What can you do with Ramen noodles?

RAMEN STEAK, BROCCOLI, AND CHEESE
Cook 2 pkg. Ramen Noodles in water. Drain. Add 1 cup chopped cooked broccoli. Mix 1 cup cooked chopped steak with 1 flavor pkt. and 1/2 jar Cheese Sauce. Add 1/4 tsp. garlic. Microwave for 20 seconds. Mix all ingredients. Serve.



RAMEN THAI
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 Tbsp. soy sauce, 2 Tbsp. peanut butter, 1 Tbsp. brown sugar, 1/2 tsp. lemon peel or lemongrass, and 1/2 tsp. cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.





RAMEN CORDON BLEU
Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor pkt. Add 1/2 tsp. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese. Serve.





RAMEN HOT DOG AND VEGGIES CASSEROLE
Cook 1 weiner and chop it up. Cook 1 pkg. Ramen and drain. Mix weiner, Ramen, and 1 can mixed vegetables. Season with flavor pkt. Serve.





RAMEN NOODLE COLESLAW
1 pkg. coleslaw mix
2 green onions, diced
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. crumbled Oriental Ramen noodles

Combine all ingredients in a bowl. Set aside.

COLESLAW DRESSING:
3 Tbsp. mayonnaise
1 tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. cayenne pepper
flavor packet from Oriental Ramen Noodles

In another bowl combine Dressing ingredients, mixing well, and pour over your bowl of coleslaw. Toss well so everything is coated with the dressing.

Dorito Ramen Salad

Doritos Ramen Salad

You will need:
- 1 package of ramen noodles
- 1 bag of doritos (a small one was enough for our recipe)
- 1/2 lb. of ground beef
- 1 cup of shredded cheddar cheese (optional)
- Taco seasoning (optional)

How to cook:
The noodles:
1. Put 2 cups of water in a cooking pot and bring to a boil.
2. Once the water is boiling add your ramen noodles.
3. Wait 2-3 minutes until the noodles are tender and separated.
4. Take off the water with the strainer.
The recipe:
5. Cook the ground beef in a cooking pan.
6. Once it's ready, put it in a bowl.
7. Add the ramen noodles and mix it with the beef.
8. Place the Doritos chips around the beef like on the picture (it looks like a flower!)
9. Break into small pieces the Doritos you have left and put them on top of the beef.
10. Add the shredded cheese and taco seasoning (optional)
11. Enjoy!

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Banana Oatmeal Cookies

Banana Oatmeal Chocolate Chip Cookies

3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup mashed Banana
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 cups quick cooking oats
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 cup chopped walnuts

Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, vanilla, and mashed banana. Stir in remaining ingredients. Drop dough by rounded teaspoonful 1 inch apart on greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

Makes about 5 dozen cookies.

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Do you love cookies? From bar to drop cookies! Nothing but cookies!

Green Chile Stuffed Chicken Breast in Crockpot

GREEN CHILE-STUFFED CHICKEN BREASTS CROCKPOT
4 boneless — skinned chicken

breast halves, pounded thin

3 ounces cream cheese

3/4 cups shredded Cheddar or Monterey Jack cheese

4 ounces green chiles

1/2 teaspoon chili powder

salt and pepper to taste

1 can cream of mushroom soup

1/2 cup hot enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours. Serves 4.

VDay Cupid Kabobs

1-1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 cup (8 ounces) cherry vanilla yogurt

1 carton (8 ounces) frozen whipped topping, thawed

Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or

pineapple chunks

Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes

Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit

onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on

an arrow. Serve with dip.

Yield: 4 cups dip.

Spicy Chicken

4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mashed potatoes.

Chocolate & Peanut Butter Wraps

Chocolate-Peanut Butter Wraps

1/2 cup creamy peanut butter
4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of
marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll
up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal
tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated
through. Unwrap and eat.

Sunny-Lemon Raspberry Muffins

Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

From eatbetteramerica.com

Prep Time:15 min
Start to Finish:35 min
makes:10 muffins

1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Total® Whole Grain cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt (2/3 cup)
1/2 cup fresh raspberries or Cascadian Farm® frozen organic raspberries
1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutritional Information
1 Muffin: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 330mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 11g); Protein 4g % Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 30%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

Garlic & Wine Rice Pilaf

Garlic-Wine Rice Pilaf
Servings: 4

1 Tbs lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 Tbs unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste

Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper.

Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.