What's Cooking This Week? Spinach- and Ricotta-Stuffed Eggplant, Plus 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 meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Photo by stu_spivack Top eggplant rollatini with microgreens for a plate with pizzazz.
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:
Grocery List based on servings for two with leftovers