What's Cooking This Week? French Onion Soup, Roast Beef Sandwiches and Stuffed Shells

Photo by Mr. T in DC
Think this French onion soup looks good? Just wait 'until you see what we do with the leftovers.
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 meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, roasted sweet potatoes were served alongside Dijon Pork Chops and reused in a Sweet Potato Bisque. This week, a mixture of cream cheese and spinach gets stuffed into both Baked Shells and a Crispy Chicken Roulade.

Here's the rest of the plan:

  • Grilled Chicken Parm Subs
  • Spinach & Cream Cheese Stuffed Shells
  • French Onion Soup
  • Panko-Crusted Chicken Roulade
  • Weeknight French Dips

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Cooking spray
  • Butter
  • Flour
  • Sugar
  • Eggs
  • Cream cheese
  • Panko breadcrumbs
  • Parmesan cheese
  • Beef stock
  • Bay leaves
  • Crushed red pepper
  • Oregano
  • Paprika
  • Kosher salt
  • Pepper
  • Dry sherry (or dry red or white wine)

    Grocery List based on servings for 2 with leftovers

  • 3 large boneless skinless chicken breasts
  • 1/2 lb good-quality deli roast beef
  • 1/4 lb provolone
  • 2 large onions
  • 1 head garlic
  • 1 lemon
  • 1 tomato
  • 1 shallot
  • 1 package baby spinach leaves
  • 1 package mixed leafy greens
  • 1 package croutons
  • 15 oz can crushed tomatoes
  • 1 package large shells
  • 4 good-quality hero rolls

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