I’m thinking dinner might be beef liver and onions, with mashed potatoes and a green veggie.
Heres the Baked Corn recipe:
1 cup creamed corn
1/2 cup Eagle brand milk
2 eggs beaten
Whisk ingredients together into baking dish
Bake at 350 for a hour uncovered
Mom doubles this recipe for our family dinners and it’s enough for the 8-10 of us with a little bit left over.
Thanks!
Slices of roast beef with a creamy horseradish sauce, raw red pepper and celery sticks in hummus sauce, wontons in duck sauce and a glass of red wine. Later, a piece of lemon cake, a small brownie and a small chocolate chip cookie with two cups of coffee.
OMG! My chicken souvlaki idea was absolutely inspired!
Basic idea was to grill chicken souvlaki kabobs on the grill and serve with tzatziki, Greek salad, and some leftover vegetable-broth rice.
The ingredients were so beautifully compatible that it was a marvel. Also looked so good that I was tempted to take a picture, but never got around to it. The rice was just a little extra thing on the side, but the combination of souvlaki, tzatziki, and salad saturated in Greek feta salad dressing was to die for! 
There’s a skewer of souvlaki left over. I plan to have it for lunch tomorrow cold, with tzatziki and a bit more Greek salad.
Shrimp scampi, mashed potatoes with garlic butter, grilled green beans, Caesar salad, and white chocolate cake with raspberry sauce.
Shrimp scampi sounds divine. I’m making that tonight.
I just finished the leftovers as tonight’s dinner.
I was outside working until dark so the oldest made us omelettes with leftover cheeses and meats from the weekend. Hes a good cook and knows how to think outside the box and make things work.
I didn’t have the last of the souvlaki with the last of the Greek salad as planned. I was feeling peckish late at night and ate up the souvlaki as a midnight snack with some tzatziki as a dip. Tonight will be fish and chips sprinkled with malt vinegar and a dollop of tartar sauce, and a side of Greek salad.
Tonight is leftover lamb vindaloo and onion kulcha with some porter.
Looking forward to a basic yummy rustic country-style dinner tonight. Well-marinated Jamaican jerk pork chops on the grill, seasoned oven-roast potatoes, and Bush’s homestyle baked beans with bacon simmered in sauteed white onion and smoky barbecue sauce.
Carne asada tacos, rice, and black beans.
Does anyone else do this? Last night we heated some oil in our wok, added onions, then began adding whatever produce needed to be used. A zucchini diced, some mini sweet peppers, tomatoes diced, some sun dried tomatoes, a leftover hot sausage diced, etc.
Then boiled and drained pasta and threw that in.
No formal name for the dish, and it varies according to what we have on hand, but it was great.
ETA: strawberry rhubarb shortcake for dessert!!!
^Having the leftovers today for lunch. I forgot there’s kale in it. Our kale crop is bountiful! We like kale, and it produces all summer, fall, and into winter.
chicken steaks with an airfryed vege medley.
Lebanese Eggplant, Zucchini, capsicum, onion, cherry tomato, Halloumi cubes,Green Beans, Choko, Butternut Pumpkin, all in bite sized pieces, tossed in EVOO and some seasoning, cook at 180 for 30 minutes in the airfryer, tossing around every 10 minutes. Fkn yum as a side dish.
Grilled Albuquerque Turkey (turkey breast cutlets marinated in Albuquerque spices). Served with coleslaw. Dessert was grilled nectarines.
Quite a spread at a memorial service: grilled shrimp, meatballs in marinara sauce, meat lasagna, and cherry tomatoes with ground basil and olive oil. Then mini-cannoli and a fudge brownie.
I sautéed the extra bell peppers, spinach, and garlic the last time I mad fish Florentine, and put it into the freezer. Tonight I made chicken Florentine using the leftover veg, baked chicken breast tenderloins seasoned with kosher salt and paprika, and cream cheese and heavy cream. So I used up the leftovers, and served it with leftover yellow squash from the night before last.
It was Taco Saturday here.