Shopping List: Sheet-Pan Chicken, Crockpot Soup, and Anything Goes Pizza

The Family Plan #49

The most important election of our lives is less than two weeks away. I’m doing my best to remain calm. How are you holding up?

Here’s the menu for next week:

MONDAY:

Photo courtesy Bon Appetit

Sheet-Pan Garam Masala Chicken with cauliflower or broccoli from Bon Appetit. Double both the chicken and the cauliflower for later in the week—put each on its own sheet pan so things will cook evenly. I know for folks with picky eaters (like me) this seems daunting, so here’s what I plan to do: I’ll hold out a couple pieces of plain chicken, and season with just salt & pepper. It can go on the sheet pan with everything else, but my guy will eat it. Vegetarians: Use tofu instead of the chicken, cubed, and marinate it for just a few minutes. It will also need less time to cook.

TUESDAY: Crockpot Mushroom, Barley & Lentil Soup from Hummusapien with bread and cheese. This couldn’t be simpler: Throw everything in the slow cooker and walk away for a few hours. The recipe already serves six, but if your slow cooker is large enough, make a double batch to use for lunches. You’ll have enough to freeze some, too. (Note that the ingredients list only includes enough for a single batch.)

WEDNESDAY: Tandoori Naan Chicken Sandwiches from MyRecipes with fresh fruit. Using Monday’s chicken or tofu means you can skip to Step 3—you’ll be eating in less than 20 minutes.

THURSDAY:

Photo courtesy Cookie + Kate

Roasted Cauliflower and Farro Salad with Feta and Avocado from Cookie + Kate. Monday’s cauliflower is already roasted, so you’re just cooking the farro (or barley, or wheat berries) and tossing. Add a can of chickpeas or other beans if you’d like a protein boost.

FRIDAY: Pizza Night, with a salad. Let this be one of those interesting pizzas, where you look through the pantry and the fridge for toppings you might not have thought to use. You’ll also have some red onion left, and you could always set aside a couple of Tuesday’s mushrooms for slicing here. You should have some salad greens left, as well as a tomato, carrots, and celery—toss that all together with some olive oil and vinegar or lemon juice.

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Here’s the shopping list:

As always, an asterisk * denotes an ingredient for the vegetarian option.

Produce

• 1 (6”) piece ginger (M, W)

• 1 small onion (M)

• 1 small red onion (W)

• 6 cloves garlic (T, Th)

• 2 heads cauliflower OR broccoli, about 5 lb. (M, Th)

• 1 jalapeno (M)

• 1 bunch cilantro (M, W, Th)

• 1 bunch mint (W, Th)

• 3 large carrots (T)

• 2 ribs celery (T)

• 1 lb. button or crimini mushrooms (T)

• 3 medium tomatoes (W, F)

• 1 avocado (Th)

• 1 package salad greens, any kind (Th)

• 4 lemons (M, W, Th)

• Fruit (W)

• 2 packages firm or extra-firm tofu* (M, W)

Pantry

• Cayenne pepper, optional (M, W)

• 6 tablespoons garam masala (M, W)

• Bay leaves (T)

• Dried thyme (T)

• Vegetable oil (M, Th)

• Extra-virgin olive oil (Th)

• 48 oz. vegetable broth (T)

• 3/4 cup pearled barley (T)

• 1/4 cup brown or green lentils (T)

• 1 cup farro OR barley OR wheat berries (Th)

• 1/3 cup pitted kalamata olives (Th)

• 1/4 cup oil-packed sun-dried tomatoes (Th)

• 1 (15-oz.) can chickpeas or other beans (Th)

• Pizza sauce OR marinara sauce (F)

Meat Counter

• 5 lb. chicken parts, preferably thighs and drumsticks (M, W)

Dairy

• 5 cups plain Greek yogurt (M, W)

• Cheese, any kind (T)

• 6 oz. block feta (W, Th)

• 8-12 oz. mozzarella, fresh OR shredded (F)

• Butter (W)

Bakery

• Crusty bread (T)

• 4 medium plain or garlic naan (W)

• Prepared pizza dough (F)

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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