Noodle Dishes 2-minute Thai peanut noodles: Cook 1 packet of chicken flavored ramen noodles according to package directions. Add 2 Tbsp. peanut butter and 1 tsp. sriracha. Drain all but ¼ cup of liquid from the noodles. Stir, then top with crushed peanuts and chopped green onions. Lemon spaghetti: Whisk together ½ cup olive oil, ½ cup grated parmesan, ½ cup lemon juice, and salt and pepper in a large bowl. Cook 1 lb. spaghetti according to package directions. Drain, reserving 1 cup of pasta water. Toss spaghetti with lemon sauce, then toss again with ¼ cup chopped basil and 1 Tbsp. lemon zest. Add reserved pasta water until pasta reaches the consistency you like. Bowties & broccoli: Cook 12 oz. bowtie pasta according to package directions. Just when pasta is done, add 1 lb. frozen broccoli florets and turn off the heat. Let sit for 1-2 minutes, then drain. Transfer pasta and broccoli back to pot and add 3 Tbsp. butter, 3 Tbsp. grated parmesan, salt, pepper, and red pepper flakes. Toss to combine. Fish Tuna & white bean salad: Combine a drained and rinsed 15-oz. can of white beans with a drained 5-oz. can of tuna in a bowl and stir to combine. Top with 2 thinly sliced green onions. Add 1 Tbsp. lemon juice and 1 Tbsp. olive oil and stir to combine. Season with salt and pepper to taste. Salmon quinoa fried rice: Cook 3½ cups quinoa according to package directions. Scramble 2 eggs for about 2 minutes and set aside. Mix soy sauce, sesame oil, fish sauce, and rice wine vinegar in a small bowl and set aside. Cook chopped onion, carrot, and red bell pepper in some olive oil for 5-6 minutes, or until soft; season with salt and pepper. Add 2 cups shredded cabbage and more olive oil and cook for about 3-4 more minutes. Finally, add 3 cloves minced garlic and 1½ Tbsp. minced ginger and cook for about 30 seconds. Add quinoa, eggs, and ½ lb. cooked and flaked salmon, and stir to combine. Chicken Chicken parmesan: Using ready-made chicken breast cutlets, dredge each one in 3 separate bowls: flour, 2 eggs + 1 Tbsp. milk, and breadcrumbs. Add coated chicken to a frying pan on medium heat with olive oil. Cook on both sides until well browned. Add a ladle full of marinara sauce to a 9x13-in. pan, then add the chicken. Top each piece with shredded mozzarella cheese. Bake in a 350°F oven for 30 minutes. Vegetarian Poor man’s burrito bowl: Cook 6 cups rice according to package directions. Heat 2 cups black beans in a small pot and add ½ tsp. cumin, ¼ tsp. garlic powder, and salt and pepper. Slice 1 bunch green onions and shred 6 oz. cheddar cheese. Build bowls with ½ cup rice, ⅓ cup black beans, ⅓ cup salsa, ¼ cup shredded cheese, and green onions. Black bean quesadillas: Place 1 can drained and rinsed black beans in a bowl with 1 cup frozen corn. Chop ¼ bunch cilantro; dice ½ small red onion; mince 1 clove garlic. Add cilantro, onion, garlic, and 2 cups shredded cheese to the bowl. Add 1 batch of taco seasoning and stir to combine. Spread half the filling on a large flour tortilla and top with another tortilla. Cook in a greased skillet for about 2 minutes on each side, or until cheese is melty and tortilla is a little browned. Breakfast Ideas Breakfast parfait: Layer ¼ cup mixed berries, followed by ¼ cup Greek yogurt, then more berries, and more yogurt, alternating until you reach the top of the cup. Sprinkle granola on top just before serving. Keep refrigerated. Smoked salmon with eggs: Scramble 2 eggs with 1 Tbsp. minced fresh chives. Toast a slice of bread, then put it on a plate and top with 2 Tbsp. pesto. Top with 2 oz. thinly sliced smoked salmon. Spoon the eggs on top, then season with salt and pepper.