Oriental Cabbage Salad

This is Anthon's favorite salad so I promised I'd get the recipe on the blog! It does go good with a BBQ motif though.

(salad)
2 packages oriental top ramen, uncooked crunchy noodles
1 head of cabbage finely chopped
1 cup of chopped red cabbage or shredded carrots

(dressing)
3/4 cup olive oil
1/4 cup white vinegar
1/2 cup honey
use the oriental flavor packets from the top ramen

Mix the dressing and pour over the salad.

Asian Chicken and Noodles

1 package (3 ounces) chicken flavor instant ramen noodles
1 bag (16 ounces) Birds Eye frozen farm fresh mitures broccoli, carrots, and water Chestnuts
1 tblespoon vegtable oil
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce

Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegtables. Cook 3 minutes, sitrring constantly. Drain. Meanwhile, heat oil in arge nonstick skillet over medium-high heat. Add chicken, cook and stir until browned about 8 minutes. Stir in noodles, vetables, stir-fry sauce and reserved seasoning packet. Heat through.

Broccoli, Chicken, and Rice Casserole

1 can Cream of Chicken Soup
2 cups Rice
4 Chicken Breasts
amount of broccoli desired, cut up

In one pan, broil Chicken Breasts. In another pan, cook Cream of Chicken soup with 2 can fulls of water instead of the basic 1. Once soup has reached boiling stage, add rice and broccoli. Once Chicken is cooked through, cut up and add to the soup as well. Blend together and serve. ( If you do not want to cut the chicken, don't. Just serve whole with the rice and broccoli as a side. )

Quick Queso Dip!

1 can of Chili
1 small bottle Medium Picante Sauce
amount of cheese desired

Put Chili and Picante Sauce in pan, heat, and sprinkle cheese on top. Grab your favorite bag of tortilla chips and have a delicious Queso party!

Alfredo Pasta with Peas and Ham

1 lb. of mini penne pasta (or any pasta really)
1 jar of alfredo pasta sauce
1 package of frozen peas
1/2 package of turkey ham, cubed
1 tub of shredded parmesan cheese

Cook and drain pasta. Mix all ingredients together and put into baking dish. Cook at 350 degrees for 30 minutes. (You could add other ingredients like mushrooms too.)

This makes one batch and can be enough to split into two dinners for our family...usually while I am making it - I make two batches (four dinners) - I just use 8 x 8 cooking pan sizes instead of putting the full batch in a 9 x 13. I store the extra meals in my freezer to use at a later time. I found some nice size tupperware containers at Dollar Tree that work perfectly for this. Oh, and Joshua our 17-month-old LOVES it!

Grilled Cheese!

I'm sure everyone's done these at some point but in our house they are a weekly staple! Bay loves them and they are super fast!

 

2 slices of bread (per sandwich)
butter
cheese slices

I butter up all sides of the bread and cut about 4 slices of cheese to go in between. Then if you have a sandwich maker stick it in that and it will grill it up or just stick it on a griddle on your oven. If we make it for dinner, I usually make a pot of tomato soup to go with it or some sliced apples for lunch :)

Rachel Ray's Mini Spinich Quiche's

Puff pastry
Bacon
4 eggs, 2 whole, 2 yolks
3/4 Half & half, I used milk
Spinach, I used frozen
Cheese, I used mozerella
Dash of nutmeg
Salt & pepper


One sheet of puff pastry makes 6 quiches. If pastry frozen let thaw first, then cut into 6 squares, and put in muffin tin.

Then put in your bacon, spinach and cheese. Beat eggs and milk and seasonings, and pour over top.

Rachel Ray didn't say what temp or how long to cook it and I couldn't find it on her website, so I did mine at 375 and for 20-25 minutes or until the eggs are done and pastry is golden brown

This is pretty easy and really good. You could use any variacions, hope you all enjoy.