I had a big bowl of chicken flavor Sriracha ramen, with a small cup of jasmine minute rice stirred in. After 5 minutes in the microwave the ramen is so hot it has to set a minute to cool off, and the cup of rice takes 1 minute to heat up, so it worked out great. I had to add the rest of a bottle of water and nuke it another minute because I didn't start eating it right away and the rice and noodles absorbed all the liquid. I bought 2 of the big bowls of Sriracha ramen, and I'm going to have the same thing again. But this time I'll put the whole bottle of water in at the beginning, instead of just filling it to the line.
Here's pic of the tater tot casserole I took up north last weekend. I usually don't cook anything, and just eat whatever my friends cook, but when I saw this recipe, I thought it sounded good. IIRC, I used 2.12 or 2.16 pounds of 80/20 ground chuck, instead of 2 pounds of ground beef. I seasoned it with lots of
spicy Montreal steak seasoning, and some soul seasoning too. I used 2 cans of cream of mushroom soup instead of 1 can, because they were so small. I used a whole 2 pound bag of tater tots (minus one that rolled across the floor) instead of a small bag. And instead of 2 cups of sharp cheddar cheese, I loaded it up with smoked cheddar. I never measured it, but it must have been around 3 cups. It's just a layer of meat, a layer of soup, and a layer of tater tots, topped with a layer of cheese. The tater tots that wouldn't fit in a layer went on top. My friend's wife reheated it in the oven and crisped up the taters tots, then served it as a side dish. Everyone liked it, and my friend put the little bit that was left on the grill, chopped into a hash, with breakfast the next morning.
I got the recipe at Williams Cheese store where I bought the cheese. They have other recipes online but not that one. I bought a bunch of trimmings, left over from when they make 8 ounce bars and such. I bought so much cheese on my way home 2 weeks ago that I had 5 or 6 HEAVY bags full. It's a good thing someone came in as I was leaving, and held the door for me. I bought almost 3 pounds of the smoked cheddar, along with bags of cream Havarti, smoked hot pepper cheese, Mozzarella, roasted garlic cheese, Colby Jack, and I don't remember what other trimmings. Plus a bar of Super Smoked Cheddar. That will be too smokey to eat straight. Plus I got more chunky cheese bread and horseradish cheese spread. I'll have some of that later on. I think I got some sharp Pinconning cheese too, which is generally not available anywhere but parts of Michigan and someplace in Wisconsin. Wikipedia says that Wilson's Cheese Shoppe, The Pinconning Cheese Co. & Fudge Shoppe, and The Cheesehouse Cheese Shop, all in Pinconning, MI, Williams Cheese in Linwood, MI, and Carr Valley Cheese in Wisconsin are the only manufacturers. It's a Colby-style cheese that tastes a lot like Colby and Cheddar.
Williams cheese in Linwood, AKA The Happiest Place On Earth
has a big cow with a milking stool in front of the store. Wilson's in Pinconning, 6.5 miles north on the same side of the same highway, has a big mouse on the roof of their store, plus another one on a trailer. Too bad I don't have the pictures my ex took of me milking the cow, and ready to drink straight from the teat at Williams Cheese.
We both LOLed at that.
https://williamscheese.com/recipes/ 
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