Your menu also will be influenced by your location and the climate of your area that time of the year. May here in the South can be hot like summer or cool and wet like spring. Will you be inside or outside? I would suggest foods that hold well in chafing dishes but that aren't too heavy: Dijon Chicken over Rice Pilaff or Chicken Chausseur over Rice with fresh herbs or Shrimp Creole over rice; Roasted Vegetables with Carmelized Onions and Fresh Herbs, Pear Caesar Salad, a platter of assorted cheeses with sliced baguettes and crackers, a platter of fresh fruit, wedding cake and ice cream (for that small number not too hard to do). When a good friend got married for the second time, they had a pig pickin' (BBQ pork - very casual) after their home garden wedding and instead of wedding cake, we had lots of different kinds of cakes. But that event had a lot more people than yours. It makes planning easier if you have a theme of sorts: English Garden Party, New Orleans/Seafood fare, Country BBQ, Southern Traditional Foods, etc. Hope this helps. I can find some recipes if you need. Teresa

I make my sons "Mom's Meals" for part of their Christmas present. Usually I do a batch of enchiladas then put 2 or 3 enchiladas and sauce in each freezer container. You can make chicken enchiladas or ground beef with black beans, finely diced onion, and cheese. Another thing I make is a chicken and stuffing casserole: 1 (3 pound) whole chicken (cooked in water, meat removed) 8 ounces dry bread stuffing mix 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of celery soup 1 1/4 cups chicken broth (from boiling the chicken) 1 cup evaporated milk Preheat oven to 350 degrees F (175 degrees C). Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer. In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center. Can be frozen before baking as everything is already cooked. I served this at an office lunch yesterday and it is very tasty - I think it will freeze just fine. Chicken Crunch Casserole 1 cup chopped celery 1 tablespoon butter or margarine 3 cups cubed cooked chicken breasts 1 1/2 cups cooked rice 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup mayonnaise (NOT Miracle Whip) 1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces) 1/2 cup sliced almonds 2 tablespoons chopped onions salt & pepper TOPPING 1 tablespoon melted butter or margarine 1/2 cup crushed corn flakes Directions 1In a skillet, saute' the celery in butter until tender. 2Remove from heat and add the next 8 ingredients. 3Spoon into an ungreased 2 1/2 quart baking dish. 4Combine melted butter& cornflakes. 5Sprinkle on top. 6Bake 350 degrees F for 30 minutes.

Does he have a kitchen with a micro or stove to heat stuff up in or a fridge at work to keep stuff cold? Or does this have to go into a cooler or thermos?

punamytsike, my kids are 15, 14, 12, 11 and 9...Plenty old enough to make their own breakfast...however, their attention to detail lacks a lot...plus they will make WAY too much if I am not there. By "attention to detail" lacking, I am referring to those important details like turning off the stove caps or oven...or taking the fork out of the bowl before putting it in the microwave. Or using the timer so that food doesn't burn. I have tried SO hard to teach them to pay attention to these things but after nearly 3 house fires, I had to make a "no baking for frying rule..." Especially since 4 of my 5 are up by 6:00 on the weekends and I don't get up until 7:30 or so. Their use of household appliances is limited to the toaster and microwave. I also have to set limits. Three waffles, one cup of juice and one cup of milk for breakfast. One banana. If I don't do this, one child will have 8 waffles and the late risers will get nothing. This makes it very difficult to buy in bulk. I shop often. No less than once per week...because if I shop for 2 weeks everything is still gone in one week. I blame this on the fact that I have 4 boys who could eat themselves through a brick wall. LOL! The macaroni dish is one my mother fixed when I was growing up. I have wanted to try it here but I'm afraid to. Two of my kids are very very picky...I think I'll try it this week though. I always LOVED that dish!