Saturday, May 06, 2017
Menu Plan: May 7 - 13
I'm posting this a little early to give my kids and our friends staying at our house a chance to look at it ahead of time and plan what needs to be gotten out of the freezer, or prepped in advance. We are so grateful to such great friends who move into our house, look after our kids as their own, and do all the school work supervising, ferrying and schedule arranging to make sure our kids get where they need to be while we are gone.
In the meantime, Rich and I will be spending part of this week in Long Beach. He has a work conference, and I will be on vacation. We will also be close enough to Saint Michael's Cathedral to attend there, which thrills me to pieces. There are a few yarn shops I want to visit, but my schedule as a spouse on this trip is actually pretty full. I don't have to go to all the spouse events, we paid for my guest registration so I could go to the evening events, really, but I may be doing some of the site seeing stuff just to get a lot of knitting on the bus time.
- Sunday
Breakfast: Blueberry Lemon Buckle, Bacon, Bananas, Milk and Coffee
Dinner: Chili Casserole with Chopped Red Onion, Sour Cream, Cheese, Avocado, Serranos and Cilantro, Cornbread, Fruit - Monday
Breakfast: Oatmeal with Raisins and Brown Sugar, Fruit, Milk & Coffee
Dinner: Greek Lemon, Chicken & Spinach Phyllo Pie (made with a touch more chicken, lemon zest, more scallions, and, of course, the spinach instead of kale), Roasted Asparagus, Marinated Cucumbers and Onions, Fruit Plate - Tuesday
Breakfast: Roasted Red Pepper and Onion Sausage, Egg and Cheese English Muffins, Fruit, Milk & Coffee
Dinner: Slow Cooked Chuck Roast, Baked Potatoes, Sliced Peppers, Tomatoes and Cucumbers - Wednesday
Breakfast: Fried Halloum, Toast, Olives, Sliced Cucumbers, Fruit, Milk and Coffee
Dinner: Spinach Egg Puff (using leftover spinach filling from freezer), French Bread, Roasted Asparagus, Fruit Plate - Thursday
Breakfast: Chilaquiles, Salsa, Sliced Oranges, Milk and Coffee
Dinner: Spring Vegetable and Beef Stew, Dilled Egg Noodles, Fruit Plate - Friday
Breakfast: Hard Boiled Eggs, Toast, Fruit, Milk & Coffee
Dinner: Crisp Potato and Lentil Cakes with Vegetable Veloute, Salad, Fruit Plate - Saturday
Breakfast: Blintz Casserole with Sour Cream and Raspberry Amaretto Preserves, Bacon, Milk & Coffee
Dinner: Tray Kofta with Potatoes and Tomatoes, Harissa, Saffron Rice, Middle Eastern Chopped Salad, Gatayif
Labels: Church Year, Family, Homemaking, Menu Plans, Tales from the Kitchen
