Noodles O-Le-O

Again, like the chicken and rice recipe, this can be a loaves and fishes type of meal. Adjust the amount (or type) of noodles and other ingredients to increase the yield. Mix different types of noodles.

1 box of whole egg wide noodles Vegetable oil Garlic salt 1 Onion Parmesan cheese Bread crumbs Cook the noodles and drain. In a frying pan warm up the oil and add chopped onion. Cook onion until soft then add the noodles and mix throughly. You want enough oil to cover the noodles lightly, not drown in. As you cook the noodles and onion, add garlic salt and pepper. Cook the noodles until they are getting firm on the bottom of the pan then add some bread crumbs to "glue" to the noodles. Mix throughly and cover with cheese (any cheese really) for additional flavor. No bread crumbs? Empty the bottom of your toaster. Need more, toast some bread then dice the bread up. The image used is not exactly this recipe but close enough.

Easy Chicken and Rice

2 pieces of chicken Enough rice to feed the number of people Soup -- cream of chicken/celery/mushroom or another type soup that you have available 1 Onion Olive (or regular) oil 1 egg Garlic salt Pepper This is the loves and fish meal -- expand it as you need. Fry the chicken in some oil to cover the bottom of the pan and seasoning. As the chicken is cooking in one pan, prepare the rice in another pot (instant/boil/whatever rice - substitute noodles if necessary) When chicken is almost cooked chop up onion and add to the pan. Take the chicken out a piece at a time and cut into small pieces and return to the pan. Cook until onion is soft then add the rice and stir. Once stirred throughly form a pocket in the middle of the mixture with the bottom of the pan exposed add some oil to the pocket and then crack the egg and stir into the oil. Cook the egg until it is scrambled and then mix into the rice/chicken mixture. Once stirred add the soup of choice. If you use clear soup, continue to cook the mixture until it is absorbed by the rice mixture. If using a cream soup just stir it in and heat for five more minutes until warm.

Pot luck brown rice & corn with peach salad

This is easy, quick and high in protein and fiber Ingredients: Bag of cook in the bag brown rice 1/4 lb. ground beef pkg of frozen corn in steamer bag Soy sauce garlic salt Tsp of horseradish 1 tomato 2 cloves garlic Olive Oil 1 Large and fresh peach 1 Granny Smith green apple Olive oil 5 slices of butterkase cheese (or your favorite solid cheese) chopped Brown the meat with some olive oil while microwaving the corn and boiling the bag of rice (10 minutes) In the ground beef once browned include chopped up garlic and a diced up tomato. Let this cook on low and covered for about 5 minutes. Add some soy sauce, just a little at first you can add once complete to taste. Stir and blend in the corn and horseradish. Cover again for 5 minutes drain the rice in the bag in a colander and then pour the rice over the meat and corn in the skillet and stir throughly. Give it a taste -- can't taste the soy sauce Slice the peaches into two small bowls and then cut them into smaller bites size pieces. Do the same to the Apple and the cheese. Drizzle olive oil (Extra Virgin Cold Pressed always) and sprinkle with garlic salt.

Fruit and Vegetable Cobb Salad

Makes: 5 servings Serving Size: 1 cup Preparation Time: 25 minutes Ingredients: 2 large carrots, peeled and cut diagonally into 1/8-inch slices 1 med. cucumber, peeled and cut diagonally into 1/4-inch slices 1 large mango, peeled, pitted, and cut into 1/2-inch slices 2 cups fresh pineapple chunks 1/2 small jalapeño pepper, seeded and diced 1/3 cup fresh lime juice 2 tsp. honey Pinch chili powder ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Directions Arrange the carrots, cucumber, mango, and pineapple in separate rows on a flat platter. In a blender, combine the jalapeño pepper, lime juice, and honey. Drizzle the dressing over the vegetables and fruit and garnish with a sprinkle of chili powder. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit and Vegetable “Cobb” Salad Makes: 5 servings Serving Size: 1 cup Calories 95 Fat 0 g Saturated Fat 0 g Trans Fat 0 g Carbohydrate 24 g Fiber 3 g Sugars 19 g Cholesterol 0 mg Sodium 25 mg Potassium 340 mg Protein 1 g Phosphorus 35 mg Choices: Fruit 1.5, Nonstarchy Vegetable 1