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

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.