What's Cooking This Week? Tortellini w/ Mushroom Cream Sauce & More

tortellinimushroom.jpg
Photo by alanagkelly
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,fresh red pepper, mushrooms, and zucchini were stuffed into Grilled Zucchini Boats and loaded onto French Bread Pizzas. This week, panko-crusted eggplant tops Raspberry Balsamic Mixed Greens and is stuffed into Spinach & Mozzarella Wraps.

Here's the rest of the plan:

  • Garden Breakfast Quesadillas
  • Pork Chops w/ Marsala Sauce
  • Crispy Eggplant Salad w/ Ricotta Salata & Raspberry Vinaigrette
  • Spinach, Eggplant & Mozzarella Wraps
  • Tortellini w/ Mushroom Cream Sauce

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Cooking spray
  • Light cream
  • Butter
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Parmesan cheese
  • Chicken stock
  • Raspberry jam
  • Salsa and sour cream/Greek yogurt, for serving
  • Paprika
  • Crushed red pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 2 bone-in pork chops (about 1/2-3/4 inch thick)
  • 1 medium eggplant
  • 6 oz shredded mozzarella
  • 2 oz ricotta salata
  • 1 medium red onion
  • 1 medium yellow onion
  • 1 head garlic
  • 1 bell pepper
  • 4 plum or vine-ripened tomatoes
  • 1 small lemon
  • 1 package mixed greens
  • 1 large package baby spinach
  • 10 oz cremini mushrooms
  • 1 small bunch fresh herbs (thyme or parsley)
  • 1 package large whole wheat tortillas
  • 1 package cheese tortellini
  • 1 bottle Marsala wine

    Day 1 - Garden Breakfast Quesadillas

    Heat skillet over medium-high heat and coat lightly with oil. Add 3 chopped mushrooms, 1/2 diced bell pepper, and 1/4 of a diced red onion. Cook, stirring until softened. Stir in 1 clove of minced garlic and season with salt and freshly ground black pepper. Cook for another minute, then reduce heat to medium-low.

    Whisk desired amount of eggs until mixture is homogeneous and season salt and pepper. Pour over vegetables and cook, stirring, until scrambled and cooked to desired doneness.

    Lay out two tortillas and sprinkle with cheese mixture. Divide the eggs onto each and fold over to form quesadillas.

    Add back to a heated skillet coated with cooking spray. Cook, turning once, until golden brown and crisp on both sides.

    Cut into wedges and serve with sour cream and salsa.

    Day 2 - Pork Chops w/ Marsala Sauce
    *Makes leftover Marsala Sauce for Tortellini and Sautéed Spinach for Eggplant Spinach Wraps

    Heat a skillet over medium-high heat and coat with a mix of butter and oil.

    Season pork chops with salt and pepper and dredge in flour mixed with a pinch of paprika. Shake off excess flour and add to pan. Sear until a golden brown crust forms, about 3 minutes per side. Remove from pan and drain of excess oil.

    To same pan, add 1 chopped yellow onion and sliced mushrooms. Cook, stirring, until softened. Lightly dust the vegetables with flour and cook for another minute. Raise heat to high and add 1/2 cup marsala wine and 3/4 cup chicken broth. Bring mixture to a boil then reduce heat to low. Simmer for about 5 minutes before adding the pork back in. Simmer until pork is cooked through, about 5 more minutes. Sprinkle in chopped fresh herbs.

    Meanwhile, heat a large skillet over medium heat and coat lightly with oil. Add 2 cloves sliced garlic and cook until fragrant, about 1 minute. Add in spinach leaves and toss to wilt. Season with salt, paprika, and crushed red pepper to taste. Finish with a squeeze of fresh lemon.
    *Reserve half for use in day 4.

    Spoon marsala sauce over pork chops and serve with a side of spinach.
    *Reserve remaining sauce for use in day 5.

    Day 3 - Crispy Eggplant Salad w/ Ricotta Salata & Raspberry Vinaigrette
    *Makes leftover Crispy Eggplant for Eggplant Spinach Wraps

    Slice eggplant into 1/2-inch thick circles and place on wire rack. Sprinkle with salt and let sit for 15 minutes to remove excess moisture and bitter taste. Rinse and wipe away salt.

    Set up breading station with seasoned flour, a whisked egg, and panko breadcrumbs tossed with a bit of parmesan cheese. Dredge in seasoned flour, then dip in eggs and coat in breadcrumb mixture, pressing to adhere.

    Cook in a skillet coated lightly with oil or spray each piece with cooking spray and bake in a 400 degree oven until brown and crisp on both sides.
    *Reserve a third of the pieces for use in day 4.

    Meanwhile, whisk together 1 tsp raspberry jam, 1½ tbsp balsamic vinegar, and 3 tbsp olive oil. Season with salt and pepper to taste. Add more jam to reach desired sweetness.

    Toss mixed greens with sliced red onion and 2 wedged tomatoes. Top with crispy eggplant slices and ricotta salata. Drizzle with raspberry balsamic vinaigrette.

    Day 4 - Spinach, Eggplant & Mozzarella Wraps
    *Uses leftover Sautéed Spinach and Crispy Eggplant

    Reheat eggplant (in oven) and leftover spinach (in skillet or microwave). Slice 1/2 red bell pepper and cook in a skillet with oil until softened. Season with salt and pepper.

    Lay out two tortillas and fill down the middle with spinach, sliced eggplant, sliced red bell pepper, and the remaining shredded mozzarella cheese. Fold in and wrap up to form a burrito.

    Heat grill pan to medium-high and coat with cooking spray. Add wraps and cook, pressing down and flipping once, until crisped on both sides.

    Slice in half and serve with sliced tomato drizzled with olive oil and balsamic vinegar.

    Day 5 - Tortellini w/ Mushroom Cream Sauce
    *Uses leftover Marsala Sauce

    Cook 2 servings of tortellini according to package instructions.

    Meanwhile, heat leftover mushrooms and marsala sauce, adding about 1/4 cup of light cream to thicken. Add pasta to sauce and toss to coat.

    Serve topped with parmesan cheese, lemon zest, and freshly ground black pepper.

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