Panini and roasted eggplant dip.
Once again using leftovers from Saturday, I made this dip (baba ganoush) in about three minutes in the food processor. A good thing too, because as soon as I came in from work I had to keep cranky, nap-less toddler supplied with popsicles to prevent screaming; listen to first grader run through math flashcards; listen to third grader's breathing to decide proper course of asthma treatment.
Baba ganoush needs no special attention: Two cups of roasted eggplant (cubed), a clove or two of minced garlic, juice of one lemon, kosher salt, one or two tablespoons of olive oil. Whir until smooth, then stir in some plain yogurt, and you have made a vegetable side dish such that you can boast of having served a balanced meal.