What's Cooking This Week? The Gobbler Sandwich and More

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, smoked salmon was used in both a Salmon & Goat Cheese Quiche and fully dressed Bagels & Lox. This week, Thanksgiving leftovers get turned into the ultimate Next-Day Sandwich.

Here's the rest of the plan:

  • Shrimp & Vegetable Stir-Fry
  • Grilled Chicken & Squash w/ Garlic & Oil
  • Spaghetti Squash Pad Thai
  • Turkey Coma!
  • The Gobbler Sandwich

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Rice wine vinegar
  • Cooking spray
  • Peanut butter
  • Honey
  • Chicken stock
  • Soy Sauce
  • Parmesan cheese
  • Chicken stock
  • Sriracha
  • Chili paste
  • Crushed red pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1/2 lb shrimp, peeled and de-veined
  • 2 boneless skinless chicken breasts
  • 1 large spaghetti squash
  • 1 head garlic
  • 1 medium yellow onion
  • 1 small bulb ginger
  • 1 lime
  • 1 bunch bok choy
  • 1 package broccoli slaw
  • 8 oz mushrooms
  • 1 carrot
  • 1 plum tomato

    Day 1 - Shrimp & Vegetable Stir-Fry

    Season shrimp with salt and crushed red pepper.

    Heat a wok or skillet over high-heat and coat lightly with canola or peanut oil. Add shrimp and cook until just pink and charred, about 1-2 minutes per side. Remove and set aside. Stir in 1/2 sliced yellow onion, 1/2 cup chopped bok choy, 1/2 cup broccoli slaw, 1 julienned carrot, and 8 oz sliced mushrooms. Cook, tossing, until vegetables have softened.

    Whisk together 3 tbsp chicken broth, 1 tsp soy sauce, 1 tbsp honey, 1/2 tsp grated ginger, 1 clove minced garlic. Stir into vegetable mixture and toss to coat. Taste and season as needed.

    Serve hot topped with shrimp and Sriracha.

    Day 2 - Grilled Chicken & Squash w/ Garlic & Oil *Makes leftover Spaghetti Squash

    Prepare spaghetti squash: Preheat oven to 375 degrees. Use a fork or skewer to pierce all around the squash to prevent it from bursting. Place the whole squash in a baking pan and bake for about 45 min to one hour. Let cool and slice in half lengthwise. Scoop out seeds, then use a fork to scrape out and separate the strands of "noodles." Note: You can also pop it in the microwave for about five to 10 minutes to reduce baking time. *Reserve half the squash for use in day 3.

    Slice chicken in half widthwise to form two pieces. Toss with a drizzle of olive oil, 1/2 tsp Dijon, 1 clove minced garlic, salt and pepper.

    Heat a grill pan over medium-high heat and coat with cooking spray. Add chicken and cook, turning, until golden browned and cooked through, about 4-6 minutes per side depending on the thickness.

    Meanwhile, heat olive oil and minced garlic in a large pan. Add 1 diced tomato and season with salt and crushed red pepper. Add spaghetti squash, gently tossing to coat.

    Slice chicken and serve over spaghetti squash. Top with parmesan.

    Day 3 - Spaghetti Squash Pad Thai *Uses leftover Spaghetti Squash

    Make Spaghetti Squash Pad Thai, using 1 chicken breast and the leftover spaghetti squash.

    Day 4 - Turkey Coma!

    Happy Thanksgiving!

    Day 5 - The Gobbler Sandwich

    The tradition is tried and true: the day-after leftover turkey sandwich. Pile on what you please, but our favorite is a crusty loaf of Italian or French bread filled with thick slices of roast turkey, gobs of stuffing, a dollop of cranberry sauce, and a boatload of gravy. Mashed potatoes have also been known to make an appearance.

    Check out other sandwich ideas here and here and look out for more later this week.

  • We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


    All-access pass to the top stories, events and offers around town.

    • Top Stories


    All-access pass to top stories, events and offers around town.

    Sign Up >

    No Thanks!

    Remind Me Later >