Easter lunch that lasted all week

Easter Sunday we had all the kids home except Drew. We now have three that are not eating meat. So, for lunch we grilled boneless skinless chicken for the meat eaters. We also cooked fried sweet potatoes, sweet potato souffle, elite peas, squash and onions, asparagus soup, collard greens, cabbage, sliced tomatoes, tomato gravy, broccoli and cheese corn bread. rolls, rice, potato au gratin, and deviled eggs made out of easter eggs. If any one left home hungry, it was their own fault. It was a great family day. When they left, we were left with a lot of veggie left overs. So, we used them all week to make different meals out of the same veggies. With the left over sweet potatoes, I made sweet potato bread and sweet potato oat meal for breakfast and sweet potato cookies. We took all of the veggies and added them to the asparagus soup to make veggie soup. The next day we took all of the veggies out of the broth and mixed it with cornmeal and flour and egg and made veggie croquettes. The next day we put the squash and potato au gratin together and made a good tasting casserole. Later, we took the left over chicken and rice and made fried rice for supper with soy sauce.I think that we finally finished using the veggies Thursday and we did not waste any food. We are a cheap date