I made stew last night, so I can go to the bar for Happy Hour, and eat when I get home.
Tuna fish sandwiches with plenty of mayo, shredded carrots and onion.
Yesterday I made a chicken “pie” (I’m currently swamped with good chicken stock and cooked chicken):
Makes one serving:
Pre-heat the oven to 220 c.
Sautee a large onion, half a leek and a clove of garlic (all chopped) until soft.
Add some cooked chicken scraps and fry for a minute or two.
Add two largish spoons of chicken stock + some cream and simmer until it starts to thicken (mabe 5 to 10 minutes on low heat).
Spoon the mixture in a small oven-proof dish, cover with very thinly sliced potatoes, then cover with grated parmesan. Put in the oven for about 30 minutes or until the potato/cheese browns and the filling is thickened a bit more.
Worked out nicely; next time, I will try to thicken the filling more before the oven stage; some of the potatoes were starting to disintegrate in the fluid.
We’re having meatloaf tonight; mudgirl loves when we have meatloaf because she gets to ‘play’ with all kinds of seasonings, plus squish the meatloaf, plus use the basting brush to apply the glaze (which she gets to whisk!)
We’re also having mushroom-beef gravy, mashed potatoes, sauteed mushrooms, and buttered sweet corn.
One of my very favorite things about having meatloaf for dinner is having a ‘meatloaf stacker’ for breakfast the next morning: put a little of the leftover gravy in a shallow bowl, add some leftover mashed potatoes (a little dab of extra butter to counter any drying); then a spoonful of leftover veggies, a thick slice of leftover meatloaf, more gravy. Grab a spoon and have a hearty breakfast! 
Homemade pizza. Probably pepperoni and onion, as that’s what we’ve got.
We need a little inspiration, although there’s a Peruvian chicken dish in the latest Cooks Illustrated that looks tempting.
We’ve been in Pittsburgh all weekend, at The Carnegie Science Center, so tonight we stopped at Arby’s on the way home! I knew there was going to be no way I felt like cooking anything by the time we hit home at 8 tonight!
Babyback ribs, macaroni salad, corn on the cob, and baked beans. And yellow cake with chocolate frosting.
<burp>
Chicken Marsala with market-fresh green beans and a salad.
I still have leftover corned beef so I made a reuben.
Kahiki brand eggrolls. They are SO good; microwaveable and 70 calories a pop. The veggie kind.
After having a craving for BBQ flung on me by Cub Mistress in this thread, http://boards.straightdope.com/sdmb/showthread.php?t=601135&page=3I I went to the Slick Pig for lunch. I brough home about half my plate of chopped. For dinner, that was reheated put into two steamed, soft corn tortilla, topped wit a little salsa verde and nom. 
Crap, I forgot to put the pork in the crock pot this morning! I guess I have to figure out the answer to this thread all over again when I go home at lunch.
Tonight will be mushroom risotto with some grilled shrimp marinated in something spicy: perhaps some sembal oelek and lemon juice.
Hey, I hope you enjoyed it!
Tonight is Eatingwell’s Pulled Chicken on toasted whole wheat buns. Add more cider vinegar and some Tabasco for the full effect. Spices courtesy of Penzey’s.
Ended up including the shrimp in the risotto with the mushrooms. Man, that’s some good eats.
Tonight is taco night. Fresh ingredients and tortillas made about 500 yards from the house.
That looks good!
Glad you’re back, girl.
:smack: Nooooooooooo! I can’t believe it happened again!
I think I’m subconsciously doing this on purpose because I don’t care for barbeque pork sandwiches.
Last night I made a quickie dinner with sauteed cubed chicken breast, sliced mushrooms, frozen “mediterranean” vegetables, and that new Philadelphia Cream Cheese sauce - Italian flavor. I served it over rice. It was very quick and easy, and tasty!
Tonight we’re having baked ham and baked sweet potatoes.
Heh, thanks 
Oh, and if you do try the recipe, it works perfectly fine halving or third-ing. I usually halve it but have divided by 3 to no ill effect.
Bahaha I do the same thing. There’s a few dishes I’m “meh” on but the SO just adoooores. Somehow I’ll “forget” to start a part of it or “forget” an ingredient. I swear I don’t do it on purpose but it does happen again and again…
A dish I made while I was away was so out of this world I have to share it - Asian Rice & Vegetable Bowl from this month’s Real Simple magazine. If you use frozen pre-cooked brown rice (Trader Joe’s and Whole Foods make nice ones) it’s a 30 minute dish. I’ve perused through a few back issues of real simple but most don’t have enough ingredients or spiciness to suit our palates. This is a real winner; here are my comments below the recipe:
and later:
Tonight I’m gonna play around with this Real Simple recipe, whole grain spaghetti with garlicky kale and tomatoes. I’ve got a fresh herb parmesan baguette as well.