What's Cooking This Week? Sweet Potato Bisque and Dijon Pork Chops, Plus Candied Bacon

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Photo by Brooke Viggiano
This sweet potato bisque is made even better with candied bacon and spiced shrimp.
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 ingredients 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, boneless chicken thighs made the filling for both Enchiladas with Pumpkin Sauce and a Chicken Tortilla Soup. This week, roasted sweet potatoes are served alongside Dijon Pork Chops and reused in a Sweet Potato Bisque.

Here's the rest of the plan:

  • Spaghetti Carbonara w/ Brussels Sprouts
  • Pork Chops & Roasted Sweet Potatoes w/ Dijon Pan Sauce
  • Fried Shrimp w/ Apple & Sprouts Salad
  • Sweet Potato Bisque w/ Spicy Shrimp & Candied Bacon
  • Dijon Pork Chops w/ Sweet Potato Mash

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Cider vinegar
  • Cooking spray
  • Butter
  • Eggs
  • Light cream
  • Dijon mustard
  • Flour
  • Panko breadcrumbs
  • Brown sugar
  • Parmesan cheese
  • Chicken stock
  • Honey
  • Nutmeg
  • Bay leaves
  • Cayenne pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 2 1-inch thick boneless pork chops
  • 1 package center-cut bacon
  • 12-14 large shrimp (frozen), peeled and de-veined
  • 3 oz extra-sharp cheddar cheese
  • 2 oz pecorino cheese
  • 2 green apples
  • 3 large sweet potatoes
  • 1 shallot
  • 1 head garlic
  • 1 small yellow onion
  • 8 oz Brussels sprouts
  • 1 loaf ciabatta or sourdough bread
  • 1 package whole grain spaghetti
  • Apple juice or apple cider
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