What's Cooking This Week? Pan-Roasted Brussels Sprouts, Turkey 'P'LTs & More
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 ingredients 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, smashed potatoes were served alongside a Cider Pork Loin and topped with a fried egg in a Bacon & Onion Hash. This week, pan-roasted turkey cutlets will be used for a Turkey Saltimboca and star in a twist on the classic BLT.
Here's the rest of the plan:
Pantry Items Olive oil (regular and extra virgin) Cooking spray Chicken stock Parmesan cheese Pickles (for side with sandwich) Mayonnaise Eggs Worcestershire sauce Anchovy paste (optional) Grated cheese (Parm or Romano) Dried bay leaves Kosher salt Pepper
Grocery List based on servings for 2 w/ leftovers 1 lb turkey cutlets 1/3 lb pancetta, sliced 1 head garlic 1 lemon 1 head radicchio 1 head escarole 1 bunch fresh sage 1 beefsteak tomato 1 package cheese tortellini Croutons 4 thick slices good-quality sandwich bread (sourdough, multigrain) Dry white wine (¼ cup)
Day 1 -- Mixed Greens Salad w/ Creamy Caesar Dressing
Cook two eggs to a hard-boil.
In a food processor, combine 1 tbsp grated parm, 1 tbsp mayonnaise,1 tbsp lemon juice + ½ tsp zest,1 tsp minced garlic,1 tsp Worcestershire sauce, and 1 tsp anchovy paste, mixing until blended. Slowly add 2 tbsp extra virgin olive oil and blend until smooth. Season with freshly ground black pepper to taste.
Toss together chopped radicchio leaves and ½ head chopped escarole. Drizzle with dressing and top with croutons and chopped hard boiled eggs.
Day 2 -- Turkey Saltimboca w/ Garlic & Oil Sprouts *Makes leftover Turkey Cutlets for Turkey PLTs and extra Brussels Sprouts for Pancetta & Sprout Tortellini
Wash and trim sprouts, halving the larger pieces.
Heat a skillet over medium-high heat and coat with olive oil. Add Brussels sprouts and season with salt and pepper. Cook, tossing, until caramelized, about 5 minutes. Add in 2 cloves minced garlic and cook for another minute. Finish with a squeeze of lemon juice. *Reserve 1/3 sprouts for use in day 3.
Meanwhile, place cutlets between plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper. Top half the cutlets with 1 slice pancetta and 2 sage leaves per cutlet, using toothpicks to secure.
Heat skillet over medium-high heat and coat lightly with olive oil. Melt ½ tbsp butter and add the cutlets, cooking until golden brown and cooked through, about 1-2 minutes per side. Remove from pan and cover to keep warm. *Reserve the plain half of the cutlets for use in day 4.
Add ¼ cup dry white wine + ¼ cup chicken stock and cook until reduced by half. Stir in ½ tbsp butter to finish.
Spoon sauce over cutlets and serve alongside pan-seared Brussels sprouts.
Day 3 -- Tortellini w/ Pancetta & Brussels Sprouts *Uses leftover Brussels Sprouts
Cook 2 servings tortellini according to package instructions.
Meanwhile, heat oil in a large skillet. Add in chopped pancetta (reserving 2-4 slices for use in day 4), leftover Brussels sprouts, and chopped fresh sage, cooking until heated through. Add cooked tortellini and toss to combine.
Serve hot topped with grated cheese and freshly ground black pepper.
Day 4 -- Turkey Cutlet 'P'LTs *Uses leftover Turkey Cutlets
Toast 4 slices bread and spread the top slices with mayonnaise.
Build sandwiches by layering the bottom slice of toast with turkey cutlets, pancetta, and sliced beefsteak tomato. Sprinkle with freshly ground black pepper and top with mayo-smeared slice.
Slice and serve with a pickle.
Day 5 -- Escarole & Tortellini en Brodo
Bring 2-3 cups chicken stock and 1 bay leaf to a boil. Reduce heat to medium-low and simmer, seasoning broth with salt and pepper to taste.
Chop the remaining half of escarole leaves and add to broth, cooking until wilted. Stir in tortellini and cook for another 2-3 minutes or until pasta is al dente. Discard bay leaf.
Serve soup hot topped with lemon zest, grated cheese and croutons.
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