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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, smoked salmon was used in both a Salmon & Goat Cheese Quiche and fully dressed Bagels & Lox. This week, Thanksgiving leftovers get turned into the ultimate Next-Day Sandwich.
Here's the rest of the plan:
Shrimp & Vegetable Stir-Fry
Grilled Chicken & Squash w/ Garlic & Oil
Spaghetti Squash Pad Thai
Turkey Coma!
The Gobbler Sandwich
Pantry Items
Oil (olive, extra virgin, canola, peanut)
Rice wine vinegar
Cooking spray
Peanut butter
Honey
Chicken stock
Soy Sauce
Parmesan cheese
Chicken stock
Sriracha
Chili paste
Crushed red pepper
Kosher salt
Pepper
Grocery List based on servings for 2 w/ leftovers
1/2 lb shrimp, peeled and de-veined
2 boneless skinless chicken breasts
1 large spaghetti squash
1 head garlic
1 medium yellow onion
1 small bulb ginger
1 lime
1 bunch bok choy
1 package broccoli slaw
8 oz mushrooms
1 carrot
1 plum tomato
