Cookie Crisp con leche!

Ok first to take a bowl.

Then you add some Cookie Crisp

Next you add some milk (just pour until it feels good) 

Next add a spoon and enjoy! 

Fried Rice

steamed white rice
ham steak
eggs
peas
carrots (I buy the small bag of frozen peas and carrots)
green onions
soy sauce

In a large pan, add oil (unfortunately fried rice requires a lot of oil. This is not good menstrual food, it will make you break out and bloat) and brown diced ham. Add peas and carrots, then green onions. When veggies are soft, add white rice and already scrambled eggs, mix and turn constantly, adding desired amount of soy sauce. When rice doesn't stick together anymore, it is ready. This is another recipe that I don't have exact measurements for, but it doesn't matter. If you really like egg, add a lot, or none at all. Adjust it to suit your preferences.

Broccoli Beef

Chuck steak
bag frozen or fresh stir fry (whatever variety you like, you can even just chop up a variety of your fav veggies)
soy sauce
flour
steamed white rice

cut steak into strips and pan fry on medium heat, season with salt, pepper, and garlic. When brown, add veggies, cook until soft. While veggies are cooking, (I am not going to know the exact measurements here because I was taught to pour until it feels good) take a regular drinking glass, fill 3/4 full with warm water and the remaining with soy sauce. Add three heaping spoonfuls flour and stir really well so there are no flour clumps. When the veggies are soft, add water mixture to pan and stir constantly until sauce bubbles. Serve over white rice.

Beans

2lbs pinto beans
1/2 pound bacon
1 onion
garlic

Sort beans (there will be rocks and bad beans) and wash well. Place in large pot with peeled whole onion, garlic cloves or desired garlic salt, and bacon. Add cold water so the water level seems to have a ratio of one part beans, three parts water. Turn on high and bring to a rolling boil. When boiling, turn beans on low and cook for 5 hours stirring occasionally. If you think your beans may need more water, bring some to a boil in a separate pot and add. Do not add salt to your beans until they are done cooking or they will absorb the salt. Remove the onion and large pieces of bacon. Beans are great college food because they are SOOOO cheap and full of protein. Iif you have access to a freezer, these are great to make in bulk (because they take so long) and then you have them on hand for recipes or to use as a side dish with a recipe. I store mine in quart size freezer bags.

Taco Soup

1 lb. ground beef or turkey
1 onion
garlic
1 taco soup packet
1 large can pinto beans (if you dont have home made on hand)
1 can kidney beans (drained and rinsed)
1 can diced tomatoes
1 can rotel tomatoes
1 can corn (drained)
olives (if you like)

Chop the onion, stir it in the pan with a bit of oil until soft. If you are using whole garlic, do the same, if powder garlic, wait until you add the meat. Brown the meat and add taco season packet. Add all remaining ingredients taking care to notice what to drain and what not to. If I serve this at dinner, it is usually with cornbread, but the kids love eating it for lunch the next day as a dip with tortilla strips. Garnish how you like, chips, sour cream, cheese, avacado, etc.

Salsa Chicken

3 boneless skinless chicken breasts
1 taco season packet
1 can Rotel tomatoes with chiles (I buy mild because of the baby, but prefer the original, it's not very hot)
1 can black beans 
lime
cheese
sour cream
Spanish rice

Take the first three ingredients and put them in crock pot and cook on low 5 hours. Break up chicken in crock pot. Drain and rinse black beans, add to chicken mixture and cook one hour more. Serve over Spanish rice and garnish with cheese, sour cream, lime (my family's fav), or whatever you like. I serve these with broiled zucchini spears as well. Spear zucchini, sprinkle with salt and pepper, broil until brown. There is so much water in zucchini, olive oil is not necessary.

This is a great leftover recipe because you wrap it in a tortilla and you have instant burrito's.

Potato Soup Rubino Family Recipe

Ingredients:

2 cans chicken broth

1 can beef broth

3 cups water

2 large onions sliced

4 large potatoes, peeled and diced

2 cups sliced celery

1/3 cup margarine

1/3 cup flour

Salt and pepper

6 oz. jack cheese

Instructions:

In a kettle or large saucepan combine broths, water, onions, potatoes and celery.  Cover and simmer 30 minutes or until potatoes are tender. IN as small skillet melt margarine and stir in flour.  Stir constantly over medium heat until mixture becomes golden brown.  Add to simmering soup, stir until soup bubbles and thickens.  Season to taste with slat and pepper.  Add cheese and stir until blended.  Serves 6.