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 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 made a skinny avocado dressing that I used for a Shrimp Fajita Salad and Spicy Avocado BLTs. This week, I'll be topping Grilled Hot Dogs with a store-bought kimchi that I'll reuse in Kimchi Fried Rice & Kimchi Quesadillas.
Here's what I'm making week:
Pantry Items Olive oil (regular and extra virgin) Canola or peanut oil Butter Cooking spray Rice vinegar Eggs Hot mustard Fat free sour cream Salsa Sesame seeds Sriracha Honey Chili flakes Garlic powder Onion powder Salt Pepper
Grocery List based on servings for 2 w/ leftovers 1 3/4 lb pork tenderloin 1 package hot dogs 1 jar Kimchi* (can be found in Asian food stores like H-Mart) 1 package shredded cheddar cheese 1 head garlic 2 yellow onions 1 lime 1 bell pepper (red, yellow, or orange) 1 package frozen peas 1 package shredded carrots 1 package mixed greens 1 can black beans 1 can chipotle in adobo 2 good whole wheat hot dog/sausage rolls 1 package whole wheat tortillas
*Check out this Kimchi Brand Guide
Day 1 - Korean Style Hot Dogs w/ Kimchi Topping topping adapted from Martha Stewart
Heat grill or grill-pan to medium high heat.
Mix 1/4 roughly chopped cup kimchi with 1 tsp honey and 1 tsp rice vinegar.
Grill hot dogs until brown and crisp.
Meanwhile, whisk together 2 tbsp olive oil, 4 tsp rice wine vinegar, and 1/2 tsp minced garlic. Season with salt and pepper.
Place grilled hot dogs into lightly toasted buns and top with kimchi mixture and a dollop of hot mustard and shredded carrot for crunch.
Serve hot dogs with side salads of mixed greens and shredded carrots tossed with rice wine vinaigrette.
Day 2 - Chipotle Pork w/ Peppers, Black Beans & Brown Rice *Makes leftover Peppers, Onions, & Black Beans for use in Veggie Breakfast Burrito and leftover Brown Rice for use in Kimchi & Pork Fried Rice
Reserve 1/3 of tenderloin for use in day 3.
Season remaining tenderloin on all sides with salt and pepper and drizzle with oil.
Mix together 1 chipotle in adobo sauce, 2 tbsp honey, 1/2 tsp garlic powder and 1/2 tsp onion powder and rub onto pork. Set in fridge to marinate for 10 minutes.
Heat grill pan to medium-high heat and coat lightly with oil. Add 1 chopped onion and 1 chopped bell pepper to pan. Season with salt and pepper and cook until softened, 5-10 minutes. Toss in 2 cloves minced garlic and 1 cup rinsed and drained black beans and cook for another 2 minutes. Remove from pan and cover to keep warm. *Reserve 1/2 for use in day 4.
Add pork tenderloin to same heated pan and grill, turning to brown on all sides, until cooked through, about 15-20 minutes. Remove from pan, cover and let rest for 5-10 minutes before slicing.
Meanwhile, cook 4 servings of brown rice according to directions and toss vegetable mixture in pan to reheat. *Reserve half for use in day 3.
Top sliced pork with veggies and serve over cooked brown rice. Serve with a dollop of sour cream and wedges of lime.
Day 3 - Pork & Kimchi Fried Rice *Uses leftover Brown Rice
Cut remaining pork tenderloin into small, bite-sized pieces. Season with salt and pepper.
Heat wok or skillet over high-heat and coat with canola or peanut oil. When oil is hot, add pork to skillet and toss until browned and cooked through, about 5-10 minutes depending on size of pieces. Remove from pan and add 1/2 chopped yellow onion, cooking until softened, about 3 minutes. Remove and add to pork, leaving the oil in the wok.
Add 1-2 eggs, whisking immediately to scramble. Toss in leftover cooked brown rice, 4 cloves minced garlic and 1 tsp sesame seeds. Cook for about 5 minutes, stirring to remove clumps of rice.
Add pork and onions back to pan along with 1/2 cup frozen peas, 1/2 cup chopped kimchi and 1-2 tbsp kimchi liquid. Toss to warm through and season as needed.
Serve hot with Sriracha.
Day 4 - Grilled Veggie Breakfast Burritos *Uses leftover Black Beans, Peppers, & Onions
Heat a skillet over medium-high heat and coat with cooking spray. Reheat leftover veggies. Remove from pan and set aside. Keep pan on heat and recoat with spray.
Whisk together 4 eggs and 2 tsp water. Season with salt and pepper and add to pan, stirring until scrambled and just cooked through.
Add scrambled eggs into 2 tortillas and top with bean, onion and pepper mixture and shredded cheddar cheese. Roll into burritos and add back to pan to grill, turning once until browned and crisp on both sides.
Slice and serve with a dollop of sour cream and salsa.
Day 5 - Kimchi Quesadillas recipe adapted from gourmet.com
Melt 2 tbsp butter in a heavy-bottomed skillet over medium-high heat. Add 1 cup drained and chopped kimchi and cook until golden brown, about 5 minutes. Add 1 tbsp sesame seeds and cook for another minute. Set aside.
Place 2 tortillas on work surface and top half of each with toasted kimchi mixture and shredded cheddar cheese. Fold over to close.
Brush a grill pan with oil and heat over medium heat until smokey. Cook quesadillas, flipping once, until golden brown and crisp on both sides.
Slice and serve with a dollop of sour cream.
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