Roast chicken with carrots and potatoes; sauteed spinach; garlic toast.
There are many things to love about my job; one of them is that I do not have to go to the office on Mondays or Tuesdays. This weekend was so busy I had no time to cook, except for competition chili. So today, I made a big roast meal. It's actually easier than it sounds, because it only takes about ten minutes to get the chicken and veggies ready to go into the oven, and then I don't have to do anything else while it cooks (which takes about two hours).
The chicken came out well, and I made an extra one so I can make a fast pasta dish, with shredded leftover chicken, later this week when I get home late from work.
I make garlic toast with Costco's roasted garlic loaf. I just split it open, brush it with olive oil, and toast it in the oven. It's delicious, but we can't think of anything creative to do with the leftovers (other than just reheating and re-serving).
I am very serious about using leftovers. I have an inner Depression-era housewife. For example, tonight's chicken will get used twice more, once for that pasta dish and once for chicken salad for lunch. Usually, when I roast chicken I boil the carcass to make stock, but not tonight because I already have a freezer door full of stock.
I will, however, be making banana muffins with the black bananas sitting on my fruit stand.