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 crispy Chicken Milanese was chopped up and thrown onto a Whole Wheat Chicken Parm Pizza. This week, a Zucchini Ribbon Salad is served with Greek Chicken Burgers and used again in a creamy Skinny Fettucini Alfredo.
Here's the rest of the plan:
Grocery List based on servings for 2 with leftovers
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Day 1: Prosciutto-Wrapped Scallops over Sweet Potato Mash
Cut potatoes into large chunks and boil until tender. Drain and return to pan. Mix in 1 tbsp butter and ¼ cup of milk. Mash, adding more milk as needed. Season with salt and pepper to taste.
Rinse scallops and pat dry. Sprinkle with salt, freshly ground black pepper, and lemon zest on both sides.
Wrap 1 slice of prosciutto around the sides of each scallop and secure with a toothpick.
Heat a grill pan to high and add 2 tsp olive oil and ½ tbsp butter. When oil is shimmering (but not smoking) add the scallops face-side down. Allow them to caramelize and form a crust, about 2-3 minutes before flipping and cooking for another 2-3 minutes or until light golden-brown and just-cooked through. They should be opaque but not firm.
Remove and serve with lemon wedges and mashed sweet potatoes.
Day 2: Greek Chicken Burgers w/ Zucchini Ribbon Salad *Makes leftover Meatball Mix and Zucchini Salad for use in Skinny Fettucini Alfredo
In a large bowl, gently combine 1 lb ground chicken with 2-3 cloves minced garlic, 1 diced yellow onion, and 1 tbsp chopped dill. Season with salt and pepper. Divide mixture in half and use one half to form 2 burger patties, pressing your thumb into the middle of each patty to form a dent. *Freeze remaining mixture for use in day 4.
Heat a grill-pan over medium-high heat and coat with oil. Add burgers and grill until browned and cooked through, about 5-7 minutes per side depending on the thickness of the patties.
Meanwhile, use a vegetable peepler to shave zucchini into ribbons. Toss with ¼ thinly sliced red onion, 1 tsp dijon mustard, 2 tsp lemon juice, and 1 tbsp olive oil. Season with salt and pepper to taste. *Reserve half for use in day 4.
Mix together ¼ cup Greek yogurt with 2 oz crumbled feta, 1 tsp chopped fresh dill, 1 small clove minced garlic, and 1 tsp fresh lemon juice. Season with salt and pepper to taste.
Cut cucumber, the remaining red onion, and 1 tomato into slices. *Reserve half the cucumber and red onion for use in day 5.
Lightly toast 2 pitas and cut in half to form a top and bottom bun. Layer in burgers, sliced tomato, red onion, and cucumber. Top with tzatziki sauce and serve with zucchini salad.
Day 3: Feta, Prosciutto & Dill Omelets
Whisk together 6 eggs and 1½ tbsp milk. Season with a pinch of salt and pepper.
Melt butter in an 8-inch nonstick frying pan over medium-heat and add half the egg mixture. Use a rubber spatula to stir constantly, moving the eggs around until they form small curds. Gently shake the pan and spread the egg mixture evenly across the pan. Eggs should have a creamy consistency.
Sprinkle in 1 tsp chopped dill, 1 oz crumbled feta, and 1 slice chopped prosciutto. Remove the pan from heat and use a spatula to gently dislodge the eggs from the sides of the pan. Fold a third of the omelet onto itself. Tilt the pan over a serving plate and gently slide eggs onto plate, unfolded side first. Tilt the pan further and gently fold the omelet over itself to create a tri-fold omelet. Repeat process with remaining mixture to make another omelet.
Serve omelets topped with Greek yogurt and hot sauce if desired.
Day 4: Skinny Fettucini Alfredo with Chicken Meatballs *Uses leftover Meatball Mix & Zucchini Salad
Preheat oven to 350 degrees and defrost leftover chicken mixture.
Mix ground chicken with 1 egg, 2 tbsp parmesan cheese, 3 tbsp breadcrumbs, 1 tsp chopped fresh dill, and 1 tbsp milk. Form mixture into 1 inch balls and place on a baking sheet coated with cooking spray. Drizzle lightly with oil and bake, turning once, for 15-20 minutes, or until meatballs are cooked through.
Meanwhile, melt ½ tbsp butter in a skillet over medium-heat. Add 1 clove minced garlic and ½ tsp lemon zest. Cook for a minute before adding 1 tbsp flour, stirring and cooking for 1 minute. Slowly whisk in ½ cup low-fat milk, whisking constantly, until just thickened. Mix in ¼ cup parmesan cheese and 1 tbsp cream cheese, whisking until melted. Season with salt and pepper to taste.
Cook 2 servings of fettucini to al dente. Drain and reserve ½ cup cooking liquid.
Toss cooked pasta with cream sauce and leftover zucchini ribbons, adding reserved liquid to loosen as needed.
Serve topped with chicken meatballs and parmesan cheese.
Day 5: Smoked Salmon & Dill Cream Cheese Pitas
Toast 2 pitas. Spread tops with cream cheese mixed with chopped fresh dill.
Layer on slivers of smoked salmon and top with sliced tomato, cucumber, and red onion. Top with freshly ground black pepper and serve.