Menu Plan for the Week 6/17 – 6/23

Grilled vegetables with couscous

I must admit I was a little nervous about how the kids would do with the Grilled Vegetables and couscous for dinner last week, but they loved it! We all loved it. I kept the dressing separate because 2 out of 3 of our kids prefer things a little more plain if possible. The picture above actually shows the leftovers. I chopped up the leftover veggies, mixed them with the leftover couscous and dressing, added a bit of chopped fresh spinach and basil and it made a super yummy lunch!

This Week’s Menu Plan


  • Buffalo Chicken Wraps (I made them with chicken I cooked in the slow cooker. I also added chopped celery. I couldn’t find yogurt blue cheese dressing at my grocery store, but maybe I should try making some next time.)
  • watermelon
  • Sun Chips
  • carrots


  • 15-Minute Chicken Chili (Bumped from last week. I used regular canned tomatoes and had chiles as an optional topping. I couldn’t find the A1 sauce from the recipe at my store, so I mixed some regular steak sauce and hickory smoke barbeque sauce.  I also added some chili powder and cumin.)
  • corn bread
  • green salad



  • Beef Stir fry (I’ll use some leftover London Broil and a variety of veggies)



  • Homemade Pizza with a quick and easy crust (I use part whole wheat flour and knead the dough after mixing)
  • raw fruit/veggies


I’m linking up with OrgJunkie’s Menu Plan Monday, where you can find many more meal plans to check out!
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