What's Cooking This Week? Guacamole & Bacon Paninis, Bistro Salad and More

guachomemade.jpg
Photo by ingserban
I love cooking for my fiancé and myself, 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, the beef from Spicy Beef Tostadas was turned into Chipotle Cheddar Burgers later in the week. This week, I'll be making a homemade guacamole to top Turkey Tacos and use again in Guacamole & Bacon Paninis.

Here's the rest of the plan:

  • Turkey Tacos w/ Homemade Guacamole
  • Bacon Guac & Tomato Paninis
  • Taco Chop Chop Salad
  • Broccoli & Cheddar Stuffed Potatoes
  • Bistro Salad w/ Poached Eggs & Bacon Vinaigrette

    Pantry Items
    Olive oil (regular and extra virgin)
    Cider vinegar
    Cooking spray
    Milk
    Butter
    Flour
    Reduced fat sour cream or Greek yogurt
    Salsa
    Dijon mustard
    Chile powder
    Cayenne Pepper
    Garlic powder
    Onion powder
    Paprika
    Salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    1 lb lean ground turkey
    1 package center-cut bacon
    1 package sharp cheddar cheese, shredded
    1 package mixed greens
    1 head lettuce
    1 bunch cilantro
    2 avocados
    1 head broccoli florets
    1 lime
    1 head garlic
    1 red onion
    1 yellow onion
    4 plum tomatoes
    2 Idaho potatoes
    Whole wheat soft tacos
    1 bag good corn tortilla chips
    4 slices good rustic bread

    Day 1: Turkey Tacos with Homemade Guacamole
    *Makes leftover Spicy Turkey for use in Taco Chop Chop Salad and extra Guacamole for use in Paninis

    Make taco seasoning blend.

    Heat a grill pan over medium-high heat and coat lightly with oil. Add turkey meat, seasoned with salt and pepper, and cook until browned. Add in ½ chopped yellow onion and 2-3 cloves minced garlic, cooking until softened. Stir in 2 tbsp spice blend and 1/3 cup water. Cook until mixture is combined and thickened, adding more water if needed.
    *Reserve half for use in day 3.

    Meanwhile, lightly mash 2 avocados (I prefer to keep it chunky) and add in ¼ minced red onion, 1 clove minced garlic, the juice and zest of 1 lime, and 1 chopped plum tomato. Season with salt, pepper and chopped cilantro to taste.
    *Reserve half for use in day 2.

    Warm soft tortillas and serve stuffed with taco meat, shredded cheddar, guacamole, and salsa.

    Day 2: Bacon Guac & Tomato Paninis
    *Uses leftover Guacamole

    Cook 4 to 6 slices bacon.

    Heat panini or grill pan over medium-high heat and coat lightly with olive oil.

    Build sandwiches by layering guacamole, sliced tomato and bacon. Season with freshly ground black pepper. Place sandwiches onto grill and press down, cooking until golden brown and crisp on both sides and drizzling top side with oil before flipping to grill.

    Slice and serve with a side of warmed tortilla chips and salsa.

    Day 3: Taco Chop Chop Salad
    *Uses leftover Spicy Turkey

    Roughly chop lettuce, dice 1 tomato and mince ¼ red onion.

    Reheat taco meat, adding water if needed.

    Toss meat with lettuce, tomato, red onion, shredded cheddar cheese and warmed crushed tortilla chips.

    Serve salad topped with sour cream and salsa.

    Day 4: Broccoli & Cheddar Stuffed Potatoes

    Preheat oven to 425 degrees.

    Scrub potatoes then pat dry.

    Using a fork, pierce the skin. Rub skin with olive oil and season with salt.

    Bake directly on rack or on a baking sheet for 1 hour until soft on the inside and crisp on the outside (should be easily pierced by a knife).
    *If you don't have the time, place potatoes on a dinner plate and microwave on high for 8 minutes. Turn over and microwave on high for 6-8 minutes more until soft.

    Meanwhile, blanch 1 cup chopped broccoli florets.

    In a saucepan, melt 2 tbsp butter and whisk in 2 tbsp flour. Slowly whisk in ¼ cup milk and season with salt and pepper. Fold in 1 cup shredded cheddar and stir until melted.
    Stir in florets and season with salt and pepper to taste.

    Cut potatoes open and stuff with broccoli cheese sauce. Top with extra cheddar and broil until bubbly.

    Serve topped with sour cream and freshly ground black pepper.
    *Can also top with fried chopped bacon as well.

    Day 5: Bistro Salad with Poached Eggs & Bacon Vinaigrette

    Chop and fry 4 slices bacon.

    Whisk together drippings with 1 tsp cider vinegar, 1 tsp dijon mustard, 1 tbsp olive oil, salt and pepper.

    Toss with mixed greens and top with crumbled bacon and poached eggs.



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