What's Cooking This Week? Tuna Melts & More
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.
Photo by bovinity
Last week, leftover Beef Keema was loaded into Stuffed Peppers. This week, a Skinny Turkey Meatloaf with be stuffed and served with grilled asparagus and used again in Barbecue Meatloaf Sandwiches.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
Day 1: Open-Faced Pepperjack Tuna Melts
Mix tuna with mayonnaise, minced red onion, salt, and freshly ground black pepper. Add other seasonings as desired.
Heat broiler to high and position rack in highest position. Arrange bread slices on baking sheet and top with scoops of tuna, sliced tomato, and a slice of cheese. Broil until cheese is golden brown and bubbling, about 3 to 4 minutes.
Serve open-faced melts with baby greens tossed with Dijon, balsamic vinegar, extra virgin olive oil, salt and pepper.
Day 2: Zucchini, Pepper & Mushroom Frittata
Preheat the broiler to high.
Mix together 4 eggs, 1 tbsp water, 2 tbsp. grated Parmesan cheese and crushed black pepper. Set aside.
Heat an oven-safe skillet over medium heat and melt 1 tbsp butter. Add ¼ chopped red onion, ½ chopped zucchini, and ½ package sliced mushroom. Cook until tender, about 5 minutes, and season with salt and pepper to taste. Pour in egg mixture, cover and reduce heat to low, cooking until eggs are almost set, about 6 to 8 minutes.
Top the frittata with more Parmesan and place under broiler until top sets and it starts to brown, about 3 minutes.
Slice and serve with a dollop of Greek yogurt and buttered toast if desired.
Day 3: Skinny Stuffed Meatloaf with Grilled Asparagus recipe adapted from skinnytaste.com
*Makes Leftover Stuffed Meatloaf for use in Meatloaf Sandwiches and Grilled Asparagus for use in Green Eggs & Ham Spaghetti
Preheat oven to 375 degrees and spray a loaf pan with cooking spray.
In a large bowl, mix together ½ cup grated zucchini, 2 tbsp minced red onion, 1 clove minced garlic, 2 tbsp diced red pepper, 1/3 cup breadcrumbs, ¼ cup barbecue sauce, 1 egg, 1 tsp paprika, and 1 tsp. salt. Add in turkey and gently mix until combined, adding more breadcrumbs if needed.
Divide the meat in half and shape bottom of loaf in pan. Layer in 2 slices of Canadian bacon. Top with other half of turkey and shape to form loaf, pressing down at the sides to close.
Brush loaf with more barbecue sauce mixed with a bitwater and bake until browned and cooked through, about 40 to 50 minutes.
*Reserve half for use in day 5.
Meanwhile, trim asparagus and toss with 1 clove minced garlic, olive oil, salt and pepper.
Heat grill pan over medium-high heat and coat with cooking spray. Add asparagus and cook, turning, until crisp, yet tender, about 4 to 5 minutes. Top with a squeeze of fresh lemon juice.
*Reserve a third for use in day 4.
Slice meatloaf and serve with grilled asparagus.
Day 4: Green Eggs & Ham Spaghetti Carbonara
*Uses leftover Grilled Asparagus
Cook 2 servings of pasta according to package instructions.
Heat a deep skillet over medium-high heat and coat lightly with olive oil.
Add in ½ package sliced mushrooms and 1 to 2 slices of chopped Canadian bacon and cook for 5 minutes until browned. Mix in 2 cloves minced garlic and leftover chopped asparagus, cooking for another minute. Add cooked pasta and toss to combine.
In a small bowl, stir 1 to 2 eggs with 2 tsp. water. Remove pan from heat and stir in egg mixture, whisking quickly until a thick sauce forms. Stir in parmesan cheese and freshly ground black pepper.
Day 5: Barbecue Meatloaf Sandwiches
*Uses leftover Stuffed Meatloaf
Heat a grill pan over medium-high heat and coat with a bit of oil, butter, or cooking spray.
Build sandwiches by layering sliced meatloaf, a bit of barbecue sauce, a slice of cheese, sliced tomato, and thinly sliced red onion. Lightly spread mayo onto the top slice of bread and add to sandwich.
Add to pan and grill, pressing down, until bread is golden brown on each side.
Slice sandwiches and serve with baby greens tossed with Dijon, extra virgin olive oil, lemon juice, salt and pepper.
Follow Eating Our Words on Facebook and on Twitter @EatingOurWords