Dinner on Sunday night was Turkey, Mushroom, and Kale Lasagna. The recipe calls for spinach, but the vendor had such nice kale at the farmers market that I used it instead. I also included two of our red bell peppers that have ripened inside. I think the lasagna worked better with the kale than with the frozen spinach, in that it firmed up faster. We both like this variation on the recipe.

Sunday I was at friends and we had burgers on the flat-stone grill with chips.Today I cooked squash with onions and I added a cubanelle peppers to it I like the taste and needed to use the pepper,I had sliced tomatoes and air fried bacon, dang it was good.

I made fried rice with some leftover brown rice I had - a simple filling dinner after we started Christmas set up at work today - we got our tree up and our main display done as well

I made yogurt on Monday.

We had more of the Turkey, Mushroom, and Kale Lasagna. Thanks for the information about spinach having more water, Mike. Scott and I agree that when kale is available, I will use it in this recipe.

We got a good deal on bone-in chicken breasts at the local grocery today, but they needed to be roasted today, so I changed dinner plans. To go with the chicken, we had the last honey nut squash roasted as cubes and microwaved fresh broccoli.