If you used last week’s menu, and only have two adult eaters and two kiddos, you may have had a ton of leftover Greek Chicken from that dish. I got some mini pita bread, made a quick feta & Greek yogurt sauce, and re-purposed the leftovers into these delicious little Greek tacos… yum!
GROCERY LIST:
Broccoli
Mushrooms
Spinach
Sweet Potato
Potato
Shredded cabbage
Mixed greens
Lemon (to squeeze on cappellini)
Sun-dried tomatoes
Fresh sauerkraut
Swiss cheese
Feta
Fontina (or fave grilled cheese cheese)
Mozzarella
Hoagie rolls
Hamburger rolls
Mini pita bread
Rye bread
Cappellini
Rice pilaf (boxed or frozen)
Tomato soup
Corned beef
Pork tenderloin
Meatballs (frozen)
Ketchup
Mayo
Relish
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