What's Cooking This Week? Kale, for Starters

Photo by Whitney
Braised kale takes regular old spaghetti to a new level.
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, homemade pico de gallo and guacamole topped both Chicken Fajitas and Spicy Black Bean Burgers. This week, pan-roasted kale is tossed in Spaghetti w/ Braised Kale and a Pancetta & Fontina Quiche.

Here's the rest of the plan:

  • Kale & White Bean Soup
  • Italian Stuffed Meatloaf w/ Pan-Roasted Carrots
  • Whole Wheat Spaghetti w/ Braised Kale
  • Turkey Meatloaf Sandwiches
  • Kale, Pancetta, & Fontina Quiche

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Cooking spray
  • Balsamic vinegar
  • Eggs
  • Half-and-half
  • Mayonnaise
  • Dijon mustard
  • Ketchup
  • Worcestershire sauce
  • Pickles
  • Italian breadcrumbs
  • Parmesan cheese
  • Chicken stock
  • Hot sauce
  • Dried bay leaves
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1 lb lean ground turkey breast
  • 8 oz chopped pancetta
  • 8 oz fontina cheese
  • 2 yellow onions
  • 1 head garlic
  • 2 small lemons
  • 2 plum tomatoes
  • 1-2 handfuls mixed greens
  • 1 bunch kale
  • 1 bunch fresh parsley
  • 1/2 lb carrots
  • 1 can cannellini beans
  • 1 box whole wheat spaghetti
  • 2 ciabatta rolls
  • 1 frozen pie crust

    This story continues on the next page.

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