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, we celebrated Hanukkah with a Roasted Chicken that was served with Sweet Potato Latkes & used in Matzoh Ball Soup. This week, a Butternut Squash Mash is served alongside Broiled Sausage and used for Lasagna.
Here's the rest of the plan:
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- Olive oil (regular and extra virgin)
- Cider vinegar
- Cooking spray
- Chicken broth
- Parmesan cheese
- Maple syrup (optional)
- Dijon mustard
- Tomato paste
- Panko breadcrumbs
- Smoked paprika
- Crushed red pepper
- Kosher salt
Grocery List based on servings for 2 w/ leftovers
- 1 ½ lbs shrimp, peeled and deveined
- 1 package sausage (use turkey for a healthier option)
- 1 medium yellow onion
- 1 head garlic
- 1 bunch kale
- 1 bunch fresh sage
- 1 whole butternut squash
- 1-2 lemons
- 1 mango
- 2-3 oz fontina, shredded
- 1 package pumpkin seeds
- 1 can cannelloni beans
- 1 package no-boil lasagna
Day 1: Crispy Shrimp with Garlic and Tomato White Beans *Makes leftover White Beans for Sausage & White Bean Stew
Heat a oven-safe skillet over medium heat and coat lightly with oil. Add in 1 to 2 cloves minced garlic, 1 sage leaf, and ½ tsp crushed red pepper. Cook until fragrant, about one minute, before adding in 1 tbsp tomato paste, salt, and pepper. Cook until paste becomes a deep red, about 3-4 minutes. Add in drained white beans and 1 cup chicken broth. Let simmer for 5 minutes. Season with salt and pepper to taste. *Reserve half for use in day 2.
Meanwhile, preheat oven to 400 degrees.
Toss shrimp with olive oil, lemon zest, paprika, minced garlic, panko breadcrumbs, salt and pepper.
Place shrimp on a lined baking sheet coated with cooking spray and bake until cooked through and crisp, about 10 minutes.
Serve shrimp over beans and top with a squeeze of fresh lemon juice.
Day 2: White Bean, Kale and Sausage Stew *Uses leftover Garlic & Tomato White Beans
Clean kale and chop it into small pieces.
Heat a saucepan over medium-high heat. Crumble two links of sausage and add to pan, cooking until browned. Add ½ chopped yellow onion and cook until softened, about 5 minutes. Partially mash the white beans and add to pot along with 2 cups chicken broth. Bring to a boil then reduce heat to low. Stir in kale and simmer for 5 to 10 minutes. Season with salt and pepper to taste.
Serve hot with parmesan cheese.
Day 3: Citrus Shrimp and Kale Salad recipe adapted from eatloveandbemerry.com
In a large bowl, whisk together ½ squeezed lemon, 2 tsp cider vinegar, 1 to 2 tbsp extra virgin olive oil, ½ tsp honey, and Kosher salt to taste. Add in reserved kale and toss until all kale is coated and begins to wilt. Add chopped mango and lightly toasted pumpkin seeds and toss to combine.
Meanwhile, season shrimp with salt, pepper and paprika and drizzle with olive oil. Add to a pre-heated skillet and cook until shrimp is just pink and cooked through, about 1 to 3 minutes per side depending on the size.
Serve salad topped with shrimp and a squeeze of fresh lemon juice.
Day 4: Broiled Sausage with Butternut Squash Mash *Makes leftover Butternut Squash Mash for Lasagna
Preheat oven to 350 degrees and slice squash in half. Scrape out insides and place facedown on baking sheet. Pour about a cup of water onto sheet and place in oven. Bake for 30 minutes until fork tender.
Remove from oven and bring oven to a broil.
Place sausage links on a baking sheet and place under broiler. Cook, turning once, until browned and cooked through, about 10 to 15 minutes.
Meanwhile, scrape out squash and mash with 3 to 4 tbsp butter, 1 to 2 tbsp honey, and salt to taste. *Reserve half for use in day 5.
Serve sausages with mashed squash and Dijon.
Day 5: Butternut Squash and Sage Lasagna *Uses leftover Butternut Squash Mash
Preheat oven to 375 degrees.
Heat a skillet over medium-high heat. Add 1 tbsp butter and one sage leaf to melt. Remove sage leaf and stir in 1 tbsp flour, whisking for 1 minute to combine. Stir in 1 cup milk and cook until thickened. Season with salt and pepper.
Soak the lasagna in water for 5 minutes.
Butter a small baking dish or two individual baking dishes and pour in enough béchamel to coat the bottom. Add a single layer of lasagna then top with butternut squash puree and shredded fontina. Drizzle with more sauce and repeat three more times. Finish the top with parmesan cheese and freshly ground black pepper.
Cover tightly with foil and bake for 30 to 35 minutes. Sprinkle the top with panko breadcrumbs and spray with cooking spray. Bake, uncovered, for another 10 to 15 minutes, or until sauce is bubbly and cheese is melted.
Let stand for 15 minutes before slicing and serving.