| Recipes |

What's Cooking This Week? Shrimp Tostadas, Steak Taquitos, Wicked Philly Cheese Steaks and More

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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 Zucchini Ribbon Salad was served with Greek Chicken Burgers and used again in a creamy Skinny Fettucini Alfredo. This week, chopped rib-eye is the star of a hot-giardiniera-topped Philly Cheese Steak and baked Creamy Steak Taquitos.

Here's the rest of the plan:

  • Shrimp Tostadas with Garlic Guacamole
  • Chilled Shrimp Antipasto Salad
  • Cold Penne Pasta with Creamed Avocado & Lime
  • Wicked Philly Cheese Steaks
  • Creamy Steak Taquitos with Pico De Gallo

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Cooking spray
  • Red wine vinegar
  • Mayonnaise
  • Cream cheese (reduced fat)
  • Cayenne pepper
  • Chili powder
  • Cumin
  • Garlic powder
  • Onion powder
  • Hot sauce
  • Kosher salt
  • Black Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1 lb shrimp, peeled and deveined
  • 1-1½ lb boneless rib-eye
  • 1 jar hot giardiniera (or try homemade)
  • 2 slices provolone or American cheese
  • 2 Hass avocados
  • 1 jalapeno
  • 3 plum tomatoes
  • 1 head garlic
  • 1 large yellow onion
  • 1 medium red onion
  • 2 limes
  • 1 lemon
  • 1 head lettuce
  • 1 bunch fresh cilantro
  • 1 package small corn tortillas
  • 1 box whole penne
  • 2 good-quality crusty sub rolls

    Day 1: Shrimp Tostadas with Garlic Guacamole *Makes leftover Garlic Guacamole for Avocado Penne Pasta

    Preheat oven to 350 degrees.

    Lightly coat 4 corn tortillas with cooking spray, being sure to cover both sides. Place on a baking sheet and bake until browned and crisp, about 4-5 minutes per side.

    Heat a grill pan to medium-high and coat with cooking spray.

    Toss cleaned shrimp with 1 tsp lemon zest, ¼ tsp cayenne pepper, ¼ tsp cumin, and a drizzle of olive oil. Season with salt to taste.

    Cook until charred but just cooked through, about 1-3 minutes per side depending on the size of the shrimp. *Reserve half for use in day 2.

    Meanwhile, cut 2 avocados in half and use a sharp knife to pull out the pit. Scoop out the flesh and add to bowl with the juice of 1 lemon, 1-2 cloves minced garlic, 1 seeded and chopped jalapeno, ½ minced red onion, 1 chopped plum tomato and 1 tbsp chopped fresh cilantro. Lightly mash, keeping the avocados chunky, and season with salt and pepper to taste.

    Spoon 1 tbsp guacamole onto each tortilla and top with shredded lettuce and chopped shrimp. *Place plastic wrap onto the surface of leftover guacamole and store in an air-tight container in fridge.

    Sprinkle with chopped fresh cilantro and serve with wedges of lime and hot sauce.

    Day 2: Chilled Shrimp Antipasto Salad *Uses leftover Grilled Shrimp

    Chop ½ head of lettuce and top with chilled leftover shrimp and hot giardiniera.

    Serve with red wine vinegar and extra virgin olive oil for drizzling.

    Day 3: Cold Penne Pasta with Creamed Avocado & Lime *Uses leftover Guacamole and makes leftover Pico de Gallo for Creamy Steak Taquitos

    Cook 2 servings of penne to al dente. Drain and set aside to let cool.

    Toss 2 diced tomatoes, ¼ diced red onion, and 1 tbsp chopped fresh cilantro with 1 tbsp lime juice. Season with salt and freshly ground black pepper to taste. *Reserve half for use in day 5.

    Mash leftover guacamole until smooth, mixing with 1 tbsp mayo to loosen if needed.

    Toss cooled pasta with leftover guacamole.

    Serve cold topped with pico de gallo and lime.

    Day 4: Wicked Philly Cheese Steaks *Makes leftover Chopped Steak for use in Creamy Steak Taquitos

    Make two Wicked Philly cheese steak sandwiches.

    *Reserve half the steak and onion mixture for use in day 5.

    Day 5: Creamy Steak Taquitos with Pico de Gallo *Uses leftover Chopped Steak and Pico de Gallo

    Preheat oven to 425 degrees.

    Mix leftover chopped steak and onion mixture with ¼ cup softened cream cheese. Season with 1/4 tsp each of chili powder, cumin, and cayenne pepper. Place about 2 tbsp of mixture onto the lower third of each tortilla (make between 4-6), keeping it about ½ inch from the edge. Roll each tortilla tightly to form taquitos.

    Place, seam side down, on a baking sheet coated with cooking spray. Spray the tops with more spray or brush lightly with oil. Bake 15-20 minutes until golden brown and crisp.

    Serve with leftover pico de gallo and shredded lettuce.


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