Burritos with all of the leftovers in the fridge from the week.
I made shrimp etouffee. It was teh yum!
For a great chicken pot pie recipe, I use this one - it’s fantastic. (The previous one I made involved using soups - which I don’t mind doing - but the filling was too soupy. The linked CPP recipe sets up nicely - creamy, but not too runny.)
And I totally agree about the Pillsbury crusts - they’re very good without any of the work. I use them all the time with the linked CPP recipe with great results. The recipe does take a bit of time (definitely all of the hour stated, maybe a bit more); I usually make it on weekends or when the Mister’s OK with having a later dinner.
Tonight we will be going to Tex Wasabi’s for LedZepKid’s birthday. His favorite restaurant for several years now.
He’s 12 today. Only one more year until we’ll let him post to the SDMB, but he has his user name already picked out.
I’m off to the store for the components now…
Thanks for sharing, Snickers. Will try it later this week. 
On Saturday I grilled three pork chops, and wound up with about 1.25 pork chops left (they were big chops, and I only ate about 3/4 of mine). Tonight we had pork stir fry. I made the rice with chicken broth instead of water.
I frequently make stirfries out of leftover meat, though I don’t always serve rice with them.
An enormous Bloody Mary with, essentially, skewers of antipasto in it: Greek and Spanish olives, pickled red pepper, marinated mushrooms and artichoke hearts, rolled sopressata and provolone. And a celery rib.
B&M baked beans and 4 pieces of buttered toast.
Mmmm… buttered toast.
Seared Ahi was for dinner tonight. Might have some ice cream later.
Shouldn’t there be marmite or vegemite in there somewhere?
I know what I’m having for dessert now - thank you!
Leftover roasted pork shoulder, and cauliflower “rice”.
In a few minutes it’ll be time to take out the blackberry cobbler; that with some ice cream (and coffee) for dessert.
???
It’s a low-carb rice substitute made with grated cauliflower. (It actually ain’t all that bad, but I love cauliflower).
Today, it was cevapcici (a Balkan sausage, basically a kofte kebab [the word “cevap” derives from “kebap”], made with various meats, garlic, pepper, and often paprika. I made it with 1/2 lamb, 1/6 each of veal, pork, and beef), along with roasted red peppers, eggplant, and onion, and a cucumber-yogurt, tahini salad.
Sauteed chicken tenders with a lemon, kalamata olive, caper, artichoke sauce, and dressed with diced fresh tomatoes. Israeli couscous cooked in chicken broth, with a side of spinach sauteed with olive oil and garlic. Fresh fruit for dessert.
Big fat steak will be had when I get home. Rare, of course.
Chicken noodle soup. Odd for the middle of summer, but I have a sore throat and it’s my boys’ favorite.
TOMATOES!
One of the booths at the farmer’s market finally got tomatoes in today. I picked up a couple of one-pound heirlooms, which isn’t nearly a week’s supply for me, but I didn’t want to hog them all.
I eagerly wait for tomato season all year, and they come late around here.
How have I never heard of cauliflower “rice” before? It sounds great.