I have leftover pasta dough, so tonight I'll make pasta again use it to make up some herbed shrimp pasta dish.

I don't know if the Pappardelli with Mushrooms is strictly an Italian dish, but is it good. It's made with homemade pasta, sauteed mushrooms with garlic, a little red wine, some beef broth, all topped with buttered and toasted breadcrumbs. (Some fresh parsley would be nice, but I'm fresh out.)

I made us fried chicken this weekend so added the leftovers to a crock pot of chicken tortilla soup and had it with egg salad sandwiches. Have enough soup left over for 2 more meals so will freeze it and use when the weather turns cold.

I have pumpkins, so I'm going to go with a Thai pumpkin curry over rice tonight.

I'm going to experiment a bit tonight! I bought a huge zucchini for $1 at the farmers market, going to grate it (and wish that maybe I did have a food processor), and then use it for a "pie" crust.
https://www.eatingwell.com/recipe/26...ucchini-crust/

I don't have quite the right ingredients for this but have plenty of pizza style toppings so this will mostly be a crust tryout -- as well as using zucchini! If the crust works, it is keto and husband suitable :)

I was looking at high protein/low carb breakfast/brunch options for a quilting retreat I am going on in November, I signed up for breakfast potluck. I'm not quite sure how many servings I need to bring or what (if anything) we can use in the church kitchen. I'll have more details on that at the guild meeting, which is a few days before hand. I won't be staying the night so I can make something at home, or we didn't move any of our electronic appliances like the crock pot or electric skillet but I am not opposed to getting something for potlucks.

Potluck is still a couple weeks away if anyone has any suggestions.

Husband went to deer camp for muzzle loader season and will be gone until Saturday. I'll call for take out at my favorite Italian restaurant every meal until Saturday. LOL

Woohoo way to go Onebyone, what fun to indulge yourself.

My zucchini crust test went ok. I tried using a casserole dish that was too round and too deep. It did make a pretty good base for the toppings but on its own needed more spices, like maybe an Italian mix.

I do have a quiche dish that matches my dishes and has never been used, I think it would be fine and about about time that I did something with it! For just the hubby and I, I think the quarter sheet pan would work pretty good. Probably use more zucchini and more parm, plus an extra egg. My huge zucchini was a bit over 4 cups grated, I was surprised by how much liquid squeezed out. I think about 2 normal large, or maybe 3 of my preferred size would be about right. The grating went ok even without a food processor.

Hubby and I are divided over the need for a food processor, he wants one/me not so much. We do have a blender that does some things. And then we have me, a knife, and a cutting board for other things. For the most part, I don't feel I chop up enough stuff to be worth it, I don't want it on the counter, and I don't want to drag it in/out of a cabinet. It is nice that in this house we do have enough room for one, both on the counter or under the cabinet.

I dunno what to make tonight. I need some ideas. :(

Grandson came last night we had taverns, baked beans , macaroni salad and peach crisp. Beans came from the Deli because they’re better than anything I make. Tonight we had leftovers. At least what he didn’t take home with him.

I'm sorry to tell you this, Iceblossom, but IMHO, food processors are one of the greatest and most useful inventions of the 20th century. I use mine at least 3 or 4 times a week, from chopping to mixing, to kneading, etc. I'm with your hubby on this one.