What's Cooking This Week? Chicken Paprikas, Black Bean Quesadillas & More

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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 ingredient's 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, leftover Turkey Sloppy Joes were stuffed into Loaded Sweet Potatoes. This week, the extras from a Hungarian Chicken Stew are used for a Brown Butter Spaetzle and
Chicken Enchiladas.

Here's the rest of the plan:

  • Black Bean Cakes w/ Poached Eggs & Baby Greens
  • Chicken Paprikas (My favorite meal)
  • Hungarian Chicken Enchiladas
  • Wild Mushroom Spaetzle
  • Black Bean & Jack Quesadillas

    Pantry Items


    • Oil (olive, extra virgin, canola, peanut)

    • Balsamic vinegar

    • Cooking spray

    • Flour

    • Eggs

    • Milk

    • Butter

    • Parmesan cheese

    • Dijon mustard

    • Reduced fat sour cream/Greek yogurt

    • Panko breadcrumbs

    • Hot sauce

    • Salsa

    • Hungarian Sweet Paprika

    • Cayenne pepper

    • Cumin

    • Kosher salt

    • Pepper

    Grocery List based on servings for 2 w/ leftovers


    • 2 lb chicken thighs (can also use 1-1½ lb boneless skinless if desired)

    • 4-6 oz wild mushrooms

    • 1 package shredded jack cheese (try pepperjack for spice)

    • 2 roma tomatoes

    • 1 bunch fresh parsley

    • 1 bunch green onions

    • 1 package mixed baby lettuce

    • 1 lime

    • 1 lemon

    • 1 shallot

    • 1 large or 2 medium yellow onion

    • 1 head garlic

    • 1 package whole grain tortillas

    • 15 oz can black beans

    • 1 jar enchilada sauce

    Day 1: Black Bean Cakes w/ Poached Eggs & Baby Greens recipe adapted from Cooking Light

    Add ½ tbsp canola oil, 1 egg, and ½ can rinsed and drained beans into a food processor and pulse until a coarsely chopped paste forms. Add mixture to bowl and stir in 1 clove minced garlic, 2 ½ tbsp panko, 2 tbsp chopped green onion, 1 tbsp chopped fresh parsley, ½ tsp cumin, ¼ tsp cayenne, and salt.

    Add about 3 tbsp panko to a shallow dish. Shape bean mixture into patties of desired size and dredge in panko mixture.

    Heat a skillet over medium high and coat lightly with oil. Cook patties until browned and crisp, about 3 minutes per side.

    Meanwhile, poach 2 eggs and make dressing by whisking together 1 tbsp olive oil, 1 tsp fresh squeezed lime juice, and ¼ tsp Dijon in a large bowl. Season with salt and pepper to taste and add ½ package of lettuce, tossing to coat.

    Serve black bean patties over tossed baby greens and top with poached egg. Add hot sauce if desired.

    Day 2: Chicken Paprikas
    *Makes leftover Smothered Chicken for Hungarian Enchiladas and Dumplings for Wild Mushroom Spaetzle

    Make spaetzle and chicken parpikas, using chicken thighs and shredding the meat into the sauce.
    *Set aside half the spaetzle and half the chicken paprikas before mixing. Reserve for use in days 3 and 4.

    Day 3: Hungarian Chicken Enchiladas
    *Uses leftover Smothered Chicken

    Preheat oven to 400 degrees.

    Fill desired amount of tortillas with leftover chicken paprikas and roll and fold to wrap.

    Place tortillas rolls in a baking dish and cover with enchilada sauce and shredded cheese. Bake until enchiladas are hot and cheese is bubbly. About 20 minutes.

    Top with chopped green onion and serve with a side salad, salsa, and sour cream.

    Day 4: Wild Mushroom Spaetzle
    *Uses leftover Dumplings

    Clean, trim and slice wild mushrooms.

    Heat skillet over high heat and coat lightly with olive oil. Add 1 minced shallot and wild mushrooms, tossing for a minute or two. Turn the heat down to medium, add 1 clove minced garlic and continue to cook for another 3-4 minutes. Season with salt and pepper to taste. Remove from pan and set aside.

    Add 1 tbsp butter to pan and let brown. Add in leftover spaetzle and toss until browned and lightly crisp. Add in cooked mushrooms, lemon zest, and chopped fresh parsley, tossing to combine. Add a squeeze of fresh lemon juice if desired.

    Serve hot topped with parmesan and freshly ground black pepper.

    Day 5: Black Bean & Jack Quesadillas

    Lay 2 tortillas flat and spoon on black beans and salsa onto half. Sprinkle with cumin and cayenne and top with shredded jack cheese. Fold over to close.

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

    Add tortillas and grill, pressing down with a spatula or flat bottomed pan to crisp. Flip and cook until browned and crisp on both sides.

    Slice and serve hot with sour cream, salsa, lettuce and tomato. Top with chopped green onion.

    Enjoy!



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