Our Table for Two | Week 2: Smart, Simple Dinners

This week's Our Table for Two menu is all about cooking with intention - using a few main ingredients to make five different meals without feeling like you're eating the same thing twice. From Indian Butter Chicken to Crispy Chicken and Potatoes, everything connects, saving both time and ingredients.

Sunday Prep + Family Update

Sunday is my big cooking day - partly because it's when I prep for the week, but mostly because it's when the kids come home. It's always the busiest, best day of the week.

This one's extra special because Ethan turns 25, which still feels impossible to believe. He's a police officer now, and I couldn't be prouder. For his birthday dinner, he requested homemade brisket pastrami and whiskey cake (five steps - easy, right?). I've had a brisket brining for a week now and can't wait to see how it turns out.

How I Prep for the Week

Bone-in, skin-on chicken thighs are my go-to for menus like this. A single pack (usually six pieces) stretches across two meals - I debone what I need for the Butter Chicken and save the rest for Crispy Chicken and Potatoes later in the week.

Pork tenderloin is another easy one to plan around since it usually comes two to a package. I roast one for dinner and slice the second into thin strips. The sliced pork goes into a zip-top bag and into the fridge so it's ready to marinate right in the same bag the night before taco night.

I also cook a small batch of country-style pork ribs in the pressure cooker on Sunday so they're ready to shred for enchiladas midweek. A little prep on Sunday makes the rest of the week effortless.

This Week's Menu

• Indian Butter Chicken with Naan

• Roasted Pork Tenderloin with Mashed Sweet Potatoes and Green Beans

• Pulled Pork Enchiladas with Salsa Verde Sour Cream Sauce

• Crispy Chicken and Potatoes

• Pork Tenderloin Tacos

Free eBook

Each meal serves two, with just enough leftovers for lunch. You can grab the full grocery list and printable recipes in this week's mini eBook here:

Reader Poll: Let's Talk Chicken

When I have the time, I like to buy a whole chicken and cut it up myself. It's more affordable than buying individual pieces, and it gives us a nice mix for the week - Ken prefers white meat, and I'm all about the dark. It also makes meal planning easier since I can use different parts for different recipes.

I'd love to know how you feel about it - would you rather buy pre-cut pieces, or are you comfortable breaking down a whole chicken yourself?

👉 Click here to answer the quick poll on Substack.

Closing Thoughts

Cooking for two doesn't mean cooking small - it means cooking smart. A little planning on Sunday sets the tone for the week ahead, turning one grocery trip into five completely different dinners.

If you missed last week's menu, you can find it here:
→ Our Table for Two Hub

Want to try another easy weeknight recipe? Check out:
→ Chicken Caesar Wraps
→ Shrimp Tacos with Peach Salsa
→ Easy 30-Minute Creamy Garlic Salmon 

Join the Table

If you're ready to cook with a little more purpose and a little less waste, pull up a chair - you've got a seat at the Our Table for Two.

Subscribe to Detour Ahead on Substack to get new menus delivered straight to your inbox when they're published, or visit the Our Table for Two Hub anytime to browse all the weekly menus and free mini eBooks.

I'll share new menus as inspiration strikes-different recipes, same practical approach.