We are making crispy spicy wings, coleslaw, tomatoes with fresh moz & fresh basil w/ drizzle of balsamic, grilled vegetable (cauliflower, mushroom, asparagus & green beans) risotto. For dessert a plum raspberry crisp.
I used the broth from the crock-pot roast last night and made a soup. I cooked some cabbage with some red bell pepper....added that to the broth with some diced tomatoes and penne pasta. Turned out pretty good. Mark had two bowls. I really didn't think he'd be crazy about it, since it was just a vegetable soup. It's going in my lunch tomorrow.
DH is cooking tonight, as I was wrapped up in my writing. We're having moderately spicy roasted chicken breasts and thighs, baked potatoes, and Le Seur peas.