I'm making lasagna using up some discounted clearance cans from the store of tomato paste, and adding in pumpkin puree (also a cheap dent can, cooked and frozen extras from last week's pumpkin ravioli, so it had spices and fresh garlic already in it) to bulk up the vitamins/fiber and stretch the tomato sauce. I loooove pumpkin puree in tomato-base, and will be using my other dent can of pumpkin to make a cream of tomato/pumpkin soup most likely. It is a lovely complementary flavor, and I'd have never tried it if not for the dent cans!
Using up some leftover yellow squash and green peppers in lasagna too. The squash will be sliced and layered in with the cheeses, and chopped up the pepper and then cooked with the meat.
I've got three small potatoes to use up before they go bad this week, so I'll probably boil and mash them. Ditto on some celery; will be chopped and frozen today.
Packed the husband's lunch every day the last 3 months (okay, missed one day). Today's lunch was leftover homemade pizza (roasted red pepper, caramelized onion, pepperoni, black olives, fresh mozzarella and sweet basil from my herb garden). I'm really proud of my pizza since I've finally perfected the perfect crust (hand tossed type with crisp outside) that is super easy and tastes AMAZING.
Husband turns the A/C off when he leaves for work in the morning, and I don't turn it on until around 4pm most days (and I live on the Texas Gulf Coast, so that's saving quite a bit). I don't turn on any lights either; just open the curtains.