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, we kept it light and easy in preparation for Thanksgiving. This week, we'll be sticking with the light. Beef Galumpkis will be served in tomato sauce and chopped up in a veggie-filled Cabbage Soup.
Here's the rest of the plan:
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- Olive oil (regular and extra virgin)
- Balsamic vinegar
- Cider vinegar
- Cooking spray
- Chicken stock
- Brown sugar
- Dijon mustard
- Greek yogurt
- Parmesan cheese
- Tomato paste
- Smoked Paprika
- Cayenne pepper
- Dried thyme
- Kosher salt
Grocery List based on servings for 2 w/ leftovers
- 1 lb lean ground chuck
- 4 oz goat cheese
- 2 oz gruyere
- 2-3 small red beets
- 1 package mixed baby greens
- 1 oz chopped walnuts
- 1 large/2 medium sweet potatoes
- 2 zucchinis
- 1 head cabbage
- 1 carrot
- 1 shallot
- 1 red onion
- 1 yellow onion
- 1 head garlic
- Fresh parsley
- 1 small handful green beans
- Brown rice
- 2 good quality buns/rolls
Day 1: Zucchini Frittata w Oven Sweet Potatoes *Makes leftover Sweet Potatoes for side with Bistro Burger
Heat oven to 400 degrees.
Wash sweet potatoes and with skin on, cut into long, thin fries. In a large bowl, toss with ½ tbsp olive oil and a pinch of cayenne pepper. Season with salt, and pepper.
Place in a single layer on a nonstick baking sheet and cook 5 to 8 minutes. Turn over and bake until golden and just crisp, about another 5 to 8 minutes depending on thickness of fries. Be careful not to overcook. *Freeze half for use in day 5.
Meanwhile, grate 1 and ½ zucchinis and use a cloth or strainer to squeeze out extra water.
Mix together with 4 eggs, one minced shallot, shredded gruyere, and salt and pepper.
Spray an oven-proof skillet with cooking spray and preheat over medium-high.
Add egg mixture, lower the temperature and cook until almost set but still runny on top, about 2 minutes.
Sprinkle with parmesan cheese and set in broiler for 3 to 4 minutes until browned and bubbly. Turn onto a plate and cut in wedges.
Mix greek yogurt with paprika and serve alongside wedges of frittata and baked sweet potatoes. Sprinkle with chopped fresh parsley.
Day 2: Beef Galumpkis w/ Mixed Baby Greens *Makes leftover Beef Galumpkis for Cabbage Soup and extra Vinaigrette for Beet Salad
Make ½ cup cooked brown rice.
Bring a large pot of salted water to a boil.
Cut out the core of the cabbage and carefully pull off the leaves, keeping them whole and as undamaged as possible. Place in water to blanch for 5 minutes. Let cool on in a single layer.
Meanwhile, in a medium bowl, mix together 1 can crushed tomatoes, 2 tbsp brown sugar, 1 tbsp tomato paste, and 1 tbsp cider vinegar. Season with salt and cayenne pepper.
Heat a skillet over medium heat and coat lightly olive oil. Add ½ lb beef and cook until browned. Stir in ½ chopped onion and cook until soft, about 5 minutes. Add 2-3 cloves garlic and cook for another minute. Stir in ¼ cup of tomato sauce, cooked brown rice, and fresh parsley. Let cool slightly and stir in 1 egg.
Place mounds of beef mixture in the center of leaf and roll up from the bottom, folding in the sides to create an enclosed roll. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
Preheat the oven to 350 degrees.
Pour tomato sauce over the cabbage rolls. Drizzle with olive oil, cover and bake for 15 minutes. *Save 2 galumpkis and leftover sauce for use in day 4.
Meanwhile, whisk together extra virgin olive oil and balsamic vinegar. Sweeten with honey and season with salt and pepper to taste. *Reserve enough for 2 salads in day 3.
Top with galumpkis with Greek yogurt and serve with mixed baby greens drizzled with vinaigrette.
Day 3: Baby Greens w/ Goat Cheese & Oven-Roasted Beets *Uses leftover Vinaigrette
Heat oven to 375 degrees. Remove stems and wash any debris off beets.
Drizzle with olive oil and wrap in foil before placing on a baking sheet. Roast until softened, about 25 to 30 minutes.
Let cool and use a paring knife to remove peels.
Slice and toss with baby greens and chopped walnuts. Divide into two salads and top each with 1 oz crumbled goat cheese and a drizzle of leftover balsamic vinaigrette.
Day 4: Hearty Cabbage Soup *Uses leftover Beef Galumpkis and sauce
Heat saucepan over medium-high heat ad coat with olive oil. Add chopped carrot, ¼ chopped yellow onion, and 2 cloves minced garlic, sautéing until softened, about 5 minutes. Slice leftover galumpkis and mix in with sauce, adding more tomato paste if needed. Stir in 1½-2 cups chicken stock, chopped green beans, and ¼ tsp dried thyme. Reduce heat and simmer for 5 to 10 minutes.
Add ½ chopped zucchini and chopped fresh parsley. Cook for another 5 minutes.
Serve hot topped with freshly ground black pepper and parmesan cheese.
Day 5: Bistro Burger & Frites *Uses leftover Sweet Potato Frites
Heat a skillet over medium-high heat and coat with oil. Add 1 thinly sliced red onion and cook, stirring, until softened, about 5 minutes. Reduce heat to low and cook for another 20 minutes until browned. Stir in 2 tbsp balsamic vinegar and 1 tbsp brown sugar. Season with salt and pepper and cook for another 5 minutes. Let cool.
Mix ½ lb beef with half the onion mixture and a squeeze of Dijon mustard. Season with salt and pepper.
Heat grill pan to medium-high heat and coat with cooking spray. Add burgers and cook to desired doneness.
Lightly butter the inside of buns and place on grill, buttered side down, to crisp.
Spread Dijon mustard on the bottom halves and top with burgers, caramelized onions, goat cheese, and sliced tomato.
Crisp leftover sweet potato fries in oven and serve with burgers.