Shopping List: Pulled Pork or “Pork,” Easy-Cheesy Sheet Pan Dinner, and Baked Potato Soup
The Family Plan #75
I cut off my pandemic hair. It wasn’t a full year’s worth—I did get a trim about six months ago—but it was long and frizzy and driving me crazy. It somehow managed to fall into my mouth when I ate. So now I’ve got short hair and for the first time in decades I’m not a redhead anymore. I’m not sure if I love it, but it feels good.
My son wasted no time in telling me how old I look. Smooches, kiddo. I think I’ve finally reached my whatever years. Whatever, I look old. I’m 1,000 years older than I was when lockdown started, so I guess it’s fitting.
Here’s the menu for next week:
SUNDAY: Optional Prep. You don’t have to do this, of course, but cooking Easy Pulled Pork from Tastes Better From Scratch or a double-batch of The Best Vegan “Pulled Pork” from Minimalist Baker now will make tomorrow and Wednesday soooo easy. That pulled pork recipe includes instructions to make it in the oven, the slow cooker, or the Instant Pot. Buy a 5-lb pork shoulder or butt so you’ll have leftovers.
MONDAY: Pulled pork or “pork” sandwiches with dill pickle slices, chips, and Easy Coleslaw from Dinner Then Dessert. See what I mean? If you make either pulled pork recipe on Sunday, all you have to do today is reheat and throw together a quick coleslaw. (Do the coleslaw early in the day, since it needs some time to sit.)
TUESDAY:
Sheet-Pan Baked Feta with Broccolini, Tomatoes and Lemon from The New York Times, with orzo. This is simple enough that your kids can cook dinner (under supervision, of course). Make a double-batch of orzo to have enough for Thursday, and cook it in broth if you’d like a deeper flavor. If you enjoy baked potatoes with broccolini/broccoli on top, roast a second bunch on a separate sheet pan for tomorrow.
WEDNESDAY: Pulled Pork Loaded Baked Potatoes from Butter Your Biscuit. Monday’s leftovers become a terrific topping for baked spuds. Bake extra potatoes for Friday’s soup. Serve this as a top-your-own dinner if you’ve got picky eaters.
THURSDAY: Orzo Salad from Food Network, with or without grilled Italian-style sausage. With garbanzo beans and grape tomatoes, this is plenty filling on its own—but if you’d like a little more protein, grill some pork, chicken, or vegetarian sausages to go with.
FRIDAY:
Baked Potato Soup from Two Peas & Their Pod, with a green salad. Because you’ve already got your potatoes baked, this will be ready in about 20 minutes. Use yesterday’s leftover red wine vinaigrette on the salad.
Here’s the shopping list:
Ingredients with an asterisk * are for the vegetarian option.
Produce
1 medium onion* (M, W)
1 small red onion (T)
8 large russet potatoes (W, F)
1 lb. carrots* (M, W, F)
1 (14-oz.) bag coleslaw mix (M, W)
1-2 bunches broccolini OR broccoli (T, W)
2 pints grape tomatoes (T, Th, F)
1 bunch basil (T, Th)
1 bunch mint, optional (Th)
1 bunch green onions (W, F)
1 jalapeno, optional (W)
1 (5-oz.) package salad greens (F)
1 cucumber (F)
4 lemons (M, T, W, Th)
Pantry
Vegetable oil (M, W)
1 1/4 cups extra-virgin olive oil (T, Th)
White vinegar (M, W)
Red wine vinegar (Th)
Brown sugar (M, W)
White sugar (M, W)
All-purpose flour (F)
Chili powder (M, W)
Onion powder (M, W)
Garlic powder (M, W)
Ground cumin (M, T, W)
Paprika, smoked OR regular* (M, W)
Red pepper flakes (T)
1 (12-oz.) can cola (not diet) (M, W)
1 jar barbecue sauce (M, W)
Dill pickle slices (M)
1 bag potato chips (M)
2 cups green lentils* (M, W)
1/2 cup mayonnaise (M, W)
1 lb. orzo (T, Th)
2 quarts chicken OR vegetable broth, optional (T, Th)
1 (15-oz.) can chickpeas (Th)
Honey (Th)
Meat Counter
5-lb pork shoulder OR butt (M, W)
12-16 oz. Italian-style sausage, meat-based OR vegetarian, optional (Th)
2-4 slices bacon, optional (F)
Dairy
2 (6- to 8-oz.) blocks feta (T)
Butter (W)
16 oz. shredded cheddar (W, F)
12 oz. sour cream, reduced fat OR regular (W, F)
48 oz. milk, 1% or 2% (F)
Bakery
4 hamburger buns OR Kaiser rolls (M)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe, be kind, wear a mask, and get vaccinated when it’s your turn.
Debbie