What's Cooking This Week? Breakfast for Dinner & More
I love cooking for my fiancé and myself, 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, a Texans Game Day Wing Bar made leftover marinade for Broiled Salmon and leftover ranch dressing for a Pecan-Crusted Chicken Salad. This week, Pork Chops are served with homemade applesauce and re-used for Italian Cutlet Sandwiches.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
Day 1 - Spinach Salad w/ Seared Scallops, Apples, & Cranberries
Cut 4 slices of bread and chop into cubes. Drizzle with olive oil and season with garlic powder, salt and pepper. Heat a skillet and coat with cooking spray. Add croutons and cook, tossing, until browned and crisp.
Wash and pat scallops dry and season with salt and pepper. Heat a skillet to high and coat with a mix of oil and butter. When pan is hot enough, butter will just begin to smoke. Add scallops and sear for 1 1/2 minutes, until a golden crust forms. Flip and sear until crust forms on other side and scallops are just cooked through, about 1-1 1/2 minutes.
Whisk together 1 tsp minced shallot, 1/2 tsp Dijon, 1 1/2 tbsp cider vinegar, and 2 tbsp olive oil. Season with salt and pepper to taste.
In a large bowl, mix together spinach, dried cranberries, 1 peeled and diced apple, and homemade croutons. *Reserve 2 cups spinach for use in days 3 and 4.
Drizzle with vinaigrette and toss to coat. Top with seared scallops.
Day 2 - Pork Chops w/ Apple Sauce & Sweet Potatoes *Makes leftover Pork Cutlets
Prepare applesauce, reducing recipe by half.
Meanwhile, set up a breading station with flour, egg, and seasoned breadcrumbs mixed with lemon zest. Trim fat from pork loin and season with salt and pepper before taking through breading station. Dip in flour, shaking off excess, then in egg, then in breadcrumbs, patting to coat.
Heat a skillet over medium high heat and coat lightly with oil. Cook until cutlets are cooked through and crisp, about 3 to 4 minutes on each side. *Reserve half the cutlets for use in day 4.
Meanwhile, scrub sweet potatoes and pierce with fork all around. Microwave on high 4-7 minutes, turning halfway through cooking, until soft.
Serve cutlets with apple sauce and baked sweet potatoes topped with butter, salt, and pepper.
Day 3 - Orecchiette w/ Chicken Sausage, Spinach, & Roasted Red Peppers
Cook 2 servings of pasta according to package instructions, reserving 1/2 cup of the cooking liquid.
Heat a deep skillet over medium-high heat and coat lightly with oil. Add half of the sausage and cook until browned. If sausage is pre-cooked, cut into slices before browning. If sausage is uncooked, remove from casing and crumble before cooking fully through.
Stir in 2 cloves minced garlic and cook until fragrant, about 1 minute. Add pasta and 1 cup of spinach and toss until spinach is wilted. Toss in a few slices of roasted red pepper. Thin out with a bit of the reserved cooking liquid if needed. Toss with parmesan cheese. Taste and season as needed.
Day 4 - Pork Cutlet Sandwiches w/ Roasted Red Pepper Aioli *Uses leftover Pork Cutlets
In a food processor, mix 1/2 small clove garlic, 1/2 tsp lemon zest, and 2 tbsp roughly chopped roasted red pepper. Mix in 2 tbsp mayonnaise and drizzle in a bit of olive oil to thin. Season with salt and pepper to taste.
Cut loaf of bread into two sandwich sized rolls. Spread with red pepper aioli. *Reserve 2-4 slices for use in day 5.
Fill sandwiches with leftover pork cutlets and baby spinach leaves. Serve cold or if desired, toast bread and heat cutlet before assembling.
Day 5 - Breakfast Plate w/ Chicken Sausage & Grilled Tomatoes
Heat a grill pan over medium-high heat and coat lightly with oil. Add sausage links and cook until browned and fully cooked through. Slice tomatoes and add to same pan. Cook, turning, until grill marked on both sides. Season tomatoes with salt and pepper.
Meanwhile, cook eggs according to preference and toast remaining slices of bread.
Serve eggs with buttered toast, grilled tomatoes, and sausage.
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