What's Cooking This Week? We're On the Grill with Fish in Foil, Spice-Rubbed Chops & More
I love homemade meals with my fiancé, but most of the time, cooking for two proves to be difficult. If I don't have a game 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.
Photo by jumanggy Stuff 'em, throw 'em on the grill, and call it a day.
Last week, I made an Avocado, Tomato and Corn salad that I served alongside Spicy Grilled Shrimp and used again on top of Shredded Chicken Tacos. This week, I'll be making delicious Chicken Sausage & Pepper Subs and using the leftovers for Grilled Stuffed Portobellos.
Here's what else I'm making:
Olive oil (regular and extra virgin)
Light brown sugar
White cooking wine
Crushed red pepper flakes
Grocery List based on servings for 2 w/ leftovers
2 4-5 oz white fish filets, about 1 inch thick (halibut, tilapia, flounder, snapper)
1 package Italian Chicken Sausage (4-6 links)
2 bone-in pork chops
4 oz ball fresh mozzarella
1 large package baby spinach
2 portabella mushroom caps, stems removed
2-3 summer squash (zucchini, yellow)
1 medium yellow onion
1 red onion
1-2 heads garlic
3 plum tomatoes
2 bell peppers (red, yellow, or orange)
3-4 sundried tomatoes packed in oil
1 loaf multi-grain French bread
Day 1 - Fish in Foil w/ Garlic & Spinach
Season filets with salt and pepper on both sides.
Spray two 12-inch pieces of foil with cooking spray. Arrange a filet, a couple handfuls of baby spinach, and ½ sliced plum tomato into each packet. Scatter on thinly sliced garlic and grated lemon zest. Drizzle with olive oil, a splash of white wine and sprinkle with salt and pepper.
Bring sides up and fold ends tightly to seal packets, leaving a bit of space at the top for steaming.
Grill 10-12 minutes, or until fish is flaky and cooked through. Check to ensure fish is cooked (you can always put it back on the grill).
Open packets and serve with wedged lemon.
Day 2 - Chicken Sausage, Peppers & Onions Subs
*Makes leftover Chicken Sausage for use in Grilled Stuffed Portobellos
Slice bell peppers and a yellow onion and mince 2-3 cloves garlic.
*Refrigerate half sliced bell peppers for use in day 3.
Heat skillet over medium-high heat and coat lightly with olive oil. Add chicken sausage and cook until browned and crisp on all sides, about 6-8 minutes for precooked and about 4-6 minutes longer for fresh. Remove and set aside.
To same pan, add sliced onions and peppers, cooking until softened about 8-10 minutes. Add 3-4 cloves minced garlic and cook for another minute. Season with salt and pepper to taste.
Slice half the cooked sausage and add back to pan to warm through.
*Reserve other half for use in day 4.
Slice bread into four sandwich-sized portions. Lightly toast two sandwiches.
*Set other two aside for use in day 5.
Stuff sausage and pepper mixture into lightly toasted rolls and serve.
Day 3 - Spice-Rubbed Pork Chops w/ Balsamic Vegetables
*Makes leftover Grilled Vegetables for use in Mozzarella & Balsamic Vegetable Panini
Season pork chops with salt and pepper. Mix together 1 tbsp brown sugar, 1 tsp paprika, and ½ tsp cayenne pepper. Rub spice onto pork chops and drizzle with oil.
Heat a grill or grill pan to medium-high heat and brush with oil. Cook pork, covered, until brown and crisp, about 5-7 minutes per side.
Meanwhile, in a large bowl, toss thickly sliced squash, red onion, 2 plum tomatoes, and remaining bell peppers with 1 tbsp balsamic vinegar, 1 tbsp olive oil, salt and pepper.
Place on hot grill using a vegetable tray or skewers or cook directly on grill pan, making sure to turn. Cook, covered until softened, but still crisp, about 10 minutes.
*Set half of cooked vegetables aside for use in day 5.
Serve pork chops with side of grilled vegetables.
Day 4 - Grilled & Stuffed Portabello Mushrooms
*Uses leftover Chicken Sausage
Heat grill over medium-high heat and coat with cooking spray.
Wipe mushroom caps clean with a damp towel, drizzle with olive oil, and season with salt and pepper on both sides. Grill caps, stem side down, for about 2-3 minutes. Flip and grill other side until tender, about another 2 minutes.
Meanwhile, heat skillet over medium-high heat and drizzle with olive oil. Add 2-3 cups of packed baby spinach, 3 cloves minced garlic, and crushed red pepper and salt to taste. Crumble leftover chicken sausage and add to pan along with chopped sundried tomatoes.
Remove caps from grill and stuff with spinach & sausage mixture. Top with sliced fresh mozzarella. Sprinkle with panko breadcrumbs and parmesan.
*Reserve half mozzarella for use in day 2.
Return mushrooms to grill, cover and cook until stuffing is warmed through and cheese is bubbling.
Serve hot with wedged lemon.
Day 5 - Mozzarella & Balsamic Vegetable Paninis
*Uses leftover Grilled Vegetables
Slice remaining sandwich rolls in half lengthwise and fill with leftover balsamic vegetable mixture. Top with slices of fresh mozzarella. Close and drizzle both sides of sandwich lightly with olive oil.
Heat panini pan or skillet over medium-high heat and coat with cooking spray. Cook, pressing down, until browned and crisp on both sides, about 5 minutes per side.
Slice and serve hot with a drizzle of balsamic vinegar.
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