My Two Week Menu (and a recipe)

Alright, here goes again. Here is our menu for the next two weeks, plus I wanted to share a recipe with you that I threw together on Saturday and was really quite happy about.

Monday:

Twice baked potatoes and leftover Greek Couscous salad (recipe below)

Tuesday:

 dinner @ Mom's

Wednesday:

White Chicken Enchiladas (double batch to freeze some)

Thursday:

Chicken spaghetti with feta and parmesan and pesto

Friday:

Tortelinni vegetable soup

Saturday:

Black bean burgers and fries

Sunday:
porkchops and baked potaotes

Monday:

Crescent roll hot dogs

Tuesday:

tatertot casserole

Wednesday:

@mom's

Thursday:

Meatloaf and mashed potoatoes

Friday:

turkey chili

Saturday:

leftovers

Sunday:

BBQ


                      

Greek Couscous salad:

Let me preface this by saying that I had two recipes I was kind of following and then throwing in some of my own ingredients along the way. Overall, I am quite pleased with how it turned out, but next time there are a few things I would do a bit differently. 

  Ingredients:

one box of couscous (I like the Near East brand)
1 tsp. ground cumin
1 tsp. Tabasco
1/4 cup fresh lemon juice
One can chickpeas, drained
1 tbsp. olive oil 
diced tomatoes
kalamata olives and reserve juice to add some in
1/4 cup crumbled feta cheese
4-5 stalks of chopped green onions


Prepare your box of couscous and add everything together. As simple as that. I added a little juice from the olive can to give it a little bit of extra flavor.  Next time I plan on adding some diced red pepper and some cilantro. I had parsley on hand but my hubby doesn't care for it.