Jello with Mandarin Oranges (Mikan Jelly)

2 cans of mandarin oranges in light syrup (15 oz each)
1/2 c boiling water
1 pkg unflavored gelatin
(water)

Place gelatin in a bowl and add a small amount of water (just enough to cover the gelatin). Let gelatin sit for 5 minutes. Add boiling water to the gelatin and stir well to dissolve gelatin completely. Add the two cans of mandarin oranges in light syrup (do not drain the syrup from the oranges), and stir until mixed. Refrigerate until set (about 2 hours).

Ketchup Spaghetti (inspired by Japanese Neapolitan Spaghetti)

2 TBSP butter
8 oz of white mushrooms, sliced
~1/4 pound of ham, cubed (or 2 hot dogs or sausages, sliced)
2 cloves garlic, minced
1/2 tsp garlic powder
1 tsp onion powder
5-6 TBSP ketchup
1 tsp Worcestershire sauce
~3 TBSP of pasta cooking water
8 oz of spaghetti
salt and pepper to taste
Parmesan cheese for topping

Boil 8 oz of spaghetti as directed on package. While spaghetti is boiling, saute mushrooms in butter. Once mushrooms are softened, add ham and garlic and saute for 1-2 more minutes. Add the garlic powder, onion powder, ketchup, Worcestershire sauce. Once spaghetti is cooked, add it to the frying pan with the sauce and toss to coat. Add pasta cooking water to thin out the sauce. Season with salt and pepper if needed. Serve topped with Parmesan cheese.

TIP: Can add onion and bell pepper to make it healthier.