You can also make it into whipped cream, pipe it (or portion in dollops) onto a baking sheet covered with a Silpat or parchment. Quick freeze them, remove and store in the freezer in a container of choice. Add them to cocoa or top a fruit crunch or cobbler... Check low-carb recipes and web sites. They seem to survive on whipping cream and have clever ways of using it. -Grainlady

Funny you posted this. A few weeks ago the store had whole chickens for 99 cents a pound so we got two of them. Yesterday, I put one in the crockpot (without any liquid added). We had it carved last night and this morning I cut all the rest of it up and now I have 3 bags of diced chicken in the freezer, marked so I know what I want to use them for. One is for chicken salad and has dark and white meat. Another is for chicken and wild rice soup (2 meals plus a lunch) and the third for chicken and noodles, which will be at least two meals, maybe more. So as I figured it, the meat I use in each meal will cost about 35 cents per serving. I just love saving money and hate wasting food. Plus I have all that lovely broth and also made extra by putting all the bones, skin and scraps in a pot to make more broth. We have no problem having the same meal two nights in a row. Harry's the easiest person in the world to cook for. I like your idea for the fries, too, Sue. In restaurants I've asked them not to give me so many fries, but they come premeasured. I usually just leave them, but I'll bring them home from now on. Bet there's a lot of things to do with them--like make them like Wendy's chili cheese fries!!

Here is another recipe share by a cook that I respect. Liz is the host of "That Skinny Chick Can Bake and her Tomato Tart looks like a winner. Tomato Tart with Gruyere...adapted from Once Upon a Tart Crust: 1 1/4 cups flour 1 1/2 tablespoons semolina flour (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon) 1/2 teaspoon salt 6 tablespoons cold butter, cut into small cubes 1 1/2 tablespoons cold shortening (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon) 2+ tablespoons ice cold water Filling: 12 plum tomatoes, cut into 1/4 inch slices, and allowed to drain in colander 1 cup grated Gruyere 1 teaspoon herbes de Provence 2 eggs 1/4 cup half and half 1 teaspoon Dijon mustard 1 teaspoon salt Freshly ground black pepper to taste To prepare crust, put flours and salt in food processor and pulse to combine. Add butter and shortening and pulse till mixture looks like cornmeal. Remove to bowl and sprinkle with 2 tablespoons ice water. Mix to combine, and gather together to form ball. If not holding together, slowly add more ice water...avoiding adding too much and forming a sticky dough. Flatten dough ball into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes. Roll out dough to 1/4 inch thickness and fit into a 9 inch square tart pan (or another tart pan of comparable size), then trimming excess dough. Chill another 30 minutes. Preheat oven to 400ðF. Prick bottom of tart with fork, then line with parchment and cover parchment with pie weights or dried beans. Bake for 10 minutes. Remove from oven, remove paper and weights, and allow to cool as filling is prepared. Decrease oven temperature to 375ðF. Sprinkle bottom of tart shell with Gruyere, then herbs de Provence. Top with tomato slices arranged artfully. Whisk together eggs, half and half, mustard, salt and pepper. Pour over tart, adding more cream if needed. Bake for 1 hour or longer, till custard is set. Cool on wire rack slightly before serving.

We're not talking a few walnut brownies, more like 30 - 3" sq.; they are fudgey, not cake. Lots of butter, eggs, chips, and cocoa dense. I ground them up in the FP, thus making lumps, not tiny crumbs that would not ever happen with fudgey. I put them in the freezer and hope that with some more butter and smooshing later they will be good for crust of a caramel cheesecake or 4. Adding ice cream to the crumbles does not lend itself to serving/offering them at the Farmers Market. It's really hard to come up with uses for leftovers. I usually give them to the nurses and staff at the doc's office or wait staff at the local Denny's, or the poor renter down the street. The food bank won't take them because they are not packaged by machines even though I am a legit FDA identified business with my logo all over the packaging. Suppose it is because they can't find my stuff at their grocery store.