What's Cooking This Week? Easy Chicken Fajitas & More

Photo by ugod
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 dill-yogurt sauce was drizzled onto Crispy Fish and was served alongside Greek spinach pie. This week, a Homemade Guac tops Chicken Fajitas and a Spicy Black Bean Burger.

Here's the rest of the plan:

  • Grilled Shrimp, Corn, & Herb Salad
  • Chicken Fajitas w/ Peppers, Onions, & Homemade Guac
  • Spicy Black Bean Burgers w/ Guacamole
  • Grilled Chicken Salad w/ Homemade Buttermilk Ranch
  • Farmer's Market Quesadillas w/ Ranch Drizzle

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Cooking spray
  • Buttermilk
  • Mayonnaise
  • Eggs
  • Salsa
  • Greek yogurt (fat-free)
  • Chicken stock
  • Whole wheat breadcrumbs
  • Hot sauce (optional)
  • Paprika
  • Cayenne pepper
  • Cumin
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1 lb boneless skinless chicken tenders
  • 8-10 large shrimp, peeled and deveined
  • 1 block or bag of shredded cheese (cheddar, jack, pepperjack, mix)
  • 1 large red onion
  • 1 medium yellow onion
  • 1 head garlic
  • 4 vine-ripened tomatoes
  • 2-3 limes
  • 1-2 avocados
  • 3 ears corn
  • 1 mild chile, (poblano or Anaheim)
  • 1 jalapeno
  • 1 bell pepper
  • 1 medium summer squash
  • 1 bunch fresh basil or cilantro
  • 1 bunch scallions
  • 1 head Romaine lettuce
  • 1 can black beans (15 oz)
  • 1 package tortillas (whole wheat, uncooked)
  • 2 good-quality sandwich rolls or hamburger buns

    Day 1 - Grilled Shrimp, Corn, & Herb Salad

    Heat a grill pan over medium-high heat and coat lightly with oil.

    Season 2 ears of corn and with salt and pepper on both sides. Add to grill pan and cook, turning, until charred on all sides. Set aside and remove kernels once cooled.

    To same pan, add shrimp seasoned with salt, pepper, and a pinch of paprika and garlic powder. Sear shrimp until charred on both sides and just pink, about 1-3 minutes per side.

    Toss grilled corn with 1/4 diced red onion, 1 chopped tomato, 1/4 cup rinsed and drained black beans, 1 tbsp chopped fresh basil or cilantro, and fresh lime juice. Toss with olive oil and season with salt and pepper to taste.
    *Reserve remaining black beans for use in day 3.

    Serve corn salad topped with grilled shrimp.

    Day 2 - Chicken Fajitas w/ Peppers, Onions, & Homemade Guac
    *Makes leftover Chicken & Onions for Grilled Chicken Salad & leftover Guacamole for Black Bean Burgers

    Pound chicken tenders a bit to thin out. Mix together 1/2 tsp each of cumin, paprika, cayenne, garlic powder, and onion powder. Sprinkle onto both sides of chicken breasts and season with salt and pepper. Drizzle with oil and set in fridge until ready to cook. Add more spice as desired.

    Meanwhile, scoop the insides of 2 avocados and toss with the juice of 1 lime. Season with salt and pepper and gently mash the avocado. Mix in 1/4 diced red onion, 1/2 or 1 whole seeded and minced jalapeno, 1 chopped tomato, and 1 clove minced garlic. Taste and season as needed.
    *Press plastic wrap into surface of guacamole, cover and reserve half for use in day 3.

    Preheat grill pan to medium-high heat and coat lightly with oil. Add 1/2 sliced bell pepper and cook until charred, about 5-10 minutes. Season with salt and pepper to taste. Set aside. Add 1 sliced onion, season with salt and pepper and cook for 5-10 minutes before adding chicken. Cook until chicken is golden brown on both sides, about 5-7 minutes per side. Squeeze half a fresh lime over cooked chicken and slice.
    *Reserve half the grilled chicken and onions for use in day 4.

    Mix the remaining chicken and onions with the cooked bell peppers.

    Shred desired amount of cheese and lettuce, reserving the remains for use later in the week.

    Warm/cook tortillas in a skillet and serve chicken, onions, and peppers with salsa, Greek yogurt, shredded cheese, shredded lettuce, homemade guacamole, and wedges of lime.

    Day 3 -Spicy Black Bean Burgers w/ Guacamole
    *Uses leftover Guacamole

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

    Combine 1/4 red onion and 1-2 cloves garlic in a food processor and pulse until finely chopped. Add half the remaining rinsed and drained black beans, 1 tbsp chopped basil or cilantro, and 1 tbsp chopped scallions and pulse until combined.

    Transfer for a bowl and mix in remaining black beans, 1 egg, 1/4 cup breadcrumbs, 1/4 tsp paprika, 1/4 tsp cayenne, and salt and pepper to taste. Add a few splashes of hot sauce for extra heat.

    Form mixture into 2 patties and add to grill pan. Cook until crisped and grilled on both sides, about 5-7 minutes per side.

    Lightly toast buns and stuff with black bean patties.

    Serve topped with torn lettuce, sliced tomato, and leftover guacamole.

    Day 4 -Grilled Chicken Salad w/ Homemade Buttermilk Ranch
    *Uses leftover Chicken & Onions & makes leftover Buttermilk Ranch Dressing for Quesadillas

    Reheat chicken and onions on stovetop or in oven. Add a splash of chicken stock to keep moist.

    Meanwhile, mix together 3 tbsp mayonnaise, 1/3 cup buttermilk, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1 tbsp chopped fresh basil or cilantro, 1 tbsp chopped scallions, salt and pepper. Taste and adjust seasonings as needed. Thin out with buttermilk as needed.
    *Reserve ¼ of the dressing for use in day 5.

    Toss half a head of chopped lettuce, 1 tomato and shredded cheese. Add sliced grilled chicken and onions.

    Serve salad with homemade buttermilk ranch dressing.

    Day 5 - Farmer's Market Quesadillas w/ Ranch Drizzle
    *Uses leftover Buttermilk Ranch

    Dice summer squash, chile pepper, 1/4 red onion, 1 tomato, and ½ bell pepper. Mix in fresh corn kernels from remaining ear of corn.

    Heat a skillet or grill pan over medium-high heat and coat lightly with oil. Add vegetables and cook, tossing, until charred but tender. Add 1 clove minced garlic and cook for another minute.

    Season with salt, paprika, and freshly ground black pepper to taste.

    Fill tortillas with mixture and shredded cheese (depending on the size, either fill 2 whole and top each with another or fill half and fold over).

    Spray grill pan with cooking spray and add quesadillas. Cook, flipping once, until golden brown and crisp on both sides.

    Drizzled with buttermilk ranch and serve with a bowl of salsa.

    Enjoy!


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