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!
Lemon (to squeeze on cappellini)
Fontina (or fave grilled cheese cheese)
Mini pita bread
Rice pilaf (boxed or frozen)