What's Cooking This Week? Baked Chicken Milanese & More

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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, pork meatballs were served with sriracha mayo in a Banh Mi and over Sesame Asparagus & Noodles. This week, a crispy Chicken Milanese is chopped up and thrown onto a Whole Wheat Pizza.

Here's the rest of the plan:

  • Tuna Croquette over Bitter Greens
  • Roasted Pasta Primavera
  • Veggie Stuffed Portobello Mushrooms
  • Baked Chicken Milanese with Tomato & Arugula Salad
  • Chicken Parmesan Wheatzza

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Cooking spray
  • Dijon mustard
  • Eggs
  • Sugar
  • Panko breadcrumbs
  • Parmesan cheese
  • Red pepper flakes
  • Garlic powder
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1 lb boneless skinless chicken breasts
  • 1 package shredded or fresh mozzarella
  • 2 oz crumbled feta
  • 1 medium yellow onion
  • 1 medium red onion
  • 1 head garlic
  • 2-3 lemons
  • 1 bunch fresh parsley
  • 2 carrots
  • 2 zucchini
  • 2 yellow squash
  • 1 red bell pepper
  • 2 plum tomatoes
  • 1 handful baby spinach leaves
  • 1 lg package arugula
  • 2 portobello mushroom caps
  • 1 can albacore tuna
  • 1 14 oz can crushed tomatoes
  • 1 box whole wheat farfalle pasta
  • 1 package whole grain pizza dough

    Day 1: Tuna Croquette over Bitter Greensrecipe adapted from Alton Brown

    Drain and rinse tuna and add to bowl with 1 tbsp minced red onion, 1 tbsp chopped fresh parsley, 2 tsp Dijon mustard, 2 eggs, 1 tsp fresh lemon juice, ¼ cup panko, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.

    Divide the mixture into 4 patties and refrigerate for 15 minutes to set.

    Place ½ cup panko into a shallow bowl or plate. Add tuna patties, gently pressing down to coat on both sides.

    Heat a skillet over medium-high heat and coat with olive oil. Add the patties and cook until golden browned and crisp, about 2-3 minutes per side.

    Serve over ½ package of arugula tossed with 1 tbsp lemon juice, 1 tsp Dijon, 2-3 tbsp extra virgin olive oil, and salt and pepper to taste. Serve with extra lemon wedges.

    Day 2: Roasted Pasta Primavera *Makes leftover Roasted Vegetables for Stuffed Shrooms

    Preheat oven to 450 degrees. Line a baking sheet with foil and cooking spray.

    Cut carrots, zucchini, squash, and red bell pepper into thin strips. Add to prepared baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake until vegetables are tender, about 15-20 minutes. *Reserve half the vegetables for use in day 3.

    Meanwhile, heat saucepan over medium heat and coat lightly with olive oil. Add in half of a chopped yellow onion and cook until softened, about 5-10 minutes. Stir in 3-4 cloves minced garlic and cook for another minute. Add in 1 can crushed tomatoes and season with salt and pepper. Sprinkle in a pinch of sugar and crushed red pepper flakes to taste. Reduce heat to low and simmer for 15 minutes. *Reserve half the sauce for use in day 5.

    Add the remaining roasted vegetables to the tomato sauce and toss to combine. Cook two servings of pasta according to package instructions.

    Spoon sauce over cooked pasta and serve topped with Parmesan and freshly ground black pepper.

    Day 3: Veggie-Stuffed Portobello Mushrooms *Uses leftover Roasted Vegetables

    Preheat oven to 400 degrees.

    Place cleaned mushroom caps, stems removed, on a foil-lined baking sheet, cap-side down.

    Mix leftover roasted vegetables with a handful of fresh spinach, 2 cloves minced garlic, and 3 oz crumbled feta. Stuff filling into mushroom caps and top with panko breadcrumbs. Drizzle lightly with oil and bake 15-18 minutes until caps are tender and cheese is bubbling.

    Serve hot with sliced lemon.

    Day 4: Baked Chicken Milanese with Tomato & Arugula Salad *Makes leftover Chicken Cutlets for use in Parm Pizza

    Preheat oven to 450 degrees. Place baking sheet in the oven to warm.

    Butterfly the chicken breasts by cutting into the center but not completely through. Season both sides with salt and pepper and place into a baking dish or shallow bowl. Pour over 2 beaten eggs and allow to sit in fridge for 15 minutes.

    Meanwhile, mix ½ cup panko breadcrumbs with 1/3 cup Parmesan cheese, chopped fresh parsley, salt, garlic powder, and freshly ground pepper.

    Remove chicken breasts from egg mixture and press into breadcrumbs, flipping and pressing down to coat on both sides.

    Brush heated pan with oil and add chicken breasts, coating the tops with cooking spray. Bake chicken, turning once, until golden browned and crisp, about 15-20 minutes total. Add more cooking spray or oil as needed. *Reserve half for use in day 5.

    Toss half a package of arugula with thinly sliced red onion, chopped plum tomatoes, 1 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, salt and pepper.

    Place chicken on plates and top with salad and Parmesan. Serve with a wedge of lemon.

    Day 5: Chicken Parmesan Wheatzza *Uses leftover Chicken Cutlets

    Preheat oven to 500 degrees.

    On a floured surface, roll out dough to fit pizza pan or stone. Transfer to baking sheet/stone and brush with oil. Bake 5 minutes with out toppings, then remove from oven and spread with leftover tomato sauce. Add chopped leftover chicken cutlets and sprinkle with Parmesan cheese.

    Bake another 8-10 minutes until crust is golden brown and cheese is bubbling.

    Serve hot topped with Parmesan cheese, garlic powder, and crushed red pepper.


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