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 Zucchini Ribbon Salad was served with Greek Chicken Burgers and used again in a creamy Skinny Fettucini Alfredo. This week, chopped rib-eye is the star of a hot-giardiniera-topped Philly Cheese Steak and baked Creamy Steak Taquitos.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
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Day 1: Shrimp Tostadas with Garlic Guacamole *Makes leftover Garlic Guacamole for Avocado Penne Pasta
Preheat oven to 350 degrees.
Lightly coat 4 corn tortillas with cooking spray, being sure to cover both sides. Place on a baking sheet and bake until browned and crisp, about 4-5 minutes per side.
Heat a grill pan to medium-high and coat with cooking spray.
Toss cleaned shrimp with 1 tsp lemon zest, ¼ tsp cayenne pepper, ¼ tsp cumin, and a drizzle of olive oil. Season with salt to taste.
Cook until charred but just cooked through, about 1-3 minutes per side depending on the size of the shrimp. *Reserve half for use in day 2.
Meanwhile, cut 2 avocados in half and use a sharp knife to pull out the pit. Scoop out the flesh and add to bowl with the juice of 1 lemon, 1-2 cloves minced garlic, 1 seeded and chopped jalapeno, ½ minced red onion, 1 chopped plum tomato and 1 tbsp chopped fresh cilantro. Lightly mash, keeping the avocados chunky, and season with salt and pepper to taste.
Spoon 1 tbsp guacamole onto each tortilla and top with shredded lettuce and chopped shrimp. *Place plastic wrap onto the surface of leftover guacamole and store in an air-tight container in fridge.
Sprinkle with chopped fresh cilantro and serve with wedges of lime and hot sauce.
Day 2: Chilled Shrimp Antipasto Salad *Uses leftover Grilled Shrimp
Chop ½ head of lettuce and top with chilled leftover shrimp and hot giardiniera.
Serve with red wine vinegar and extra virgin olive oil for drizzling.
Day 3: Cold Penne Pasta with Creamed Avocado & Lime *Uses leftover Guacamole and makes leftover Pico de Gallo for Creamy Steak Taquitos
Cook 2 servings of penne to al dente. Drain and set aside to let cool.
Toss 2 diced tomatoes, ¼ diced red onion, and 1 tbsp chopped fresh cilantro with 1 tbsp lime juice. Season with salt and freshly ground black pepper to taste. *Reserve half for use in day 5.
Mash leftover guacamole until smooth, mixing with 1 tbsp mayo to loosen if needed.
Toss cooled pasta with leftover guacamole.
Serve cold topped with pico de gallo and lime.
Day 4: Wicked Philly Cheese Steaks *Makes leftover Chopped Steak for use in Creamy Steak Taquitos
Make two Wicked Philly cheese steak sandwiches.
*Reserve half the steak and onion mixture for use in day 5.
Day 5: Creamy Steak Taquitos with Pico de Gallo *Uses leftover Chopped Steak and Pico de Gallo
Preheat oven to 425 degrees.
Mix leftover chopped steak and onion mixture with ¼ cup softened cream cheese. Season with 1/4 tsp each of chili powder, cumin, and cayenne pepper. Place about 2 tbsp of mixture onto the lower third of each tortilla (make between 4-6), keeping it about ½ inch from the edge. Roll each tortilla tightly to form taquitos.
Place, seam side down, on a baking sheet coated with cooking spray. Spray the tops with more spray or brush lightly with oil. Bake 15-20 minutes until golden brown and crisp.
Serve with leftover pico de gallo and shredded lettuce.