Preheat oven to 450°F.

Rinse bell pepper, mushrooms, and tomato.

Remove core and cut pepper into thin slices. Slice mushrooms ¼-inch thick. Remove core and dice tomato into ¼-inch pieces.

In a small bowl, grate cheese.

Split English muffins in half. Place them on a baking sheet. Bake until edges are lightly browned, about 10 minutes. Prepare sauce while muffins cook.

In a large skillet over medium heat, heat oil. Add peppers and mushrooms. Cook for 5 minutes. If needed, use a colander to drain vegetables.

Transfer veggies to a medium bowl. Add tomatoes. Stir to combine.

Stir spices into tomato sauce. Do this directly in the can.

When muffins are lightly browned, spoon 1 Tablespoon sauce over each muffin half. Coat evenly.

Layer veggies evenly over sauce. If using pepperoni, place one slice on each muffin half. Top with shredded cheese.

Bake muffins until cheese is melted and bubbly, about 6–8 minutes.

Let pizzas cool for 2 minutes before serving.

Cook rice following package directions. Set aside. Cover to keep warm. While rice is cooking, make veggie mixture.

Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Rinse and mince jalapeño. Peel and finely chop garlic.

If using chicken, remove any skin. Cut chicken into small pieces.

In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1 teaspoon of the minced jalapeño. Stir.

In a medium skillet over medium-high heat, heat oil. Add ground ginger and stir. Add chicken or tofu. Cook, stirring occasionally, until slightly browned and starting to cook through, about 2 minutes.

Add chopped veggies. Stir frequently. Cook until veggies are tender and chicken is completely cooked but not dry, about 5–7 minutes.

Add soy sauce mixture. Bring to a boil. Reduce heat. Simmer until sauce is slightly thickened, about 2 minutes.

Serve over warm brown rice.

In large saucepan over medium-high heat, saute onions and celery in oil until onions are clear.

Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer until the potatoes are tender, 15 to 25 minutes.

In a small bowl, stir together cornstarch and 1/4 cup milk until smooth. Add remaining milk. Stir into the potato mixture.

Cook and stir until thickened and heated through, about 5 minutes. Do not boil.

Remove from heat. Stir in cheese until melted. Top with optional options. Serve warm.

Heat oil in a large skillet over medium-high heat. Add eggs and scramble. Remove cooked eggs and set aside.

Add a small amount of water to pan and cook peas and carrots (or vegetables of choice) until tender crisp.

Add cooked rice, garlic powder and ground ginger and stir to heated through, breaking up lumps by pressing against pan.

Add cooked chicken (if using) and soy sauce. Cook until heated.

Add green onions and cooked egg and heat through. Serve hot.

In large bowl, combine all ingredients together.

Placec in airtight container or in a plastic bag with closure. Store in a cool and dry place.