mediterranean lamb rice

1 cup rice
1 tsp cumin
1 tsp coriander
salt
1/4 tsp tumeric
1/4 tsp cayenne

leftover lamb roast (probably about 1 lb)
2-3 cups chopped spinach/kale/chard mix
1/4 cup leftover gravy from roast

1 package cherry tomatoes
1 6 oz package feta cheese
1/2 a lemon

Cook rice in 1.5 cups water with the cumin, coriander, salt, turmeric and cayenne, ~20 mins.  Meanwhile dice lamb and salute with the gravy and spinach mix until warm and spinach mix is wilted.  When the rice is done, mix together with the lamb/spinach mixture and the tomatoes (diced), cheese and juice of lemon.

french toast loaf

1 loaf bread
8 egg yolks
3.5 cups milk (or creme, ect)
1/3 cup sugar
1 tbsp vanilla extract
1/4 tsp cinnamon

Use a 8x4 bread loaf pan, cut bread into thin slices and layer into the pan.  Mix together the remaining ingredients and pour over the bread.  Refrigerate at least/around 8 hrs (I put this together in the morning and cooked it for dinner), Cook for 1.5 hrs at 325.

Oat apple butter bars

2 cups oatmeal
1 cup flour
1/3 cup sugar
1/2 tsp cinnamon
1/8 tsp salt
12 tbsp butter
1 tbsp honey
~1 cup apple butter

Combine oatmeal, flour, sugar, cinnamon, salt and mix in cold butter either with a pastry blender or by hand.  Blend until crumbly and it sticks together.  Put 3/4 into a greased 8 in x 8in pan and press to an even layer to form the bottom crust.  Spread apple butter on top.  Add 1-2 tbsp honey to remaining batter and crumble over top.

Bake ~30 mins at 350
adapted from food.com