Here is the Haslam's meal plan for the week.

Monday: Ribs in the crock pot, twice baked potatoes, fresh fruit
Tuesday: Chicken Gyros, green salad with Greek dressing
Wednesday: Chicken al a king with left over chicken from Tuesday
Thursday: Slow cooker beef and creamy potatoes, cooked carrots
Friday Green chili pork with leftover ribs from Monday
Saturday:  We will be out of town for dinner
Sunday: Roast, cooked carrots and potatoes, rolls

Here is the chicken gyros

Ingredients

¼ cup lemon juice
2 tablespoons olive oil
3/4 teaspoon minced garlic, divided
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 cup chopped peeled cucumber
1/3 cup plain yogurt
1/4 teaspoon dill weed
2 whole pita breads
1/2 small red onion, thinly sliced

Directions

• In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.
• Drain and discard marinade. In a large nonstick skillet, saute the chicken for 7-8 minutes or until juices run clear. Spoon onto each pita bread. Top with yogurt mixture and onion; I also add sliced tomatoes on top  fold in half. Yield: 2 servings.