What's Cooking This Week? Chicken Piccata, Smoked Salmon Quiche, & More

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, a Roast Chicken was served over tomato salad and remade into an Antipasti Chop Salad and Chicken & Chorizo Empanadas. This week, smoked salmon is used in both a Salmon & Goat Cheese Quiche and fully dressed Bagels & Lox.

Here's the rest of the plan:

  • Smoked Salmon & Goat Cheese Quiche
  • Pasta Puttanesca
  • Chicken Piccata over Spinach & Couscous
  • Crispy Chicken Salad w/ Goat Cheese, Cranberries & Walnuts
  • Bagels & Lox "All the Way"

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Butter
  • Dijon mustard
  • Honey
  • Eggs
  • Milk
  • Half & half
  • Cream cheese
  • Parmesan cheese
  • Breadcrumbs
  • Chicken stock
  • Tomato paste
  • Crushed red pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1-1¼ lb boneless skinless chicken tenders
  • 8 oz smoked salmon
  • 6 oz goat cheese
  • 1 head garlic
  • 2 medium onions
  • 1 red onion
  • 2 plum tomatoes
  • 2 lemons
  • 1 English cucumber
  • 1 bunch fresh dill
  • 1 large package baby spinach
  • 1 jar capers
  • 15 oz can whole tomatoes
  • 1/4 cup pitted olives
  • 2 bagels of choice
  • 1 package whole grain spaghetti
  • 1 package pine nut couscous
  • 1 store bought pie crust
  • 1 small package dried cranberries
  • 1 small package walnuts

    Day 1 - Smoked Salmon & Goat Cheese Quiche *Makes leftover Quiche for breakfast/lunch and leftover Balsamic Vinaigrette for Crispy Chicken Salad.

    Pre-bake pie crust per package instructions.

    Heat a skillet to medium-low heat and coat lightly with olive oil. Add in 1 thinly sliced onion and cook until softened, about 5-10 minutes. Remove from heat and set aside to cool.

    In a large bowl, whisk together 4 eggs, 1 cup milk, 1/2 cup half and half, 2 tbsp chopped dill, and the zest of 1 lemon. Season with salt and freshly ground black pepper.

    Bring oven temp to 350 degrees.

    Lightly brush the bottom of crust with Dijon, then layer in onions. Pour in a bit of the egg mixture, then drop in 4 oz smoked salmon and 4 oz crumbled goat cheese. Pour in the remaining egg mixture, moving it all around a bit to fill the creases.

    Transfer to oven and bake until center is just set, about 30-35 minutes.

    Meanwhile, whisk together 1 tsp Dijon, 2 tsp honey, 2 tbsp balsamic vinegar and 5 tbsp extra-virgin olive oil. Season with salt and pepper to taste. Drizzle two handfuls of baby spinach leaves with about 1-2 tbsp of dressing. *Reserve the rest for use in day 4.

    Slice and serve with dressed baby spinach topped with cranberries and walnuts.

    Day 2 - Pasta Puttanesca

    Heat saucepan over medium heat and coat lightly with olive oil. Add in 1/2 chopped yellow onion and cook until softened, about 5-10 minutes. Stir in 2 cloves minced garlic and 1/4 tsp crushed red peppers and cook for another minute. Stir in 1 tsp tomato paste and 1 can of whole tomatoes, roughly chopping or hand-crushing before pouring into the pan. Mix in 1 tbsp capers and 1/4 cup olives, chopped. Reduce heat to low and simmer until sauce has thickened, about 10 minutes. Taste and season as needed.

    Meanwhile, cook 2 servings of pasta according to package instructions.

    Toss pasta with sauce and serve topped with grated Parmesan.

    Day 3 - Chicken Piccata over Spinach & Couscous *Makes leftover Chicken Cutlets

    Place chicken tenders between two pieces of plastic wrap and use a mallet or the back of a pan to pound thin. Season with salt and pepper on both sides.

    Set up a breading station with a whisked egg thinned out with a little bit of water and seasoned breadcrumbs tossed with a bit of Parmesan cheese. Dip cutlets into egg, then coat in breadcrumb mixture, pressing to adhere.

    Heat a skillet over medium-high heat and coat lightly with oil. Add chicken and cook, flipping once, until cooked through and crisp on both sides, about 3-4 minutes per side. *Reserve half for use in day 4.

    Meanwhile, cook couscous according to package instructions.

    Place a handful of baby spinach leaves onto serving plates and top with chicken cutlets to slightly wilt.

    Drain excess grease from skillet and reduce heat to medium. Whisk in the zest and juice of 1 lemon and 1/2 cup chicken stock, simmering until reduced by half. Stir in 1 tbsp capers and a pat of butter.

    Spoon sauce over chicken and top with shavings of Parmesan. Serve with a side of couscous.

    Day 4 - Crispy Chicken Salad w/ Goat Cheese, Cranberries & Walnuts *Uses leftover Chicken Cutlets and leftover Balsamic Vinaigrette.

    Add baby spinach leaves, thinly sliced red onion, 1 diced plum tomato, dried cranberries, chopped walnuts, and sliced chicken cutlets to a large bowl. Drizzle with leftover balsamic dressing and toss to coat.

    Divide among plates and top with crumbled goat cheese.

    Day 5 - Bagels & Lox "All the Way"

    Slice and lightly toast bagels. Spread with cream cheese and layer on slices of lox, tomato, onions and cucumber. Finish with freshly ground black pepper, a sprinkle of capers, chopped fresh dill, and a squeeze of fresh lemon juice.


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