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:
Grocery List based on servings for 2 w/ leftovers
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Day 1 - Shrimp & Vegetable Stir-Fry
Season shrimp with salt and crushed red pepper.
Heat a wok or skillet over high-heat and coat lightly with canola or peanut oil. Add shrimp and cook until just pink and charred, about 1-2 minutes per side. Remove and set aside. Stir in 1/2 sliced yellow onion, 1/2 cup chopped bok choy, 1/2 cup broccoli slaw, 1 julienned carrot, and 8 oz sliced mushrooms. Cook, tossing, until vegetables have softened.
Whisk together 3 tbsp chicken broth, 1 tsp soy sauce, 1 tbsp honey, 1/2 tsp grated ginger, 1 clove minced garlic. Stir into vegetable mixture and toss to coat. Taste and season as needed.
Serve hot topped with shrimp and Sriracha.
Day 2 - Grilled Chicken & Squash w/ Garlic & Oil *Makes leftover Spaghetti Squash
Prepare spaghetti squash: Preheat oven to 375 degrees. Use a fork or skewer to pierce all around the squash to prevent it from bursting. Place the whole squash in a baking pan and bake for about 45 min to one hour. Let cool and slice in half lengthwise. Scoop out seeds, then use a fork to scrape out and separate the strands of "noodles." Note: You can also pop it in the microwave for about five to 10 minutes to reduce baking time. *Reserve half the squash for use in day 3.
Slice chicken in half widthwise to form two pieces. Toss with a drizzle of olive oil, 1/2 tsp Dijon, 1 clove minced garlic, salt and pepper.
Heat a grill pan over medium-high heat and coat with cooking spray. Add chicken and cook, turning, until golden browned and cooked through, about 4-6 minutes per side depending on the thickness.
Meanwhile, heat olive oil and minced garlic in a large pan. Add 1 diced tomato and season with salt and crushed red pepper. Add spaghetti squash, gently tossing to coat.
Slice chicken and serve over spaghetti squash. Top with parmesan.
Day 3 - Spaghetti Squash Pad Thai *Uses leftover Spaghetti Squash
Make Spaghetti Squash Pad Thai, using 1 chicken breast and the leftover spaghetti squash.
Day 4 - Turkey Coma!
Day 5 - The Gobbler Sandwich
The tradition is tried and true: the day-after leftover turkey sandwich. Pile on what you please, but our favorite is a crusty loaf of Italian or French bread filled with thick slices of roast turkey, gobs of stuffing, a dollop of cranberry sauce, and a boatload of gravy. Mashed potatoes have also been known to make an appearance.