I'm making Mariola from The Romangnolis Table for a light dinner. I just made the omelet pieces that go in the soup. Recipe calls for 5 cups chicken broth. I'm going to use 4 cups chicken and 1 cup beef broth.

Leftover beef stew and Deli Rye Rolls from the freezer.

We had taco salad and I had mine rolled in a flour tortilla.

I made a seafood lasagna from delish.com. We liked it, and I will make it again, but with some changes. I added some chopped onion, 2 tablespoons of lemon juice, and a tablespoon of Old Bay seasoning, having read several comments that said it needed "something", and I would make those same changes next time. I would decrease the lasagna noodles, and make two layers in a 9 x 9 pan. I would use the same amount of fish (shrimp, scallops, and I used imitation crab meat) but it needs more sauce. I think simply adding more milk would work without making it too runny as it was a little dry. We now have leftovers for another night and then I will freeze the rest in meals sized containers.

For lunch on Tuesday, I made a soup experiment. I had leftover lima bean broth and a cup of crushed tomatoes from the casserole that I made last week. I sautéed onion in olive oil, then added some garlic. I added the crushed tomatoes and about 1 Tbs. tomato paste. I put in a bit of sugar, as these tomatoes are rather acidic. I added the bean broth, then seasoned with about ½ tsp. Penzey’s beef base, ¼ tsp. Penzey’s Pico and Gallo blend, and a few shakes of Penzey’s Adobo seasoning. I then let it boil and cooked it down a bit, before using my hand blender to smooth it out. It would probably be good with a bit of Greek yogurt whisked into it, but I’m saving the remainder of that for another recipe. It’s a nice accompaniment to the bread I baked last night.

No cooking here tonight my husband wanted a fish sandwich and onion rings from Arby's,it was good.