I love homemade meals with my fiancé, but most of the time, cooking for two proves to be difficult. If I don't have a game 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 weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, I grilled Turkey Cheddar Burgers and served them with a Blue Cheese Slaw that I used again for Buffalo Chicken Salad. This week, I'm back on the grill with BBQ Chicken Thighs that I'll shred and use in a Spicy Chicken Sandwich.
Here's what else I'm making:
Pantry Items Olive oil (regular and extra virgin) Cider vinegar Balsamic vinegar Canola or peanut oil Cooking spray Chicken stock Tomato paste Worcestershire sauce Honey Dijon mustard Sriracha Hoisin Soy sauce Sesame seeds Chili powder Cumin Kosher salt Pepper Pickles optional for sandwich side
Grocery List based on servings for two w/ leftovers ½ lb sea scallops, outer muscle removed 1½ lb chicken thighs ¼ lb thinly sliced prosciutto 3 oz block provolone 1 small container of antipasti toppings from deli bar (mixed olives, roasted red peppers, pickled artichokes, etc.) 2 yellow onions 1 red onion 1 head garlic 1 bulb ginger 1 lemon 1 small bag mixed greens 1 head crisp lettuce 8 oz button mushrooms 1 package precut stir-fry mix (carrots, broccoli, snow peas) 2 crusty rolls (like ciabatta) 1 package ramen
Day 1 -- Prosciutto Wrapped Scallops over Tossed Greens Preheat grill to high (or use grill pan sprayed with cooking spray on stove top).
Take half the prosciutto and slice lengthwise, cutting 1 strip for each scallop. Wrap prosciutto around sides of scallops and place on skewers or secure with toothpick. *Reserve remaining prosciutto for use in Day 3.
Drizzle with olive oil and fresh lemon juice and season with black pepper. Grill scallops, turning once, about 2-3 minutes per side.
Remove and serve over mixed greens tossed with lemon juice, extra virgin olive oil, salt and pepper.
Day 2 -- Mixed Vegetable Stir Fry *Makes leftover Soy Garlic Veggies for side w/ Barbecue Chicken
Heat canola or peanut oil in a wok or deep skillet over high heat. Add in 1 sliced yellow onion, stirring and cooking until softened. Add in bag of mixed vegetables, thickly sliced button mushrooms and 2-3 cloves minced garlic.
Whisk together 2 tbsp chicken broth, ½ tsp soy sauce, ½ tbsp honey, grated ginger and sesame seeds. Stir into vegetable mixture and toss to coat. *Remove half the veggies for use in Day 3.
Meanwhile, cook 1 package ramen without flavor packet. Drain, add to skillet and toss to coat.
Serve hot with Sriracha.
Day 3 -- Grilled Barbecue Chicken Thighs w/ Soy Garlic Veggies barbecue sauce adapted from Ina Garten *Makes leftover Barbecue Chicken for use in Spicy Shredded Chicken Sandwich *Uses leftover Soy Garlic Veggies
Can be made ahead: Heat saucepan over low and coat lightly with canola oil. Add ½ chopped yellow onion and cook until softened. Add ¼ cup each of tomato paste, cider vinegar, hoisin sauce, Dijon mustard and honey, and 2 tbsp of Worcestershire and soy sauce. Sprinkle in ½ tbsp chili powder and ¼ tbsp cumin.
Simmer on low for 15 minutes before cooling and coating chicken. For extra flavor and moistness, chicken can be made ahead and placed in fridge to marinate overnight. *Reserve 1/3 sauce on the side.
Heat grill to medium low and brush the grates with oil. Place chicken, skin side down and cook, turning once, until crisp and cooked through, about 6-8 minutes per side. During last few minutes of cooking, brush half the chicken with a bit of barbecue sauce. *Set aside other half of the chicken and leftover barbecue sauce for use in day 5.
Meanwhile, reheat leftover stir-fried veggies in aluminum foil over grill.
Serve chicken hot with soy garlic veggies.
Day 4 -- Antipasto Salad w/ Honey Balsamic Vinaigrette
Whisk together ½ tbsp honey, 1 ½ tbsp balsamic vinegar and 3 tbsp extra virgin olive oil. Season with salt and pepper to taste.
Top mixed greens with chopped prosciutto, chunks of provolone, sliced red onion and marinated antipasti vegetables.
Serve drizzled with honey balsamic vinaigrette.
Day 5 -- Spicy Shredded Chicken Sandwiches *Uses leftover Barbecue Chicken
Heat skillet over medium heat and coat with oil. Add in ½ thinly sliced yellow onion, season with salt and pepper, reduce heat to low and cook low and slow until caramelized.
Meanwhile, heat leftover barbecue sauce and add Sriracha to desired spice level. Toss in leftover shredded chicken.
Lightly toast rolls, stuff with spicy chicken and top with caramelized onions, crisp, shredded lettuce and sliced red onion. Serve with a pickle.
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