If you’ve listened to the news lately, you’ve probably heard that we’ve been having Grocery Store problems. It is a long and complicated story (of which I’m sure a book or two will come out on) but suffice it to say that things are returning to normal. In the most simplistic terms, the “good” Artie won.
In the meantime, during the hubbub, a Whole Foods Market opened up down the street. Although I didn’t make it there on the opening day (what are you crazy?) I have been there a few times since and I like what I see (in particular, it’s nice to find fresh different produce, excellent crusty bread, and good, clean soap that is reasonably priced.)
After liking the Facebook page and visiting their website, I signed up for the Whole Foods newsletter. The edition I got yesterday had the subject line – New Frugal Fall Recipes + Easy-Does-It Dinners. Now that’s something right up my alley, I started reading.
Let me tell you, this thing is clean living on steroids. Filled with recipes and information, there’s not one article I didn’t look at.
I hadn’t gone grocery shopping last weekend, (couldn’t bear the thought of spending 3.5 hours fighting traffic, finding a parking space, and then having to look at every shelf because I’m unfamiliar with the store) so things have been a little lean this week at the house.
Oh for sure, with our CSA and the generosity of neighbors, we have plenty of produce, but men (and more specifically kids) do not live on vegetables alone.
Sensing that the cupboards were bare, right after lunch, the question was posed “what are we having for dinner?” (as if I’m the only person in this house who knows how to plan, gather, and cook food.)
Not sure. I opened up the Whole Foods newsletter to get some ideas and BAM, right there in the front was a recipe for Sheet Pan Fajitas. Easy as pie, cut up peppers, onions, add some crushed garlic, oil, and a good healthy dose of sea salt (I actually used Crazy Salt) and chili powder. Mix and then single layer it in a pan. Place in a 400 degree oven for about 25 minutes.
Sounded good to me. I set off to Whole Foods to get the taco wraps (organic, keep refrigerated) and some chicken (antibiotic free, hormone free, raised on a vegetarian diet…) I didn’t go heavy on the chicken (one skinned breast with rib meat for 6 people) but I used plenty of the peppers and onions from our CSA. All of this was served with wraps to which you could add cheese, salsa, guacamole, or sour cream.
Quick, yummy dinner. Basically chop, mix, and bake.
“What are fajitas?” Asked one of my kids.
“It’s that sizzling dish served on a hot platter that you always wished you had ordered at the restaurant,” I told them.
My kids have grown up with lots of vegetables, but they are now older, and you know how fickle a teen’s tastes can be. Guess what the reaction was?
“Next time you should add some of the squash, I’ll bet that would taste good.”
“These peppers are great.”
“You should put in more onions.”
I don’t know where this recipe has been my Whole life (see what I did there) but with all the late summer produce coming in (and yes, you could add just about any vegetables to the mix), this sure is a great way to enjoy your veggies.
Let’s just say that Sheet Pan Fajitas is being put into our fall menu rotation.
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Disclaimer – not connected with Whole Foods Market and I haven’t been compensated in any way for this post. Just passing on good information when I see it.
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
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