Menu planning, old and new

Hi.  We're back from vacation and so tired.  Just a quick post to recap what we made and ate on vacation as well as what's on the menu this week as we head back to our school schedule.

Cooking for 13 and 15 people took a lot of pre planning.  We needed to work around some gluten free folks as well as toddlers of many ages, all with their own opinions on what was good too.  We made-
Grilled cheese and soup
Pulled pork and coleslaw
Hot dogs and pasta salad made with GF pasta, chickpeas, tomatoes and cucumber
Rotisserie chicken and quinoa with cheese and corn (getting the recipe from my cousin and then I'll be posting here)
Salad night
Lobster night complete with grilled corn, green beans and baguette
and Korean BBQ over rice (I need to talk to the chefs involved and compile the 3 different recipes they drew from)

One more note, for those PB and Chutney readers who need a recommendation for a spot to eat BBQ and some local beer near Acadia National Park, please go check out the Atlantic Brewing Company.   It was so good, we went twice on our trip.  Blueberry soda for the kids, Summer Ale for me and the sampler plate from the attached Mainely Meat shop cannot be beat.  The beans and corn bread are stuffed with jalapenos and oh so good.

This week we've got
Nacho and salad
Pizza (ricotta and salami, turkey sausage and mushroom and then cheese)
Chicken broccoli and rice casserole
Hot dogs and pasta salad
Gumbo
Leftovers

My neighbors welcomed twins so I'm bringing them muffins, Skillet lasagna and chicken and hoisin in lettuce wraps this week.