Mediterranean and Tex-Mex plates around a Greek shrimp saganaki, with two make-ahead breakfasts

This dish is the one I cook most often and change least. Greek shrimp saganaki is tomatoes cooked down hard, shrimp folded in near the end, feta broken over while the tray is still hot enough to soften the edges of it. Mint next to the parsley is the only liberty I take, and it lifts the whole thing. The shrimp came out of the oven early on purpose so a second heating at home does not turn them to rubber.

The egg muffins are sugar-free, built on bacon and the veggies left over from prepping the fajita chicken, and they hold four days. The berries and yogurt bun bake has no added sugar in it either; the strawberries and blueberries do that work and the yogurt keeps the crumb from drying out. If there is an allergy in the house, those two are the easiest things on this list to change, because neither one leans on a sweetener.

Reheating. The fajita chicken wants 2 minutes in a hot dry pan rather than an oven, or the bell peppers go slack. The mediterranean ground turkey and the gingered sweet potato stew both take 8 minutes at 350°F covered, and the stew needs a stir halfway through or it splits.