Ramen Noodle Slaw

 

This is a super easy salad most people enjoy. It's always popular at pot-luck dinners or the Dellasega's house!

This is enough ingredients to make half a recipe. 

I'm cooking for just 3 now...how weird is that?

Crush the ramen noodles and place in the bottom of your bowl.

  Top with cabbage, green onions and slivered almonds.

Pour on the dressing...

try to find room in your refrigerator for it!

Here's the whole recipe:

2 (3 oz) packages of ramen noodles, chicken flavor

2 ( 8.5 oz) packages of cabbage

1 cup slivered almonds

2 tablespoons green onions, chopped

1/2 cup sugar

3/4 cup olive oil

1/3 cup white vinegar

Crush noodles and place in bottom of large bowl. 

Top with shredded cabbage.

Sprinkle with almonds and green onions.

Whisk together the flavor packet form the ramen noodles, sugar, oil and vinegar. Pour over cabbage. 

Cover and refrigerate overnight, stirring occasionally.

Toss well before serving. 

COMING SOON!!!

WEEKLY MENUS! 

Rotel Chicken Spaghetti

 I found this recipe on Plain Chicken and thought it would be a hit with the guys. Doug and Caleb really liked it...it was a little spicy for Jonah (he really doesn't like anything spicy) and Drew is not a really big fan of pasta, but he ate it. I liked it the first night, but not so much for leftovers, I thought it was too dry, maybe because I used the lower fat ingredients???  You can find her recipe HERE. Give it a try at least once, your family may love it!



3-4 large boneless chicken breasts (or rotisserie chicken) I used chicken breasts

1 can (10 3/4 ounce) Cream of Chicken Soup I used low fat/reduced sodium

1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies I used the mild and it was spicy enough for us

1 clove garlic, minced

 1/2 tsp. onion powder

1 tablespoon butter I used olive oil

1 – 8 ounce Velveeta cheese, cubed I used the 2% variety

8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter.

Add cubed chicken, garlic & onion.

Cook over medium-high heat until chicken is no longer pink.

Stir in soup, cheese and Rotel Tomatoes.

Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in spaghetti and pour into a lightly greased 2 quart casserole dish.

Bake at 350 degrees for 30 minutes or until heated through.

Strawberry Shortcake Cake

First of all let me apologize for posting this dessert... it's SINFUL!

I first saw it on Pioneer Woman's site. Oh man it looked so good, just like everything she does...anyhoo, I made some changes to make it easier and less fat. I used a cake mix instead of making a homemade cake and don't tell anyone, but I only used 1 stick of butter in the frosting instead of 2. Here is what I did to make this awesome desert:

1 white cake mix, mixed according to package

While cake is baking prepare strawberries and frosting:

1 quart of fresh strawberries, cleaned, hulled and smashed

3/4 cup sugar, sprinkle in the strawberries and stir to combine

Frosting:

8 oz. Cream Cheese, Room Temperature

1 stick  Butter

1-1/2 pound Powdered Sugar

1 teaspoon Vanilla

Pour about 3/4 of the batter into an 8 inch baking pan, making sure it is deep enough to handle the cake as it rises in the oven. Use remaining batter to make cupcakes.

Bake cake in 350* oven until done, 30 minutes, give or take a few.

Let cake completely cool.

When cake is cool, using a long serrated knife, cut cake in half across the middle so you have two rounds.

Place half of cake on cake plate cut side up.

Pour half of strawberries over cake, making sure to spread them out evenly and also get plenty of syrupy juice over all.

Frost the top of the 1st layer, being careful to leave strawberries evenly distributed.

Top this layer with other half of cake and repeat with the rest of the strawberries.

Once the strawberries are covering the top, frost the entire cake. It's kinda hard to cover all the strawberries, so just don't worry about it. It looks yummy with the berries peeking through.

Refrigerate the cake till ready to serve.