Cooked the noodles, then spread boursin cheese and mozerella on them, rolled 'em and placed them in a greased glass dish. Pureed a can of fire roasted diced tomatoes, 1/2 Cup of spicy salsa, and 1 Cup of leftover sauteed broccoli and mushrooms and poured that on top. Grated some fresh parmesean on top of it all, and baked it for 30 minutes. On to Vegetable soup.Sauteed onion, carrots and celery in olive oil for about ten minutes; added chopped parsley, white swiss chard, and three leaves of cabbage. Cooked a little bit longer, then added about 1/4 Cup of tomato paste, S & P and 4 Cups of cannelli beans, 1/2 of them mashed. Poured in four cups of vegetable broth, along with some Tuscan seasoning, and a couple dashes of Shoyu. Oh yes, I also threw in a 2" parmesean cheese rind; really adds great flavor.
Of course I saved the best for last. Red Velvet Cupcakes with Lemon Cream Cheese Frosting.. Yum.Yum. Yum. The recipe was from Health.com. Originally I was going to make the Magnolia Bakery Cupcakes...but OMG...when I saw how much butter was in both the batter and the frosting...I decided against it. But they do sound wonderful. Will have to make them for a day when many people will be around to enjoy them. That way there won't be any leftovers to tempt me.