H made Italian Wedding Soup (from scratch) yesterday and it’s even better leftover for lunch today. I made a healthy Lemon chicken on Monday which was also delicious. I don’t love cooking, but don’t hate it either but H has a lot more time now. Just hard boiled 6 eggs which we will dye tonight( for Easter) and use as snacks or in salads. They wont go to waste.
I’d use them for bread pudding. Either way you could make a creme anglaise to either dunk the cupcakes or pour on the bread pudding.
Baked Maine sea scallops with a buttery Ritz cracker topping, spinach and strawberry salad and leftover wild rice from the other night.
Nothing fancy going on here. Went to the store this morning for the first time in 9 days. We haven’t had chili in quite a while so wanted to do that. No ground meat so used stew meat instead. Cornbread with it and it hit the spot and we have leftovers for tomorrow. Next up - chicken with Thai peanut sauce with fresh asparagus. Found a small ham (Carando) for Easter and bought some potatoes for mashed potatoes, stocked up on some frozen stuff , fresh fruit and salad stuff , etc. so we’re good for awhile.
Had pizza for dinner at youngest son’s request. He’s happy. 
Got some other prep type work done. Made a batch of homemade stock, started fermenting batter to make dosa in a couple of days and am mixing up an overnight bread recipe for tomorrow.
D made this pasta for dinner tonight. It was wonderful!
https://www.marthastewart.com/313644/pappardelle-with-caramelized-onions
That looks yum! I bookmarked it. I even have 2 pkgs of egg noodles in the house!
Making lots of chili lately using a mix of small red beans and chick peas. Last night I simmered a pot of Mexican Mayocoba beans in chicken stock. Eating a lot of roasted sausages lately, including Kielbasa. Now that my local supermarket has finally re-stocked pasta, I am going to use egg noodles as a substitute for linguini in Tagliatelle Bolognese. No linguini or fettuccine at my market. Stir-fry cabbage is on the menu frequently of late.
I have a bone-in turkey breast in my freezer. We go out at Thanksgiving, but I had purchased it in contemplation of making it so we could have “leftovers” for turkey sandwiches, but I didn’t do that. I have found a recipe to use, but I have never made one before, and I am curious about how much meat it would yield, if that meat would freeze well (and how to freeze it), and any yummy turkey recipes you might have. I know I can just sub it into recipes that call for other meats. Was wondering about some sort of turkey and brown rice casserole? It’s just the two of us, and I was thinking of just having the turkey meat with sides a couple of times and then using any leftovers in other things, but I don’t have any sense of how “far” it will go, if that makes sense. What would you do with a bone-in turkey breast?
^^^ How many pounds is in it? And how many of you will be eating from it? (how many people in your home)
This is a family favorite that takes leftover turkey well- I haven’t made this one specifically (Paula Deen’s) but it looks very similar to the ingredients I use. I would cut down on some of the high calorie stuff like the mayo.
https://www.pauladeen.com/recipe/hot-chicken-salad/
I’d also do a casserole that might mimic a Thanksgiving dinner. Use a stuffing mix or rice, a little gravy, chopped celery/onion, dried cranberries.
@abasket - sorry! Meant to throw in the weight. It’s about 5.5 lbs. No idea how big the bone is. As I said, I have never cooked one of these before.
Thanks for the recipe link!
@Hoggirl one year my friend made a delicious turkey tetrazzini with leftover turkey.
Yesterday I made brisket. My family likes the Sweet and Sour recipe from an older edition of the Joy of Cooking. Today I’m planning on slicing it up and packaging some for my kids who live in my town.
This morning I’m also going to make coconut macaroons. I’ll share those with my kids otherwise I can eat the entire batch. I use a recipe from one of the Barefoot Contessa cookbooks.
@Hoggirl I don’t have a recipe but my mother always makes a turkey quiche with leftover turkey. You use leftover stuffing as the crust, or if you are using frozen turkey saved for a later date, you can also use a box of Stovetop for the crust, though I’m not sure they sell that this time of year. Another thing you could make with it is turkey tetrazzini which is a pasta dish with turkey in a creamy sauce.
In my house we seem to be blowing through three things very quickly…eggs, frozen strawberries and bananas. All three of my kids as well as Dh are constantly making smoothies. I bought two big bunches of ripe bananas a week ago which we peeled and froze. My daughter just used the last one this morning.
We apparently are now turning into the next “hot spot” in Maryland so I really don’t want to go to the grocery store. We can make do with what we have and deal with not being able to eat exactly what we’d like. However, I ordered a roast for Easter that I need to pick up tomorrow. While they don’t have curbside pickup, I did sign up for a specific pick up time, and it’s a niche store that doesn’t have a lot of customers so that makes me feel a bit better. I guess I’ll use that trip to pick up a few other staples/produce to at least bide me some time before I need to go to one of the more populated grocery stores. It will have been 9 days since I last went to the store when I go tomorrow.
I went wild for an extravagant breakfast to break the monotony - Eggs Benedict. We had everything needed save for the English muffins, so… I made English muffins last night. They came out great and we have extra muffins to go with morning coffee over the next few days…
^^^ Fresh english muffins! Sounds amazing!
I would think at 5 pound turkey breast is going to net a managable amount of meat. Not too much to not know what to do with it.
Finished the vat of chicken soup. Washed the vat. Cut up onions, beef, garlic, green pepper and dumped them into the vat. Vat is happily bubbling away in the oven.
Husband has been working from home this week, so I’m making his lunches as well as dinners. Then he snacks. I told him we have the plague, and now he’s the locust in my kitchen, and that makes us due for a rain of frogs next. 
Birds have light bones compared to other animals we eat so a 5.5 bone-in breast should be mainly meat. At least 4 pounds allowing for some shrinkage.
Enchiladas are always something I make with leftover turkey or chicken meat.
I want to make a Greek dish, but I don’t know the name of it. Maybe someone on this thread knows what it’s called. My best friend in high school was Greek and her mother made a wonderful pasta (I think it was ziti) dish. It had a white sauce, ground lamb/maybe beef, and cinnamon or maybe nutmeg (it was a little sweet). I think there was cheese, but I’m not certain. Does anyone recognize what this is?
Moussaka?
Crossposted with @doschicos . Missed the pasta connection. It is indeed pastitsio.
Pastitsio. It’s delicious. There is a bechamel topping.