What's Cooking This Week? Fish Tacos, Pork Tenderloin with Mango Salsa and 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.

Here's this week's plan:

  • Mahi & Mango Tacos with Spicy Black Beans
  • Pork Tenderloin with Mango Salsa
  • Huevos Rancheros Tostada Stacks
  • Sweet & Sour Pork Fried Rice
  • Broccoli & Cheese Soup

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Rice wine vinegar
  • Cooking spray
  • Butter
  • Eggs
  • Milk
  • Flour
  • Chicken stock
  • Reduced-fat sour cream/Greek yogurt
  • Honey
  • Soy sauce
  • Hot sauce
  • Chile powder
  • Cumin
  • Cayenne
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

    • 2 6 oz mahi-mahi filets
    • 1 lb boneless pork tenderloin
    • 6-8 oz shredded cheddar cheese
    • 1 medium red onion
    • 1 medium yellow onion
    • 1 head garlic
    • 1 small bulb ginger
    • 1 carrot
    • 2 plum tomatoes
    • 1 mango
    • 1 avocado
    • 1 head broccoli
    • 1 bunch cilantro
    • 1 jalapeno
    • 2 limes
    • 1 can black beans
    • Thai sweet red chile sauce
    • 8 corn tortillas
    • Brown rice

    Day 1: Mahi & Mango Tacos w/ Spicy Black Beans *Makes leftover Mango Salsa for Pork Tenderloin & Black Beans for Tostada Stacks

    Whisk together 1 tbsp canola oil, 1 tsp lime juice, and 1 tsp chile powder. Season fish filets with salt and pepper on both sides. Set in a shallow dish and cover with marinade. Refrigerate for 10-20 minutes.

    Meanwhile, combine 2 tbsp lime juice + zest, 1 chopped mango, 1 chopped plum tomato, 1 tbsp minced red onion, 1 tbsp chopped cilantro, and 1 small clove minced garlic. Season with salt and pepper to taste. *Reserve half for use in day 2.

    Heat 1/2 tbsp oil in a saucepan and add 1 jalapeno and ½ minced red onion, cooking until softened. Add in 1 can rinsed and drained black beans and season with salt, pepper, and cumin to taste. *Reserve half for use in day 3.

    Preheat broiler to high. Remove fish from marinade and place on broiler pan covered with foil. Broil, turning once, until fish is cooked through, about 8 minutes total. Let fish rest 5 minutes before flaking with a fork.

    Warm 4 flour tortillas on a griddle pan or skillet.

    Divide fish among tortillas and top with mango salsa. Serve with a side of sour cream and black beans.

    Day 2: Pork Tenderloin with Mango Salsa *Uses leftover Mango Salsa and makes leftover Pork for Fried Rice

    Preheat oven to 375 degrees.

    Whisk together 1 clove minced garlic, ½ tsp grated ginger, kosher salt, and 1 tbsp canola oil. Rub evenly over pork.

    Heat an oven-safe or cast-iron skillet over medium-high heat and coat with cooking spray. Add pork and cook until browned on all sides, about 3 minutes per side.

    Transfer skillet to oven and cook until a thermometer inserted into the thickest part of the meat registers at 160 degrees, about 25 minutes. *Reserve a third to half for use in day 4.

    Bring chile sauce to a simmer and mix in honey and hot sauce to taste. Brush onto pork during the last ten minutes of cook time.

    Meanwhile, cut ½ head broccoli into bite-sized florets. Place in a microwave safe bowl and add 1-2 tbsp water. Cover and microwave 3-4 minutes. Check for doneness and microwave another 1-2 minutes if needed. Remove lid carefully with a bit of butter and soy sauce to taste.

    Slice pork and top with leftover mango salsa. Serve with steamed broccoli.

    Day 3: Huevos Rancheros Tostada Stacks *Uses leftover Spicy Black Beans

    Preheat oven to 400 degrees. Brush 4 tortillas lightly with oil and place on a foil-lined baking sheet. Bake until lightly browned, about 8 minutes.

    Gently mash and reheat leftover beans. Cook 2 eggs over-easy or according to preference.

    Spread bean mixture onto tortillas and layer to make two stacks. Top each stack with shredded cheddar cheese and chopped fresh cilantro. Place under broiler until cheese is melted.

    Top each stack with a cooked egg and add sliced avocado, cilantro. chopped tomatoes, minced red onion, and hot sauce as desired. Serve with a wedge of lime.

    Day 4: Sweet & Sour Pork Fried Rice *Uses leftover Pork Tenderloin

    Cook two servings of brown rice.

    Heat wok or skillet over medium-high and coat with oil. Add ½ chopped yellow onion and 1 chopped carrot, cooking until softened. Stir in 1 tsp fresh ginger and 1 clove minced garlic. Chop leftover pork into bite-sized chunks and add to mixture, tossing to heat through. Push mixture to the side and crack in 1 egg, stirring quickly to scramble.

    Add cooked rice, and 1 tbsp each of soy sauce and rice wine vinegar. Toss to combine. Taste, adding more soy sauce or salt as needed.

    Serve drizzled with warmed chile sauce.

    Day 5: Broccoli & Cheese Soup

    Heat saucepan over medium-high heat and add 1½ tbsp butter to melt. Add ½ chopped yellow onion and cook until softened. Season with salt and pepper. Stir in 1½ tbsp flour and let cook for 2-3 minutes. Slow add in 1 cup milk, stirring constantly. Add 1 cup chicken stock and bring to a gentle boil.

    Cut ½ head broccoli cut into bite-sized florets and add to stock. Reduce heat to simmer and cook for 25-30 minutes, until soup has thickened and broccoli is tender. Add 4 oz shredded cheddar and allow to melt. Taste and season with salt and cayenne pepper.

    Serve hot topped with freshly ground black pepper.


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