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, mashed potatoes were served with Blackened Shrimp and used again for a lighter version of Baked Potato Soup. This week, a Honey Dijon Dressing is drizzled on Salmon and used again in a Grilled Chicken Salad and leftover Sloppy Joes are stuffed into Loaded Sweet Potatoes.
Here's the rest of the plan:
- Oil (olive, extra virgin, canola, peanut)
- Cider vinegar
- Cooking spray
- Chicken stock
- Brown sugar
- Greek yogurt
- Whole grain Dijon mustard
- Worcestershire sauce
- Tomato paste
- Hot sauce
- Salt (table, Kosher)
Grocery List based on servings for 2 w/ leftovers
- 2 salmon filets (4 oz each)
- 1 lb lean ground turkey
- 1 lb boneless chicken tenders
- 1 medium yellow onion
- 1 red onion
- 1 head garlic
- 1 large lemon
- 2-3 tomatoes
- 1 avocado
- 1 head romaine
- 1 bunch spinach or kale
- 1 package shredded carrots
- 2 sweet potatoes
- 1 package reduced fat shredded cheddar cheese
- 1 box golden raisins
- 1 8oz can diced tomatoes
- 1 package whole wheat sandwich rolls
Day 1: Dijon Salmon over Sautéed Greens *Makes leftover Dijon Dressing for Grilled Chicken Salad & leftover Sautéed Greens for Stuffed Sweet Potatoes
Preheat oven to 400 deg. and line a baking sheet with tin foil and cooking spray.
In a small bowl, combine 3 tbsp each of whole grain Dijon, lemon juice, and honey.
Place salmon filets on baking sheet, season with salt and pepper, and spread each with about 1 tbsp mixture. Bake for 12-15 minutes or until salmon is flaky and cooked through.
Meanwhile, heat a skillet over medium heat and coat lightly with olive oil. Add 2-3 cloves minced garlic and cook for a minute until fragrant. Stir in washed spinach or kale and cook until wilted. Season with salt, pepper, and paprika. *Reserve 1/2 cup for use in day 4.
Whisk 2 tbsp olive oil into honey mustard mixture.
Drizzle salmon with a bit of honey mustard and serve atop sautéed greens. *Reserve remaining dressing for use in day 5.
Day 2: Turkey Sloppy Joes with Carrot & Raisin Slaw *Makes leftover Barbecue Turkey for Stuffed Sweet Potatoes
Heat oil in a skillet over medium heat. Add turkey meat, season with salt and pepper and cook until browned and cooked though, about 5 minutes. Stir in ½ cup shredded carrots, 1 chopped yellow onion, and 1-2 cloves minced garlic, cooking until softened.
Mix in 3 tbsp tomato paste and cook for another minute before adding 1 can diced tomatoes, 1/4-1/2 cup chicken stock, 1-2 tbsp brown sugar, 1 tbsp cider vinegar, and 1 tsp. Worcestershire sauce. Season with salt and pepper to taste.
Bring to a bubble then reduce heat to low and simmer until saucy but thickened, about 10-15 minutes. *Reserve half for use in day 3.
Meanwhile, mix 1 cup shredded carrots with golden raisins, 1 tbsp honey, and 2 tbsp Greek yogurt.
Serve Sloppy Joe's on lightly toasted buns with a side of carrot slaw & a pickle. Top sandwiches with hot sauce and shredded lettuce. Add cheddar cheese if desired.
Day 3: Stuffed Sweet Potatoes *Uses leftover Barbecue Turkey & Sautéed Greens
Scrub sweet potatoes thoroughly under cold running water, pat dry, and microwave on high for 8 minutes. Turn over and microwave on high for 6-8 minutes more until soft.
Slice open and stuff with warmed leftover turkey mixture and sautéed greens. Top with shredded cheddar cheese.
Heat broiler to high and place stuffed potatoes until outsides have crisped and cheese is bubbling.
Top with a dollop of Greek yogurt.
Day 4: Chicken, Avocado & Tomato Sandwiches *Makes leftover Dijon Chicken for Grilled Chicken Salad
Place chicken tenders in a shallow bowl or plastic bag and drizzle lightly with olive oil. Add a squeeze of Dijon, 1 tsp lemon zest, and salt and pepper, tossing to coat.
Heat a grill pan over medium-high heat and coat with cooking spray. Add tenders to pan and grill until golden browned and cooked through, about 2-3 minutes per side depending on thickness. *Reserve half for use in day 5.
When chicken is done, respray grill and add sliced buns, inside down, to lightly toast.
Meanwhile, slice 1 tomato and a few slices of red onion and season with salt and pepper. Mix chopped avocado with 1 small clove minced garlic, lemon juice, salt and pepper and lightly mash.
Spread smashed avocado onto bottom of bun and top with grilled chicken, sliced tomato, and red onion. Slice and serve with pickles.
Day 5: Grilled Chicken Salad with Honey Mustard Dressing *Uses leftover Chicken & Honey Dijon Dressing
Hard boil 2 eggs and chop.
Toss chopped romaine lettuce with chopped tomatoes, thinly sliced red onion, shredded carrots, sliced leftover chicken, hard boiled egg, and shredded cheddar cheese.
Serve drizzled with honey mustard dressing. If desired, make croutons out of any leftover whole grain buns by drizzling lightly with oil, chopping into cubes, and lightly toasting. Season with salt and pepper and add to salad.
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