What's Cooking This Week? A Spanish Tortilla, Beer-Braised Brats, & More
I love cooking for my fiancé and planning meals for us, but cooking for two often 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 -- weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Photo by Luca Nebuloni
Last week, cauliflower purée was served alongside Roasted Snapper and remade into a Cauliflower & Leek Soup. This week, to celebrate Oktoberfest, Beer-Braised Brats are served with cabbage slaw then chopped up and stuffed into Loaded Potatoes.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
Day 1 - Beer & Cheddar Soup
*Makes leftover Cheese Sauce
Make beer and cheese soup by dividing this recipe in half.
Meanwhile, cut 2 slices of bread and chop into cubes. Drizzle with olive oil and season with garlic powder, salt and pepper. Heat a skillet and coat with cooking spray. Add croutons and cook, tossing, until browned and crisp.
Serve soup hot and top with homemade croutons.
*Reserve 1/2 cup for use in day.
Day 2 - Turkey Reubens w/ Homemade Slaw
*Makes leftover Cabbage Slaw
Whisk together 3 tbsp reduced-fat mayonnaise with 1 tbsp sugar, 1 tbsp cider vinegar, 1 tbsp sour cream/Greek yogurt, and 1 tsp Dijon mustard. Add 2 cups shredded coleslaw mix and season with salt and pepper to taste. Refrigerate for 30 minutes.
*Reserve 1½ cups for use in day 4.
Meanwhile, mix 2 tbsp reduced-fat mayo with 1/2 tbsp ketchup, 1/2 tbsp chopped pickles (with juice), 1/2 tbsp lemon juice, and ¼ tsp Worcestershire sauce. Season with salt and pepper to taste.
Cut 4 thick slices of bread and butter tops. Build sandwiches, buttered side out, by layering sliced turkey and coleslaw. Close to form sandwiches and add to a preheat skillet. Cook, flipping once, until golden brown and crisp on both sides.
Spread the insides with dressing, slice and serve.
Day 3 - Beer-Braised Brats w/ Cabbage Slaw
*Makes leftover Brats and uses leftover Cabbage Slaw
Heat 1 tbsp oil in a skillet set over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add 1 sliced yellow onion and cook, stirring, until softened. Add 1 bottle beer and reduce heat to low. Cover and simmer for 10-15 minutes.
Serve braised brats and onions alongside leftover coleslaw, hunks of leftover bread, and mustard.
*Reserve at least 1 brat for use in day 4.
Day 4 - Loaded Baked Potatoes
*Makes leftover Baked Potato and uses leftover Brats and Cheese Sauce
Chop leftover brat and sear in a skillet coated in cooking spray until crisp and heated through.
Scrub potatoes thoroughly under cold running water, pat dry, and microwave on high for 8 minutes. Turn over and microwave on high for 6-8 minutes more until soft. Finish in the broiler to crisp.
*After microwaving, reserve 1 potato for use in day 5.
Meanwhile, reheat a bit of the leftover soup in a saucepan, simmering until thickened.
Slice potatoes open in half lengthwise. Smash a bit of the insides then stuff with chopped brats, diced red onion and diced red pepper. Drizzle with thickened cheese sauce.
Finish with a dollop of sour cream/yogurt and chopped chives. Season with salt and pepper to taste.
Day 5 - Spanish Tortilla w/ Cheddar, Chives, & Bell Pepper
*Uses leftover Baked Potato
Preheat oven to 375 degrees.
Slice leftover potato into inch-thick rounds. Thinly slice 1/2 bell pepper and 1/2 red onion.
Heat a oven-safe skillet over medium-high heat and coat lightly with oil. Add potatoes, onion, and bell pepper. Cook, turning, until potatoes and crisp and onions and peppers are tender, about 8-10 minutes.
Whisk 4 eggs and season with salt, pepper, and a dash of hot sauce. Pour mixture over skillet, tilting the skillet and pressing down on the vegetables to fill the pan. Sprinkle top with shredded cheddar cheese and chopped chives.
Bake until eggs are set, about 12-15 minutes. Remove from pan with a rubber spatula.
Slice and serve with a dollop of sour cream, more chopped chives, and hot sauce to taste.