What's Cooking This Week? Spinach- and Ricotta-Stuffed Eggplant, Plus Shrimp

Photo by stu_spivack
Top eggplant rollatini with microgreens for a plate with pizzazz.
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 Butternut Squash was tossed in a Creamy Penne Pasta and re-used in Butternut Squash Soup. This week, a quick marinara is the base for Spinach and Ricotta Gnudi and Eggplant Rollatini.

Here's the rest of the plan:

  • Spinach and Ricotta Gnudi
  • Watercress Salad with Cranberries, Almonds, and Grilled Shrimp
  • Basil and Ricotta Stuffed Eggplant Rolls
  • Pork Chops with Balsamic Red Peppers and Baked Sweet Potato Fries
  • Rigatoni with Roasted Red Peppers, Almonds and Bread Crumbs

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Red wine and balsamic vinegar
  • Cooking spray
  • Eggs
  • Flour
  • Sugar
  • Brown sugar
  • Seasoned breadcrumbs (whole wheat)
  • Parmesan cheese
  • Chicken stock
  • Cayenne pepper
  • Crushed red pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for two with leftovers

  • 8-10 shrimp, peeled and deveined
  • 2 bone-in pork chops
  • 1 medium eggplant
  • 2 oz fresh mozzarella
  • 8 oz ricotta cheese
  • 1 medium yellow onion
  • 1 shallot
  • 1 head garlic
  • 1 tomato
  • 1 package baby spinach
  • 1 bunch fresh basil
  • 1 bunch watercress
  • 1 large or 2 medium sweet potatoes
  • 2 oz dried cranberries
  • 4 oz slivered almonds
  • 1 jar roasted red peppers
  • 28 oz crushed tomatoes (can or jar)
  • 1 package rigatoni

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