I made a family fave, shellfish in andouille cream.
Shrimp, mussels, scallops, and calamari in a sauce of andouille, shallots, tomatoes, wine, and cream.
I had most of the main dish for supper prepped. Then I took the chicken out of its bag and it was not fully thawed. I stuck it in the fridge Saturday evening and when I felt it through the bag, it seemed thawed. So, we ordered hamburgers (they were very good). I finished making that supper later, when the chicken was fully thawed. That dish is in the fridge and supper will be easy tomorrow night.