Thursday, January 20, 2011

Lunchtime! Greek-ish Pasta Salad

I'm just going to put it out there: I still have $150 in my January Food envelope.
I can't explain it.
Granted, the month's not over, but I'm usually scraping the barrel right about now.

And we've been eating well.
Blackberries, even.
(Doesn't everyone get as excited as I do about blackberries in January?)

One of the things I'm trying to improve upon in my weekly meal-plan is lunch planning. In the past, I have only planned a dinner menu, and while the Smalls are happy with turkey or PB&J every day, I'm not quite as impassioned.


Last week, I made this, using things that I had on hand from previous dinners.

Left-over couscous and chicken from the Basil Orange Chicken meal.
Arti hearts from the homemade pizza.
Green beans from the Sweet and Sour Chicken Stir-Fry.
Olives and tomatoes from Taco Night.
Feta because it's cool like that.

I hauled Calvin off to kindergarten, arranged the remaining two into nap-time beds and whipped this together in less than five minutes, and that includes a quick dressing of lemon juice, olive oil, salt, pepper and oregano.

It was divine.

The lesson here (for you and for me)?
Take a second look at those left-overs and free thyself of remnant, lukewarm chicken nuggets.


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