We just ate our Cheesecake Factory leftovers.
I don't know what to call these, but I make these quiche or fritatta-like muffin things with rice, cheese, eggs, and veggies. These had spinach, and we ate them with roasted sweet potatoes. Basically the recipe for the fritatta muffins is: 2 eggs, 1 cup rice, 1/2 cup cheese, 1-2 cups fillings. Bake in a muffin tin at 400 for about 20 minutes until slightly browned on top and eggs are cooked. This makes six: obviously it can be scaled up easily.
Pot pie made with a "turkey" gluten loaf that I made and had in the freezer from Thanksgiving, salad, homemade rye bread.
Wild rice and mushroom soup, more salad and rye bread, plus a wacky cake with peanut butter frosting.
I made a different version of the frittata rice muffins with chiles, black beans, tomatoes, and cheddar to use up leftover odds and ends. We also had eggless (vegan/Lenten) banana french toast.
Red beans and rice, sauteed collard greens, cornbread. This is one of my favorite dinners. I love these collard greens, the recipe comes from Veganomicon.
Out of town. Out to dinner with family.