Noodle Caboodle Recipes

Steps:

• Open the cans of chicken broth with the can opener. Pour broth into the saucepan. Cover saucepan with lid, and heat over medium-high heat until broth is boiling fast.
• Add the noodles to broth. Heat to boiling again. Boil uncovered 6 to 8 minutes, stirring a few times with the wooden spoon, until noodles are soft but not mushy.
• While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
• Take saucepan off hot burner. Stir parsley and the chicken into soup. Serve with the crackers, if you like.

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

Steps:

• Chicken: Preheat oven to 350F Coat chicken in milk and then drop into a plastic bag with the other ingredients already combined. Pour out whole bag onto greased baking sheet and bake for 40 minutes. Casserole: Fry onion, mushroom, peppers and tomatoes in oil. Add milk n dressing. Reduce heat and simmer 15-20 minutes. Pour cooked pasta over chicken in casserole dish. Add sauce and veggie mix. Top with cheese and bake for 20 minutes at 350F. Make Healthier: ✔ Use skim milk ✔ Use Italian bread crumbs ✔ Use light parmesan cheese ✔ Use whole grain pasta ✔ Use light ranch dressing ✔ Use light grated cheese

Steps:

• Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
• Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
• Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
• Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
• In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.