Greetings to you on this most unusual of Thanksgiving Days! How’s it going for you so far? I’m about as ready as I can be: Earlier in the week I baked my son’s favorite, pumpkin-shaped pumpkin rolls, and a pareve pumpkin pie (using coconut milk). Yesterday I roasted a kosher turkey breast and made gravy. I carved and delivered it along with some rolls and some pie to my dad and brother, who each live alone. My brother made stuffing, so a full feast awaits both of them now. When I got home I baked a pecan pie (this Epicurious recipe is so, so good) and made apple-cranberry sauce, and before I went to bed I salted another turkey breast, which I’ll roast later today for my little family. It’s in the fridge, naked, so the skin can dry out and get nice and crispy in the oven. All that’s left for today is our all-time favorite stuffing (pancetta, chestnuts, and parm? HELL YES) and a brussels sprouts and bacon salad.
This week of heavy cooking means that next week needs to be so simple, you won’t even mind making yet another meal. Your sheet pans will get a solid workout, but you’ll barely need to engage your brain.
Here’s the menu:
MONDAY:
Easy Sheet Pan Greek Chicken from AllRecipes or Greek Marinated Tofu with Roasted Vegetables from Positive Community Kitchen. Meat-eaters, you’ll add two extra chicken breasts, and vegetarians, you’ll cook extra tofu, all to use on Wednesday. As long as you’re sheet-panning, roast some extra potato, bell pepper, and red onion for tomorrow, simply seasoned with salt & pepper.
TUESDAY: Sheet Pan Veggie Frittata from The Kitchn with bread & salad. Using yesterday’s extra vegetables means you can skip straight to the egg part in Step 3.
WEDNESDAY: Chicken or Tofu Gyros with Cucumber Salsa and Tsatsiki from Epicurious. Pull out the extra protein from Monday and you’re on your way.
THURSDAY:
Roasted Veggie and Black Bean Tacos from Cooking Classy. Making taco filling on a sheet pan: super-easy.
FRIDAY: Kid-Friendly Sheet Pan Pizza from America’s Test Kitchen with your favorite toppings and a salad. This recipe is written for kids to cook themselves, which means there’s even less work for you than usual.
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Here’s the shopping list:
Remember, items with an asterisk * are for the vegetarian option. Note that I’m not including any pizza toppings in the shopping list—that’s entirely up to you.
Produce
2 lb. yellow potatoes (M, T)
1 medium sweet potato* (M)
1 large and one small red onion (M, T, W)
1 small yellow onion (Th)
8 cloves garlic (M, W, F)
4 red bell peppers (M, T, Th)
1-3* medium zucchini (M*, Th)
1 medium yellow squash (Th)
2 ribs celery* (M)
2-3* medium carrots (M, T, F)
1 large head iceberg lettuce (T, W, F)
4 kirby or Persian cucumbers (T, W, F)
1 pint grape tomatoes (W)
5 medium tomatoes (T, Th, F)
1 bunch flat-leaf parsley (W)
1 bunch mint (W)
1 bunch cilantro (Th)
3 lemons (M, W)
2 limes (Th)
2 (14-oz.) packages firm tofu* (M, W)
Pantry
Olive oil (M, W, Th, F)
Red wine vinegar (T, F)
Dried oregano (M, W, F)
Dried rosemary (W)
Cumin (Th)
Chili powder (Th)
1/2 cup pitted kalamata olives (M)
1 (15-oz.) can black beans (Th)
Salsa or hot sauce (Th)
1 (14.5-oz.) can whole peeled tomatoes (F)
Meat Counter
6 skinless, boneless chicken breast halves (M, W)
Dairy
12 large eggs (T)
1 cup milk (T)
12 oz. plain Greek yogurt (W)
Queso fresco, optional (Th)
Sour cream, optional (Th)
1 cup shredded sharp cheddar (T)
2 cups shredded mozzarella (F)
1/4 cup grated Parmesan (F)
Bakery
Crusty bread (T)
4 naan or pocketless pita (W)
10-12 corn tortillas (Th)
1 lb. pizza dough (F)
Freezer Case
Corn kernels (Th)
On Saturday, paying subscribers will get the details on how it all comes together.
Have fun today, and stay safe.
Debbie