What's Cooking This Week? Avocado, Tomato & Corn Salad, Grilled Lemon Chicken & More

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Photo by miriamwilcox
Hellooooo, summer.
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.

Last week, I bought sun-dried tomato pesto that I used for in both Whole Wheat Penne w/ Pesto and a Goat Cheese, Asparagus & Pesto Stuffed Tenderloin. This week, I'm making an Avocado, Tomato and Corn salad that I'll serve alongside a Spicy Grilled Shrimp and use again on top of Shredded Chicken Tacos.

Here's what else I'm making:

  • Angel Hair Pasta w/ Shrimp, Basil & Garlic Oil
  • Grilled Lemon Chicken & Garlic Toast
  • Spicy Grilled Shrimp w/ Tomato, Avocado, & Corn Salad
  • Shredded Chicken Tacos w/ Chunky Avocado Corn Salsa
  • Grilled Tomato Panzanella

    Pantry Items
    Olive oil (regular and extra virgin)
    Red wine vinegar
    Cooking spray
    Parmesan
    Chicken stock (optional)
    Cayenne
    Paprika
    Crushed red pepper
    Salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    1 ½ lbs shrimp, peeled and de-veined (fresh or frozen)
    3-4 bone-in skin-on chicken breasts
    1 red onion
    1 head garlic
    1 lemon
    2 limes
    1 avocado
    1 pint cherry tomatoes
    1 bunch fresh basil
    1 ear fresh corn
    3 oz green beans, trimmed
    1 bunch mixed greens (enough for large side salad)
    1 loaf crust Tuscan bread (multigrain optional)
    1 package whole-grain angel hair pasta
    1 package whole-wheat soft tacos

    Angel Hair Pasta w/ Shrimp, Basil & Garlic Oil

    Cook two portions of pasta to al dente according to package instructions.

    Meanwhile, heat a deep skillet over medium-low heat and coat lightly with olive oil.

    Season half the shrimp with salt and pepper and cook until pink and just cooked through, about 2-3 minutes per side. Remove shrimp and set aside.
    *If using fresh shrimp, freeze remaining uncooked shrimp for use in day 4.

    Add about 2 tbsp extra virgin olive oil to pan and sprinkle in crushed red pepper and 2-3 cloves minced garlic. Toss in drained pasta, cooked shrimp, freshly chopped basil, and salt and pepper.

    Serve hot topped with parmesan cheese.

    Grilled Lemon Chicken & Garlic Toast
    *Makes leftover Grilled Chicken for use in Shredded Chicken Tacos

    Drizzle chicken breasts with olive oil and toss with lemon zest, 2 cloves minced garlic, chopped fresh basil, salt and pepper.

    Heat grill or grill pan to medium-high heat and add chicken, skin side down. Cover and cook for about 6-8 minutes. Flip chicken, cover and cook until browned and cooked through, for about another 12-15 minutes depending on size. Juices will run clear when chicken is cooked.
    *Reserve half cooked chicken for use in day 4.

    Brush two slices bread with olive oil and season with salt and pepper. Grill bread until charred, about 1 minute per side. Rub charred bread with garlic clove.

    Meanwhile, toss mixed greens with lemon juice, olive oil, salt and pepper.

    Serve chicken hot over mixed greens with garlic-rubbed grilled bread.

    Spicy Grilled Shrimp w/ Tomato, Avocado, & Corn Salad
    *Makes leftover Tomato, Avocado & Corn Salad for use in Chicken Tacos

    Drizzle defrosted shrimp with olive oil and toss with ¼ tsp cayenne pepper, 1/4 tsp paprika, 1 clove minced garlic and lime zest. Season with salt and pepper.

    Heat grill or grill pan over medium-high heat and add shrimp. Cook, flipping once, until opaque, about 2-3 minutes per side depending on size of shrimp.

    Meanwhile, place ear of corn in a large bowl standing upright. Hold and slide knife down the sides to remove kernels. Discard cob.

    Toss corn with half a package of halved cherry tomatoes, 1 chopped avocado, 1-2 tbsp fresh lime juice, olive oil, salt and pepper.

    Serve alongside sizzling shrimp.

    Shredded Chicken Tacos w/ Chunky Avocado Corn Salsa
    *Uses leftover Grilled Chicken and Tomato, Avocado, & Corn Salad

    Remove skin from leftover chicken and shred using two forks. Toss shredded chicken with ¼ tsp cayenne, 1 clove minced garlic, salt and black pepper.

    Heat pan over medium-heat and coat lightly with olive oil or cooking spray. Add chicken and cook until warmed through, adding a splash of chicken stock if too dry.

    Add ¼ cup minced red onion and chopped fresh basil to leftover avocado, tomato & corn salad. Mix and lightly smash avocados with a fork.

    Warm tortillas and top with spiced chicken, chunky tomato, avocado & corn salsa, and a squeeze of fresh lime.

    Grilled Tomato Panzanella recipe from marthastewart.com

    Bring a medium pot of water to boil and add green beans, cooking until just tender, about 5 minutes. Drain and let cool.

    Slice remaining bread into 1-inch-thick pieces. Heat grill or grill pan over medium-high heat and add bread, cooking until charred, about 1 minute per side. Rub with garlic and cut into cubes.

    Toss bread with halved tomatoes, green beans, ½ thinly sliced red onion, chopped fresh basil, 2 tbsp olive oil, and 2 tbsp red wine vinegar.

    Season with salt and pepper to taste and serve.

    Enjoy!



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