- Each recipe serves two—perfect for 2-person households or singles who like leftovers, but not too many leftovers!.
- You’ll spend about $80 to buy groceries to make five dinners.
- These dinners highlight seasonal produce like butternut squash and carrots.
These two-serving dinners are not only perfect for couples but they’re also good for solo diners who want leftovers for the next day. From a sheet-pan meatloaf with veggies to a sweet and spicy salmon bowl, these meals feature fall produce and satisfying proteins. And the grocery bill for this plan works out to about $82—or about $16 for each two-serving dinner. (Note: Prices may vary depending on your location.)
Download the shopping list, save the recipes and you’re well on your way to enjoying a week’s worth of dinners for two.
Grocery List
- 1 (8.5-oz.) package microwaveable brown rice
- 1 (32-oz.) container unsalted vegetable broth
- 1 (12-oz.) bottle Thai sweet chili sauce
- 1 (10.6-oz.) jar tahini
- 1 (8-oz.) container panko breadcrumbs
- 1 head garlic
- 1 (2-inch) piece fresh ginger
- 1 medium white onion
- 1 medium yellow onion
- 2 small zucchini
- 2 medium tomatoes
- 2 medium carrots
- 2 small red bell peppers
- 2 medium lemons
- 1 small butternut squash
- 1 (5-oz.) package baby arugula
- 1 (14-oz.) package coleslaw mix
- 1 bunch green onions
- 1 bunch fresh thyme
- Half-dozen large eggs
- 1 (5.3-oz.) container plain low-fat yogurt
- 8 ounces meatloaf mix or lean ground beef
- 2 boneless, skinless chicken thighs
- 1 pound center-cut salmon fillet (1-inch thick)
Check Your Pantry
- Reduced-sodium soy sauce
- Worcestershire sauce
- Balsamic vinegar
- Rice vinegar
- Honey
- Kosher salt
- Black pepper
- Extra-virgin olive oil
- Neutral oil like canola or avocado
- Coriander
- Cinnamon
- Turmeric
- Smoked paprika
- Cayenne
- Mayonnaise
- Toasted sesame oil
- Sesame seeds
- Ketchup
Save to MyRecipes
Love any of these recipes? Join MyRecipes to save, search and organize your EatingWell recipes all in one place. It’s free!
Mini Meatloaves & Veggies
Photographter: Photos: Jason Donnelly; Food Stylist: Sammy Mila; Prop Stylist: Breanna Ghazali
These mini meatloaves are the perfect comfort food when the temperature starts to dip. While typical meatloaf recipes usually serve eight people (or more!), we’ve created our recipe to yield two small loaves that are perfect for dinner tonight. We call for meatloaf mix, often a combination of ground beef and ground pork, but you could use all lean ground beef. If you can only find a pound of ground meat, freeze the rest and save it to make this recipe again. The meatloaf uses brown rice for structure rather than breadcrumbs, so it’s gluten-free. The brown rice also adds some fiber to the dish. A spread of ketchup on top completes the classic meatloaf look, while roasted carrots and zucchini on the side help round out the meal. Bonus: Everything is made on one sheet pan for easy cleanup!
Thai Sweet Chili Salmon Bowls
Photographter: Photos: Jason Donnelly; Food Stylist: Sammy Mila; Prop Stylist: Breanna Ghazali
Here we brush salmon with a tasty combination of Thai sweet chili sauce, soy sauce, ginger and garlic. The result is a sweet, slightly spicy, umami-forward salmon that sits atop brown rice and a dressed coleslaw mix. Opt for reduced-sodium soy sauce if you’re being mindful of your sodium intake. Be sure to keep a close eye on the salmon as it broils to avoid overcooking it.
Balsamic Chicken Thighs with Arugula-Tomato Salad
Photographter: Photos: Jason Donnelly; Food Stylist: Sammy Mila; Prop Stylist: Breanna Ghazali
Balsamic vinegar and honey make a winning tangy-sweet sauce combination. We use the flavorful sauce to glaze chicken thighs in a skillet. An easy arugula-tomato salad comes together quickly so you can have this dinner on the table in just 25 minutes.
Fall Vegetable Stew
Photographter: Photos: Jason Donnelly; Food Stylist: Sammy Mila; Prop Stylist: Breanna Ghazali
Inspired by the flavors of Morocco’s famous tagine, which typically features meats, vegetables, aromatic spices and dried fruits or nuts, this veggie-packed stew is just as flavorful and versatile. You can use almost any in-season vegetable—we call for zucchini, butternut squash, carrots and bell peppers. Don’t be scared off by the generous number of spices. They add a depth of flavor and are excellent pantry staples to keep on hand for this stew and other dishes.
Salmon Cakes with Tahini Slaw
Photographter: Photos: Jason Donnelly; Food Stylist: Sammy Mila; Prop Stylist: Breanna Ghazali
These salmon cakes call for fresh salmon to ensure you get the perfect texture and flavor in every bite. Let the salmon cakes chill in the fridge for a few minutes after shaping and before searing to help keep them from falling apart. Rolling the cakes in a sesame seed-panko mixture results in a nutty, crunchy crust that adds texture. A simple coleslaw mix tossed in a tahini-yogurt dressing finishes the dinner and offers fresh flavor.
