What's Cooking This Week? Spaghetti Squash Pad Thai & 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 Skinny Turkey Meatloaf was stuffed and served with grilled asparagus and used again in Barbecue Meatloaf Sandwiches. This week, Spaghetti Squash becomes the "noodles" for Pad Thai and a take on Mac' & Cheese.

Here's the rest of the plan:

  • Ginger Garlic Chicken & Mixed Vegetables
  • Spaghetti Squash Pad Thai
  • Mushroom & Spinach Brown Rice Risotto
  • Valentine's Day Dinner
  • Baked Spaghetti Squash & Cheese

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Rice wine vinegar
  • Cooking spray
  • Butter
  • Parmesan cheese
  • Chicken stock
  • Skim milk
  • Orange juice (or 1 orange)
  • Flour
  • Soy sauce
  • Seasoned breadcrumbs
  • Chunky peanut butter
  • Smoked paprika
  • Asian chili paste
  • Sriracha
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 3 boneless skinless chicken breasts
  • 1-2 slices pancetta bacon
  • 2 oz reduced fat cheddar, shredded
  • 2 oz Gruyere, shredded
  • 1 head garlic
  • 1 medium yellow onion
  • 2 shallots
  • 1 small bulb ginger
  • 1 lime
  • 1 lemon
  • 1 large spaghetti squash
  • ½ cup bok choy
  • ½ cup broccoli slaw or carrots/cabbage
  • 1 package baby spinach
  • 1 zucchini
  • 8 oz mushrooms
  • 1 package brown rice
  • Dry white wine

    Day 1: Ginger Garlic Chicken & Mixed Vegetables *Makes leftover Brown Rice

    Cook 4 servings of brown rice according to package instructions. *Reserve half for use in day 3.

    Cut 2 chicken breasts into 1 inch cubes. Add to shallow bowl or plastic bag with sliced yellow onion, julienned zucchini, and ½ package of mushrooms, sliced in half. Add 2 cloves minced garlic, 2 tsp minced ginger, 2 tbsp soy sauce and 2 tbsp orange juice. Season with a bit of salt if needed and freshly ground black pepper. Toss to coat.

    Preheat wok to heat and coat lightly with oil. Add chicken mixture and cook, tossing, until browned and cooked through.

    Serve over brown rice with sriracha if desired.

    Day 2: Spaghetti Squash Pad Thai *Makes leftover Baked Spaghetti Squash

    Make Spaghetti Squash Pad Thai, using 1 chicken breast but only half of the spaghetti squash, and dividing the rest of recipe in half. *Reserve the 2 cups cooked spaghetti squash for use in day 5.

    Day 3: Mushroom & Spinach Brown Rice Risotto *Uses leftover Brown Rice

    Warm a deep skillet over medium heat and coat lightly with a mix of olive oil and butter. Add 1 chopped shallot and sliced mushrooms and cook, stirring, until tender, about 5 minutes. Add in 2-3 cloves minced garlic and 1 cup spinach leaves and cook until wilted.

    Reduce heat to low and add in leftover cooked brown rice, stirring to combine. Add 1-2 tbsp lemon juice and ¼ cup white wine and let simmer, stirring frequently, until liquid have absorbed. Add salt and pepper to taste and more white wine/lemon juice as needed. Finish by stirring in parmesan cheese.

    Serve topped with crushed black pepper and parmesan.

    Day 4: Valentine's Day Dinner

    A romantic meal for two. Check out last year's as well.

    Day 5: Spaghetti Squash with Spinach & Pancetta *Uses leftover Baked Spaghetti Squash

    Use leftover squash to make Baked Spaghetti Squash with Spinach & Pancetta, dividing the recipe in half.


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