Savory Oatmeal with Spinach, Mushrooms, and a Poached Egg

Ingredients:

• 1 cup rolled oats
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup mushrooms, sliced (such as cremini or button)
• 2 cups fresh spinach leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon grated Parmesan cheese (optional)
• 2 large eggs
• Fresh chives or green onions, chopped (for garnish)

Instructions:

1. Cook the Oats: In a medium saucepan, bring the water or vegetable broth to a boil. Stir in the oats, reduce the heat to low, and simmer for 5-7 minutes, stirring occasionally, until the oats are creamy and cooked through.

2. Sauté the Vegetables: While the oats are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are golden brown.

3. Add Spinach and Seasoning: Stir in the spinach leaves, salt, pepper, and smoked paprika, cooking until the spinach is wilted. Remove from heat and set aside.

4. Poach the Eggs: Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.

5. Assemble the Dish: Divide the cooked oatmeal into two bowls. Top each with the sautéed vegetables and a poached egg. Sprinkle with grated Parmesan cheese if using and garnish with fresh chives or green onions.

6. Serve: Enjoy this hearty, savory oatmeal for a nutritious and filling meal. 

Egg and Vegetable Skillet Dinner

 

Ingredients:

• 4 large eggs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic, bell pepper, and zucchini, and cook for another 5 minutes until the vegetables are tender.

2. Season and Add Spinach: Stir in the dried oregano, paprika, salt, and pepper. Add the cherry tomatoes and spinach leaves, cooking for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

3. Cook the Eggs: Make four small wells in the vegetable mixture and crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 4-5 minutes. If you prefer firmer yolks, cook for an additional 2-3 minutes.

4. Add Toppings: Sprinkle the crumbled feta cheese over the top if using, and garnish with fresh chopped parsley.

5. Serve: Serve the egg and vegetable skillet hot, with crusty bread or over a bed of rice or quinoa for a complete meal.

Spam Fried Rice

Ingredients:

• 1 can of Spam, diced
• 3 cups cooked rice (preferably day-old)
• 2 eggs, beaten
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, sliced (optional for garnish)
• Salt and pepper to taste

Instructions:

1. Cook the Spam: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the diced Spam and cook until it’s crispy and browned, about 4-5 minutes. Remove the Spam from the skillet and set it aside.

2. Scramble the Eggs: In the same skillet, add the beaten eggs and cook, stirring occasionally, until they are fully cooked but still soft. Remove the eggs from the skillet and set aside with the Spam.

3. Cook Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Sauté the chopped onion and minced garlic for 2-3 minutes until the onion is translucent. Add the peas and carrots, and cook for another 2 minutes.

4. Combine Ingredients: Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce and sesame oil, making sure everything is well coated. Return the cooked Spam and scrambled eggs to the skillet, and mix everything together.

5. Season: Cook for another 3-4 minutes, stirring frequently, until the rice is heated through and slightly crispy. Add salt and pepper to taste.

6. Garnish and Serve: Garnish with sliced green onions if desired, and serve hot.

Crispy Spam Fried Rice

Ingredients:

• 1 can of Spam, diced into small cubes
• 3 cups cooked white rice (preferably day-old)
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, sliced (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Prep the Ingredients: Ensure all ingredients are prepped and ready before starting, as the cooking process is quick.

2. Cook the Spam: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced Spam and cook until it’s crispy and golden brown, about 5-7 minutes. Remove the Spam from the skillet and set it aside.

3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

4. Scramble the Eggs: Push the onions and garlic to the side of the skillet. Pour the beaten eggs into the empty side of the skillet. Scramble the eggs until they are fully cooked, then mix them with the onions and garlic.

5. Add the Rice: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice for about 2-3 minutes, allowing it to heat through and absorb the flavors.

6. Combine Ingredients: Return the crispy Spam to the skillet, along with the peas and carrots. Drizzle the soy sauce and sesame oil over the rice. Stir everything together until well combined and heated through, about 3 minutes.

7. Season and Garnish: Taste the fried rice and season with salt and pepper if needed. Garnish with sliced green onions, if desired.

8. Serve: Serve the Spam fried rice hot, either as a main dish or as a side to your favorite Asian-inspired meal.

This Crispy Spam Fried Rice is a quick and flavorful dish that makes excellent use of pantry staples. It’s perfect for a weeknight dinner or whenever you’re craving a satisfying meal with minimal prep.

Cheesy Hot Dog Casserole

Ingredients:

• 6 hot dogs, sliced into 1-inch pieces
• 4 cups diced potatoes (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers (optional)
• 1 can cream of mushroom soup (or cream of chicken)
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp butter, melted
• 1/2 cup crushed Ritz crackers or breadcrumbs for topping

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Casserole Base: In a large mixing bowl, combine the diced potatoes, sliced hot dogs, onions, and bell peppers. Stir in the shredded cheddar cheese.

3. Make the Sauce: In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, smoked paprika, salt, and pepper. Pour this mixture over the potato and hot dog mixture, and stir until everything is well coated.

4. Assemble the Casserole: Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly.

5. Add the Topping: In a small bowl, mix the melted butter with the crushed Ritz crackers or breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.

6. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the potatoes are tender.

7. Serve: Let the casserole cool for a few minutes before serving. Enjoy the creamy, cheesy, and savory combination!

This Cheesy Hot Dog Casserole is a comforting and easy-to-make dish, perfect for a family dinner or potluck. It’s a delicious way to use up hot dogs in a hearty, satisfying meal.

Creamy Tuna Pasta Salad

Ingredients:

• 2 cans of tuna, drained
• 2 cups of cooked pasta (like elbow macaroni or rotini)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/4 cup sour cream
• 1/2 cup diced celery
• 1/4 cup chopped red onion
• 1/4 cup diced pickles or relish
• 1/2 cup frozen peas, thawed
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste
• Optional: Chopped fresh dill or parsley for garnish

Instructions:

1. Cook the Pasta: Cook pasta according to package instructions. Drain and let it cool slightly.

2. Mix the Dressing: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, and lemon juice. Stir until smooth.

3. Add the Ingredients: Add the drained tuna, celery, red onion, pickles or relish, and thawed peas to the bowl. Mix well to combine.

4. Combine: Gently fold in the cooked pasta until everything is well coated with the dressing. Season with salt and pepper to taste.

5. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Serve: Garnish with chopped fresh dill or parsley if desired, and serve chilled.

This creamy tuna pasta salad is perfect for a quick lunch or as a side dish. It’s easy to make, full of flavor, and a great way to use canned tuna. Enjoy!

Garlic Herb Roasted Chicken Thighs

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 lemon, juiced and zested
• 1 tablespoon Dijon mustard
• 1/2 cup chicken broth or white wine (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Marinade:

   • In a small bowl, mix together the minced garlic, rosemary, thyme, paprika, salt, pepper, olive oil, lemon juice, lemon zest, and Dijon mustard.

3. Marinate the Chicken:

   • Pat the chicken thighs dry with paper towels. This helps the skin become crispier when roasting.
   • Rub the marinade all over the chicken thighs, ensuring they are well coated. If you have time, let the chicken marinate in the refrigerator for 30 minutes to an hour for better flavor.

4. Roast the Chicken:

   • Place the chicken thighs skin-side up in a large oven-safe skillet or baking dish. Pour the chicken broth or white wine around the thighs if you want extra moisture and flavor (this step is optional).
   • Roast in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. If needed, you can broil the chicken for the last 2-3 minutes to get extra crispy skin.

5. Garnish and Serve:

   • Remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley.

6. Enjoy:

   • Serve the garlic herb roasted chicken thighs with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes:

• For Boneless, Skinless Thighs: You can use boneless, skinless chicken thighs instead. They will cook faster, so reduce the roasting time to about 25-30 minutes, or until they reach the proper internal temperature.