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

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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