[
{
"name": "Related Stories / Support Us Combo",
"component": "11591218",
"insertPoint": "4",
"requiredCountToDisplay": "4"
},{
"name": "Air - Billboard - Inline Content",
"component": "11591214",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},{
"name": "R1 - Beta - Mobile Only",
"component": "12287027",
"insertPoint": "8",
"requiredCountToDisplay": "8"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "12527128",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
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, crisp pancetta topped both a Minestrone Soup and Tomato & Goat Cheese Flatbread. This week, kimchi is used in both Crispy Bibimbap and a Kimchi & Bacon Grilled Cheese.
Here's the rest of the plan:
Crispy Bibimbap with Kimchi
New Year's Eve
Hangover Chicken Soup w/ Brown Rice & Spinach
Chicken & Mushroom Lettuce Wraps
Kimchi & Bacon Grilled Cheese
Pantry Items
Oil (olive, extra virgin, canola, peanut)
Rice wine vinegar
Cooking spray
Butter
Honey
Eggs
Mayonnaise
Parmesan cheese
Chicken stock
Soy sauce
Sesame oil
Toasted sesame seeds
Sriracha
Korean red chile paste (gochujang)
Crushed red pepper
Kosher salt
Pepper
Grocery List based on servings for 2 w/ leftovers
1 lb boneless skinless chicken thighs
1 package center-cut bacon
1 cup shredded cheddar cheese
1 jar kimchi
1 large yellow onion
1 head garlic
3 carrots
2 ribs celery
1 head romaine
1 large bunch spinach
1 bunch bean sprouts
1 bunch scallions
8 oz cremini or shitake mushrooms
1 package brown rice
4 slices thick-cut bread (whole wheat)
