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 ingredients 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, peanut chicken was served in both Peanut Lettuce Wraps and a Thai Chicken Pizza. This week, spiced turkey will be used for a Weekday Turkey Chili and Stuffed Burritos and portobello mushrooms will get double-use in a wrap and a salad.
Here's the rest of the plan:
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SHOW ME HOW
Pantry Items Olive oil (regular and extra virgin) Cooking oil (canola/peanut) Balsamic vinegar Cooking spray Mayonnaise Dijon mustard Tomato paste Greek yogurt Salsa Chili powder Smoked Paprika Cayenne pepper Garlic powder Onion powder Cumin Dried Oregano Kosher salt Pepper
Grocery List based on servings for 2 w/ leftovers 1 lb lean ground turkey 1 ½ lb shrimp, peeled and de-veined 2 Portobello mushroom caps 1 package shredded cheddar/jack cheese 2 slices provolone *optional 1 yellow onion 1 head garlic 1 bunch fresh cilantro *optional for chili topping 1 lg package fresh baby spinach leaves 2 plum tomatoes 1 lemon 1 can chipotle chile en adobo 15 oz kidney beans 14.5 oz can fire-roasted tomatoes 1 package whole-wheat tortillas 1 package saffron rice 1 bottle lager-style beer
Day 1 -- Portobello Mushroom Wrap w/ Garlic Mayo *Makes leftover grilled mushrooms for Shrimp & Mushroom Spinach Salad
Heat a grill pan over medium-high heat.
In a small bowl, mix together 1 tbsp olive oil and 1 tsp balsamic vinegar.
Brush onto the gills of the mushroom cap and season with s+p. Place caps on grill, gill side down, and brush the top with oil mixture and a sprinkle of s+p. Grill, flipping once, until browned and tender, about 5 minutes per side. Slice into long thin strips. *Reserve 1/3 for use in day 3.
Meanwhile, mix desired amount of mayonnaise w/ minced garlic, a squeeze lemon juice, and s+p.
Heat 2 tortillas between damp paper towels for 10 seconds in the microwave. Spread each with garlic mayonnaise and add in a handful of spinach leaves, ½ chopped tomato, sliced Portobello mushrooms, and a slice of provolone cheese (or shredded cheddar).
Wrap, slice, and serve.
Day 2 -- Grilled Shrimp, Mushroom & Spinach Salad *Uses leftover grilled mushrooms
Heat a grill pan to medium-high heat and coat with cooking spray.
Whisk together 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp olive oil, s+p. Add in half the shrimp and toss to coat. *Freeze remaining shrimp for use in day 4.
Add shrimp and grill until slightly charred and pink on one side, about 2-3 minutes. Turn over and grill until shrimp is cooked through, about 1 minute. Use the same pan to reheat sliced mushrooms.
Meanwhile, whisk together 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tbsp balsamic vinegar, s+p.
Toss fresh spinach leaves and 1 chopped tomato with balsamic vinaigrette and top with grilled shrimp and mushrooms. *Reserve a few handfuls of spinach for use in day 4.
Day 3 -- Weeknight Turkey Chili *Makes leftover spiced turkey for Stuffed Burritos
Heat a large, deep skillet over medium-high heat and coat with oil. Add in 1 chopped yellow onion and 5 cloves chopped garlic, cooking until softened. Season with kosher salt, 2 tsp chili powder and 1 tsp cumin and cook for another minute. Add in turkey meat and brown, using a wooden spoon to break into bits. Mix in 1 chopped chipotle chile + 1 tbsp sauce and cook for another minute. *Remove half from pan for use in day 5.
To remaining mixture, stir in ½ tsp oregano and ½ bottle lager beer. Simmer until liquid is reduced by half. Stir in ½ can kidney beans and ½ can diced tomatoes. *Reserve remaining beans + tomatoes for use in day 4/5.
Bring to a boil, reduce heat to a simmer and cook, uncovered, for 10-15 minutes.
Serve chili in bowls topped with shredded cheese, chopped scallions, and a dollop of Greek yogurt. If desired, make chips for serving by cutting a tortilla into wedges, coating with cooking spray, and baking until crisp.
Day 4 -- Spicy Shrimp & Spinach over Saffron Rice *Makes leftover saffron rice for Stuffed Burrito
Defrost remaining shrimp.
Meanwhile, cook 1 package saffron rice according to instructions. *Reserve half for use in day 5.
Heat a grill pan over medium-high heat and coat with cooking spray.
In a small bowl, mix together 1/2 tsp garlic powder, 1/4 tsp cayenne pepper,1/2 tsp paprika, and desired amt of salt. Rub shrimp with mixture and drizzle with olive oil.
Add shrimp and toss to coat. Grill until slightly charred and pink on one side, about 2-3 minutes. Turn over and grill until shrimp is cooked through, about 1 minute.
Meanwhile, in a small pan coated with olive oil, add leftover spinach leaves, cooking to wilt. Mix in ¼ cup tomatoes and season with s+p to taste. Simmer until heated through and add grilled shrimp, tossing to mix. *Reserve remaining tomatoes for use in day 5.
Serve shrimp & spinach mixture over saffron rice.
Day 5 -- Stuffed Burritos w/ Spiced Red Beans *Uses leftover spiced turkey and saffron rice
Reheat leftover turkey mixture in a medium skillet, adding water to keep moist. Sprinkle in garlic powder, onion powder and paprika to taste.
Meanwhile, in a small saucepan, heat leftover kidney beans and diced tomatoes. Sprinkle with cayenne pepper, cumin, and salt to taste.
Heat 2 tortillas in a microwave to soften and fill with leftover rice and turkey mixture. Top with shredded cheese and salsa.
Wrap and serve with a dollop of Greek yogurt and spiced red beans.