Huevos Burritos: Saute sliced onions and peppers in a little oil until

tender.Remove. Scramble eggs in same skillet.Spoon eggs, onions and

peppers with salsa into warm flour tortilla.Tuck in sides and roll up.


Italian Egg and Potato Skillet: Saute diced potato and chopped onion in

a little oil until almost tender.Ad diced zucchini and cook until

tender.Make 4 indentations in mixture.Break an egg into each.Cover and

cook until eggs are cooked through.


Simple Stir Fry: Brown a little ground beef or turkey with chopped

garlic.Add shredded cabbage,bagged frozen stir fry veggies,some water

and a pinch of ground ginger.Cover and cook until veggies are

heated.Drizzle with soy sauce and serve over brown rice.


Tuna and White Bean Salad: Toss drained canned tuna,salad greens,drained

white beans,sliced jarred roasted peppers and thick sliced cucumber with

oil and vinegar dressing. Serve with crusty Italian bread


Pasta Puttanesca: Heat jarred marinara sauce with sliced pimento stuffed

olives.Toss with drained canned tuna and cooked pasta


Pierogi Skillet: Brown frozen mini pierogis as package directs and

remove.Saute sliced kielbasa,sliced onions and frozen peas in a little

oil until veggies are tender.Stir in pierogis and toss.Serve with sour



Southwestern Mac and Cheese: Stir salsa,corn kernels,sliced scallions

and a little ground cumin into prepared boxed mac and cheese. Heat



Grilled Zucchini Parmesan Heros: Grill thick lengthwise slices of

zucchini until tender. Spread marinara sauce on split hero rolls.Add

zucchini and top with some sauce and shredded mozzarella cheese.Wrap in

foil and place on the grill until cheese is melted


Pasta and Salmon: Toss cooked pasta with mayo,a bit of cider vinegar and

a little dried dill. Add canned drained salmon,thawed frozen peas and

sliced cucumbers.Toss and serve


Spinach and Ham Risotto: Brown a little diced ham and add 1 box risotto

mix (prepare as directed on box) Five mins before it's done stir in

bagged leaf spinach.Cover and cook until rice is tender


Curried Egg Salad: Mix coarsely chopped hard cooked eggs with equal

parts yogurt and mayo. Add curry powder to taste.Stir in diced celery,

red onion and apple


Moroccan Veggies: Saute chunks of zucchini and yellow squash with sliced

onions in a little oil until tender.Add a can of each of diced tomatoes

and canned chick peas,a pinch of ground cinnamon and cumin.Simmer until

heated through

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