What to Eat This Week – Make Yourself or with a Companion

In terms of splitting up the household chores, I definitely do about 75% of the cooking – which is fine, because Boyfriend Dan does 75% of the laundry, and we all know who has the better end of that deal! When he gets into the kitchen, though (when I let him?!) things can get a little crazy. He’ll be throwing spices around left and right. So after a “special” Sunday evening dinner, I welcome a week of simple, planned meals. Flavor is good; face-melting spiciness I can do without.

#WhatToEatThisWeek is all about meals easy enough to make yourself, but even easier w a cooking companion Click To Tweet

My favorite meals, though, are the ones I prep, and he cooks. So I’ll make the dough for Grilled Cheddar Flatbreads, and he’ll fire up the grill, and then load them with pizza toppings for our own take on grilled pizzas. Or I’ll make a big batch of pesto, and prep veggies, and he’ll throw together a delicious pasta dinner I know we’ll both enjoy. Those are the win-win nights.

For #WhatToEatThisWeek, we’re piling on the win-wins, with meals you can throw together quickly – by yourself or with help – or that may take a little extra prep time, but are totally worth it with someone to do the actual cooking for you. Cheers!

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Perfect base for grilled pizzas

Ingredients

6 mini peppers
4 ounces or about ½ cup of pancetta, salami or bacon, diced
½ cup Cabot Seriously Sharp Cheddar, shredded

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Wednesday

Fresh basil makes yummy pesto

Zucchini:
1 pound zucchini (2 medium), ends trimmed and quartered lengthwise
5 large cloves garlic, crushed and peeled
2 tablespoons olive oil

Pasta and Sauce:
12 ounces thin spaghetti
2 cups Cabot Cottage Cheese
1 ½ cups freshly grated Parmesan or Asiago cheese, plus more for top
1 large egg yolk
½ teaspoon salt, or more to taste
Ground black pepper to taste

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Thursday

Shrimp is my favorite summer protein, cooks up in minutes

¼ cup fat free cream cheese, softened
¼ cup reduced-fat mayonnaise
2 tablespoons skim milk
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lime juice, divided
30 medium-size shrimp, peeled and deveined (about 1 pound)
2 tablespoons barbecue rub or seasoning
½ teaspoon salt
Cooking Spray
6 (6-inch) corn tortillas
4 ounces Cabot Jalapeno Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)
6 tablespoons finely chopped fresh tomato

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Friday

Use your favorite fresh garden veggies for a filling, light salad on a hot summer night

2 cups (7 ounces) green beans, trimmed and cut into 2 inch pieces
¼ cup Cabot 2% Plain Greek-Style Yogurt
1 tablespoon mayonnaise
2 teaspoons minced shallot
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar or white wine vinegar
¼ teaspoon salt
Freshly ground pepper
4 cups lightly packed mixed greens
½ cup canned drained chick peas, rinsed
1 cup cherry tomatoes, rinsed and halved
1 cup cooked diced chicken breast (about 5 ounces)
2 ounces Cabot Sharp Light Cheddar, cut into cubes (about ½ cup)

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Saturday

Good enough to eat as a meal on its own, but no one would look twice if you had a couple hot dogs alongside