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, a marsala wine sauce topped bone-in Pork Chops w/ Mushrooms and was the base for a Creamy Tortellini dish.This week, an easy mango salsa tops both Chicken Milanese and Flank Steak Tacos.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
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Day 1 - Chicken Cutlets w/ Watercress and Mango Salad *Makes leftover Chicken Cutlets for Chicken Caesar Lettuce Wraps and leftover Mango Salsa for Flank Steak Tacos
Place chicken tenders inside a piece of plastic wrap. Use a mallet or the back of a pan to pound thin.
Set up a breading station with seasoned flour, an egg mixed with a splash of water, and breadcrumbs tossed with a bit of parmesan cheese. Dredge in seasoned flour, then dip in egg and coat in breadcrumb mixture, pressing to adhere.
Heat a skillet over medium-high heat and coat lightly with canola oil. Add chicken and cook, flipping once, until cooked through and crisp on both sides, about 5 minutes per side. *Reserve half for use in day 3.
Meanwhile, combine the zest and juice of 1 lime, 2 chopped mangoes, 1 chopped plum tomato, 2 tbsp minced red onion, 1 tbsp chopped cilantro, 1/2 seeded and diced jalapeno, and 1 small clove minced garlic. Season with salt and pepper to taste. *Reserve half for use in day 4.
Serve chicken Milanese topped with watercress and mango salsa.
Day 2 - Sesame Beef w/ Snow Peas *Makes leftover Rice for Fried Rice
Cook 4 servings of rice according to package instructions. *Reserve at least half for use in day 5.
Meanwhile, slice half the steak against the grain to form flat, thin pieces. Wash and trim ends from snow peas. *Reserve remaining steak for use in day 4.
Whisk together ¼ cup soy sauce, 1½ tbsp rice wine vinegar, 1 tbsp honey, 1 tbsp cornstarch, ½ tbsp freshly grated ginger, and ½ tsp crushed red pepper. Pour marinade over steak.
Heat a wok over high-heat and add 1 tbsp peanut or canola oil. Remove steak from marinade (reserving the marinade) and sear until browned on both sides, about 1-2 minutes. Remove from pan and add snow peas and cook, stirring, until softened, about 2 minutes. Stir in desired amount of sesame seeds and 1 clove minced garlic. *Remove half the snowpeas from the pan for use in day 5.
Add the meat back to the pan along with the reserved marinade. Cook, tossing, over high heat, until mixture has thickened. If desired, add minced jalapeno for heat.
Serve atop rice.
Day 3 - Creamy Chicken Caesar Lettuce Wraps *Uses leftover Chicken Cutlets
In a food processor, pulse 1 small clove garlic until minced. Mix in 1-2 tbsp parmesan, juice of 1 small lemon, 1/2 tsp lemon zest, 1/2 tsp Worcestershire sauce, and 2 tbsp mayonnaise. Add 1/2 tbsp canola or olive oil and blend until smooth and creamy. Season with salt and pepper to taste.
Gently tear leaves from the head of lettuce, removing the ribs to form cups. Dice leftover chicken cutlets. Serve chicken, thinly sliced red onion, and diced tomato inside lettuce cups. Drizzled with Caesar dressing.
Day 4 - Flank Steak Tacos w/ Mango Salsa *Uses leftover Mango Salsa
Place remaining steak inside a plastic bag and add in the juice and zest of 1 lime, 1 clove minced garlic, 1 tbsp chopped cilantro, 1 tbsp canola or olive oil, 1 tsp ancho chile powder, 1 tsp cumin, 1 tsp soy sauce, 1 tsp honey, salt and pepper. Set in fridge to marinate for 30 minutes.
Heat a grill pan to medium-high heat and brush lightly with oil. Remove steak from marinade and add to pan. Grill until browned and seared on both sides, about 3-4 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes before slicing.
Meanwhile, cook tortillas on an griddle until golden brown on both sides.
Fill tortillas with sliced steak, shredded lettuce, and mango salsa. Top with sour cream or Greek yogurt.
Day 5 - Egg-Topped Vegetable Fried Rice *Uses leftover Rice
Heat wok over high-heat and coat lightly with canola or peanut oil. Add 1 diced carrot and 1/2 diced yellow onion. Cook until softened, about 2-3 minutes. Stir in 1 clove minced garlic, 1 tsp freshly ground ginger and leftover snow peas and cook for another minute. Add leftover cooked rice and a few splashes of soy sauce, tossing to combine. Cook until rice is hot and begins to crisp. Stir in sesame seeds and cook for another minute.
Top with a fried egg, chopped cilantro, and a drizzle of sriracha.