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, Spaghetti Squash became the "noodles" for Pad Thai and a healthier take on Mac' & Cheese. This week,
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
Day 1: Chicken Fricasse & Herbed Couscous *Makes leftover Chicken Breast
Cook couscous according to package instructions. *Set half aside for use in day 4.
Mix 3 tbsp flour with 1 tsp paprika, 1 tsp poultry seasoning, ½ tsp salt and ½ tsp pepper.
Remove skin from chicken and coat in flour mixture. Reserve leftover flour.
Melt butter in a large deep skillet and add chicken, breast side down, cooking until browned, about 5 minutes. Remove from pan.
Add in 1 chopped onion and chopped celery, cooking until softened, about 5 minutes. Mix in 2 to 3 cloves minced garlic and cook for another minute before stirring in reserved flour mixture. Add 1 cup chicken broth and ¼ cup white wine and bring to a bubble. Taste sauce and season as needed. Reduce heat to low and add julienned carrots and chicken pieces, breast side up. Cover and cook on low until chicken is cooked through, about 25 minutes. *Reserve 1 cooked breast for use in day 3.
Serve chicken over couscous and top with sauce and chopped fresh parsley.
Day 2: Baked Lemon Pasta recipe adapted from The Pioneer Woman
Cook 2 servings of pasta until al dente. Preheat oven to 375 degrees.
Melt 1 tbsp butter and ½ tbsp olive oil in a skillet over low heat. Stir in 1 clove minced garlic and 1-2 tsp fresh squeezed lemon juice. Remove from heat and stir in ½ cup sour cream or Greek yogurt. Add ½ tsp lemon zest and season with salt and pepper to taste.
Mix with drained pasta and pour into oven-safe baking dish. Cover and bake 10 to 15 minutes, then remove cover and bake for another 5 minutes to crisp the top.
Squeeze lemon juice over the top and serve topped with grated parmesan and chopped parsley.
Day 3: Chicken & Spinach Sun-dried Tomato Wraps *Uses leftover Chicken Breast
Heat a skillet over medium-high heat and coat lightly with olive oil. Add shredded chicken and about 2 cups baby spinach leaves, cooking until spinach is wilted and chicken is warmed. Stir in 1 clove minced garlic and season with salt and pepper.
Spread wraps with a bit of mayonnaise and season with salt and crushed black pepper. Fill with chicken and spinach mixture and top with 1 to 2 thin slices of fresh mozzarella. Fold over the sides and roll up to form a wrap.
Serve as is or add back to pan, pressing down and flipping to crisp both sides. Slice in half before serving.
Day 4: Lightened Shrimp Scampi *Uses leftover Herbed Couscous and makes leftover Shrimp Scampi
Reheat leftover couscous.
Melt 1 tbsp butter in a skillet over medium-high heat. Season shrimp with salt and pepper and add to pan. Sauté until just cooked through, about 1 to 2 minutes per side. Remove from pan and add 1 tbsp butter. Reduce heat to low and mix in 2 to 3 cloves minced garlic, cooking for a minute before adding 2 tbsp fresh squeezed lemon juice, crushed red pepper, and chopped fresh parsley. Add shrimp and toss to coat. If needed, add a bit of chicken stock to make more sauce. *Reserve half of the shrimp and sauce for use in day 3.
Serve over leftover couscous and top with parmesan.
Day 5: Spinach & Garlic Shrimp Pizza *Uses leftover Shrimp Scampi
Heat oven to 500 degrees.
Roll out pizza dough and fit to baking sheet or pizza stone. Brush with olive oil and top with slices of fresh mozzarella, baby spinach leaves, and chopped leftover shrimp and sauce.
Bake 10 to 12 minutes until cheese is bubbling and crust is golden brown and crisp.
Slice and serve with any leftover baby spinach tossed with extra virgin olive oil, lemon juice, salt and pepper. Top pizza with crushed red pepper and parmesan.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.