What's Cooking This Week? Beer Can Chicken & More

beercanchickenwhatscooking.jpg
Photo by Jamie McCaffrey
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, a grilled eggplant was paired with Pork Tenderloin and remade into a Eggplant Caprese Salad. This week, Beer Can Chicken is served alongside an arugula salad and remade into two easy sandwiches.

Here's the rest of the plan:

  • Memorial Day BBQ
  • Grilled Shrimp Caesar Salad
  • Beer Can Chicken w/ Arugula, Grape & Walnut Salad
  • Open-Faced Chicken Salad Bagels
  • Chicken Caesar Wraps

    Pantry Items

  • Oil (extra-virgin olive, grapeseed)
  • Red wine vinegar
  • Cooking spray
  • Honey
  • Mayonnaise (reduced-fat)
  • Greek yogurt (fat-free)
  • Parmesan cheese
  • Dijon mustard
  • Worcestershire sauce
  • Cayenne pepper
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Cumin
  • Kosher salt
  • Pepper
  • Anchovy paste (optional)

    Grocery List based on servings for 2 w/ leftovers

  • 8-10 large shrimp, peeled and deviened
  • 1-4 lb whole chicken
  • 1 can beer of choice
  • 1 yellow onion
  • 1 red onion
  • 1 head garlic
  • 2 lemons
  • 1 head romaine
  • 2 cups arugula
  • 1 large bunch red grapes
  • 2 oz walnuts
  • 2 pumpernickel bagels
  • 2 spinach or whole wheat wraps

    Day 1: Happy Memorial Day!

    BBQ with family and friends.

    Day 2: Grilled Shrimp Caesar Salad

    Rinse and dry shrimp and toss with olive oil, lemon juice, salt and freshly ground black pepper. For an added kick, add a pinch of paprika or cayenne.

    Meanwhile, in a food processor, add ½ cup grated parm, juice of half of a lemon, 1 tsp lemon zest, 1 small garlic clove, 2 tsp Worcestershire sauce, 4 tbsp mayonnaise, 2 tbsp anchovy paste (optional) and freshly ground black pepper and mix until blended. Add 3-4 tablespoons extra-virgin olive oil and blend until desired smooth and creamy.
    *Reserve half for use in day 5.

    Wash and chop ½ head of lettuce and toss with creamy dressing.

    Top with grilled shrimp and freshly grated black pepper.

    Day 3: Beer Can Chicken w/ Arugula, Grape & Walnut Salad

    Prepare a beer can chicken.

    Meanwhile, whisk together 1½ tbsp red wine vinegar with 1 tsp grapeseed oil, 1 tsp honey, and ¼ tsp dijon mustard. Season with salt and pepper to taste.

    Toss two cups arugula and 1 cup grapes, halved with dressing. Top with 1 oz chopped walnuts.

    Cut chicken into pieces.
    *Reserve 2 chicken breasts for use in day 4 and 5.

    Serve legs and thighs with arugula and grape salad.

    Day 4: Open-Faced Chicken Salad Bagels

    Chop 1 leftover chicken breast and toss with equal parts mayonnaise and Greek yogurt. Mix in halved grapes, 1 oz chopped walnuts, and salt and pepper to taste. Finish with a squeeze of fresh lemon juice and a drizzle of honey.

    Lightly toast bagels and top with chicken salad and sliced red onion.

    Day 5: Chicken Caesar Wraps

    Shred leftover chicken breast and toss with ½ head of shredded lettuce. Mix in leftover Caesar dressing until well combined.

    Divide salad between two wraps and roll. Cut in half and serve with grapes.



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