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, the extras from a Hungarian Chicken Stew were used for a Brown Butter Spaetzle and Chicken Enchiladas. This week, a Mushroom, Onion & Prosciutto mixture is the filling for Shroom Stuffed Chicken and the base for a Creamy Rigatoni.
Here's the rest of the plan:
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SHOW ME HOW
- Oil (olive, extra virgin, canola, peanut)
- Cooking spray
- Parmesan cheese
- Half & half
- Chicken broth
- Dry white wine
- Worcestershire sauce
- Smoked Paprika
- Cayenne pepper
- Crushed red pepper
- Garlic powder
- Onion powder
- Dried dill
- Dried parsley
- Kosher salt
Grocery List based on servings for 2 w/ leftovers
- 1 lb boneless skinless chicken breasts
- 4 oz thick cut turkey breast or cubed deli turkey
- 4 oz thinly sliced prosciutto (or pancetta)
- 8 oz fresh mozzarella
- 2 medium yellow onions
- 1 head garlic
- 1 lemon
- 1 head lettuce
- 2 plum tomatoes
- 1 large package fresh baby spinach
- 1 bunch broccoli
- 8 oz cremini mushrooms
- 28 oz can crushed tomatoes
- 1 package frozen peas
- 1 package rigatoni
- 1 package pizza dough (whole wheat)
Day 1: Grilled Chicken Parm with Steamed Broccoli *Makes leftover Marinara Sauce for Creamy Rigatoni
Heat a saucepan over medium-high heat and coat lightly with olive oil. Add 1 chopped yellow onion and cook until softened. Add 3-4 cloves minced garlic and cook for another minute. Stir in crushed tomatoes and a pinch of sugar. Season with salt and crushed red pepper to taste and simmer for 15 minutes. *Reserve all but 1 cup sauce for use in day 4.
Meanwhile, heat a grill pan over medium high-heat and coat with cooking spray. Butterfly two chicken breasts and season both sides with salt and pepper. Drizzle with a bit of olive oil and place on heated pan. Cook, 5-7 minutes per side, until browned and cooked through.
Rinse broccoli and break into large, bite sized florets. *Set half aside for use in days 2 and 5.
Bring 1 inch water to a boil in a saucepan fitted with a steamer. Add the broccoli, cover and steam for 5-6 minutes until tender but crisp. Toss with olive oil, lemon zest, salt, garlic powder, and crushed red pepper.
Place chicken breasts in a casserole dish and spoon over 1 cup sauce. Top each breast with a slice of mozzarella and place under broiler until cheese is bubbly and beginning to crisp, about 3 minutes.
Top chicken with parmesan and serve with a side of broccoli.
Day 2: Spicy Ranch Chop Salad *Makes leftover Spicy Ranch for Stuffed Stromboli
Mince 1 small clove garlic and use a bit of kosher salt to mash into a paste. Whisk garlic paste, 1/3 cup buttermilk, 2 tbsp mayonnaise, 1 tsp fresh lemon juice, 1 tsp Worcestershire sauce, ½ tsp dill, ½ tsp parsley, and ½ tsp onion powder. Season with salt and cayenne pepper to reach desired level of spice. *Reserve ½ for use in day 5.
Wash and chop lettuce into bite sized pieces. Toss in chopped tomato, ¼ cup broccoli florets, chopped mozzarella, and bite-sized chunks of turkey.
Toss with dressing and serve.
Day 3: Shroom Stuffed Chicken over Spinach *Makes leftover Mushroom Filling for Creamy Rigatoni and leftover Spinach for Stuffed Stromboli
Heat a skillet over medium-high heat and add 1 tbsp butter to melt. Add in sliced mushrooms and cook until browned, about 5-6 minutes. Stir in ½ chopped yellow onion and 2-3 cloves minced garlic, cooking until softened, about 5 minutes. Season with salt and pepper to taste, going light on the salt. Chop all but a few slices of prosciutto and add to pan, tossing to mix through. *Refrigerate half of mixture and reserved prosciutto for use in days 4 and 5.
Meanwhile, slice each chicken breast in half width-wise. Place each piece in the center of a plastic bag and pound out using a skillet or mallet.
Stuff each breast with 1 thin slice of cheese and a dollop of mushroom mixture. Roll up and secure with toothpick. Lightly dust with flour.
Heat skillet over medium-high heat and coat with olive oil. Add chicken rolls and cook until browned on all sides, about 10-12 minutes. Remove and set aside. To same pan, add 1 tbsp butter and 1 tbsp flour and cook for 1 minute. Whisk in ½ cup white wine and ½ cup chicken broth and bring to a boil. Reduce heat to simmer and add in chicken breasts until ready to serve.
Meanwhile, lightly sauté spinach with 1 tsp olive oil and 1 clove minced garlic until leaves are just wilted. Season with paprika and salt to taste. *Set half aside for use in day 5.
Remove toothpicks from chicken and serve atop cooked spinach. Spoon over sauce and top with parmesan cheese.
Day 4: Rigatoni with Mushrooms and Prosciutto *Uses leftover Marinara Sauce and Mushroom Filling
Heat leftover tomato sauce. Add in ½ cup half & half and bring to a light bubble. Reduce heat to a simmer and allow sauce to thicken. Stir in leftover mushroom mixture and ¼ cup frozen peas to heat through.
Cook desired amount of rigatoni to al dente according to package instructions.
Toss with sauce and serve topped with parmesan.
Day 5: Spinach and Broccoli Stromboli with Ranch Dip *Uses leftover Spinach & Spicy Ranch
Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
Heat skillet over medium-high and coat lightly with oil. Add ½ chopped yellow onion and chopped broccoli florets, cooking until softened. Add 1 clove of minced garlic and cook for another minute. Season with salt and pepper to taste. Stir in leftover spinach and set aside to cool. Strain to remove excess liquid.
Roll out pizza dough into two thin, long ovals of about 6x8 inches (if you have extra dough, use it to make garlic knots or stuff it with whatever other items you have on hand).
Layer prosciutto, broccoli and spinach mixture, and sliced or shredded mozzarella onto dough and top with parmesan cheese. Fold up the two short sides and roll each stromboli until fillings are completely enclosed. Brush with egg and place on baking sheet.
Bake until bolis are golden brown and crisp, about 20-25 minutes.
Slice and serve with spicy ranch.