Lunch List 10

Speedy Shrimp Scampi with Linguine

4 oz linguine or spaghetti

1 tablespoon olive oil

4 oz raw shrimp, peeled and deveined

2 cloves garlic, minced

1/4 cup dry white wine or chicken broth

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

Salt and red pepper flakes to taste

To make: cook linguine according to package directions. Drain, reserving 1/4 cup pasta water. While pasta cooks, heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink. Remove shrimp from skillet and set aside. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in white wine/broth and lemon juice, scraping up any browned bits. Bring to a simmer. Return shrimp to the skillet. Add cooked linguine, parsley, salt, and red pepper flakes. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.

Quick Chicken and Vegetable Stir-fry with Rice

1/2 cup cooked rice (leftover or quick-cook)

4 oz boneless, skinless chicken breast, thinly sliced

1 cup mixed stir-fry vegetables (e.g., broccoli florets, snap peas, carrots), chopped

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon grated fresh ginger

1 clove garlic, minced

1 tablespoon vegetable oil for cooking

To make: heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside. Add vegetables to the skillet and stir-fry for 3-5 minutes until tender-crisp. Return chicken to the skillet. Add soy sauce, sesame oil, ginger, and garlic. Toss to combine and cook for another minute. Serve the stir-fry over the cooked rice.

Mediterranean Quinoa Bowl with Chickpeas and Feta

1/2 cup cooked quinoa

1/2 cup canned chickpeas, rinsed and drained

1/4 cup chopped cucumber

1/4 cup chopped cherry tomatoes

2 tablespoons crumbled feta cheese

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon dried oregano

Salt and pepper to taste

To make: in a bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, and feta cheese. In a small separate bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.

Spicy Peanut Noodles with Edamame

3 oz quick-cook noodles (e.g., ramen without seasoning packet, vermicelli)

1/4 cup shelled edamame (frozen, thawed)

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon honey or maple syrup

1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)

1 tablespoon hot water (to thin sauce)

Optional: chopped green onions or crushed peanuts for garnish

To make: cook noodles according to package directions. Add edamame to the boiling water during the last 2 minutes of cooking. Drain well. While noodles cook, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sriracha, and hot water in a small bowl until smooth and creamy. Combine the drained noodles and edamame with the peanut sauce. Toss until evenly coated. Garnish with green onions or peanuts if desired.

Tuna Pasta with Peas and Lemon

3 oz small pasta (e.g., elbow macaroni, rotini)

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

1/2 cup frozen peas

2 tablespoons mayonnaise or Greek yogurt

1 tablespoon fresh lemon juice

Salt and black pepper to taste

Optional: 1 tablespoon chopped fresh dill or parsley

To make: cook pasta according to package directions. During the last 2 minutes of cooking, add the frozen peas to the boiling water. Drain well. In a medium bowl, flake the drained tuna. Add the cooked pasta and peas to the bowl with the tuna. Stir in mayonnaise/yogurt, lemon juice, and fresh herbs (if using). Season with salt and pepper. Mix gently until everything is well combined. Serve warm or at room temperature.

 

 

 💗 Jo

 

Lunch List 9

 Sausage & White Bean Skillet

1 tablespoon cooking oil

1 pound smoked sausage (sliced)

1/2 onion (diced)

1 clove garlic (minced)

1 can (15 oz) cannellini beans (rinsed and drained)

1 can (14.5 oz) diced tomatoes (undrained)

2 cups fresh spinach, 1/2 teaspoon dried oregano

Salt and pepper

To make: Heat oil in a large skillet over medium heat. Add sliced sausage and cook until lightly browned. Remove sausage and set aside. Add onion to the skillet and sauté until softened, then add garlic and oregano and cook for 1 minute. Stir in rinsed cannellini beans and diced tomatoes. Bring to a simmer and cook for 5 minutes. Return sausage to the skillet. Stir in fresh spinach until wilted. Season with salt and pepper.

 

“Breakfast for Lunch” Scramble with Sautéed Potatoes

1 tablespoon cooking oil

1 medium potato (diced into small cubes)

1/4 onion (diced)

3 large eggs

Salt and pepper

Optional: 1 tablespoon milk

To make: Heat oil in a non-stick skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10-15 minutes until golden brown and tender. Add diced onion during the last 5 minutes of cooking. While potatoes cook, whisk eggs with milk (if using), salt, and pepper. Once potatoes are cooked, push them to one side of the skillet. Pour egg mixture into the other side and scramble until cooked to your liking. Combine potatoes and eggs, or serve side-by-side.

Lentil Sloppy Joes (served over rice or baked potato)

1 tablespoon cooking oil

1/2 onion (diced)

1/2 bell pepper (diced)

1 clove garlic (minced)

1 cup cooked brown or green lentils

1 can (14.5 oz) crushed tomatoes

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper

cooked rice or a baked potato for serving

To make: Heat oil in a skillet over medium heat. Sauté onion and bell pepper until softened, then add garlic and cook for 1 minute. Stir in cooked lentils, crushed tomatoes, brown sugar, mustard, chili powder, and paprika. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper. Serve hot over cooked rice or a baked potato.

 

One-Pan Chicken & Rice Skillet

1 tablespoon cooking oil

8 oz boneless, skinless chicken thighs (diced)

1/2 onion (diced)

1 clove garlic (minced)

1 cup white rice (uncooked)

2 cups chicken broth

1/2 cup frozen peas and carrots

1 teaspoon dried thyme

Salt and pepper

To make: Heat oil in a large, deep skillet with a lid over medium-high heat. Add diced chicken and cook until browned on all sides. Remove chicken and set aside. Add onion to the skillet and sauté until softened, then add garlic and cook for 1 minute. Stir in uncooked rice and dried thyme, cooking for 1 minute. Pour in chicken broth. Bring to a boil, then return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed. Stir in frozen peas and carrots during the last 5 minutes of cooking. Season with salt and pepper.

 

Broccoli & Cheddar Stuffed Sweet Potato

1 large sweet potato

1 cup fresh or frozen broccoli florets

1/2 cup shredded cheddar cheese

Salt and pepper

Optional: 1 tablespoon butter or margarine

To make: Pierce the sweet potato several times with a fork. Microwave on high for 5-10 minutes, flipping halfway, until very tender. (Alternatively, bake at 400°F for 45-60 minutes). While the potato cooks, steam or microwave broccoli florets until tender-crisp. Once the sweet potato is cooked, carefully slice it open lengthwise. Fluff the inside with a fork. Top with steamed broccoli, shredded cheddar cheese, and a pat of butter/margarine (if using). Return to the microwave for 30 seconds or until the cheese is melted. Season with salt and pepper.

 

 💗 Jo

 

Lunch List 8

Cheesy Black Bean & Corn Skillet

1 tablespoon cooking oil

1/2 onion (diced)

1 clove garlic (minced)

1 can (15 oz) black beans (rinsed and drained)

1 can (15 oz) corn (drained)

1 can (14.5 oz) diced tomatoes (undrained)

1 teaspoon cumin

1/2 teaspoon chili powder

1 cup cooked rice

1/2 cup shredded cheddar cheese.

To make: Heat oil in a large skillet. Sauté onion until softened, then add garlic and cook for 1 minute. Stir in black beans, corn, diced tomatoes, cumin, and chili powder. Bring to a simmer and cook for 5 minutes. Stir in cooked rice. Top with shredded cheese, cover, and cook until the cheese is melted and bubbly.

Quick Veggie & Cheese Frittata

4 large eggs

Salt and pepper

1 tablespoon cooking oil

1/4 onion (diced)

1/2 bell pepper (diced)

1 cup fresh spinach

1/4 cup shredded cheese.

Optional: 2 tablespoons milk

To make: Preheat oven broiler (if using). Whisk eggs with milk, salt, and pepper. Heat oil in an 8-inch oven-safe non-stick skillet over medium heat. Sauté onion and bell pepper until softened. Add spinach and cook until wilted. Pour egg mixture over the vegetables. Cook on the stovetop for 3-5 minutes until the edges are set. Sprinkle cheese over the top. Transfer skillet to the broiler for 1-2 minutes, or until the cheese is melted and lightly golden, and the frittata is fully set.

Ground Meat & Potato Hash

1 tablespoon cooking oil

8 oz ground beef or turkey

1 medium potato (diced into small cubes)

1/2 onion (diced)

1/2 bell pepper (diced)

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper

To make: Heat oil in a large skillet over medium-high heat. Add ground meat and cook, breaking it up, until browned. Drain any excess fat. Add diced potato, onion, and bell pepper to the skillet. Stir in paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, for 15-20 minutes, or until potatoes are tender and browned.

Quick Shakshuka (Eggs in Tomato Sauce)

1 tablespoon olive oil

1/2 onion (diced)

1 clove garlic (minced)

1 can (14.5 oz) crushed tomatoes

1/2 teaspoon cumin

1/2 teaspoon paprika

Optional: pinch of red pepper flakes

Optional: 2 large eggs, salt, pepper, fresh parsley (for garnish)

To make: Heat olive oil in a medium skillet with a lid over medium heat. Sauté onion until softened, then add garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant. Pour in crushed tomatoes. Bring to a gentle simmer and cook for 5-7 minutes. Make two small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until eggs are set to your liking. Season with salt and pepper, and garnish with fresh parsley if using.

Peanut Noodles with Shredded Carrots & Edamame

6 oz spaghetti or linguine

1/4 cup peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice

1 clove garlic (minced)

1/2 cup shredded carrots

1/2 cup frozen shelled edamame (thawed)

Optional: 1 teaspoon sriracha

To make: Cook pasta according to package directions. Drain and set aside. In a large bowl, whisk together peanut butter, soy sauce, lime juice, sriracha (if using), minced garlic, and 2-3 tablespoons of hot water (from the pasta pot or tap) until smooth and creamy. Add the cooked noodles, shredded carrots, and thawed edamame to the bowl. Toss everything together until the noodles and vegetables are well coated with the peanut sauce.

 

 

 💗 Jo

 

Lunch List 7

Mini Pizzas on English Muffins/Pita Bread

4 English muffins, split, or 4 small pita breads

1/2 cup pizza sauce or marinara sauce

1.5 cups shredded mozzarella cheese

Toppings (choose a few, finely chopped):

1/4 cup mini pepperoni

1/4 cup sliced mushrooms

1/4 cup diced bell peppers

1/4 cup black olives, sliced

2 tablespoons finely chopped onion

Dried oregano or Italian seasoning

To make: preheat the oven to 400°F. Place English muffin halves or pita breads on a baking sheet. Spread about 1 tablespoon of pizza sauce evenly over each muffin half/pita. Sprinkle generously with shredded mozzarella cheese. Add your desired toppings. Bake for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the muffins/pitas are lightly golden and crisp.

Tuna Noodle Casserole (Individual Portions)

6 oz egg noodles

2 cans (5 oz each) tuna in water, drained

1 can (10.5 oz) condensed cream of mushroom soup

1/2 cup milk

1 cup frozen peas, thawed

1/2 cup shredded cheddar cheese, plus extra for topping

1/4 cup crushed crackers or breadcrumbs (for topping)

Salt and black pepper to taste

To make: preheat the oven to 375°F. Lightly grease 4 individual oven-safe ramekins or a small baking dish. Cook egg noodles according to package directions until al dente. Drain well. In a large bowl, combine the drained tuna, cream of mushroom soup, milk, thawed peas, 1/2 cup shredded cheddar cheese, salt, and pepper. Stir in the cooked and drained egg noodles. Divide the mixture evenly among the prepared ramekins or pour into the baking dish. In a small bowl, combine the remaining shredded cheese and crushed crackers/breadcrumbs. Sprinkle this topping over the casserole mixture. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.

Breakfast Burrito Bowls (Deconstructed)

1 tablespoon olive oil

8 large eggs

1/4 cup milk or water

Salt and black pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn, thawed

1/2 cup salsa (mild or medium)

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

Optional: 1 cup cooked rice (as a base), 1/4 cup chopped cilantro, hot sauce

To make: heat olive oil in a large non-stick skillet over medium heat. In a bowl, whisk the eggs with milk/water, salt, and pepper until well combined. Pour the egg mixture into the hot skillet and scramble until cooked through but still soft. Remove from heat. In a separate small saucepan or microwave-safe bowl, combine the rinsed black beans and thawed corn. Heat gently until warmed through. Assembly for each bowl: If using, place 1/4 cup of cooked rice at the bottom of each bowl. Top with a portion of scrambled eggs, a scoop of the warm black bean and corn mixture, a dollop of salsa, and a sprinkle of shredded cheese. Garnish with cilantro or hot sauce if desired.

Quick Veggie & Egg Fried Rice

2 cups cooked rice (day-old is best)

1 cup frozen mixed vegetables

2 eggs

2 tablespoons soy sauce

1 clove garlic (minced)

1/4 onion (diced)

1 tablespoon cooking oil.

To make: Heat oil in a large skillet or wok. Sauté garlic and onion for 1 minute. Add frozen vegetables and cook until tender-crisp. Push veggies to one side, crack eggs into the other side and scramble. Once eggs are cooked, add rice and soy sauce. Stir everything together until heated through and well combined.

Pasta Aglio e Olio with Chickpeas & Spinach

8 oz spaghetti or linguine

1/4 cup olive oil

4-5 cloves garlic (sliced)

1 can (15 oz) chickpeas (rinsed and drained)

2 cups fresh spinach

Salt and pepper

Optional: 1/2 teaspoon red pepper flakes

To make: Cook pasta according to package directions. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes; cook gently until garlic is fragrant and lightly golden (don’t burn). Add rinsed chickpeas and cook for 2-3 minutes. Stir in fresh spinach until wilted. Drain pasta, reserving a little pasta water. Add pasta to the skillet, toss with the garlic-chickpea mixture. Add a splash of pasta water if needed to create a light sauce. Season with salt and pepper.

 

💗 Jo 

 

 

Watchlist May 2026

 Well we're rolling into May and of course that means another watchlist. So I hope you sit back with a bowl of popcorn and enjoy some of these movies!

Fandango At Home App:

* The Martian - 2015 SciFi/Drama starring Matt Damon, Jessica Chastain, Jeff Daniels, Kristen Wiig, Chiwetel Ejiofor and Michael Peña

* Total Recall - 2012 Action SciFi with Colin Farrell, Kate Beckinsale, Jessica Biel, Bryan Cranston and John Cho

* Synchronic - 2020 SciFi Horror starring Anthony Mackie, Jamie Dornan, Katie Aselton and Ally Ioannides

SlingTV App:

* Fracture - 2007 Thriller with Anthony Hopkins, Ryan Gosling, David Strathairn and Rosamund Pike

* Transcendence - 2014 SciFi starring Johnny Depp, Rebecca Hall, Paul Bettany, Morgan Freeman and Cillian Murphy

Prime Video App:

* Mindcage - 2022 Suspense starring Martin Lawrence, Melissa Roxburgh and John Malkovich

* Invitation to a Murder - 2023 with Mischa Barton, Chris Browning, Seamus Dever and Bianca A. Santos 

* Dead in the Water - 2021 Drama Suspense starring Catherine Lidstone, Angela Gulner and Peter Porte

TubiTV App:

* The Genesis Project - 2026 Thriller with Christa Wennerstrom, Ryan Hennessy, Brando White, Halem Medina and Cooper Sutton

* The Misfits - 2021 Action starring Pierce Brosnan, Nick Cannon, Jamie Chung, Rami Jaber, Mike Angelo, Tim Roth, and Hermione Corfield

* 57 Seconds - 2023 SciFi Josh Hutcherson, Morgan Freeman and Lovie Simone

* Altered Ego - 2025 Thriller starring Josh Rengert, October Moore and Mo Gallini

* Source Code - 2023 Thriller with Jake Gyllenhaal, Michelle Monaghan, Vera Farmiga and Jeffrey Wright

 

PlutoTV App:

        * Top Gun Maverick - 2022 Action Adventure starring Tom Cruise, Miles Teller, Jennifer Connelly, Jon Hamm, Glen Powell and Val Kilmer

        * Gladiator - 2000 Action Adventure with Russell Crowe, Joaquin Phoenix, Connie Nielsen and Oliver Reed 

        * Eagle Eye - 2008 Action Adventure starring Shia LaBeouf, Michelle Monaghan, Rosario Dawson, Anthony Mackie, Michael Chiklis and Billy Bob Thornton

 

NOTE: if you are interested there are five mission impossible movies M:1, M:I-2, and M:I-3, M:I-4, and M:I-5 - just look for them on Pluto.

 

Have fun and I hope you enjoy the movies!

💗 Jo