Leftover quiche tonight. It was absolutely delicious. I’m going to order it again next grocery pickup.
I’ve got a few other leftovers from the last few day in the fridge that should be eaten tonight.
I bought several rounds of fresh pizza dough in NY when I picked my son up from his college back on 3/13. I forgot I’d put most of them in the freezer but noticed them yesterday. We are using some to make stromboli tonight. I just made a quick marinara but annoyed that I used all of my storebought basil to make pesto this weekend. At least my oregano plant somehow overwintered so at least I had fresh oregano. I can’t wait for fresh basil from my garden.
I don’t know why I’m sick of figuring out dinner. We have always eaten dinner together, and typically we’d get carry out once a week, if that. So it’s not like I’m suddenly having to make dinner every night. I wonder if it’s more that we are limited to what we have on hand? Even tho I usually had a loosely planned weekly menu prior to COVID-19, it was so easy to run to the store for a forgotten ingredient, or switch up the plans if schedules changed. Perhaps not having that flexibility is why dinner suddenly feels like such a chore. And this coming from someone who used to enjoy cooking.
This is me exactly compounded by the stress of not wanting to go into a store and my limited order fulfillment. One of our daughters has a pretty serious congenital heart defect and I do not want to bring the virus home.
We aren’t big on eating eggs on their own, but I do use them in quiches, baked goods, waffles, omelettes, etc. Our Costco has plenty of liquid egg whites (six 16 oz. cartons to a case, each carton = 10 large eggs) which are marked as lasting 2.5 months. Liquid egg whites might be a way to spare whole eggs for eating and not “wasting” as a buried ingredient in other dishes.
Tonight was salmon fillet with my homemade fish rub which is my bbq rub with a little brown sugar and citrus zest (usually orange but this time lemon) added in. I topped it with a mango sauce made out of freshly diced mango, a little red pepper jelly, some fresh cilantro, and a little salt. Wild rice mix with some dried cranberries and toasted almond slices mixed in and steamed asparagus with butter and S&P. It was yummy.
We usually eat salmon once per week so I get it each time we order groceries or my husband does a food run. So far, thankfully, we haven’t had problems getting seafood.
Simple but fun meal tonight. We made dumplings (family job - everybody joins in filling and folding) and steamed broccoli. Realized that’s another trick I’ve used over the years - they’re a lot more likely to eat something they helped make even if it’s not normally something they seek out. Not that it’s ever been hard to get any of us to eat dumplings. Pork, bacon, scallions, dark soy sauce, mirin, etc… all pretty tasty stuff.
Sounds delicious, @milee30, but definitely impressive and not simple for most. 
No, it really is simple - Serious Eats recipe for dumplings with maybe 12 ingredients pulsed together in the food processor. https://www.seriouseats.com/recipes/2010/06/simple-pork-and-scallion-dumplings-recipe.html
I was in Whole Foods with W over the weekend getting some ground beef when I spotted one lonely brisket. Asked W if she wanted some brisket and she said yes.
Now imagine if you’re like W that you’ve only ever seen brisket after it’s been chopped up and put on your plate. So the butcher pulls out this honking huge slab of meat and W says, “OMG you’re getting that whole thing?” 
Smoked it all of yesterday and it’s awesome. Froze about 3/4 of it with a vacuum sealer so I’m all set for the apocalypse or at least the next 2 weeks.
Yum! I LOVE brisket. Not sure your method, @anomander, but Aaron Franklin’s recipe , which is pretty straight forward, is awesome.
I’m always surprised by how much shrinkage there is in a brisket by the time it’s done cooking.
Call for suggestions: I made a Lemon Tea Bread, only in muffin tins. Alas, I slightly overbaked the cupcakes and they’re dry. How can I rescue them? I’m thinking of somehow soaking them in something, but what?
Heavy cream would be good in this emergency, but I have none. Possibly a custard sauce?
No, I’m not serving them to someone else. I’m going to eat them. Waste not, want not.
Rum. 
Maybe a lemon simple syrup poured over the top
Turn them into trifle.
Our shopping experiment with autistic ds yesterday was very successful. I met him in the parking lot and gave him cash. He suffers from extreme anxiety, so I told him I would keep a running tab of everything he put in the cart so he was assured to not run out of $$. He walked up and down the aisles while talking to me and I talked him through what to put in the cart. Several times he told me he was done, but I was able to bribe him to continue by letting him buy himself some favorites that arent normally in his budget like a huge bag of shrimp. What would have taken me 30 mins took him well over 90, but he did it and that was a huge accomplishment for him.
I was able to make a pot of sausage, kale, potato soup with the ham broth I made the day before. It was yummy.
For lunch, I sliced the whole wheat bread I had made the day before, lightly buttered, topped with a slice of cheddar and thinly sliced tomatoes and placed them under the broiler for a few minutes. Simple and good.
Dunk the lemon tea bread in coffee or tea.
Or pour a little milk in a bowl - just like a 1/4 cup - half the muffin and place cut side down in the milk. The muffin will absorb some of the milk. Eat with a spoon.
Dinner - Asparagus a la flamande, salad of mixed greens. White wine.
All hooked up with local farms now, for as long as it lasts. Relieved and very happy.
CF: with almost any spirits, you can turn muffins into a sort of bread pudding. A recipe from my childhood.
Last night was taco Tuesday with the left over roast chicken and frig items left from last time and farmers market box. Tasty and now I have more frig space. We’re trying really hard not to let things go bad so planning meals around leftovers is our new game.
I have my chicken breasts for Seder marinating since last night. I’m not making a cooked veggie because it’s better I use the fresh lettuce etc., before it goes bad then use any of my frozen veggie stash. We have newly made turkey soup from last weekend that I’m substituting for the traditional chicken soup.
Made all the things necessary for for my seder plate.
No matzah in the house so I’m going to use pita bread. It has yeast but at least it’s flat - and I don’t “keep” anyway during Passover.
Last night was a casserole of wheat Penne with Shredded chicken and Artichokes, Mozarella cheese. H stayed home today so I fed him a grilled cheese and tomato soup. Told him I had enough leftovers from the casserole for dinner tonight! No cooking, yah!