I'm trying to both use up food in the refrigerator before we leave for Mexico as well as cook a few things my daughter can eat when she returns home from school late at night, and last night's dinner accomplished both.

Roast Chicken
I still have a few of the all natural chicken breasts that I purchased from a farmer this summer so I quickly seasoned them with Red Robin Seasoned Salt and roasted them until crispy. Yum...

Pasta with Spinach and Artichoke Dip
It may sound strange, but I mixed cooked hot pasta with the leftover dip from the funeral this weekend and some halved cherry tomatoes, thinned it a little with some half and half and pasta water, and sprinkled it lightly with Parmigiano cheese. Not half bad!