I love cooking for my fiancé and planning meals for us, but cooking for two often 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 ingredients I've bought (and I hate wasting food). Enter What's Cooking This Week - my meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, kimchi was used in both Crispy Bibimbap and a Kimchi & Bacon Grilled Cheese. This week, homemade pico de gallo and guacamole top both Chicken Fajitas and Spicy Black Bean Burgers.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
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Day 1 - Soy-Ginger-Glazed Salmon w/ Bok Choy
Heat oven to 350 degrees.
In a small bowl, whisk together 2 tbsp soy sauce, 1/2 tsp freshly grated ginger, 1/2 tsp honey, and 1/2 tsp Dijon mustard.
Heat an oven-safe skillet to medium-high and coat lightly with olive oil. Season salmon with salt and pepper and add to skillet, skin-side up. Cook for 2-3 minutes until crisp on bottom. Flip salmon and brush with glaze. Transfer to the oven and bake until cooked through, about 5 minutes.
Meanwhile, heat ½ tbsp olive oil in a large skillet. Stir in 1 clove minced garlic and 1 tsp freshly grated ginger. Add chopped boy choy and 1 tsp soy sauce. Cook, tossing occasionally, until wilted. Season with salt and pepper to taste.
Serve salmon alongside sauteed boy choy.
Day 2 - Chicken Fajitas w/ Homemade Pico & Guac *Makes leftover Pico de Gallo & Guacamole for Black Bean Burgers
Place chicken breast(s) in a plastic bag and drizzle in 1/2 tbsp canola oil. Sprinkle in 1/4 tsp each of cumin, chili powder, garlic powder, and onion powder. Finish with chopped fresh cilantro, salt and a pinch of sugar and cayenne pepper. Seal bag and toss to coat. Set in fridge for 15-20 minutes.
Meanwhile, make the pico de gallo. Dice 1 jalapeño, 1/2 small red onion, and 3 plum tomatoes. Toss in a bowl with chopped fresh cilantro and the juice of 1 lime. Season with salt and pepper to taste. *Reserve half for use in day 3.
For the guacamole, remove the pits from two avocados and use a knife to create a cross-hatch into the meat. Use a spoon to scoop out the meat and toss with a spoonful or two of the pico. Gently smash but leave chunky. Finish with the juice of 1 lime and salt and pepper to taste. *Reserve half for use in day 3, pressing plastic wrap into the surface of the guacamole to prevent browning.
Heat a grill pan over medium-high heat and add chicken breasts. Cook, flipping once, until chicken is browned and cooked through, about 5-7 minutes per side depending on the thickness of the breast.
Meanwhile, in a large skillet coated lightly with canola oil, cook 1 thinly sliced yellow onion and 1 sliced red bell pepper until crisp-tender. Season with salt, cumin, and freshly ground black pepper to taste.
Warm tortillas in the oven or microwave. Serve with sliced chicken, the onion and pepper mixture, fresh pico de gallo, and guacamole.
Day 3 - Spicy Black Bean Burgers *Uses leftover Pico de Gallo & Guacamole
Combine 1 jalapeño (seeds removed for less spice), 1/4 red onion, and 1-2 cloves garlic in a food processor and pulse until finely chopped. Add 1/2 can of rinsed and drained black beans and 1 tbsp cilantro. Pulse until combined.
Transfer the mixture to a bowl and stir in the rest of the can of black beans, 1/4 cup defrosted corn, 1 egg white, 2 tbsp breadcrumbs, 1/4 tsp cumin, and salt and pepper to taste. Add a few splashes of hot sauce for extra heat.
Heat grill pan over medium-high heat and coat lightly with oil.
Form mixture into patties and add to grill pan. Cook until crisped and grilled on both sides, about 5 minutes per side. If desired, sprinkle on a bit of shredded mozzarella and cook until melted.
Meanwhile, cook remaining frozen corn according to package instructions. Drizzle in a bit of oil or butter and season with salt and pepper.
Lightly toast buns and stuff with black bean patties. Top burgers with leftover pico de gallo and guacamole and serve with corn.
Day 4 - Spiced Carrot & Ginger Soup
Heat 1 tbsp olive oil in a saucepan over medium-high heat. Add 1 minced shallot and cook until tender. Add 2 tbsp freshly grated ginger and cook for another minute or two. Stir in peeled and chopped carrots, cooking until slightly softened, about 5 minutes.
Add 2 cups chicken stock, 1/4 tsp cumin, and 1/2 tsp salt. Bring to a boil, then reduce heat to simmer. Cook for 10-15 minutes until carrots are tender. Transfer to a blender or use an immersion to blend until smooth. Return to pan to keep warm until ready to serve.
Serve topped with a dollop of Greek yogurt and chopped fresh cilantro.
Day 5 - Whole Wheat Tortilla Pizzas
Heat oven to 400 degrees. Place tortillas on baking sheet (or into cast-iron skillets) and spread each with about 1/4 cup tomato sauce. Sprinkle with shredded mozzarella and top with sliced bell pepper. Finish with a light drizzle of olive oil and bake for 10-12 minutes until crust is crisp and cheese is melted.
Slice and serve with Parmesan.