Stocking the fridge

I've been in a cooking frenzy the last couple of days... Last week I made a pumpkin pie without using condensed milk... or tofu (which some vegan recipes call for). The dessert was thrown together between baby duties so the crust is very messy.. just 1 1/2 cup flour, 1/4 cup canola oil, 1/4 tsp salt mixed and sprinkled with water and pressed into the bottom of a pie plate. (Stephen was crying at this point, so I didn't try to make it look pretty.) The filling: about 1 can pumpkin, 2/3 cup soy milk, 2/3 cup sugar and random shakes of cloves, nutmeg, cinnamon and allspice. Oh and two eggs. That's it. Pour it in and bake at 350 until a knife came out clean.

I also filled my fridge with buttercup squash, nuked in 1/2 inch water per the sticker on the outside of the vegetable and mashed with butter and salt. A psuedo lasagna with spinach, mushrooms, chicken meatballs, prego and rotini with parmesan and mozzerella on top. Chicken fajitas using the sweet red bell peppers on sale at kroger for 68 cents. Turkey meatloaf with cauliflower and red bell peppers and oats. And an odd chicken potpie with zucchini, carrot, onion and spiced with curry and tandoori masala... with biscuits on top since i'm not so good at making pie crust!