Lunch List 3

Black Bean Patties (No Bun or With Buns)

1 cup canned black beans, rinsed and drained

1/4 cup breadcrumbs (or quick oats)

1/4 cup finely chopped onion

1/4 cup finely chopped bell pepper (any color)

1/2 teaspoon cumin powder

1/2 teaspoon chili powder

1 large egg

Salt and pepper to taste

2 tablespoons vegetable oil for frying

Optional: hamburger buns

Optional: salsa or avocado

To make: in a medium bowl, mash black beans with a fork until mostly smooth but still with some texture. Add breadcrumbs, chopped onion, bell pepper, cumin, chili powder, egg, salt, and pepper. Mix well until combined. Form the mixture into 2-3 patties. Heat vegetable oil in a skillet over medium heat. Cook patties for 5-7 minutes per side, until golden brown and heated through. Serve hot, perhaps with a dollop of salsa or a slice of avocado.

Pasta with Canned Tomatoes & Herbs

1 cup dry pasta (penne, rotini, or spaghetti)

1 tablespoon olive oil

1 clove garlic, minced

1/2 (14.5 oz) can diced tomatoes (about 3/4 cup)

1/2 teaspoon dried oregano or Italian seasoning

Salt and black pepper to taste

Optional: fresh basil or Parmesan cheese for garnish

To make: cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining. While pasta cooks, heat olive oil in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant (do not brown). Stir in diced tomatoes (undrained) and dried herbs. Bring to a simmer, then reduce heat and cook for 5-7 minutes, allowing flavors to meld. Add the drained pasta to the sauce. Add a splash of reserved pasta water if the sauce is too thick. Toss to coat. Season with salt and pepper. Garnish with fresh basil or Parmesan if desired. 

Ground Meat & Rice Skillet

1/2 pound ground beef, turkey, or chicken

1/2 cup uncooked rice

1 cup beef or chicken broth

1/2 (14.5 oz) can diced tomatoes (about 3/4 cup)

1/4 cup chopped onion

1 clove garlic, minced

1/2 teaspoon dried oregano or Italian seasoning

1 tablespoon olive oil

Salt and pepper to taste

To make: heat olive oil in a medium skillet over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until onion is softened. Stir in uncooked rice, broth, diced tomatoes (undrained), and dried oregano. Bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Season with salt and pepper. Fluff with a fork and serve.

Quick Chickpea & Spinach Curry

1 (15 oz) can chickpeas, rinsed and drained

2 cups fresh spinach

1/2 (14.5 oz) can diced tomatoes (about 3/4 cup)

1/2 cup vegetable broth or water

1/4 cup chopped onion

1 clove garlic, minced

1 tablespoon curry powder

1 tablespoon olive oil

Salt and pepper to taste

Optional: a squeeze of lime juice, cooked rice for serving

To make: heat olive oil in a medium saucepan or skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and curry powder, cook for 1 minute more until fragrant. Stir in diced tomatoes (undrained), chickpeas, and vegetable broth/water. Bring to a simmer. Reduce heat to low, cover, and cook for 5-7 minutes, allowing flavors to meld. Stir in fresh spinach until it wilts, about 1-2 minutes. Season with salt and pepper. Add a squeeze of lime juice if desired. Serve as is, or with a small portion of cooked rice.

Broccoli & Cheddar Rice Bake (Small Portion)

1 cup cooked rice (leftover is ideal)

1 cup chopped fresh or frozen broccoli florets, steamed or blanched

1/2 cup shredded cheddar cheese

1/4 cup milk or vegetable broth

1 tablespoon butter, olive oil or margarine

Salt and pepper to taste

Optional: a pinch of garlic powder

To make: preheat the oven to 375°F. Lightly grease a small oven-safe dish (e.g., a ramekin or small casserole dish). In a bowl, combine cooked rice, steamed broccoli, half of the cheddar cheese, milk/broth, butter/oil/margarine, garlic powder (if using), salt, and pepper. Mix well. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese over the top. Bake for 15-20 minutes, or until heated through and the cheese is melted and bubbly. Let cool slightly before serving.

 

 

 💗 Jo

 

 

Lunch List 2

Simple Peanut Noodles

1 cup dry spaghetti or ramen noodles (without seasoning packet)

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon rice vinegar (or lime juice)

1 teaspoon honey or maple syrup

1-2 tablespoons hot water (to thin sauce)

Optional: 1/2 teaspoon grated fresh ginger

Optional: chopped green onions, red pepper flakes for garnish

To make: cook noodles according to package directions. Drain and set aside. While noodles cook, whisk together peanut butter, soy sauce, rice vinegar, honey, and ginger (if using) in a small bowl. Add hot water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Add the cooked noodles to the sauce and toss well to coat evenly. Garnish with chopped green onions and red pepper flakes if desired. Serve warm or at room temperature.

Tuna & White Bean Medley

1 (5 oz) can tuna in water or oil, drained

1/2 cup canned cannellini or great northern beans, rinsed and drained

1/4 cup finely chopped red onion or celery

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and black pepper to taste

Optional: 1 tablespoon chopped fresh parsley

To make: in a medium bowl, flake the drained tuna. Add rinsed white beans, chopped red onion/celery, olive oil, and lemon juice. Gently mix everything together. Season with salt and black pepper to taste. Stir in fresh parsley if using.

Simple Cheese & Bean Quesadilla

2 small flour tortillas (6-8 inch)

1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/4 cup canned black beans, rinsed and drained

1 tablespoon olive oil, butter or margarine

Optional: salsa, sour cream for dipping

To make: heat olive oil, butter or margarine in a non-stick skillet over medium heat. Place one tortilla in the skillet. Sprinkle half of the cheese over the tortilla. Distribute the black beans evenly over the cheese. Sprinkle the remaining cheese over the beans. Place the second tortilla on top. Cook for 3-4 minutes per side, or until tortillas are golden brown and crispy, and the cheese is melted and bubbly. Remove from skillet, let cool slightly, then slice into wedges. Serve with salsa or sour cream if desired.

Couscous with Roasted Vegetables

1/2 cup dry couscous

1/2 cup hot vegetable broth or water

1 cup mixed chopped vegetables (e.g., bell peppers, zucchini, cherry tomatoes, onion)

1 tablespoon olive oil

1/2 teaspoon dried herbs (e.g., oregano, thyme)

Salt and pepper to taste

Optional: 1 tablespoon crumbled feta cheese

To make: preheat your oven to 400°F. Toss chopped vegetables with olive oil, dried herbs, salt, and pepper on a small baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized. While vegetables roast, place couscous in a heatproof bowl. Pour hot broth/water over it, cover, and let stand for 5 minutes until liquid is absorbed. Fluff with a fork. Combine the fluffed couscous with the roasted vegetables. Stir in crumbled feta cheese if using. 

Mini Spinach & Feta Frittata

2 large eggs

1 tablespoon milk or water

1/4 cup fresh spinach, chopped

2 tablespoons crumbled feta cheese

1 teaspoon olive oil

Salt and pepper to taste

Optional: 1 tablespoon finely chopped onion

To make: preheat your oven to 375°F. Lightly grease a small oven-safe skillet (6-inch) or two muffin cups. In a bowl, whisk eggs with milk/water, salt, and pepper. Heat olive oil in the skillet (if using) over medium heat. Sauté onion (if using) for 2 minutes, then add spinach and cook until wilted, about 1-2 minutes. Pour the egg mixture over the vegetables in the skillet or divide into muffin cups. Sprinkle feta cheese over the top. If using a skillet, transfer to the preheated oven and bake for 10-15 minutes, or until set and lightly golden. If using muffin cups, bake for 12-18 minutes. Let cool slightly before serving.

 

💗 Jo 

 

Lunch List 1

Now we are starting into a lunch series just in case you don't want soup and sandwiches.

Cheesy Bean & Rice Skillet

1/2 cup cooked rice (leftover works great)

1/2 cup canned black beans, rinsed and drained

1/4 cup salsa

1/4 cup shredded cheddar or Monterey Jack cheese

1 tablespoon olive oil

Salt and pepper to taste

Optional: 1/4 cup canned corn

To make: heat olive oil in a small skillet over medium heat. Add black beans, corn (if using), and salsa. Cook for 2-3 minutes until heated through. Stir in the cooked rice. Sprinkle cheese over the top, cover, and cook for another 1-2 minutes until cheese is melted and bubbly. Season with salt and pepper.

Quick Veggie Fried Rice

1 cup cooked rice (day-old cold rice works best)

1/2 cup frozen mixed vegetables

1 large egg, beaten

1 tablespoon soy sauce

1 tablespoon vegetable oil

Salt and pepper to taste

Optional: 1 teaspoon sesame oil

To make: heat vegetable oil in a skillet or wok over medium-high heat. Add frozen mixed vegetables and stir-fry for 3-4 minutes until tender-crisp. Push vegetables to one side of the pan. Pour beaten egg into the empty side and scramble until cooked. Add day-old cooked rice to the pan. Break up any clumps. Stir in soy sauce and sesame oil (if using). Stir-fry everything together for 2-3 minutes until heated through and well combined. Season with salt and pepper if needed.

Pasta Aglio e Olio (Garlic and Oil Pasta)

1 cup dry spaghetti or linguine

2 cloves garlic, thinly sliced

3 tablespoons olive oil

1/4 teaspoon red pepper flakes (or to taste)

Salt and black pepper to taste

Optional: 2 tablespoons fresh parsley, chopped

Optional: Parmesan cheese for serving

To make: cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. While pasta cooks, heat olive oil in a small skillet over medium-low heat. Add sliced garlic and red pepper flakes. Cook gently for 3-5 minutes until garlic is fragrant and lightly golden (do not burn). Drain pasta and add it directly to the skillet with the garlic oil. Add reserved pasta water, chopped parsley (if using), salt, and pepper. Toss well to combine, allowing the sauce to emulsify slightly. Top with Parmesan cheese if desired.

Lentil & Veggie Patties (No Bun or With Bun)

1 cup cooked brown or green lentils

1/4 cup grated carrot

1/4 cup finely chopped onion

1/4 cup breadcrumbs (or oat flour)

1 large egg

1 teaspoon cumin powder

1/2 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons vegetable oil for frying

Optional: hamburger buns

To make: in a medium bowl, mash cooked lentils slightly with a fork. Add grated carrot, chopped onion, breadcrumbs, egg, cumin, garlic powder, salt, and pepper. Mix well until combined and you can form patties. If too wet, add more breadcrumbs; if too dry, add a tiny bit of water. Form the mixture into 2-3 small patties. Heat vegetable oil in a skillet over medium heat. Carefully place patties in the hot oil and cook for 4-6 minutes per side, until golden brown and heated through.

Note: these can be served with salsa on the side if not using a bun

Baked Potato with Chili Beans

1 medium baking potato (Russet or Idaho)

1 cup canned chili beans (or plain kidney beans seasoned with chili powder)

1/4 cup shredded cheese (cheddar or Monterey Jack)

Optional toppings: sour cream, chopped green onions, hot sauce

To make: Preheat your oven to 400°F. Pierce the potato several times with a fork. Bake your potato directly on the oven rack for 45-60 minutes, or until tender when squeezed. (Alternatively, microwave for 5-8 minutes until tender). While potato bakes, gently heat the chili beans in a small saucepan or microwave them until warm. Once your potato is cooked, carefully slice it open lengthwise. Fluff the inside with a fork. Spoon the warm chili beans over the potato. Top with shredded cheese and any optional toppings.

 

💗 Jo 

WatchList April 2026

Well you are in the fourth month of this new year - it doesn’t almost seem possible! But one thing for sure is we are still watching movies, so here are the movies we plan to watch this month. I hope you enjoy them if you try them.

Fandango At Home App:

* Outlander - 2009 Action/Sci-Fi with Jim Caviezel, Ron Perlman and Sophia Myles

* Unhinged - 2020 Suspense with Russell Crowe and Caren Pistorius

* Restless - 2025 Drama/Suspense with Lyndsey Marshal, Aston McAuley and Barry Ward

SlingTV App:

* Gods of the Deep - 2023 Sci-Fi with Derek Nelson, Makenna Guyler and Kane Surry

* Sugar Mountain - 2016 Thriller with Drew Roy, Haley Webb, Shane Coffey and Jason Momoa

Prime Video App:

* Tracers - 2015 Action with Taylor Lautner, Marie Avgeropoulos and Adam Rayner

* The Last Witch Hunter - 2015 Action with Vin Diesel, Rose Leslie, Elijah Wood and Michael Caine

XumoPlay App:

* Little Dixie - 2023 Thriller/Action with Frank Grillo, Peter Greene, Eric Dane and Sofia Bryant

* The Dirty South - 2023 Thriller/Action with Willa Holland, Shane West and Dermot Mulroney

* The Rover - 2014 Western/Thriller with Guy Pearce and Robert Pattinson

TubiTV App:

* Home Safe - 2022 Mystery/Thriller with Feilsha Terell, Jason MacDonald and Emily Topper and Mira Sorvino

* RockaBye - 2026 Thriller with Annie Ngosi Ilonzeh, Wesley Jonathan and Claudia Jordan (a TubiTV original)

     * Secrets - 2025 Mystery/Thriller with Charlotte Jackson Coleman, Anna Georgina and Mike Dickman 

Roku Channel App:

The Divergent Series - Dystopian Sci-Fi based on Veronica Roth’s novels

* Movie 1: Divergent - 2014 with Shailene Woodley, Theo James, Kate Winslet, Ashley Judd and Miles Teller

* Movie 2: Insurgent - 2015 with with Shailene Woodley, Theo James, Kate Winslet, Ansel Elgort, Miles Teller and Naomi Watts

* Movie 3: Allegiant - 2016 with Shailene Woodley, Theo James, Jeff Daniels, Miles Teller, Ansel Elgort, Zoe Kravitz and Naomi Watts

Have Fun and Enjoy! Don’t forget to check back next month for a new list of movies to watch!

💗 Jo 

Downloads Available

 I got the downloads for the sandwiches done! They are ready for download:

 

Sandwiches PDF

 

Endless Sandwich Combos

 

Build the Perfect Sandwich 

 

Enjoy  your sandwiches :-)

💗 Jo 

Endless Sandwich Combos

Here is a list of creative ways to transform a basic sandwich into something new and exciting!

CHANGE YOUR BREAD – put sandwich contents on or in:

Instead of white try rye, wheat, pumpernickel	Put it on a french bread loaf
A pita pocket	Serve your sandwich open-faced
A tortilla to make a wrap, burrito or quesadilla	Try a bagel or English muffin
A lettuce leaf	Try cornbread or sourdough or artisan breads
Hamburger buns or hoagie rolls	Brioche or Challah or Baguettes
Try slider buns or pretzel buns	Use garlic toast instead of plain bread
Slice tortilla into pinwheels or remove some  of the bread from a hoagie or bun and  stuff with your sandwich contents	Use a flatbread like Naan which can be  cut like a pizza or into squares

CHANGE THE METHOD OF YOUR SANDWICH

Change from cold to hot or hot to cold	Eat it like a meal instead of a sandwich
Grill your sandwiches like a grilled cheese	Chop it, mash it or slice it differently
Use a panini press or smashed	Grill some of your vegetables but not all
Chop your ingredients extra fine or chunky	Crumble your ingredients or slice everything
Bake it in the oven or air fryer	Put your bread in a toaster
Microwave - wrap in a damp paper towel  and microwave 30–45 sec for a soft,  steamed sandwich (great for pita or tortillas).	Open-face broil spread filling on bread,  top lightly, broil 2–4 min.

SWITCH UP OR ADD TO

Swap meat for tuna, chicken or fish or tofu	Add bacon or prosciutto
Add or remove some veggies	Add hard boiled eggs
Try adding two meats together like tuna and chicken	Add fresh basil, cilantro, arugula, spinach, or sprouts for freshness

CHANGE UP YOUR CHEESE

Use sharp cheddar instead of mild	Switch cheddar to goat cheese
Use Swiss, provolone, feta or pepper jack	Try cream cheese instead
Melt the cheese or leave it a cold solid piece

ADD TEXTURE AND CRUNCH

Toasted nuts – walnuts, almonds or pecans	Add crispy veggies – cucumber, carrot, radish
Add pickles, coleslaw or apple slices	Add cereal – any variety
Add mashed potatoes, stuffing or refried beans to add a soft texture	Add a layer of potato chips or crackers – any variety
Add something juicy like tomato, pickles or sauerkraut

PLAY WITH SPREADS AND SAUCES

Mayo with sriracha or pesto	Try curry powder or other herbs in mayo
Try hummus, olive tapenade, tzatzili  or roasted red pepper spread	Try honey mustard, Dijon, spice  brown mustard or a garlic aioli
Add ketchup, BBQ sauce or ranch dressing	Try Italian dressing or any dressing you have
Try a creamy sauce like sour cream or yogurt	Try an oily base like garlic oil or olive oil
A sweet sauce can be jam, honey or  sweet relish	For tangy try vinegar or pickles
For spicy try hot sauce or chili crisp

TRY A GLOBAL FLAVOR

Try Mediterranean with olives, feta,  sun dried tomatoes and/or tzatziki	Try Asian with pickled veggies, hoisin  sauce or wasabi mayo
Try Mexican with guacamole, salsa,  jalapenos and pepper jack cheese

CHANGE TO SWEET AND/OR NUTTY COMBOS

Add fruit like apple slices, grapes, pear  slices or dried cranberries	Drizzle a little honey or use some fig jam  for sweetness
Try using almond butter, peanut  butter or cashew butter for a nutty flavor

ADDITIONAL CHANGES

Put your filling on a plate and eat it with  a knife and fork. You can still use the  bread if desired	Cut your sandwich in half and then  in half again so you have four small  pieces
Wrap your sandwich in tin foil or  parchment paper to give you a fast food  vibe

I hope this list gives you hundreds of new ideas for your sandwiches and takes them from boring to exciting again!

💗 Jo