I have a Dutch oven full of corn chowder on the stove.

I'm going to have some pork meatballs that I made yesterday, red cabbage and roasted potatoes.

That sound interesting, Italiancook, I might try that also. I put cubed potatoes in the chowder, and with the corn, I already have a lot of carbs in it. I agree there's too much salt in the seasoning packets.

Rotisserie chicken is the meal that keeps on giving, Joan!

With temperatures still below or at freezing, it was a good day for kitchen projects. I made broth from the bones of last week's chicken, along with bones from a chicken breast that were in the freezer. I also roasted two of my four remaining pie pumpkins and processed them. Most of the pumpkin puree went into the freezer. For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. We had microwaved fresh broccoli as well.

I will add that for lunch, I made lentils with carrots, celery, onion, leftover chicken broth, and some leftover rice from the freezer. I have enough for a couple more days, and it nicely used up that leftover broth and rice.

chocomouse, I also put potatoes in my corn chowder. I agree with you about the carbs. That's why I froze most of it. If we eat a bowlful of the chowder occasionally, the carbs don't add up, or so I tell myself. Plus, I add 2 ribs of celery to the chowder. With a healthful veg in the pot, some of the carbs are canceled out, or so I tell myself.

I had more of the venison chili and a hot dog.