Menu plan for the week of May 6

A few days ago, I found 2 pounds of bacon in my freezer.  It was a little like Christmas, only better, because the bacon was completely unexpected.  And even though I already had 6 pounds of bacon, that I knew about, in the "starter" freezer, it was still a nice surprise.  And one can never have too much bacon.

This week, I'm back to using stuff up.  I'm making Mexican quinoa with grilled chicken that's been in the freezer for months.  I'm also using up the last of the spaghetti sauce that I made who-knows-when-but-probably-more-than-a-year-ago, and the leftover Easter ham.

Here ya go:

Supper:

• Shepherd's pie, applesauce, rolls
• Chicken nachos (using leftover chicken chili verde from Sunday), guacamole
• Angel hair pasta or zoodles with meat sauce, garlic toast, salad, green beans
• Cheesy (and not so cheesy) ham, potato (or cauliflower), and bacon casserole, peaches
• Hamburgers, buns, chips, raw veggies
• Fend for yourself or out to eat
• Peppered steak with portobello mushroom sauce, strawberry cobb salad, grilled broccoli

Other:

• Mexican quinoa with grilled chicken
• Taco seasoning
• Yogurt
• Bacon, Avocado, and Egg salad
• Frozen zoodles