What's Cooking This Week? Spicy Mussels, Roast Chicken and Lots of Chorizo

Photo by thefoodplace.co.uk
Making restaurant-worthy mussels in white wine is easier than it seems.
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, Mushroom Risotto was reused to make Fried Arancini. This week, a Roast Chicken is served over tomato salad and remade into an Antipasti Chop Salad and Chicken & Chorizo Empanadas.

Here's the rest of the plan:

  • Spicy Mussels w/ Chorizo & White Wine
  • Herb Roasted Chicken w/ Tomato & Cucumber Salad
  • Antipasti Chop Salad
  • French Bread Pizzas
  • Easy Chicken & Chorizo Empanadas

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Cooking spray
  • Butter
  • Flour
  • Eggs
  • Sugar
  • Dijon mustard
  • Parmesan cheese
  • Chicken stock
  • Dried sage
  • Dried thyme
  • Crushed red pepper
  • Paprika
  • Salt
  • Pepper
  • 1 bottle dry white wine

    Grocery List based on servings for 2 w/ leftovers

  • 2 lbs mussels, scrubbed and debearded
  • 4-6 lb whole chicken
  • 4 oz chorizo
  • 1 small container antipasti mix (olives/roasted red peppers/artichokes)
  • 1 ball mozzarella
  • 2 heads garlic
  • 2 medium yellow onions
  • 1 red onion
  • 1 head romaine
  • 1 small bag mesclun greens
  • 1 package cherry tomatoes
  • 1 cucumber
  • 1 bunch fresh parsley
  • 2 lemons
  • 1 small package golden raisins
  • 28 oz can crushed tomatoes
  • 1 loaf Italian or French bread
  • 1 package refrigerated pie crust

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