We had lots of chicken, beef, and veggies left over. And . . . with temps only in the 20s, that spelled soup to me. I made a big pot of Chicken & Gnocchi Soup (the recipe was posted on the blog on October 29th) with the left over chicken.
The beef was coated in flour and then placed in a frying pan with vegetable oil heated over medium high heat. Once browned, the beef was placed in a crock pot with four cups of beef stock (made from the beef and veggie scraps from prep night). Add the leftover potatoes, carrots, celery, mushrooms, and one onion. I diced one medium tomato and then put the lid on the crock pot. I put the lid on and let it cook for 6 hours. It made a great pot of beef stew. It definitely warms you up inside.
I really haven't had to cook all weekend.