This is the first of a series of weekly menus to help busy parents prepare homecooked meals a few times a week. It includes dinner recipes for 3 nights and a shopping list. I plan to post these on Saturday mornings so you can use it for your weekly grocery shopping. I hope you find it useful!
When I was planning this week’s menu, I started with the Chicken Flatbread because it’s one of our favorites. But I realized that we’d have a bunch of random things leftover from that recipe, so decided to make a Shrimp Greek salad later in the week to use it up. And to make life easier later in the week, while I’m making Chicken Flatbread I’ll grill up some extra chicken breasts to use another day in Curry Chicken Salad.
This is pretty much a meal in and of itself, but if you wanted you could grill some zucchini and/or eggplant on the side for some added vegetable nutrition.
This is a great way to use up the extra ingredients from the chicken flatbread recipe.
Curry Chicken Salad Sandwiches
I’m going to serve the sandwiches on either a hearty whole grain bread from the bakery or perhaps wrapped in naan if I can find some. Add lettuce and tomato and it’s done! A quick garden salad on the side makes a simple, delicious meal for the whole family.
2 lbs boneless, skinless chicken breasts
1 lb peeled shrimp
1 large head romaine lettuce
olive oil–extra virgin
chickpeas (also called garbonzo beans)
tahini (often found near peanut butter)
1 cup Kalamata or Greek olives
whole wheat pocketless pita