Shopping List: Grilled Sausages, Easy Veggie Burgers, and Greek Salad Nachos
The Family Plan #41
I woke up this morning feeling kind of… good? Watching a certain event on TV last night reminded me what being an American is all about. Now if we could just fast-forward to January, that’d be swell.
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Here’s the menu for next week:
MONDAY:
Photo courtesy Damn Delicious
Grilled Sausages, Peppers, and Potatoes from Damn Delicious, with a nice crusty baguette. Think of this as more of a formula than anything—all you need is a fairly large quantity of sausages of any kind (turkey, chicken, pork, vegetarian, even a hot dog or two…), preferably a mix of flavors, and some vegetables to grill alongside. Personally, I’m a fan of grilled onions with sausages, so I added one to the shopping list. The recipe serves 8, which gives you vegetables to use tomorrow and sausages for Wednesday. Don’t forget the whole grain mustard.
TUESDAY: Pantry Grain Bowl from Food Network. This can adapt to almost anything you’ve got on-hand, but having some leftover peppers and/or potatoes and/or onion from last night makes it even easier. Use quinoa for the base, and cook enough of it to give you 2 cups extra for Friday. And make some extra dressing for tomorrow’s salad.
WEDNESDAY: Pasta Skillet with Sausage, Cheese & Spinach from Simply Recipes, with a simple salad. Use Monday’s leftover sausage and prepared sauce, and this is ready in no time.
THURSDAY:
Photo courtesy Eating Well
Greek Salad Nachos from Eating Well. Gotta love nachos that don’t even use the oven, right? Add a can of drained and rinsed chickpeas if you think this won’t be substantial enough for your family. And make some extra hummus sauce for tomorrow’s burgers.
FRIDAY: Easiest-Ever Grilled Veggie Burgers from Bon Appetit, with potato chips. The quinoa you cooked Tuesday saves you 20 minutes of prep time tonight. If you like pickled onions (I sure do), definitely make them.
Here’s the shopping list:
Produce
1-1.5 lbs. baby potatoes (M, T)
1-2 lbs. mini or regular bell peppers (M, T)
1 large sweet onion (M, T)
4 cloves garlic (T, F)
1 large red onion (Th, F)
2 scallions (T)
A variety of raw vegetables (T)
1 avocado, optional (T)
5 oz. baby spinach (W)
1 head romaine lettuce (W, Th, F)
1 pint grape tomatoes OR 2 medium tomatoes (W, Th)
1 large tomato (F)
1 bunch oregano (W, Th)
1 lemon (Th)
Prepared hummus (Th)
1 (14-oz.) block extra-firm tofu (F)
Pantry
Olive oil (M, T, W, Th, F)
White wine vinegar (T)
Apple cider vinegar, optional (F)
Whole grain or other mustard (M, T)
1 cup quinoa, preferably red or black (T, F)
1 (14.5-oz.) can beans, any type (T)
1 (14.5-oz.) can chickpeas (Th)
2 (14.5-oz.) cans black beans (F)
Pickles (T, F)
Nuts or seeds, any type (T)
24 oz. prepared OR homemade marinara sauce (W)
8 oz. penne or other cut pasta (W)
1 bag pita chips, preferably whole grain (Th)
1 bag potato chips (F)
1/4 cup kalamata olives (Th)
1/4 cup almond butter (F)
1/4 cup mayonnaise (F)
4 tsp. chili powder (F)
1/4 cup flaxseed meal (F)
2 Tbsp. cornstarch (F)
Meat Counter
15 meat or vegetarian sausages, any type (ideally a variety) (M, W)
Dairy
6 oz. shredded mozzarella
1/4-1/2 cup crumbled feta
Bakery
1 baguette OR other crusty bread (M)
8 burger buns (F)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe, be kind, wash your hands, and wear a mask.
Debbie