I simmered chunks of pork tenderloin with stewed tomatoes and spices, and served it over rice.

Thai leftovers

Made my SO a double bacon cheeseburger and homemade fries before I went to work. I had a salad. I added some lettuce from my salad to his burger post photoshoot.

Pork chops and mac and cheese.

Manicotti & garlic bread

Cheese tortellini with stir-fried red peppers and zucchini and a pesto/sour cream sauce.

Yesterday I made African peanut butter soup--reallly delicious with canned tomatoes, chickpeas, chicken, sweet potato, greens, and of course peanut butter. Many versions of it on line.

We had comfort food.

Leftover chicken and stuffing casserole made from leftover Costco rotisserie chicken ( so 3rd time but not consecutively from one source)., and leftover onion soup. and a large salad.

I am fine eating leftovers, but I prefer to stagger them.

editing to add- I can't tag you, Nicole but that looks yummy.

I'd love the recipe.

I love leftovers too, salonva, and cooking for just one leaves a lot of them. I stagger them too--and freeze as well.

We ate at Cattlemen's in the Stockyards OKC yesterday and we always have lots of great steak leftover-which means we always have the best filet mignon steak tacos with homeade salsa the next night.

The recipe for @salonva:

Three Cheese Lasagna:

9 uncooked lasagna noodles

1 lb ground turkey or beef

Note: I used turkey with a beef boullion cube & a dash of salt + pepper

1 Med yellow onion diced

sauce: 2 cups tomato sauce, 1/2tsp dried Basil or 2 leafs fresh minced, 1/4tsp onion powder, 3 cloves minced garlic, 1/2 tsp white sugar ......or a can of pre-made sauce

1 lb grated Mozzarella/divide in half

Cheese filling:

1 cup fresh grated Parmesan or the stuff in the green container

2 large eggs/raw

2 cups ricotta cheese or cottage cheese(I used cottage, low fat)

dash of salt

1lb fresh baby spinach leaves or 1lb frozen chopped spinach

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Use a large casserole dish...big enough for the baby spinach when fluffy, it will cook down.

1) Cook the 9 lasagna noodles for 20 minutes until tender

2) Cook the meat + onion, drain any fat off

3) in a mixing bowl make the sauce, add to meat

4) in a 2nd mixing bowl make the cheese filling, stir till blended

Start layering the pan:

3 cooked lasagna noodles layed in the pan, then ALL the cheese mixture with a layer of 1/2lb grated mozzarella on top, then 3 more noodles, then ALL the meat mixture, then 3 noodles, then the spinach, then 1/2 lb mozzarella on top. Cover with foil or lid. Bake @ 375F for 60 minutes. Let sit for 15 minutes before serving. Serves 6.

We had our oldest son and his family (DiL, DGD #3 and DGS #3) plus our DD and DGD#1 for a Christmas late-ish lunch yeaterday. I made a big pan of Baked Ziti and we had Caesar salad and garlic bread. DiL brought a chocolate layered dessert. DGS is 18 and had 2 big plates full so we declared it a success. I still have enough for DH snd I to enjoy tonight and can make a little more salad.

@Nicole, your lasagna looks wonderful!

Just started a pot of ham and beans using a ham hock and ham steak from the half pig we recently bought. Corn bread will be the only side.

Thinking of Sheet Pan Greek Chicken tonight since I’ve got all the ingredients. Love it when that happens.

We finally became tired of holiday leftovers and I froze some things a day or two ago. Some turkey breast with gravy that had been roasted on a bed red grapes and shallots, and a generous dinner-for-two portion of burgundy beef,

We had oven baked coconut shrimp and french fried potatoes. Tonight DH has asked for chicken and wild rice soup (Costco's) and grilled cheese! It's chilly here today and an easy soup and sandwich will suit me just fine = + very little cleanup.

nicole, your lasagna looks delish. Thanks for the recipe, we'll try it.

An easy to do wrinkle that's also good is to substitute eggplant slices for pasta. Cut 1/3 inch eggplant slices to roast on an oiled baking sheet in a ~400 degree oven for maybe 25 minutes - enough to remove some moisture and start browning. Then proceed as if making lasagna, using plenty of sauce. A version of eggplant parmigiana.

We like it better than lasagna because the eggplant flavor, though subtle, is more flavorful than pasta.

Elmer, sounds so yummy. Only a single eggplant? I love eggplant.

When we make it, I think we use three eggplants. And sometimes cut them thicker, up to 1/2 an inch. It deponds of course on their sizes and shapes. Asian eggplant varieties seem to be a bit more flavorful and they're smaller. The "layers" needn't be exact. A spinach layer with it (as with nicole's lasagna) works too.

Better to have too much eggplant as not enough. Any leftover roasted eggplant disappears quickly.

Put in as much as you want. I think we usually do at least two layers. If the baking dish is high enough, you could do three, depending on the thickness of the slices.

I LOVE eggplant! I think with tons of sauce DH could be converted. :0)

Another wrinkle is to make the tomato sauce.

It's easy, the results are superior to any prepared sauce one can buy. Better than Rao's.

There are many recipes and variations to find. On Serious Eats, NY Times Cooking, or many other sites. The upshot is you doctor ingredients that are added to a large can or cans of good whole tomatoes - like San Marzanos.

I've consolidating different approaches from here and there. I lightly sauté a combination of sliced carrots and onions, then add tomato paste and sauté it awhile, and then garlic and appropriate herbs at the end of the sauté step. You can put in chopped mushrooms for added umami too (for mushroom haters, they dissolve during later simmering). Kenji's Serious Eats recipe has a tablespoon of fish sauce for the same purpose.

Then add the canned tomatoes.

Simmer on low heat, stirring occasionally. The longer the better. An hour or more. You can add cooked ground meat to the sauce if you wish 15 minutes before you want to stop simmering. Or not, it's fine without it. Let the sauce rest awhile after you turn off the heat.

It's no more than 15 minutes of activity (the chopping and simmering) and then passing by now and then for a stir. It's a big payoff for not that much work. Use it for any pasta or other dish that requires tomato sauce.

I made some last week for a family gathering and people raved about the sauce in the lasagna. That often happens with this sauce, the idea for doing which I take no credit.

My own creation. I call it Mexican Lasagna!

That looks delicious, Angela. What do you put in it?

Baked chicken thighs in mushroom gravy, baked potatoes, and baked apples with maple syrup, marshmallows, and brown sugar. An oven meal on a windy, cold day.

We just had soup. I am tired of eating after Christmas! Red lentil with tiny diced carrots, celery, onion, mushrooms, apple, sweet potaoes, wild rice and some dried cranberries thrown in too. My own creation. I call it "Fall Soup".

Might be chicken black bean nachos with guac, sour cream, cotija and pepperjack cheese, jalapenos... and I use corn tortillas to make my own chips in the air fryer, found out that works great one time when our chips had gone stale...

- a nacho bar is one of our favorite snacky dinners, everybody composes their own and the more condiments / salsas we can pull together the better.

Oh, I just remembered I have tomatillos from before Christmas! If they're still ok, I'll make salsa verde. And romaine lettuce needs using - it's my day to empty out the frig and see what needs tossing or freezing.

I just had an open face hot beef sandwich from the Christmas roast (last of the awesome gravy my husband made) for my late lunch/breakfast combo so maybe a small nacho plate for me since my appetite isn't what it used to be - it's been so windy and dry this season it's hard to get outdoors :(

Good cooking here.

I had scrambled eggs and toast.

DH does 95% of the dinner cooking. He likes it, looks forward to it, and I am happy he does. I am also very unfussy with food and happy if someone prepares it. We eat a heavier dinner than I would opt for, but again, I'm thrilled there is food in front of me and I don't have to think about it. Every so often I will prepare a dinner.

On days when he will not be home for dinner, I am happy with a salad, and look forward to PBnJ.... grilled cheese, and eggs .

The ultimate comfort food...Chicken and egg noodles! (keep it under your hat...don't tell my chickens!)

My gourmet burgers, copied from a wonderful restaurant where we first had them in Vancouver.

Cuban black beans and empanadas. I might add rice to the black beans. And not Cuban (CLOSE! South American), chimichurri to dip the empanadas.

Scallops tonight, with side dishes of collards, sweet potatoes, and cabbage/carrots (Slaw) all from the garden (it's how we can afford the scallops, nyuk). I'll be warming up that skillet in just a few minutes for those scallops. HNYE!

Costco chicken , mashed potatoes and corn.

A west coast Cioppino with mostly local fish and shellfish - served with crusty baguette and Irish butter with a side of Australian Shepherd