Spray a large non-stick skillet with Pam (or use butter, but pictured using Pam). First quickly heat up your pork in the pan so that it is hot when you add it to the quesadilla. Remove from the pan. Spray again with Pam and add the tortilla. Place the cheese over the entire tortilla and add the pork to half of the tortilla (as pictured). Cook until the cheese starts to melt. Fold over and cook, flipping as needed, until both sides of the tortilla are crispy and light brown. Serve with salsa, sour cream and avocados.

Beat eggs with milk and a couple dashes of salt & pepper. Set aside.

In a skillet, heat half of the oil or butter and add onions, peppers and zucchini. Cook until onions are softened. Add the pulled pork and cook for 30 seconds or so t get the pork hot.

Push the meat/vegetable mixture to one half of the pan and pour the eggs into the pan.

Cook over medium heat, pulling the eggs from bottom to top, until the eggs are mostly cooked.

Spread out the eggs and pork and add the cheese. Fold in half and cook until cheese is melted. Remove from pan and serve.

In a medium sized skillet, heat olive oil and add carrots. Cook carrots for about 2 minutes and add in the Pork and green onions. Continue to cook for about 2 minutes for the pork to get hot. Add the pasta sauce and cook for a minute or two or until the sauce is bubbly. Toss in the pasta and cook for another minute, coating the pasta fully with the sauce. Serve with Parmesan cheese.

Heat skillet with oil. Add pulled pork, frozen vegetables and green onions. Cook until hot and steamy. In a small bowl mix the soy sauce and rice wine vinegar together. Add the rice and the soy sauce mixture to the pan. Cook, stirring constantly until everything is mixed together and hot.

Seriously? You need instructions? Mix it together and put it on a bed of lettuce or put it on some bread.