. Dice 2 tomatoes, 1 avocado, and 1/4 small red onion. Slice leftover chicken breast.
Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Season with salt and pepper to taste.
Pile lettuce into bowls (break bowl to allow to overflow onto plate) and top with chopped hard boiled eggs, crumbled bacon, crumbled blue cheese, diced tomatoes, diced avocado, and diced red onion. Top with leftover chicken breast and drizzle with dressing.