When D was little, one day W asked what was for dinner (I’m the cook in the house) and I replied, “Every man for himself!”
Ever since then that’s been our inside-joke code phrase for leftovers or “you’re on your own”. D hilariously picked it up when she was around 4 or 5, and one day said in front of us, “What’s for dinner? Every man for himself?”
Also I’ll say if you love doing it and want to be the family member that cooks morning, noon and night and do it with pleasure that is cool too!
I just hate to see it be the default of the main cook to take care of “it all”.
This works with leftover turkey or chicken…
Bombay Turkey Salad
1/2 cup reduced-calorie mayonnaise
1/2 cup plain low-fat yogurt
1 tablespoon chutney or,peach chutney
2 -3 teaspoons curry powder
salt, to taste
pepper, to taste
1 1/2 lbs turkey breast, cooked, cubed
1 red apple, unpeeled, sliced
1 granny smith apple, unpeeled, sliced
3/4 cup grapes, your choice, seedless (halved)
2 tablespoons fresh chives, snipped
iceberg lettuce, for garnish
Directions:
I add slivered almonds to mine too.
It’s only DH and I here, so cooking hasn’t been bad. We’re usually on our own for lunch (have different preferences), except if we have something like soup. We split the week cooking dinner, and actually DH may cook more than I do. I tend to make 1-night meals, while he tends to make things that give us leftovers.
When the kids were growing up I always froze dinner left overs. Then there would a “freezer surprise” night when I took left overs out and everyone chose what they wanted and reheated in microwave. They thought it was the best night ?
Last night we were doing a 1,000 piece puzzle while rewatching the first season of The Marvelous Mrs. Kaiser. H and D2 were not that hungry so I opened a bottle of wine and put out a nice charcuterie board. I had some salami, prosciutto, Humboldt Fog goat cheese, a good brie and a good blue some grapes and apples along with crackers and a baguette and a fig and orange spread. It was tasty and easy and it looked pretty!
@thumper1 - your turkey curry salad sounds yummy! Thanks!
Love a good charcuterie!
Was that a typo or autocorrect or do I not know a show called The Marvelous Mrs. Kaiser??! 
@doschicos , coincidentally I had already decided to start doing that last night. Im hungrier at lunch, which I eat about 1 now. I’ve decided to try to put if off until 2, and cook the “big meal” of the day by then. The others can reheat as they want. Then, for dinner, I can go back to eating light.
Today will be a chicken pot pie.
Found my favorite pasta at the grocery store yesterday after being out of stock for at least a month! It’s a Thai citrus ginger linguine.
I used it in a pasta salad with caramelized onions, roasted bell peppers, sun-dried tomatoes, fresh jalapeño, Parmigiano-Reggiano, and a dressing with garlic/jalapeño infused olive oil, pomegranate vinegar, and maple syrup.
I paired it with sous-vide salmon (at 123F for borderline medium-rare) which I blackened with garlic/onion/thyme/pepper. Sooo satisfying, and healthy too.
The leftover pasta salad will be even more delicious for lunch today with the dressing all soaked in.
Sorry about the crazy auto correct!
I was thinking of doing a chicken pot pie tonight. I have pie crust or puff pastry I could use. Which one do you prefer when making a pot pie? Also do you have a good recipe that has a lot of flavor you could suggest? I have leftover rotisserie chicken, peas and mixed veggies, onions and celery. I’m just wondering what kind of seasonings I can add to make it flavorful.
@showmom858 , I just popped my chicken pot pie in the oven. Wish I had read your post first because I would have thought what spice to use. I would have used a little curry. Maybe a teaspoon. I love the flavor.
One of my favorite seasonings for anything lately has been white pepper. Lovely warmth without bite.
@anomander that sounds delicious. May have to scout around here for the pasta. Found it on Amazon for $12.50…hmmm.
I have pomegranate molasses (from a fab chicken recipe). It is sweet, tangy and thick…wondering if I could just add garlic OO for the dressing… may have to give it a go if I can find the pasta…
This is my pot pie recipe. I use pie crust, but only on the top.
https://www.food.com/recipe/delicious-chicken-pot-pie-10744
I also add frozen peas and use Morton Nature’sSeasoning Blend. Plus pepper.
IMO, pie crust is 10x better than puff pastry for chicken pot pie.
Thyme, maybe herbes de provence if you have that. Poultry seasoning.
@conmama - curry powder sounds good as does the thyme and herbes de provence @sevmom suggested (I have both).
I will go with pie crust as @doschicos suggests.
@emilybee - is there a reason you don’t use crust on the bottom too?
Thank you all for your help!
I’d use thyme, pepper, and maybe a hint of worcestershire sauce or parmesan for extra umami. Parsley would be good too.
I’m team pie crust all the way.