[
{
"name": "Related Stories / Support Us Combo",
"component": "11591218",
"insertPoint": "4",
"requiredCountToDisplay": "4"
},{
"name": "Air - Billboard - Inline Content",
"component": "11591214",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},{
"name": "R1 - Beta - Mobile Only",
"component": "12287027",
"insertPoint": "8",
"requiredCountToDisplay": "8"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11591215",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "12527128",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
I love cooking for my fiancé and planning meals for us, but cooking for two often 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 meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, Roasted Butternut Squash was tossed in a Creamy Penne Pasta and re-used in Butternut Squash Soup. This week, a quick marinara is the base for Spinach and Ricotta Gnudi and Eggplant Rollatini.
Here's the rest of the plan:
Spinach and Ricotta Gnudi
Watercress Salad with Cranberries, Almonds, and Grilled Shrimp
Basil and Ricotta Stuffed Eggplant Rolls
Pork Chops with Balsamic Red Peppers and Baked Sweet Potato Fries
Rigatoni with Roasted Red Peppers, Almonds and Bread Crumbs
Pantry Items
Oil (olive, extra virgin, canola, peanut)
Red wine and balsamic vinegar
Cooking spray
Eggs
Flour
Sugar
Brown sugar
Seasoned breadcrumbs (whole wheat)
Parmesan cheese
Chicken stock
Cayenne pepper
Crushed red pepper
Kosher salt
Pepper
Grocery List based on servings for two with leftovers
8-10 shrimp, peeled and deveined
2 bone-in pork chops
1 medium eggplant
2 oz fresh mozzarella
8 oz ricotta cheese
1 medium yellow onion
1 shallot
1 head garlic
1 tomato
1 package baby spinach
1 bunch fresh basil
1 bunch watercress
1 large or 2 medium sweet potatoes
2 oz dried cranberries
4 oz slivered almonds
1 jar roasted red peppers
28 oz crushed tomatoes (can or jar)
1 package rigatoni
