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Spinach + Cauliflower bentobox kookoo.

2 large eggs
3/4 cupcooked cauliflower, liquid drained away
3/4 cup frozen (thawed) and squeezed out spinach
3 tablespoons sour cream
1 tablespoon curry mix
1/4 teaspoon baking powder

Mix together eggs, sour cream, curry, and baking powder until it forms a thick, smooth liquid. Heat skillet with a little bit of butter/oil, and make sure to coat the sides of the pan (alternatively, you can use greased silicon cups) fill with your veggies, cover with your egg mixture and cook throughly until it forms a stiff shape. If a crisp bowned top is desired, sprinky top with parm chez, and flip formed kookoo over and continue on low heat to get a nice crunchy chez on top.

Fuzzy's Not-Quite Squash risotto: Feeds 1 ratio: made from leftovers

What you need

3/4 cup cooked rice
1/4 cup squash, cooked until soft
1 tbsp sour cream
salt to taste

Mix rice and squash in bowl, zap in microwave, mix in sourcream until everything is coated, zap again. Can be formed into onigiri or solid packed.

Omnom French Toast

2 large eggs
6 slices of bread
1 tsp ground cinnamon
1/4 teaspoon vanilla
1 tbsp white sugar
1/4 tsp ground cloves

Beat eggs, sugar, cinnamon, cloves, and sugar together. Dip in and throughly coat bread in this mixture before frying each slice in a hot oiled pan. Sprinkle with your favored toppings, tastes GREAT for tiny creamcheese and bacon sammiches

Hokay, round two of recipes

Lime n Dill Chickenbits

1 lb boneless skinless chicken. Can be Thighmeat or Breastmeat
3 tbsp lime juice
1 1/2 tsp dried dill
1/2 tsp sea salt (can use plain salt)
1/2 tsp parsley flakes

Trim fat off of chicken and slice it into strips. In a bowl mix lime juice, herbs and salt for marinade. Put chicken into plastic bag, pour marinade in with chicken and mooosh stuff inside around to coat evenly. Let marinade for at LEAST one hour.

Heat skillet with a little olive oil and cook strips until you get a light brown around each strip fo chicken.