I had pork roast, mashed sweet potato and brussel sprouts.

We had leftover mashed potatoes and chicken, with microwaved frozen mixed vegetables.

For lunch on Tuesday, I made Cauliflower Soup, a recipe from The No Salt, No Fat, No Sugar cookbook. I’ve been making this recipe for over thirty years, although I now use 1% rather than nonfat milk. I also sometimes alter the proportions. This time I reversed the amount of turkey (or chicken) broth and used 2 ½ cups (the amount I’d frozen in a container) and 2 cups of milk.

On Tuesday, I also roasted and processed two pie pumpkins. I’ll freeze some of the puree and bake later in the week with the rest.

The dinner menu tonight is more leftover roast chicken, although I have to make a small amount of mashed potatoes to supplement the little of that left over. We'll also have microwaved frozen vegetables.