1 tbsp. oil divided
2 pkg. saimin noodles 5 oz. each
1/4 cup sliced SPAM
1/4 cup sliced kamaboko fish cake
1/2 cup shredded cabbage
1/2 cup julienned carrot
1/2 cup sliced onion
1/2 cup green onions divided for garnishing
2 eggs scrambled and sliced
1 tsp sesame oil
Sliced char siu optional
Sauce:
1 pkg. dashi packet (about 1/2 tbsp.)
1 tbsp. shoyu (soy sauce)

Cook the noodles according to the package directions or until it is al dente. In the meantime, prepare other ingredients such as the veggies and meat. Heat a non-stick pan over medium heat and drizzle in about 1 tablespoon oil. Fry the spam until it is slightly crispy. Then add in the onions and carrots. Stir fry for a few minutes or until the onions are translucent. Add in the cabbage and half of the green onions. Stir fry for a few minutes.
Add in the kamaboko and eggs. Stir fry for a few minutes. Then remove it from the pan and set it aside in a separate bowl or plate. Using the same pot, drizzle in 1 tablespoon oil. Add in the cooked noodles and fry for a few minutes. Drizzle in the sesame oil to the noodles. Then add in the saimin dashi and give it a quick stir to combine the dashi with the noodles. Add in the shoyu and stir until the noodles are evenly coated in the flavors. Lastly, add back the cooked toppings. Mix everything together and stir fry for a few minutes. Cook longer if you want crispier noodles.
Serve it hot and enjoy this onolicious Fried Saimin!

RC: Tani Nakamitsu
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4 teaspoons olive oil
2 cups fresh sliced mushrooms
2 cups cooked white rice
1 (16 ounce) jar salsa
8 ounces boneless chicken breasts, cooked and diced
4 ounces shredded Cheddar cheese
6 tablespoons sour cream

Preheat the oven to 350 degrees. Heat oil in a skillet over medium heat. Add mushrooms; cook and stir. Combine mushrooms, rice, salsa, chicken, Cheddar cheese, and sour cream in a bowl; transfer to a greased casserole dish. Bake in the preheated oven for 25 to 35 minutes. Enjoy.

RC: NEKAYAH @ Allrecipes.com
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1 can tuna, drained
1 cucumber, chopped
1 tomato, diced
1 tsp. extra virgin olive oil
1 tsp salt
season to taste (oregano, thyme, rosemary, etc...)

Mix tuna and vegetables in a bowl. In a separate bowl, combine the oil, salt and seasoning. Drizzle with olive oil mixture over the salad and mix thoroughly and enjoy!
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2 14 oz. cans lentils, rinsed and drained
4 stalks celery, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 Tbsp. mint leaves, chopped
1/2 cup parsley, chopped
3.5 oz. crumbled feta cheese
1/4 cup olive oil
2 lemons
sea salt
pepper

Add all ingredients to a large bowl, season with olive oil, lemon juice, sea salt, and pepper and either serve right away or divide amongst 4 meal prep containers and store in the fridge for up to 4 days.
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2 large flour tortillas
1 cup shredded rotisserie chicken
2 tablespoons mayonnaise or ranch dressing
1 cup chopped lettuce or greens
1/2 cup diced or sliced tomatoes
1/2 cup shredded cheese (Cheddar or mozzarella)
Optional: Sliced red onion, avocado, or bacon bits

Mix the base: In a small bowl, toss the shredded chicken with your choice of mayo or ranch dressing until well coated. Microwave the flour tortillas for 15 to 20 seconds so they become soft and easy to fold without cracking. Lay each tortilla flat. Add a layer of chopped lettuce, followed by the dressed chicken, tomatoes, and cheese down the middle. Roll it up by folding in the left and right sides of the tortilla by about an inch. Bring the bottom flap up over the filling, tuck tightly, and roll forward into a neat cylinder.

Crisp (Optional): Place the wrap seam-side down in a dry skillet over medium heat. Toast for 1 to 2 minutes per side until golden brown and crispy, then cut in half and serve.

Enjoy!
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