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, an easy Honey Barbecue Sauce was used for Grilled Chicken Thighs and smeared onto BBQ Cheddar Burgers. This week, dry-rubbed skirt steak will be served with Spiced Garbanzo Beans and the leftovers will be used for Moroccan Pepper Steak Pitas.
Here's the rest of the plan:
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
Pantry Items Olive oil (regular and extra virgin) Canola oil Red wine vinegar Cooking spray Butter Greek yogurt Eggs Tube of tomato paste Cinnamon Smoked Paprika Cumin Turmeric Crushed red pepper Kosher salt Pepper
Grocery List based on servings for 2 w/ leftovers 2 halibut filet (can substitute any white fish) 1 lb skirt steak 4 oz pancetta, thickly sliced or chopped 2 lemons 1 yellow onion 1 shallot 1 bell pepper (any color, red, yellow, and orange will be sweeter than green) 1 head garlic 1 bunch chives 1 bag baby spinach leaves 2 sweet potatoes 1 bag shredded cheddar 1 can garbanzo beans 1 box or jar whole wheat herbed couscous 2 thick whole grain pitas (without pockets)
Day 1 -- Pan Seared Halibut w/ Lemon Butter & Herbed Couscous *Makes leftover Herbed Couscous for Chickpea & Couscous Spinach Salad
Cook 1 box herbed couscous according to package instructions. *Reserve half for use in day 3.
Top remaining half with chopped chives.
Mix together 2 tbsp softened unsalted butter, 1 tsp lemon zest, a squeeze of fresh lemon juice, salt and pepper.
Drizzle halibut with olive oil mixed with 1 clove minced garlic and season with salt and pepper.
Heat skillet over medium-high heat and coat with cooking spray. Add halibut and sear, flipping once, until cooked through, about 3 minutes per side depending on the thickness.
Serve halibut filets over herbed couscous and top with a dollop of lemon butter.
Day 2 -- Grilled Skirt Steak w/ Spiced Garbanzo Beans *Makes leftover Skirt Steak for Moroccan Steak Pitas and leftover Garbanzo Beans for Chickpea & Couscous Spinach Salad
Heat skillet over medium-high heat and coat lightly with olive oil. Add in minced shallot and 3 cloves minced garlic, cooking until softened. Add garbanzo beans, ¼ tsp cumin, ¼ tbsp smoked paprika, a pinch of crushed red pepper, a splash of red wine vinegar (about ½ tbsp) and 1-2 tbsp tomato paste, adding water to thin out. Season with salt and freshly ground black pepper to taste.
Cook until beans have absorbed the flavors and are hot. Finish with a squeeze of fresh lemon juice. *Reserve half for use in day 3.
Meanwhile, make spice blend by mixing together 1 tsp cumin, 1 tsp smoked paprika, ½ tsp turmeric, ½ tsp cinnamon, and ½ tsp lemon zest.
Season skirt steak with salt and pepper and rub mixture onto both sides.
Heat canola oil in a large cast iron skillet over medium-high heat until shimmering. Add steak and sear, flipping once, until cooked to desired doneness (about 2-3 minutes per side for medium-rare). *Reserve half the steak for use in day 4.
Slice steak and serve with spiced garbanzo beans.
Day 3 -- Chickpea & Couscous Spinach Salad w/ Fried Egg *Uses leftover Spiced Garbanzo Beans
Warm leftover couscous and spiced garbanzo beans. Toss together and serve atop spinach, allowing the heat to wilt the leaves.
Top with a fried egg and serve with a dollop of Greek yogurt. Top with chopped chives.
Day 4 -- Moroccan Pepper Steak Pitas w/ Greek Yogurt Dip *Uses leftover Skirt Steak
Heat skillet over medium-high heat and coat with olive oil. Add thinly sliced yellow onion and bell pepper, cooking until softened. Add in 2-3 cloves minced garlic, ¼ tsp cumin and ¼ tsp cinnamon, cooking for another minute. Stir in 1 tbsp tomato paste, adding a few splashes of water to thin out. Season mixture with salt and pepper to taste.
Slice leftover skirt steak and add to skillet, tossing to heat through. Taste and season as needed.
Meanwhile, mix together Greek yogurt, a squeeze of fresh lemon juice, chopped chives, a pinch of paprika, salt and pepper.
Lightly toast pitas and add in skirt steak mixture. Top with shredded cheddar cheese and fold to form a sandwich. Serve with a side of Greek yogurt for dipping.
Day 5 -- Pancetta & Cheddar Stuffed Sweet Potato Skins
Preheat oven to 400 degrees.
Scrub and dry sweet potatoes and halve lengthwise.
Lightly brush both sides with olive oil and place on baking sheet. Bake for 30 minutes, until skins are crisp and insides are tender. (To save time, you can start in the microwave and finish in the oven to crisp). Transfer to a cutting board to cool.
Meanwhile, cook diced pancetta in a skillet over medium-high heat until crisp.
Scoop out about half the flesh from the insides and add to bowl. Mash scooped out flesh and mix with diced pancetta and salt, pepper and Greek yogurt to taste.
Set broiler to high.
Return the potato skins to baking sheet and fill with mashed sweet potato mixture. Top with shredded cheddar cheese and broil until skins are crisp and cheese is bubbling and golden bown.
Serve topped with chopped fresh chives and Greek yogurt.