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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, Pan-Roasted Chicken was served with Zucchini Latkes and remade into Chicken Paprikash. This week, Roasted Butternut Squash is tossed in a Creamy Penne Pasta and re-used in Butternut Squash Soup.
Here's the rest of the plan:
Garlic Flank Steak w/ Grilled Asparagus & Baby Potatoes
Penne w/ Butternut Squash & Goat Cheese
Steak House Salad Flatbread
Creamy Butternut Squash Soup w/ Fried Sage
Roasted Asparagus w/ Poached Eggs, Parmesan & Tomato Salad
Pantry Items
Oil (olive, extra virgin, canola, peanut)
Balsamic and red wine vinegar
Cooking spray
Sour cream
Half and half
Eggs
Croutons
Honey
Brown sugar
Parmesan cheese, whole
Chicken stock
Steak sauce, for serving
Worcestershire sauce
Hot sauce
Cinnamon
Grill seasoning
Kosher salt
Pepper
Grocery List based on servings for 2 w/ leftovers
1-1½ lb flank steak
2 lb butternut squash
4 oz goat cheese
1 head garlic
2 medium yellow onions
1 medium red onion
3 tomatoes
1 lemon
1 large carrot
1 rib celery
1 bunch fresh sage
1 package arugula
4-6 baby red potatoes
1 bunch asparagus
1 package whole grain penne
1 package whole wheat flatbread or naan (3 pieces)
4 oz walnuts
