Ingredients:

Instructions:

1. In a medium pot, combine oats, water/milk, grated apple, cinnamon, and salt.
2. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, stirring occasionally, until creamy.
3. Stir in maple syrup or honey if using. Serve warm.

Ingredients:

Instructions:

1. Bring a pot of water to a gentle boil. Carefully add eggs and cook for 6-7 minutes for a soft-boiled, dippy yolk.
2. While eggs cook, toast the bread and spread with butter. Cut each slice into 4-5 long “soldier” strips.
3. Place eggs in cups, slice the tops off, and serve immediately with the toast soldiers for dipping.

Ingredients:

Instructions:

1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
2. In another bowl, mix milk, egg, maple syrup, and grated sweet potato.
3. Pour wet ingredients into dry and stir until just combined.
4. Heat a griddle or pan over medium heat. Grease with butter or oil.
5. Pour ¼ cup batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Ingredients:

Instructions:

1. In a large bowl, vigorously whisk the yogurt for 1-2 minutes until it becomes light and slightly increased in volume.
2. If desired, sweeten the yogurt with honey or maple syrup.
3. Gently fold in the thawed berries and their juices.
4. Divide into bowls and top with a sprinkle of rolled oats.

Ingredients:

Instructions:

1. In a small bowl, mix the softened butter, sugar, and cinnamon into a smooth paste.
2. Spread the cinnamon butter evenly over one side of each slice of bread.
3. Place the bread, buttered-side up, under a broiler or in a toaster oven for 1-2 minutes, watching closely, until bubbly and caramelized. Alternatively, cook buttered-side down in a hot skillet until golden.
4. Serve immediately with apple slices on the side.

Ingredients:

Instructions:

1. In a medium pot, mash the bananas until smooth.
2. Add the oats, water/milk, cinnamon, vanilla, and salt.
3. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, stirring occasionally, until thick and creamy.
4. Serve warm.

Ingredients:

Instructions:

1. Cut each slice of bread into 3-4 thick strips.
2. In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla.
3. Dip each bread strip into the egg mixture, coating both sides.
4. Melt butter in a large skillet over medium heat. Cook the dippers for 2-3 minutes per side until golden brown.
5. Serve warm with small cups of maple syrup for dipping.

Ingredients:

Instructions:

1. Place the hard-boiled eggs in a medium bowl and smash with a fork until broken down but still chunky.
2. Add the yogurt, celery, paprika, salt, and pepper. Mix until combined.
3. Spoon the egg salad mixture onto the slices of toast. Serve immediately.

Ingredients:

Instructions:

1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, whisk together the yogurt, salsa, and garlic powder to create the dressing.
3. Add the cooled pasta, corn, and bell pepper to the bowl. Toss until everything is coated in the dressing.
4. Season with salt and pepper. Serve chilled or at room temperature.

Ingredients:

Instructions:

1. In a bowl, mix the black beans, corn, cumin, and half the cheese.
2. Place a tortilla in a dry skillet over medium heat. Sprinkle with a little cheese, then spread about ⅓ cup of the bean mixture over one half. Fold the other half over.
3. Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining tortillas.
4. Slice each quesadilla into 3-4 strips (“pockets”). Serve with salsa for dipping.

Ingredients:

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix the cooked rice, diced tomatoes, and Italian seasoning.
4. Spoon the rice mixture into the pepper halves. Top with shredded cheese.
5. Place on a baking sheet and bake for 20-25 minutes, until peppers are tender and cheese is bubbly.

Ingredients:

Instructions:

1. In a medium bowl, combine the corn, bell pepper, flour, egg, and milk. Mix until a thick batter forms.
2. Heat oil in a large skillet over medium heat.
3. Drop heaping tablespoons of the batter into the hot oil, flattening slightly. Cook for 3-4 minutes per side until golden brown and cooked through.
4. Serve warm with a dollop of plain yogurt on top.

Ingredients:

Instructions:

1. Heat oil in a large skillet over medium heat. Add the potatoes and cook for 10-12 minutes, stirring occasionally, until starting to soften and brown.
2. Add the onion and bell pepper. Season with paprika, salt, and pepper. Cook for another 5-7 minutes until vegetables are tender and potatoes are crispy.
3. Make 4 wells in the hash. Crack an egg into each well.
4. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Ingredients:

Instructions:

1. Heat oil in a large pot over medium heat. Sauté onion and carrot until softened, about 5 minutes.
2. Add broth and diced tomatoes. Bring to a boil.
3. Stir in the orzo. Reduce heat and simmer for 10 minutes, or until orzo is tender.
4. Remove from heat. Stir in yogurt or parmesan until creamy. Serve warm.

Ingredients:

Instructions:

1. Preheat oven to 400°F (200°C). Season chicken thighs with paprika, garlic powder, salt, and pepper. Place on a baking sheet and bake for 35-40 minutes until skin is crispy and internal temperature reaches 165°F.
2. Meanwhile, in a saucepan, sauté the carrot, bell pepper, and onion until softened, about 5 minutes.
3. Add the brown rice and toast for 1 minute. Add the broth, bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until rice is tender and liquid is absorbed.
4. Fluff the rice with a fork and serve alongside the crispy chicken.

Ingredients:

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss potato wedges with oil, salt, and pepper. Spread on a baking sheet.
3. In a bowl, mix ground turkey, zucchini, oats, onion, egg, and garlic powder. Season with salt and pepper.
4. Press the mixture into a greased muffin tin, filling each cup about ¾ full.
5. Bake the mini loaves and potato wedges for 25-30 minutes, until the loaves are cooked through and the potatoes are tender.

Ingredients:

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, toss the sausage, potatoes, bell peppers, and onion with oil, paprika, salt, and pepper.
3. Spread in an even layer and roast for 30-35 minutes, stirring halfway, until potatoes are tender and sausage is browned.

Ingredients:

Instructions:

1. Heat oil in a large skillet over medium heat. Add the chickpeas and cook for 5-7 minutes, shaking the pan occasionally, until they start to crisp and brown. Remove from skillet and set aside.
2. In the same skillet, add the cabbage and onion. Sauté for 8-10 minutes until tender and slightly caramelized.
3. Return the chickpeas to the skillet. Season with paprika, salt, and pepper. Toss everything together and cook for another 2 minutes until heated through.

Ingredients:

Instructions:

1. Cook spaghetti according to package directions.
2. Meanwhile, in a blender, combine the chickpeas, diced tomatoes, broth, garlic powder, and Italian seasoning. Blend until completely smooth.
3. Pour the sauce into a saucepan and heat over medium until warm.
4. Toss the cooked spaghetti with the sauce until well coated. Serve immediately.

Ingredients:

Instructions:

1. Divide the cooked rice among four bowls.
2. Top each bowl with shredded chicken, black beans, corn, and cheese.
3. Serve with salsa on the side for everyone to customize their own bowl.

Ingredients:

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground turkey and onion until turkey is no longer pink. Add frozen vegetables and broth. Simmer for 5 minutes.
3. Transfer the meat mixture to a baking dish. Spread the mashed potatoes evenly over the top.
4. Bake for 25-30 minutes until the filling is bubbly and the potatoes are lightly golden.

Ingredients:

Instructions:

1. Spread peanut butter evenly on warm toast.
2. Arrange banana slices on top. Serve immediately.

Ingredients:

Instructions:

1. Spread peanut butter into the groove of each celery piece.
2. Press raisins into the peanut butter in a line. Serve immediately.

Ingredients:

Instructions:

1. Preheat oven to 200°F (95°C).
2. Arrange apple slices in a single layer on a parchment-lined baking sheet. Sprinkle with cinnamon.
3. Bake for 1.5-2 hours, flipping halfway, until dried and crisp. Let cool completely before serving.

Ingredients:

Instructions:

1. Preheat broiler.
2. Place bread on a baking sheet and sprinkle evenly with cheese.
3. Broil for 1-2 minutes until cheese is melted and bubbly.
4. Cut each slice into 4-5 strips and serve warm.

Ingredients:

Instructions:

1. Line a baking sheet with parchment paper.
2. Spoon the yogurt into small dots (about 1 teaspoon each) onto the parchment paper.
3. Freeze for at least 2 hours, or until solid. Store in a freezer bag.

Ingredients:

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with oil, salt, and paprika (if using).
3. Spread on a baking sheet and roast for 25-30 minutes, shaking the pan halfway, until golden and crispy.
4. Let cool before serving.

Leftover Veggies & Meat → “Everything” Pot Pie Filling:

Sauté any leftover onion, carrot, bell pepper, or zucchini. Add diced cooked chicken or turkey and frozen mixed vegetables. Make a simple gravy with broth and a flour slurry. Pour into a baking dish.

Leftover Mashed Potatoes → Savory Pot Pie Topping:

Thin the mashed potatoes with a little milk or broth until spreadable. Dollop over the pot pie filling and bake at 375°F until the filling is bubbly and the top is golden. You’ve just created a brand-new comfort classic from your “scraps.”