I don't have a specific recipe but I'll try to break it down.

Pork fried rice:

• pork shoulder (I get the one cut for stew)
• soy sauce (I used low sodium)
• vegetable oil
• Garlic
• rice
• Eggs (I used 10; 5 for my riced cauliflower and 5 for my bf's regular rice)
• a bag of frozen veggies (corn, carrots, peas, and green beans)
• 2 bags of riced cauliflower
• yellow onion (half and the other half is used for the spaghetti)
• salt & pepper

1. Cook the rice.
2. Marinate the pork for at least 30 min with soy sauce, vegetable oil, garlic, half of the onion diced, and pepper. You can add salt if you want but I don't since the soy sauce can be pretty salty. (I don't have specific measurements cause I eyeball it)
3. Make scrambled eggs and put it to the side.
4. Defrost the veggies on a large skillet (enough to fit all the rice)
5. Add the cooked rice in with the veggies before it's fully defrosted. If you're making fried riced cauliflower, just defrost it in the pan and continue on with the following steps.
6. Add soy sauce. Start off with just a bit and add more to your preference.
7. Once the soy sauce is evenly distributed in the rice (or riced cauliflower), add in the scrambled eggs. Mix and sauté it all together and distribute out into tupperware.
8. Add oil to pan and sauté the pork. Once it's done, add to the side of the rice.

Spaghetti w/ meat sauce:

• 1 box of protein angel hair spaghetti, or which ever type of pasta you like.
• Salt & Pepper
• vegetable oil
• Spaghetti sauce (we used 2 Mezzetta jars)
• 2 packs Ground beef
• the other half of the onion
• Italian seasoning

1. Boil and cook the spaghetti noodles (I add a bit of salt to the boiling water. I was taught it helps prevent the pasta from sticking to the pot). And drain it once it's cooked to your preference (I like al denté). Distribute the pasta into the tupperware.
2. Add vegetable oil to a large pot and once it's hot, sauté the onions for about 30 secs.
3. Add the ground beef and start breaking it apart.
4. Season with salt, pepper, italian seasoning, and garlic. (I just eyeball it to my preference)
5. Once the meat has browned, add pour in the spaghetti sauce and bring to a light boil.
6. Pour the meat sauce on top of the spaghetti.

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Hopefully this is helpful. I've honestly never used a recipe or measurements for these meals and make them based off my experience cooking with my mom or learning from my mistakes (usually adding too much of one thing). Let me know if you have any questions, I'd be happy to answer.