What's Cooking This Week? Game Day Wings, Sprouts Salad, & 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 Mike Saechang
Last week, potatoes and chorizo were served in Chorizo Tacos and again with Baked Eggs. This week, a Texans Game Day Wing Bar makes leftover marinade for Broiled Salmon and leftover ranch dressing for a Pecan-Crusted Chicken Salad.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
Day 1 - Game Day Wing Bar w/ Homemade Ranch
*Makes leftover Honey Soy Marinade for Broiled Salmon & leftover Buttermilk Ranch for Chicken Salad
Preheat oven to 400 degrees.
Split wings and drizzle with a bit of oil, tossing to coat.
Arrange in a single layer on baking sheet covered in foil and cook until crisp and cooked through, about 45-50 minutes, turning halfway through cooking time.
Meanwhile, whisk together 1/4 cup hot sauce, 1/2 tbsp melted butter, and 1 splash Worcestershire sauce. In a separate bowl, whisk together 1/2 cup soy sauce, 2 tbsp honey, a squeeze of fresh lemon juice, 1 tsp freshly grated ginger, 1/2 tsp sesame seeds, and 2 cloves minced garlic.
*Reserve half the honey soy marinade for use in day 2.
Divide cooked wings among two marinades and toss to coat.
Increase oven temp to 425 degrees. Arrange back on baking sheet in a single layer, reserving the bowl of leftover marinade. Bake again, turning halfway through cooking until glaze begins to caramelize and wings are crisp, about 5 minutes.
Meanwhile, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, a squeeze of fresh lemon juice, and 1/2 tsp each of onion powder and garlic powder. Stir in chopped fresh herbs and season with salt and pepper to taste. Keep refrigerated until ready to serve.
*Reserve half the dressing for use in day 3.
Wash and cut celery and peeled carrots into sticks.
Drizzle wings with marinade and serve with carrots, celery, and buttermilk ranch dip.
Day 2 - Honey & Soy Glazed Salmon w/ Sesame Sprouts
*Uses leftover Honey Soy Marinade
Place salmon in shallow bowls and pour over the reserved honey-soy marinade. Set in fridge and let marinate for 20-30 minutes.
Place salmon, skin-side down, on a baking sheet coated with cooking spray. Place under a broiler (heated to high) and broil until salmon is opaque and just cooked through, about 7-10 minutes.
Meanwhile, wash and trim a third of the sprouts and chop in half lengthwise. Heat a large skillet over medium-high heat and add 1/2 tbsp sesame oil and 1/2 tbsp peanut oil. Add sprouts and season with salt and freshly ground black pepper. Cook, tossing occasionally, until the sprouts are browned and caramelized. Finish with sesame seeds and cook for another minute.
Serve fish alongside sprouts.
Day 3 - Pecan Crusted Chicken Salad
*Makes leftover Pecan-Crusted Chicken for Sandwiches and uses leftover Buttermilk Ranch
Preheat oven to 400 degrees.
In a small bowl, mix together 2 tbsp honey and 2 tbsp Dijon mustard.
Lightly toast 4 oz chopped pecans in a dry pan until fragrant. Set in a shallow bowl and mix with 1/2 cup panko breadcrumbs.
Butterfly chicken breasts and cut fully through to form four pieces. Season chicken with salt and pepper and rub with honey mustard mixture all around. Place into pecan mixture and press to coat on both sides.
Place a baking sheet coated with cooking spray and drizzle tops lightly with canola oil (or more cooking spray). Bake 15-20 minutes until chicken is cooked through and coating is crisp.
*Reserve two pieces for use in day 5. Slice remaining pieces.
Meanwhile, toss chopped lettuce, thinly sliced red onion, and 1 diced tomato.
*Reserve a few pieces of lettuce and some red onion for use in day 5.
Top salad with sliced chicken and serve drizzled with leftover ranch.
Day 4 - Cranberry, Apple & Shaved Sprouts Salad
Lightly toast 4 oz pecans. In a large bowl, whisk together 1 tsp honey, 1½ tbsp cider vinegar, and 2 tbsp extra-virgin olive oil.
Wash and trim sprouts and slice in half lengthwise. Place cut side down and thinly slice to shred the sprouts. Add to the marinade bowl along with lightly toasted pecans, dried cranberries, and a peeled and grated apple. Toss to coat and season with salt and pepper.
Serve topped with shavings of parmesan cheese.
Day 5 - Crunchy Chicken & Swiss Sandwich
*Uses leftover Pecan-Crusted Chicken
Warm leftover chicken pieces in oven, adding a slice of Swiss onto each during the last 5 minutes.
Lightly toast buns and spread the insides with a mix of mayonnaise and Dijon. Add chicken and top with lettuce, sliced tomato, and sliced red onion.