Hi everybody! Sorry this is late but it's finally here the link to the mother's Day Brunch 2026 that you can download to your computer and use your after year! I hope you enjoy it!
💗 Jo
Tuesday, April 28, 2026
Lunch List 6
Chicken & Broccoli Stir-fry (No Rice/Noodles needed)
1 tablespoon sesame oil or olive oil
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 large head broccoli, cut into small florets
1 bell pepper (any color), sliced
2 cloves garlic, minced
Optional: 1 inch fresh ginger, grated
For the sauce:
1/4 cup soy sauce (or tamari)
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1 teaspoon cornstarch
2 tablespoons water
To make: in a small bowl, whisk together all sauce ingredients until smooth. Set aside. Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside. Add the broccoli florets and sliced bell pepper to the same skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp. If needed, add a splash of water and cover for a few minutes to steam the broccoli. Add the minced garlic and grated ginger (if using) to the vegetables. Stir-fry for 1 minute until fragrant. Return the cooked chicken to the skillet. Give the sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
Pasta with Canned Sardines/Mackerel & Lemon
6 oz short pasta (e.g., penne, fusilli, elbow macaroni)
2 cans (3.75-4.25 oz each) sardines or mackerel in olive oil, undrained
2 cloves garlic, thinly sliced
1/4 cup fresh parsley, chopped
Zest of 1 lemon
Juice of 1/2 lemon
Salt and black pepper to taste
Optional: Pinch of red pepper flakes
Optional: 2 tablespoons capers, rinsed
To make: cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining. While pasta is cooking, heat a large skillet over medium-low heat. Add the contents of the sardine/mackerel cans (including the oil) to the skillet. Break up the fish gently with a spoon. Add the thinly sliced garlic and red pepper flakes (if using) to the skillet. Cook for 2-3 minutes until garlic is fragrant, being careful not to burn it. Add the drained pasta to the skillet with the fish mixture. Stir in the chopped parsley, lemon zest, and lemon juice. Add a splash or two of the reserved pasta cooking water to create a light sauce and help everything emulsify. Toss well to combine. Season with salt and pepper to taste. Stir in capers if using.
Loaded Baked Potatoes/Sweet Potatoes
4 medium baking potatoes or sweet potatoes
1 tablespoon olive oil (for rubbing potatoes)
Salt and pepper
Toppings (choose a combination):
1 can (15 oz) chili (vegetarian or meat), heated
1 cup shredded cheese (cheddar, Monterey Jack)
1/2 cup plain Greek yogurt or sour cream
1/4 cup chopped green onions or chives
1 can (15 oz) black beans, rinsed and drained, seasoned with cumin
Leftover cooked vegetables (e.g., steamed broccoli, sautéed mushrooms)
To make: preheat the oven to 400°F. Scrub potatoes clean. Pierce each potato several times with a fork. Rub lightly with olive oil and sprinkle with salt and pepper. Place potatoes directly on the oven rack and bake for 45-60 minutes, or until fork-tender. (Sweet potatoes may cook slightly faster). Once baked, carefully slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.
Hummus & Veggie Pinwheels
4 large (10-inch) flour tortillas
1 cup hummus (store-bought or homemade)
1/2 cup thinly sliced cucumber
1/2 cup shredded carrots
1/2 cup thinly sliced bell pepper (any color)
1 cup fresh spinach or mixed greens
Optional: 2 tablespoons chopped fresh dill or parsley
To make: lay each tortilla flat on a clean surface. Spread about 1/4 cup of hummus evenly over each tortilla, leaving a small border around the edges. Layer the sliced cucumber, shredded carrots, sliced bell pepper, and spinach/greens over the hummus. Sprinkle with optional fresh herbs. Starting from one edge, tightly roll up each tortilla into a log. Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels.
Chicken & Veggie Fried Rice (using leftover rice)
1 tablespoon sesame oil or vegetable oil
1 pound cooked chicken (leftover rotisserie, baked, or pan-fried), diced
3 cups cold, day-old cooked rice (essential for best fried rice texture)
1 cup frozen peas and carrots blend, thawed
1/2 cup chopped onion or scallions
2 cloves garlic, minced
1 large egg, lightly beaten
2-3 tablespoons soy sauce (or tamari)
Salt and black pepper to taste
Optional: 1 teaspoon rice vinegar
Optional: a dash of hot sauce or sriracha
To make: heat sesame oil in a large skillet or wok over medium-high heat. Add the chopped onion/scallions and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Push the vegetables to one side of the skillet. Pour the beaten egg into the empty space and scramble it, breaking it into small pieces as it cooks. Add the cold, day-old rice and diced cooked chicken to the skillet. Break up any clumps of rice. Stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy. Stir in the thawed peas and carrots. Pour in the soy sauce and rice vinegar (if using). Toss everything together until well combined and heated through. Season with salt and pepper to taste.
💗 Jo
Friday, April 24, 2026
Mother's Day 2026
Well Mother’s Day is coming soon so I wanted to offer you a brunch menu that you can pick and choose your budget with. This way single people and families can eat whether you have almost no money or more money. I hope you enjoy this brunch menu. As always I am using Walmart prices for my area during the time of this writing, unless otherwise noted.
APPETIZER
– Yogurt 4.5oz Chobani Flip Low-Fat Greek Yogurt, Salted Caramel Crunch $1.58 (they do have other flavors available)
Note: I would buy 3-4 of these yogurts, put them in fancy bowls with spoons and set them on the table with little small dishes and little dessert spoons if you have them sitting next to it so that they can fill up their little dish and eat. I would also leave any leftovers on the table during the main dish so somebody wanted yogurt with their main dish they could.
MAINS
-- 2.11oz Pearl Milling Company Pancake on the Go $1.00
-- 1ct Jimmy Dean Maple Pancake & Sausage Griddle Cake Sandwich $1.50 from Dollar Tree
-- Rebecca’s Pancake Casserole
Final cost using the cheapest of the ingredients of listed below is $13.33
6 ozs bacon chopped into small pieces and fried until crispy 12oz Great Value Hickory Smoked Sliced Bacon $3.94
Nonstick cooking spray 8oz Great Value Canola Oil Cooking Spray $2.52 or you could try this spray from the Dollar Tree (please note I have never tried this so I can’t tell you if it’s good or works) Healthy Chef Grill Spray with Vegetable Oil $1.50
3 tablespoons butter or margarine, melted 16oz Imperial Vegetable Oil Spread Sticks $1.24 or 8oz Great Value Butter Sticks (2 sticks only) $1.94
1/3 cup packed brown sugar 32oz Great Value Light Brown Sugar $1.97
2 cups Hungry Jack buttermilk pancake mix 12oz Hungry Jack Complete Pancake & Waffle Mix $1.50 from Dollar Tree or 32oz box from Walmart for $2.58
1 1/2 cups water
Maple syrup or other favorite syrup 24 fl oz Maple Grove Farms Sugar Free Maple Flavor Syrup $3.18 or 24 fl oz Mrs. Butterworth’s Original Pancake Syrup $3.76
To make: Preheat your oven to 350°F. Spray an 8-9 inch round cake pan with your nonstick cooking spray. Pour your melted butter or margarine into the pan then sprinkle your brown sugar evenly over the melted margarine. Next evenly sprinkle your crispy bacon over the brown sugar. In a bowl add buttermilk pancake mix and the water (this is per the instructions on the box.) Once this is nicely mixed, pour it over your bacon. Bake this for 30-35 minutes. When you remove it from the oven immediately flip this out onto a plate or platter. Cut it and serve with maple syrup or your other favorite syrup.
– Amish Oatmeal
The final cost using the cheapest ingredients listed below is $15.51
1 1/2 cups milk (preferably not skim milk) 16 fl oz Kemps Select Milk $1.34 or the shelf stable milk from the Dollar Tree - 32oz Marcel’s Modern Pantry $1.25
2 large eggs 6ct Great Value Large White Eggs .96¢
1/2 cup maple syrup or packed brown sugar 24 fl oz Maple Grove Farms Sugar Free Maple Flavor Syrup $3.18 or 24 fl oz Mrs. Butterworth’s Original Pancake Syrup $3.76 (I put syrup first and you will understand when you read the note below but I will also include brown sugar next) 32oz Great Value Light Brown Sugar $1.97 I am leaving this for last because of the horrible reviews but… Harvest Hill Original Pancake Syrup $1.50 from Dollar Tree
1/4 cup melted butter or margarine 16oz Imperial Vegetable Oil Spread Sticks $1.24 or 8oz Great Value Butter Sticks (2 sticks only) $1.94
1 1/2 teaspoons baking powder 8.1oz Great Value Baking Powder $1.98
1 1/2 teaspoons vanilla extract or flavoring (I general use the Baker’s Imitation Vanilla Flavor, you get 8oz bottle for $2.08) I have never used the Imitation Vanilla Extract from the Dollar Tree, it’s the Supreme Tradition brand and you get 8oz bottle for 1.50 or if you want real vanilla extract 1oz Tone’s for $2.00
1 - 1 1/2 teaspoons ground cinnamon 2.5oz Great Value Ground Cinnamon $1.32
1/4 teaspoon salt 26oz Great Value Iodized or Plain Salt .84¢
3 cups old fashioned rolled oats 18oz Great Value Old Fashioned Oats $2.66
To make: butter or margarine an 8x8 inch baking dish and preheat your oven to 350°F. Mix everything except the oats together until well combined. Add your oats and stir. Pour into your prepared baking dish and spread evenly. Bake for 30-40 minutes or until it is nicely set.
Note: this can be dry, I have read to allow your oats to soak in the wet mixture for an hour or so, before baking. I have never done this. What I do is serve it with a bottle of maple syrup so if someone finds it dry they can add syrup to offset that.
Here Are Some Suggestions to Serve With Your Main - pick any you desire:
– Breakfast Sausage Links: 6ct Jimmy Dean Heat n’ Serve Sausage Links $1.50 from the Dollar Tree or Walmart has 6.4oz Banquet Brown n’ Serve Sausage Links (about 9-11 links) for 1.78
– Hashbrowns: 4.2oz box of Hungry Jack Hashbrown Potatoes $1.54 or buy them from the Dollar Tree for $1.50
– Bacon: 12oz Great Value Hickory Smoked Sliced Bacon $3.94
– Fruit Cup: 8oz Pampa Mixed Fruit Cup $1.50 from Dollar Tree or you can just do a 15oz can Great Value Chunky Mixed Fruit or Extra Cherry Fruit Mix each for $1.72
– Bread or Toast with Jam & Butter or Margarine: 7oz Italian Bakery Bread Boule $1.24 or 20oz Great Value Round Top White or Wheat $1.48
16oz Imperial Vegetable Oil Spread Sticks $1.24 or 8oz Great Value Butter Sticks (2 sticks only) $1.94
19oz Pampa Strawberry or Grape Fruit Spread $1.50 each
Bonne Maman Mini Fruit Spread Gift Set, Variety Pack, 5 Pack, 1.76oz each $10.18 from iherb.com
DESSERT
– Walmart offers a lot of different varieties of 4” mini pies in their bakery section like lemon, cherry, strawberry cream, s'mores, apple, pecan each for 96¢
– 12.4oz 8ct Great Value Cinnamon Rolls with Icing $2.24 or 23oz 8ct Bakery Fresh Cinnamon Rolls $4.78 found in the bakery section
– It could also get a box of 8ct Little Debbie's and flavors like strawberry or lemon for $3.16
– 14oz Strawberry Cream Danish Pastry $4.48 found in the bakery section
– 8” 24oz Marketplace Cherry Pie $5.93 found in the bakery section
– 16ct Lemon Cream Mini Cheesecake Bites $6.47 found in the bakery section
– If you'd also like some whipped topping you can get an 8 oz Tub of Great Value Whipped Topping $1.12 or or you can get the 6.5oz Spray Can of Great Value Whipped Topping for $1.97
BEVERAGES
– Mimosa
Be sure to keep this out of the hands of minors. Please make sure you are legally able to drink alcoholic beverages.
750ml Winemakers Selection Brut White Wine $4.98
When you're looking for a champagne, cheaper is better because the more expensive champagne’s flavor is going to be washed away with the addition of orange juice. If you don't want to use the sparkling white wine I suggested above you can look for a cheap champagne but look for the word brut on the label because that's going to make it a better mimosa.
Now for your orange juice - a 46 oz container of Simply Light Pulp Free $4.38 or the Simply Orange Pulp Free $4.64.
For your orange juice you do want to pick a higher quality pulp free juice and you never want a juice that is made from concentrate.
To Make: be sure to chill everything nicely before you go to make your mimosas. I would say a good 3-4 hours would work. Then in a pitcher simply mix one part of your champagne to one part of your orange juice. Stir lightly and it's ready to serve.
If you don't care for alcohol here are a few other suggestions that you could use to serve with this brunch menu.
– Coffee. 6ct box of Nescafe Tasters Choice House Blend Light Medium Roast Instant Coffee $1.56 or 9.6oz Great Value Colombian Medium Dark Roast Ground Coffee $5.88
– 17oz Sparkling Ice Orange Mango or Strawberry Kiwi $1.00
– 8.4oz Martinell’s Sparking Apple Juice $1.25 from the Dollar Tree
– And finally you could just do orange juice 10oz bottle Tropicana Orange Juice $1.00 or 1gallon SunnyD Smooth Orange Juice drink $3.68
Well I think that covers everything I can think of. I hope you enjoy this brunch menu and have a great Mother’s day!
💗 Jo
Tuesday, April 21, 2026
Lunch List 5
Tuna & White Bean Patties
2 cans (5 oz each) tuna in water, drained very well
1 can (15 oz) cannellini beans (white kidney beans), rinsed and drained
1/2 cup breadcrumbs (panko or regular)
1 large egg, lightly beaten
1/4 cup finely chopped red onion or shallot
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
1 tablespoon lemon juice
Salt and black pepper to taste
2 tablespoons olive oil for frying
Optional: 1/2 teaspoon dried dill
Optional: Greek yogurt, hot sauce, lemon wedges for serving
To make: in a large bowl, mash the rinsed and drained cannellini beans with a fork until mostly smooth but still with some texture. Add the well-drained tuna, breadcrumbs, beaten egg, chopped red onion, parsley, lemon juice, dill (if using), salt, and pepper to the bowl. Mix everything together thoroughly until well combined. Form the mixture into 6-8 patties, about 1/2-inch thick. If the mixture is too wet, add a little more breadcrumbs. Heat the olive oil in a large non-stick skillet over medium heat. Carefully place the patties in the hot skillet (you may need to cook in batches). Cook for 5-6 minutes per side, or until golden brown and heated through.
Cheesy Bean & Rice Burritos (Freezer-Friendly)
8 large (10-inch) flour tortillas
2 cups cooked rice (brown or white)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup salsa (mild or medium)
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
Optional: 1/2 cup frozen corn, thawed
Optional: 1/4 cup chopped cilantro, 1/4 cup chopped green onions
To make: in a large bowl, combine the cooked rice, rinsed black beans, rinsed pinto beans, shredded cheese, salsa, thawed corn (if using), chili powder, cumin, salt, pepper, and optional cilantro and green onions. Mix well. Warm the tortillas slightly (in the microwave for 15-20 seconds or in a dry skillet for a few seconds per side) to make them more pliable. Lay a tortilla flat. Spoon about 1/2 cup of the filling mixture onto the center of the tortilla, leaving space around the edges. Fold in the sides of the tortilla, then fold up the bottom edge tightly over the filling. Roll the burrito up from the bottom, tucking in the sides as you go, until it’s a tight cylinder. Repeat with remaining tortillas and filling.
Egg & Veggie Muffins/Frittatas
12 large eggs
1/4 cup milk (any kind)
1/2 cup chopped bell peppers (any color)
1/2 cup chopped spinach or kale
1/4 cup chopped onion or scallions
1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
Salt and black pepper to taste
Cooking spray or muffin liners
To make: preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with paper liners. In a large bowl, whisk the eggs and milk together until well combined. Season with salt and pepper. Stir in the chopped bell peppers, spinach/kale, onion/scallions, and shredded cheese into the egg mixture. Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until the egg muffins are set, lightly golden, and a knife inserted into the center comes out clean.
Ground Turkey/Beef & Veggie Skillet
1 tablespoon olive oil
1 pound ground turkey or lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper (any color), chopped
1 medium zucchini, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried Italian seasoning or taco seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/2 cup shredded cheese for topping
To make: heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey/beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the chopped onion and minced garlic to the skillet. Cook for 3-5 minutes until the onion softens. Stir in the chopped bell pepper and zucchini. Cook for another 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. Add the undrained diced tomatoes, Italian/taco seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld. If desired, sprinkle with shredded cheese before serving or portioning.
Sweet Potato & Black Bean Hash
2 tablespoons olive oil
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 medium onion, chopped
1 bell pepper (any color), diced
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper to taste
Optional: 1/4 teaspoon cayenne pepper (for heat)
Optional: chopped cilantro or green onions for garnish
To make: heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and brown. Add the chopped onion and bell pepper to the skillet. Cook for another 5-7 minutes until vegetables are tender-crisp. Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute until fragrant. Add the rinsed and drained black beans to the skillet. Cook for 3-5 minutes, stirring gently, until everything is heated through and flavors have melded together. Season with salt and pepper to taste.
💗 Jo
Friday, April 17, 2026
Lunch List 4
Simple Egg Fried Rice
1 cup cooked rice (day-old cold rice works best)
1 large egg, beaten
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salt and pepper to taste
Optional: 1/4 cup chopped scallions or frozen peas
Optional: 1 teaspoon sesame oil
To make: heat vegetable oil in a skillet or wok over medium-high heat. Pour beaten egg into the pan and scramble until cooked. Remove egg from pan and set aside. Add cooked rice to the hot pan. Break up any clumps and stir-fry for 2-3 minutes until heated through. Add soy sauce, sesame oil (if using), and chopped scallions/peas (if using). Stir-fry for another 1-2 minutes. Return the scrambled egg to the pan and toss everything together. Season with salt and pepper if needed.
Lentil & Rice Pilaf
1/2 cup brown or green lentils, rinsed
1/2 cup uncooked rice (basmati or long-grain)
2 cups vegetable or chicken broth
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin powder
1/4 teaspoon coriander powder
1 tablespoon olive oil
Salt and pepper to taste
Optional: fresh parsley for garnish
To make: heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic, cumin, and coriander, cook for 1 minute more until fragrant. Stir in rinsed lentils and uncooked rice. Cook for 1 minute, stirring to coat. Pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils and rice are tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, season with salt and pepper, and garnish with fresh parsley if desired.
One-Pan Lemon Herb Chicken & Veggies
1 1/2 pounds chicken thighs or drumsticks (bone-in, skin-on for flavor, or boneless, skinless for quicker cooking)
1 pound small potatoes (e.g., red or Yukon Gold), quartered
2 large carrots, peeled and chopped into 1-inch pieces
1 head broccoli, cut into florets
3 tablespoons olive oil, divided
1 lemon, half sliced, half juiced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: 1/2 teaspoon dried rosemary
To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the quartered potatoes, chopped carrots, and broccoli florets. Drizzle with 2 tablespoons of olive oil, half of the minced garlic, oregano, thyme, rosemary, salt, and pepper. Toss to coat evenly. In a separate bowl, pat the chicken pieces dry. Drizzle with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, salt, and pepper. Squeeze half of the lemon juice over the chicken. Arrange the seasoned vegetables on one side of the prepared baking sheet and the chicken pieces on the other side. Place lemon slices over the chicken and vegetables. Roast for 30-40 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through cooking for even browning.
Black Bean & Corn Quesadillas
8 small (6-inch) flour tortillas
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed (or 1 can, 15 oz, drained)
1 1/2 cups shredded cheddar or Monterey Jack cheese
1/2 teaspoon chili powder
Salt and pepper to taste
1-2 tablespoons olive oil, butter or margarine for cooking
Optional: 1/4 teaspoon cumin
Optional: salsa, sour cream, avocado for serving
To make: in a medium bowl, combine the rinsed black beans, thawed corn, shredded cheese, chili powder, cumin (if using), salt, and pepper. Mix well. Heat a large non-stick skillet or griddle over medium heat. Lightly brush with olive oil or melt a small amount of butter/margarine. Place one tortilla in the hot skillet. Spoon about 1/4 cup of the black bean and corn mixture onto one half of the tortilla. Fold the other half over to create a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Remove from the skillet, cut in half, and repeat with the remaining tortillas and filling.
Sheet Pan Sausage & Bell Peppers
1 pound pre-cooked sausage (like kielbasa, chicken or Italian sausage), sliced into 1/2-inch rounds
3 bell peppers (any color), cored and sliced into strips
1 large onion, cut into wedges or thick slices
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: a pinch of red pepper flakes for heat
To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the sliced sausage, bell pepper strips, and onion wedges. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using). Toss everything together until well coated. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly charred, and the sausage is heated through and lightly browned.
I hope you are enjoying these lunch recipes.
💗 Jo
Thursday, April 16, 2026
Late Download Available
I am so sorry I just noticed that I didn't provide the Easter 2026 download link. My life feels like it's falling apart - my mother died in December and my husband went into the hospital in March for two weeks only to find out that he has several blocked arteries and because he was so close to starting dialysis and they used a contrast dye for the heart he needs to start dialysis right away. So to say that I have been a 'little' STRESSED OUT is an understatement. Anyways here is the Easter 2026 download link and again I'm sorry this is so late.
💗 Jo
Tuesday, April 14, 2026
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