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This is probably one of the easiest, last-minute dish you can whip up on days when your brain juices seem to run dry and you can’t figure out what to cook.

I got the idea for this loaded omelette from the mamak (Indian Muslim) shops where they often either serve a plain omelette or a loaded one like this. Their ingredients are different though with red and green peppers, I think. I can’t remember exactly. I’m usually too hungry to notice .

Anyhow this is my version of the loaded omelette. Simple, different from the real thing but just as delish! You only need 3 main ingredients.

• 1 medium tomato, diced with seeds removed
• 1 medium onion, cut into rings
• 3 eggs

I just heat up some oil in a non-stick frying pan while I beat the eggs in a bowl, adding in the tomato and onion, and a pinch of salt and pepper.

Then I just pour everything into the pan and swirl it slowly around to ensure the entire bottom area of the pan is covered. Leave it to cook on medium heat for a couple of minutes until the base is evenly cooked.

The flip the omelette over and leave to cook for another couple of minutes. And that’s it. You’re ready to serve this wonderfully tasty and healthy dish. With all the nutrients in there, you won’t need to be reading arcona reviews anytime soon. You can serve it over rice and curry or even for breakfast with bacon, sausages and baked beans.

This loaded omelette recipe is loaded with healthy ingredients. If you’re a college student who’s new to cooking, this is the perfect recipe for you. It’s quick, it’s easy, it’s healthy and it only uses 3 ingredients. What’s not to love ?

Nothing perks up the appetite like a totally spicy dish. Like my Thai-style crispy chicken. When I tell my teens that’s one of the dishes I’m cooking for dinner, they jump for joy. It’s one of our favorite dishes to order at Chinese restaurants. It’s also a dish that’s so easy to prepare at home.

You need:

• 4 chicken thighs, chopped into chunky pieces
• 1 large cucumber, thinly shredded
• 1 large carrot, thinly shredded
• 1 medium onion, thinly shredded
• 1 cup cornflour
• I cup cooking oil
• 3 tablespoons Thai chilly sauce (I usually use Kimball)
• salt and sugar to taste

First I coat the chicken with cornflour, a drizzle of oil and a pinch of salt, and leave aside to sit while I shred the veggies. Meantime, I heat up some oil in my wok. I’m not deepfrying the chicken here. There’s not enough oil to do that. I’m just shallow frying the chicken till it’s cooked and browned. Remove from oil and repeat with the next batch of chicken.

That done, it’s time to prepare the sauce. Drain the wok and pour in the Thai chilly sauce. I use 3 tablespoons or more. You decide how spicy you want yours to be. Add an equal amount of water, and salt and sugar to taste. Then I add the shredded veggies and stir. I add a bit of flour to thicken the sauce a little so it’ll stick to the chicken.

And that’s it. So easy. Cooked and ready to serve, faster than you can say “best prenatal multivitamins” (well, almost ). Try it this weekend.

I love butter, period. I don’t care what the people with jobs in health care say, I’m not quitting butter in favor of margarine ! No way, Jose!

Once in a while, when I’m in a baguette buying frenzy, I will make my own garlic butter. I just peel a few cloves of garlic, pop them in the blender, mix with a few scoops of butter and I’m done. Of course, you can vary the amount of garlic depending on how strong a flavor you prefer.

I slap the garlic butter on halved baguette slices, pop them in my oven toaster and I’ve got a crunchy breakfast toast with my morning coffee. Oh and one more thing, remember not to kiss anyone afterwards or they’ll remember you for life !!!

My kids can never resist a McFlurry whenever we walk past McDonald’s. Tell me, which kid can?

I make my own version at home now because it’s just too easy to make. And for the price of a commercial one, I can make a whole tub and I get to eat it too, not just steal a mouthful here and there from my kids.

I call it the MomFlurry, my own registered trademark . I just grab a roll of Oreos and a tub of vanilla ice cream, any brand though we prefer Nestle because their vanilla is thick and creamy.

Crush a few Oreos and add to a bowl or cup of vanilla ice cream. Mix well and voila, your kids can have their MomFlurry whenever. No need to leave the house or head to the Outer Banks. My teens make their own, even better !