Shopping List: Sheet Pan Fajitas, Individual Pizzas, and Top-Your-Own Avocado Toast

The Family Plan #76

The other night I went out with friends—our kids, now high school freshmen, went to elementary school together. We’d only seen each other once since the pandemic started, shivering in one of New York City’s parking-space dining shelters on a chilly November night, masks on, several feet apart, trying to feel connected. But this time, in our group of six we’d all had at least one shot and at least half of us (me included) were fully vaccinated. Earlier in the day, the CDC announced their new guidelines allowing us lucky people to go mask-free outdoors, and indoors with other vaccinated people. I was not prepared for how jarring this would feel. I actually hugged people outside my immediate family, for the first time in 13 months. It left me equal parts jubilant and disoriented. That tiny hint of normalcy threw me off my axis.

Hopefully, the disoriented feeling will dissipate quickly. My dad’s 83rd birthday is next weekend, and you’d better believe I’ll be hugging him.

Here’s the menu for next week:

MONDAY:

photo courtesy Happy Veggie Kitchen

Sheet Pan Chicken Fajitas from Cooking Classy OR Roasted Halloumi Fajitas from Happy Veggie Kitchen, with all the fixings. Sheet pan fajitas is a go-to in my home—I can’t explain why, but my super-picky kid will each the chicken with all the seasoning when it’s called fajitas. You can choose the chicken version or go vegetarian with squeaky halloumi cheese. As long as the oven’s going, roast a second tray of vegetables and protein, simply seasoned with olive oil, salt, and pepper. That’ll go into a few meals this week.

TUESDAY: Classic Niçoise Salad from A Couple Cooks, with crusty bread. Niçoise is a composed salad, which means you lay each ingredient on top of the greens without tossing. Everyone assembles their own plates. Which means—you guessed it—this is a great salad for picky eaters. Vegetarians, skip the tuna, obviously. If you like, add more eggs or a can of beans. Serve it with good bread, but make sure you leave enough for Friday.

WEDNESDAY: Pizza With Cherry Tomatoes, Halloumi (or Chicken), Olives, and Mint from Serious Eats. Monday night’s simply-seasoned protein becomes a pizza topping tonight. This recipe makes individual pies, which means you can let your picky ones top their own.

THURSDAY: One-Pot Roasted Pepper Pasta from Budget Bytes. Swap Monday’s roasted peppers and onions for the ones in the ingredients list. Note that this serves 6, so you should have some leftovers for lunch.

FRIDAY:

photo courtesy Jessica Gavin

DIY Avocado Toast from Jessica Gavin, with a big salad. It’s such a simple idea, avocado toast. This version gives you six different ideas for topping it—I didn’t include anything but the “Simple Avocado Toast” ingredients in the shopping list, since you’ll be choosing whatever appeals to you. Keep in mind that any remaining roasted vegetables, chicken, or halloumi from Monday, cooked potatoes or green beans from Tuesday, or heck, almost any other bits and bobs from the week can also make a tasty toast topping. Set all the options out salad bar-style and the picky eaters will be happy.

Here’s the shopping list:

Items with an asterisk * are for the vegetarian option. Don’t forget to add ingredients for your chosen avocado toast topping.

Produce

• 6 bell peppers, a mix of colors (M, Th, F)

• 2 medium yellow onions (M, Th, F)

• 1 small shallot (T)

• 4 cloves garlic (M, W, Th)

• 1.5 lbs. baby red potatoes (T)

• 1 bunch cilantro (M, F)

• 1 bunch parsley (T, W, F)

• 1 bunch mint, optional (W)

• 1 bunch scallions (W, F)

• 2 (5-oz.) packages salad greens (T, F)

• 1 lb. green beans (T)

• 3 pints cherry or grape tomatoes (T, W)

• 2-3 large avocados (F)

• 1 cucumber (F)

• 1 carrot (F)

• 2 limes (M, F)

• 2 lemons (T, F)

Pantry

• Chili powder (M)

• Ground cumin (M)

• Paprika (M)

• Smoked paprika* (M)

• Ground coriander (M)

• Dried oregano* (M)

• Garlic powder* (M)

• Dried basil (Th)

• Crushed red pepper flakes, optional (Th)

• Olive oil (M, T, W, Th)

• White wine vinegar (T)

• Salsa, optional (M, F)

• Capers (T)

• 1/2 cup kalamata olives (T)

• 1/2 cup green olives (W)

• 2 cans tuna (T)

• Dijon mustard (T)

• 40 oz. vegetable OR chicken broth (Th)

• 1 lb. fettucine OR linguini (Th)

• 1 (15-oz.) can fire roasted diced tomatoes (Th)

Meat Counter

• 3 lbs. boneless, skinless chicken breasts OR thighs (M, W)

Dairy

• Sour cream, optional (M)

• Mexican cheese blend, optional (M)

• 1 lb. halloumi* OR paneer* (M, W)

• 1 lb. fresh mozzarella (W)

• 4 oz. cream cheese, optional (Th)

• 8 eggs (T)

• 2 lbs. prepared pizza dough (W)

Bakery

• 8 taco-size flour OR corn tortillas (M)

• 1 large loaf crusty bread (T, F)

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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. It’s really liberating.

Debbie