Grocery Guide

What's Cooking This Week? Kabobs on the Grill & More

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, a grilled Balsamic Flank Steak was remade into a Bistro Steak Sandwich. This week, Greek Chicken Kabobs are chopped up and thrown onto a Grilled Flatbread Pizza.

Here's the rest of the plan:

  • Mustard Glazed Salmon w/ Steamed Broccoli
  • Greek Chicken Kabobs over Brown Rice
  • Leftover Brown Rice & Mushroom Risotto
  • Chicken & Broccoli White Pizza on the Grill
  • Mushroom & Ricotta Frittata

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Cooking spray
  • Dijon mustard
  • Eggs
  • Parmesan cheese
  • Chicken stock
  • Good-quality dry white wine
  • Dried oregano
  • Crushed red pepper
  • Hot sauce
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 2 6oz salmon filets
  • 1 lb boneless skinless chicken breasts or tenders
  • 8 oz container ricotta cheese
  • 4 oz mozzarella (fresh or shredded)
  • 1 head garlic
  • 1 small yellow onion
  • 1 medium red onion
  • 1 shallot
  • 1 bunch fresh parsley
  • 2 lemons
  • 1 head broccoli
  • 2 bell peppers (red/yellow/orange)
  • 8-12 oz cremini or button mushrooms
  • 1 bag brown rice
  • 2 pieces naan

    Day 1 - Mustard Glazed Salmon w/ Steamed Broccoli *Makes leftover Broccoli for Grilled White Pizza

    Heat broiler to high. In a bowl, mix together ½ tbsp Dijon mustard, ½ tbsp fresh lemon juice, ½ tbsp chopped fresh parsley, and 1½ tbsp olive oil.

    Season fish with salt and pepper on both sides and arrange on a baking sheet lined with foil. Broil for two minutes, then spoon on mustard sauce and cook until just cooked through and golden brown, about 5 minutes.

    Meanwhile, cut broccoli into florets and steam. Drizzle with olive oil and season with salt, lemon juice, and crushed red pepper. *Reserve about 1/3 of the broccoli for use in day 4.

    Serve fish and broccoli with lemon wedges.

    Day 2 - Greek Chicken Kabobs over Brown Rice *Makes leftover Chicken for Grilled White Pizza and leftover Brown Rice for Mushroom Risotto

    In a small bowl, whisk together ¼ cup olive oil, 2 tbsp freshly squeezed lemon juice, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1 tbsp dried oregano, and 1 tbsp chopped fresh parsley. Season with salt and pepper to taste.

    Chop chicken, red onion, and bell peppers into 2-inch chunks. Place in a plastic sealable bag and pour in marinade. Zip and toss to coat. Place in fridge to marinate for 30 minutes (can be done ahead of time up to overnight).

    Heat a grill or grill pan to medium-high. Thread the meat and vegetables onto skewers, alternating and leaving a small space between each item. Grill 10-15 minutes, turning until cooked and browned on all sides. *Reserve half the chicken for use in day 4.

    Meanwhile, make 4 servings of brown rice according to package instructions. *Reserve half for use in day 3.

    Place chicken and vegetables over brown rice and serve with hot sauce and/or fresh lemon.

    Day 3 - Leftover Brown Rice & Mushroom Risotto *Uses leftover Brown Rice and makes leftover Mushrooms for Frittata

    Heat skillet to medium-high and coat lightly with oil. Add sliced mushrooms and cook until moisture evaporates, about 5-8 minutes. Stir in 2 cloves minced garlic and 1 tbsp chopped fresh parsley and cook for another minute. Season with salt and pepper to taste. Remove from pan and cover to keep warm. *Reserve half for use in day 4.

    To same pan, coat with a bit more oil and add 1 chopped shallot, cooking until tender. Add leftover rice and season with salt and pepper. Add ¼ cup white wine and cook, stirring, until the wine evaporates. Add ¼ cup chicken stock, and cook, stirring constantly, until the liquid is nearly absorbed. Continue the process of adding a bit of chicken stock and stirring until desired consistency is reached. Stir in mushroom mixture and about ¼ cup parmesan cheese.

    Serve topped with chopped fresh parsley and freshly ground black pepper.

    Day 4 - Chicken & Broccoli White Pizza on the Grill *Uses leftover Grilled Chicken and Broccoli

    Dice leftover chicken and broccoli into bite sized pieces.

    Preheat grill to medium-high. Brush each naan lightly with olive oil and add to clean grill, cooking for 1-2 minutes until slightly charred. Flip and cook for another minute.

    Place naan on foil sprayed with cooking spray and top with dollops of ricotta cheese, chicken, and broccoli. Top with shredded or sliced mozzarella and sprinkle with crushed red pepper.

    Add back to grill and cook, covered, until cheese is melted and bubbling, about 5 minutes.

    Slice and serve with parmesan cheese.

    Day 5 - Mushroom & Ricotta Frittata *Uses leftover Mushrooms

    Preheat broiler.

    Heat a medium non-stick, oven-proof skillet to medium-heat and coat lightly with oil. Add sliced yellow onion and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes. Season with salt and pepper to taste and stir in leftover mushroom mixture and chopped fresh parsley.

    Whisk 5 eggs and 1 tbsp water until frothy and stir in ¼ cup ricotta and salt and pepper (about ½ tsp each). Add egg mixture to pan and stir to distribute evenly. Reduce heat to low and cook for about 2 minutes, stirring and pulling the sides with a spatula to allow any uncooked egg to flow through. When the eggs are set on the bottom but still a bit loose on top, sprinkle with parmesan cheese and place under broiler. Cook 2-4 minutes until golden and cooked through.

    Let sit 5 minutes before slicing. Serve topped with chopped fresh parsley.

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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano