Pantry Items

Grocery List based on servings for 2 with leftovers

• 3 6-oz salmon filets
• 1 lb lean ground turkey or beef
• 1 pack hot dogs
• 1 package shredded or block cheddar cheese
• 1 yellow onion
• 1 red onion
• 1 head garlic
• 2 lemons
• 1 bell pepper (red or green)
• 1 bunch scallion
• 1 small head cauliflower or about 1 cup florets
• 1-2 carrots
• 28-oz can crushed tomatoes
• 1 package frozen shredded hash browns
• 1 box whole grain couscous
• 1 box spaghetti
• 2 split Portuguese sandwich rolls

Day 1: Mustard Glazed Salmon with Couscous *Makes leftover Broiled Salmon for Salmon Hash and leftover Couscous for Arugula Salad

Set broiler to high. Brush salmon filets with olive oil and season with salt and pepper. Place on a nonstick baking sheet and broil for 2 to 3 minutes.

Meanwhile, in a small bowl, combine 1 clove minced garlic, 1 tbsp Dijon-mustard,1 tbsp whole grain mustard, and ½ tbsp olive oil. Thin out with water if needed. Spoon mustard sauce over filets and broil for another 4-5 minutes until golden browned and cooked through. *Reserve one filet for use in day 2.

Cook boxed couscous according to package instructions. *Reserve half for use in day 4.

Toss 1 cup arugula with 1 tbsp fresh squeezed lemon juice, 1 tbsp extra virgin olive oil, salt and pepper.

Place salmon filets atop salad and serve with couscous and wedges of lemon.

Day 2: Egg-Topped Salmon Hash *Uses leftover Broiled Salmon

Heat a larges skillet over medium-high heat and coat lightly with oil. Add ½ chopped red onion, 1 chopped bell pepper, and 1 cup shredded hash browns. Season with salt and pepper and cook until potatoes are browned and crisp, about 5 minutes. Flake leftover salmon and add into mixture, gently tossing to combine and warm through. Taste and season as needed (if you happen to have fresh dill, add some for extra flavor and brightness).

Meanwhile, cook two eggs according to preference (over-easy, poached).

Serve eggs over salmon hash and top with a dollop of Greek yogurt and chopped scallions.

Day 3: Spaghetti Con Carne *Makes leftover Chili for Stuffed Hot Dogs

Heat a large skillet over medium-high and coat lightly with oil. Add in crumbled ground beef/turkey mixture and cook until browned. Stir in ½ chopped yellow onion and 3 cloves minced garlic. Season with salt and pepper to taste and drain of excess oil.

Stir in 2 tbsp chili powder, 1 tsp oregano, 1 tsp cumin, 1/2 tsp red wine vinegar, 1/2 tsp brown sugar, and 1 can crushed tomatoes. Bring to a boil, reduce heat to low and simmer for at least 30 minutes until thickened. Add hot sauce to taste. *Save half for use in day 5.

Meanwhile, cook 2 servings of spaghetti according to package instructions.

Serve chili over spaghetti and top with cheddar cheese and sliced scallions.

Day 4: Cauliflower, Couscous & Arugula Salad recipe adapted from Martha Stewart *Uses leftover Couscous

Preheat oven to 450 degrees.

Peel and cut carrot into ¾ inch slices on a diaganol. Mix with cauliflower florets and toss vegetables in olive oil. Season with salt, pepper, and about ½ tsp cumin, tossing to coat.

Place on nonstick baking sheet and bake for 30 minutes, tossing halfway through cooking, until caramelized and tender.

Meanwhile, mix together the juice and zest of 1 lemon, 1 tbsp extra virgin olive oil, salt and pepper. Add to large bowl with leftover couscous, 2 cups arugula, and sliced scallions. Toss to combine. Taste and re-season as needed.

Serve topped with roasted cauliflower and carrots.

Day 5: Stuffed Chili Cheese Dogs *Uses leftover Chili

Reheat leftover chili, adding 1 tsp Worcestershire and re-seasoning as needed.

Grill hot dogs until browned. Spray skillet or grill pan with cooking spray and add rolls, open-faced side down, to lightly toast.

Add dogs to buns and top with leftover chili and shredded cheddar cheese. Place under broiler to allow cheese to melt. Serve topped with jalapenos and chopped onion.

Enjoy!