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 Veronique Make soup in less than 30 minutes by using leftover roasted squash.
Last week, Pan-Roasted Chicken was served with Zucchini Latkes and remade into Chicken Paprikash. This week, Roasted Butternut Squash is tossed in a Creamy Penne Pasta and re-used in Butternut Squash Soup.
Here's the rest of the plan: