Servings: 4 servings | Prep Time: 20 min
2 tbsp oil, divided
3 eggs, beaten
12 oz (340 g) Spam, low sodium preferred
2 cloves garlic, minced
2 green onion, chopped
1/2 cup (100 g) canned peas
1/2 cup (100 g) canned corn kernel
4 cup (730 g) leftover or fresh white rice
2 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1/4 tsp white pepper, or black pepper
To make the fried rice sauce, mix all the ingredients in a small bowl and set aside.
Heat a tablespoon of oil in a wok or a large skillet over med-high heat. Add the beaten eggs and stir until they are half cooked (still slightly wet). Transfer the eggs to a plate and set aside.
Heat another tablespoon of oil, add Spam pieces and fry until they are crisp and slightly browned, about 2-3 minutes. Add garlic, green onion and stir fry for 1 minute.
Add peas and corn and continue to fry for 30 seconds. Add rice and toss with spam and vegetables until rice grains are separated and well incorporated.
Pour the sauce over and toss well with fried rice. Add the reserved scramble egg and continue to toss to heat through. Serve hot.
Servings: 4 servings | Prep Time: 30 min
• 2 cups pinto beans
• 1 can canned chicken
• 1 small onion, chopped
• 1 tablespoon oil
• 1 8 oz can of tomatoes
• 1 8 oz can tomato sauce
• 2 tablespoon chili powder
• 1/2 tsp oregano or chopped parsley
Soak beans overnight in water. Drain beans just before cooking and cover again with fresh water. Cook slowly until almost tender. Remove beans from heat and set aside.
Heat pan with 1 TBS oil and cook chopped onions until limp. Add tomatoes, tomato sauce, onions and chicken into pinto beans pot, mix well. Add salt, chili powder and oregano or parsley. Cook for another 30 minutes.
Total Time: 45 min
5 cups uncooked egg noodles
1 cup frozen/canned peas
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup fat-free sour cream
2/3 cup grated Parmesan cheese
1/3 cup 2% milk
1/4 teaspoon salt
2 cans (5 ounces each) light tuna in water, drained and flaked
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.
Total Time: 30 min
1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1/3 cup mayonnaise
1/3 cup chopped celery
2 tablespoons finely chopped onion
1 hard-boiled large egg, chopped
1 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices cheddar cheese
1 medium tomato, sliced
1 medium ripe avocado, peeled and sliced
Prepare and bake cornbread according to package directions, using a greased 8-in. cast-iron skillet. Cool on a wire rack.
In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut cornbread into 6 pieces; top each with 1/4 cup tuna mixture and a slice of cheese.
Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Top with tomato and avocado.