For lunch, whip up a quick batch of couscous. Serve the cold chicken legs atop couscous and frozen stir fry vegetables. Bring some soy sauce to top.

For dinner, make up some chicken burgers with ground chicken, garlic and onion, cumin and red pepper flakes. Serve on the remaining sandwich bread with all the condiments. Serve a desert of ice cream and cookies.


For lunch, wrap up the last of the tofu-dogs in Russian bread with a good slather of mustard. Add an ounce of cheddar cheese and bring along 1/4 cup of marinara for dipping.

For dinner, barbecue a whole fish (less the head) stuffed with sliced lemons, limes,  and spiced with just salt & black pepper. Cook up some rice in chicken stock, risotto style to get rid of the last of the garlic and red onion. Add a finely diced red bell pepper (to get it out of the wrotter). Sever with a small side salad of mostly romaine and dressed lightly with feta cheese, red wine vinegar and olive oil. Top with fresh herbs from the back porch. For desert, bake some apples in a sea of steel cut oatmeal and season with cinnamon, nutmeg, and brown sugar.

How it really went: One guest wanted steaks instead of whole fish – so the fish cut chopped into steaks. Another wanted homemade fries instead of risotto; so I cut up the potatoes into fingers, tossed them in some olive oil and rosemary, and baked them in the oven. The salad was passed over for steamed peas. Desert was the last of the sherbet, ice cream, and cookies.


For lunch, make a crab salad sandwich (with the fake crab, a bit of mayo or salad dressing, a caper or two or maybe some diced dill pickle, add some bell pepper and red onion, finely chopped). Serve it on the Russian bread with some roasted red pepper hummus & a leaf or two of lettuce.  Bring along a cup or so of black bean soup.

For dinner, brown some ground turkey beef, drain if necessary, then toss in garlic, cumin, chili powder, and oregano. Fry up some corn tortillas in olive oil until they become crisp and brittle. Salt lightly. Serve over a big green romaine salad. Top with crumbled feta cheddar or monterey jack cheese &  sour cream.  Serve a side of salsa if desired. If we’re still hungry make up some rosemary-lemon custard cakes for desert and serve topped with raspberry sherbet.


For lunch, cook up a small serving of pasta. Top with the remaining spagetti sauce (thin with strained tomatoes if necessary), add meatballs. make another sandwich, this time on the last of the sandwich bread. Soup optional.

For dinner, make some pumpkin risotto with the last of the canned pumpkin. Use the 4 chicken sausages in the freezer to make meatballs and make Martedi; double the recipe and use the leftover meatballs (beef) in the fridge. For desert make up the box of lemon squares in the pantry. If that doesn’t please the guests, nothing will.


For lunch, take a bit of each of the leftovers during the week and make a mini buffet out of it.

For dinner, barbecue some chicken breasts marinaded in barbecue sauce (and then brushed clean). When they are almost done, re-coat with barbecue sauce and turn to brown. Serve with peas steamed beside the chicken as it cooks on the grill. If it’s not enough food, add a potato and bake it on the grill with the meal. Scrounge for desert while cataloging what’s left in the pantry for the next night’s shopping.