We are also eating leftovers, in our case, from the maple-glazed pork tenderloin. I am roasting Queen squash every night to go with it. Last night we had the squash with a bit of maple syrup and maple sugar put on near the end of roasting, with leftover bulgur on the side. Tonight, I'll stuff the squash with the bulgur near the end of roasting.

I threw a couple of NY strip steaks on the grill and had it with bow-tie pasta, cauliflower, broccoli and carrots.

On Sunday I made pizza dough for two meals in my food processor. I have a 7 cup KA and making dough for 2 pizzas is about the limit. So I made a pizza with my home grown sweet peppers, thin sliced red onion, a little pepperoni and some thin sliced leftover steak. Came out pretty good. I took a pic of it with a Christmas beer for the beer site that I'm on, so I'll post it here too. As of Sunday, there were exactly 2 months to Christmas.

Len, the pizza looks delicious! Mike, the snow looks refreshing. I love snowy winters, except for the shoveling.

I made Boeuf Bourgignon (sp?) for tomorrow's dinner. My husband drank the wine for it, so I had to use an Italian dry wine substitute. I hope it turns out okay. The house smells delicious. I'm going to serve it with a salad and cauliflower rice from the freezer. But I've never before used cauliflower rice, so I don't know if that's a good idea, or if I should change to noodles. Any cauliflower rice users who can guide me?

Your dinner sounds delicious, Italian Cook. I would never have that issue with my husband, as he does not care for wine. However, he did consume all the raisins a few weeks back, thereby forcing me to substitute a dried fruit mixture in the granola.

On Monday, I made another batch of yogurt.

For Monday dinner, I made my Spaghetti Squash Casserole. Prior to making it, I also made the sauce for it from a bunch of our tomatoes that have ripened inside. We had it with microwaved frozen peas and Rosetta rolls. Between the cooking and the baking project, it was a long day in the kitchen, but we have leftovers for the next few days.

I forgot to mention that I made meatloaf and mashed potatoes on Sunday. Plenty for a few lunches. The Beouf Bourgignon is for a few dinners, so I'll hopefully be set through Thursday.

I made my experimentation with Ranch Dressing tonight. For the second time, I used a friend's recipe and 3 ingredients from Chef John's recipe at allrecipes.com. I changed the quantities of some ingredients. When I give up on trying to come up with something I like as much as Hidden Valley Ranch, I'll take BakerAunt's advice and buy the buttermilk dressing packet from Penzey's. But I'm not there yet. I like the idea of having a reason to use ingredients I rarely use, such as garlic powder and tarragon.

Thanks all.
Isn't cauliflower rice simply shredded cauliflower and will taste like cauliflower? Cauliflower is somewhat mild in taste, so a gravy or a sauce over it will change up the taste some.
Last night I made another pizza, the last one from this batch of dough. Had the leftovers cold for breakfast. That was good!