Mini Fridge to Microwave

In a large cereal bowl add one cup minute rice, one cup water and 1 T olive oil or butter. Cover with a paper plate and microwave on high for five min.

Take one can sweet peas, open and drain. When the rice is done, add this to the rice.

In another bowl, crack and 'scramble' 2 whole eggs with 1/2 tsp kosher salt and 1/4 tsp black pepper. Add 1/8 tsp each: garlic powder, onion powder, cayenne pepper, paprika, turmeric and oregano flakes. Mix vigorously and pour into bowl. Microwave on high for 2 minutes until fluffy and cooked through (advisable to stop and stir halfway through — microwave time may need to be added depending on wattage). When the eggs are done, remove and cut into bite sized pieces with a fork. Set aside.

Get about 1/4 pound of bacon (apple wood smoked is preferable but not mandatory). Lay out 6-8 slices on a microwavable plate on top of two layers of paper towels. Place two more layers of paper towels on top of the bacon. Microwave for 3-5 minutes or until bacon is as crispy as you like it. (Note: keep an eye on these as they will burn easily in the microwave. Also drain well after removing from microwave and use caution as there will be a good amount of grease.) When bacon is crispy enough for you, remove and place on fresh paper towel layers. When cool enough to handle, use your hands to crumble bacon into the rice mixture and add the eggs also.

Lay 2 Lg Flour (or whatever flavor you fancy) tortillas on a clean flat surface. Divide the egg mixture in half and scoop each half onto the middle of each tortilla. Fold the left and right sides of the tortilla towards the middle about 3 inches. Now — as if you are rolling a cigarette, cuz we all on a budget these days — take the bottom part of the tortilla and keeping the sides towards the inside, roll it over the stuffing, and all the way to the top to form your burrito.

Cut 1 head of Broccoli into bite sized pieces. Fill a cereal bowl about half way with water (2c) and add about 1 Tbsp of Kosher Salt. Place Broccoli into the bowl and cover with a paper towel. Place in the microwave for 3 min or until broccoli is al dente (Goldilocks Zone).

Cut up 2 slices of Colby Jack (pre sliced) cheese into strands. Set aside.

When broccoli is done remove from bowl and use paper towels (if still semi dry) to blot the broccoli off with. Empty the bowl and transfer broccoli to the bowl. Top with Colby Jack Cheese.

Place bowl back into the microwave and cook for under one minute or until the cheese is as melted as you prefer. (If you happen to have an Air Fryer handy this works wonderfully to broil the top of the cheese and just barely melt it until bubbly.)

Take 1 cup of Instant Yellow (not Israeli) Cous Cous and put it in a large sized cereal bowl or a bread pan. Add 1/2 cup of raisins and 1/2 cup of dried apricot (cubed to raisin-sized bites). Cut a piece of plastic wrap to cover the top of the bowl and set all aside.

Boil 1.5 cups water in a coffee mug by putting it in the microwave for 2-3 minutes or until it is steaming incessantly. Pour hot water over the Cous Cous and cover with the plastic wrap. Let sit for 6 minutes.

Get 1 cup of Toasted, Sliced Almonds and add them to the Cous Cous along with 1/8 cup dried mint. Recover and set aside.

Get a piece of cooked chicken (dark or white meat is fine) and cube or shred it into bite-sized pieces. Put onto a microwave-safe plate.

In another coffee cup add 3/4 cup of water and boil in the microwave by cooking it for 75 seconds. Add 1 cup of Orange Marmalade to any kind of cup or drinking glass. Add the hot water to the Marmalade glass. Gently stir until the mixture becomes cohesive.

Pour the Marmalade water mixture over the chicken and toss lightly on the plate to coat. Put chicken in the microwave to heat up for two minutes, pausing halfway to re-toss the chicken.

Season Cous Cous with salt and black pepper and plate with a scoop in the middle of a plate. Top with glazed chicken and serve!