What's Cooking This Week? Chipotle Cheddar Burgers, Watermelon Feta Salad & More

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Photo by Shezamm
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, I made a Meyer lemon chicken in a skillet, using the leftover breast meat for a Chicken & Pepper Gyro and a Greek Yogurt Chicken Salad. This week, the beef for Spicy Beef Tostadas is turned into Chipotle Cheddar Burgers later in the week.

Here's the rest of the plan:

  • Broiled Tilapia w/ Watermelon Salsa
  • Turkey, Cheddar & Slaw Panini
  • Spicy Beef Tostadas
  • Watermelon & Feta Salad
  • Chipotle Cheddar Burgers w/ Slaw and a Pickle

    Pantry Items
    Olive oil (regular and extra virgin)
    Cooking spray
    Apple cider vinegar
    Pickles
    Ketchup
    Greek yogurt or reduced fat mayo
    Honey
    Sugar
    Butter
    Chipotle powder
    Kosher salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    2-4 tilapia filets, about 6 oz per person
    ½ deli turkey
    1 lb lean ground beef
    ½ seedless watermelon or 1 container pre-cut watermelon
    1 small shallot
    1 yellow onion
    1 head garlic
    1 red onion
    1-2 lemons
    1 lime
    1 orange
    1 jalapeño
    1 tomato
    1 bunch arugula
    1 package coleslaw mix
    1 bunch fresh mint
    4 oz good feta cheese
    1 package extra sharp shredded cheddar
    1 can pinto beans
    1 small can crushed tomatoes
    4 flat crisp tortilla shells
    2 whole grain buns
    4 slices thick cut multigrain or sourdough bread

    Day 1 -- Broiled Tilapia w/ Watermelon Salsa

    Toss together ½ cup diced watermelon, ½ minced and seeded jalapeño, 1 tbsp fresh lime juice, 1 tbsp chopped fresh mint and ¼ diced red onion. Season with salt and pepper to taste.

    Pat fish dry and season with salt and pepper. Place on broiler pan line with foil. Drizzle with olive oil and broil on low for about 6-7 minutes until cooked through and flaky.

    Top with watermelon salsa and serve with arugula tossed with lemon juice, extra virgin olive oil, salt and pepper.

    Day 2 -- Turkey, Cheddar & Slaw Panini
    *Makes leftover Coleslaw for side with Chipotle Cheddar Burgers

    Toss 2 cups coleslaw mix with 2 tsp apple cider vinegar, 2 tsp sugar, and ¼ cup mayonnaise or Greek yogurt. Season with salt and pepper.
    *Reserve half for use in day 5.

    Butter slices of bread and build sandwiches by layering turkey meat and shredded cheddar cheese.

    Heat grill pan over medium-high heat and coat with cooking spray.

    Add sandwiches, pressing down to grill, until cheese is melted and bread is browned and crisp on both sides.

    Open sandwiches to stuff with slaw. Slice and serve with a pickle.

    Day 3 -- Spicy Beef Tostadas
    *Makes Burger Patties for Chipotle Cheddar Burgers

    Mix together 1 lb ground beef, 1 minced onion, 3-4 cloves minced garlic, 1½ tsp chipotle powder and salt. Divide in half and form one half into 2 burger patties.
    *Wrap burgers in plastic and place in freezer for use in day 5.

    Preheat a large skillet over medium-high heat and coat lightly with oil. Add remaining ground beef mixture and cook, stirring with a wooden spoon until meat is browned, about 5-7 minutes. Add ½ minced and seeded jalapeño and cook for another minute.

    Stir in ½ cup crushed tomatoes and 1 cup pinto beans, cooking for another 5 minutes. Season with salt and pepper to taste.

    Meanwhile, toss 1 cup coleslaw mix with ½ fresh squeezed lime, salt and pepper.

    Warm tostadas and top with beef mixture, shredded cheddar cheese and crunchy coleslaw.

    Day 4 -- Watermelon & Feta Salad

    Whisk together ¼ tbsp honey, 1 minced shallot, the juice of ½ lemon and 2 tbsp freshly squeezed orange juice. Slowly whisk in 2 tbsp olive oil and season with salt and pepper to taste.

    Toss arugula, cubed watermelon, 1/4 thinly sliced red onion and torn fresh mint leaves. Drizzle with dressing and toss lightly to coat.

    Serve topped with cracked black pepper.

    Day 5 -- Chipotle Cheddar Burgers w/ Slaw and a Pickle
    *Uses leftover Coleslaw and Burger Patties

    Defrost burgers and heat grill pan over medium-high heat.

    Coat pan lightly with olive oil. Slice 1/2 red onion into thick rounds and add to grill. Sprinkle with salt and pepper and grill until softened with grill marks on both sides, about 5 minutes.

    Press thumb into center of burgers to make an indent and add to pan. Grill, flipping once, until cooked through, about 3-4 minutes per side.

    Top with cheddar during last minute to melt.

    Lightly toast buns and build burgers by adding patty, grilled onions and sliced tomato. Serve with ketchup, coleslaw and a pickle.

    Enjoy!



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