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, white wine and garlic sauteed kale was served with Steamed Fish and used in a Bacon, Kale & Tomato Spaghetti. This week, we'll keep the shopping and cooking light to save room for the three different kinds of stuffing we'll be eating on Thursday. A quick guacamole will top Black Bean Quesadillas and be used as the base for Tuna Salad.
Here's the rest of the plan:
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- Olive oil (regular and extra virgin)
- Oil (canola, peanut)
- Cooking spray
- Parmesan cheese
- Hot sauce
- Crushed red pepper
- Onion powder
- Kosher salt
Grocery List based on servings for 2 with leftovers
- 1 package shredded cheddar/pepperjack
- 1 yellow onion
- 1 red onion
- 2 avocadoes
- 1 lemon
- 1 head garlic
- 1 head lettuce
- 1 tomato
- 1 jar olives
- 1 can crushed tomatoes
- 1 can chickpeas
- 1 can tuna
- 1 can refried black beans
- 1 package whole wheat linguine
- 1 package flour tortillas
- 1 loaf bread or rolls (for day-after sandwiches)
Day 1: Whole Wheat Linguine w/ Pantry Tomato Sauce
Heat a saucepan over medium-high heat and coat lightly with olive oil. Add ½ chopped yellow onion and cook until softened. Add ¼ cup chickpeas and 3 cloves minced garlic and cook for another minute.
Stir in crushed tomatoes, 2 tbsp chopped olive and a pinch of sugar. Season with salt and crushed red pepper to taste and simmer for 15 minutes.
Cook two servings pasta to al dente according to package instructions.
Toss pasta with tomato sauce and top with parmesan cheese.
Day 2: Black Bean Quesadillas w/ Smashed Avocado
Heat skillet over medium-high and coat with oil. Add ½ chopped onion and cook until softened. Stir in refried beans to heat through.
Spread mixture onto flour tortillas and top with ½ diced tomato and shredded cheese. Fold in half .
Heat grill pan over high and coat with cooking spray. Add quesadillas and grill, pressing down, until browned and crisp on both sides.
Meanwhile, mixed lightly smashed avocadoes with ½ diced tomato, 1 clove minced garlic, 2 tbsp chopped red onion and a squeeze of fresh lemon juice. Season with salt, onion powder, and pepper to taste.
*Reserve ½ for use in day 3.
Slice and serve quesadillas over a bed of lettuce and top with a dollop of smashed avocado and salsa.
Day 3: Guacamole Tuna Salad Wraps
Rinse and drain tuna and mix into leftover guacamole. Add a few dashes of hot sauce to taste.
Warm tortillas for 5 to 10 seconds in microwave to soften.
Add a bed of shredded lettuce to wraps and top with a scoop of tuna and shredded cheese.
Roll up, slice and serve.
Day 4: Turkey Coma!
Oh happy day! Stuff yourself fuller than the bird and wash down your regret with a bottle of wine or two. Tryptophan coma to ensue.
Day 5: Best Ever Leftover Turkey Sandwiches
The tradition is tried and true: the day-after leftover turkey sandwich. Pile on what you please, but my favorite is a crusty loaf of Italian or French bread filled with thick slices of roast turkey, gobs of stuffing, a dollop of cranberry sauce, and a boatload of gravy.
Check out other Thanksgiving Sandwich Ideas here and look out for Part II later this week!