Oriental Noodles

INGREDIENTS
1 package oriental noodles (or 2 packages ramen noodles without season packet)
2 tbls. olive oil
1/2 cup green onions chopped (can substitue regular onions)
1/2 cup chopped red or green peppers
1/2 cup chopped carrots
2 tbls. soy sauce
1/2 cup sprouts

DIRECTIONS

1. Bring pot of water to a boil

2. Heat oil in skillet and fry onions, peppers and carrots so they are tender.  Add soy sauce

3. Throw noodles in boiling water and boil for 2-3 minutes

4.  Drain noodles and add to skillet.  Mix and serve!

SUGGESTION: For a main course, add some cut up pork, steak or chicken to the mix.

Gourmet-Look-a-like Pasta Salad

Easy enough, but super good! Makes a large bowl full

INGREDIENTS

1 bag/box spiral pasta
1 bottle italian dressing
1 can sliced olives
1 carton grape tomatoes
1 zucchini, chopped into pieces
1/2 bunch green onions chopped, or 1/2 purple onion chopped
1 cup chopped peppers (red, or green, or a mix of both)
Half bag of shredded carrots (saves you time)
1 cup feta cheese

DIRECTIONS

1. Boil pasta according to package

2. Mix all ingredients together

3. Chill until serving

Creamy Puddin' Salad

What's a "White trash" meal without some Jell-O? This is one of my favorites from a ward cookbook I have. Change up flavors and fruit as you like.

INGREDIENTS
3 cups water
1 small box Jell-O tapioca pudding
1 small box orange Jell-O
1 small box vanilla pudding
1 tub Cool Whip
2 small cans mandarin oranges
1 can pineapple chunks or tidbits

DIRECTIONS

1. Bring water to boil

2. Stir in puddings and Jell-o until dissolved

3. Chill in a bowl for about 15 minutes, so that it thickens, but isn't set

4. Mix in Cool Whip and fruit

5. Chill

*You can mix up the recipe as you like, strawberry Jell-o with strawberries, lime with pineapple, etc, etc.

BLT Salad

I like finding some variations on the usual "green" salad. This doesn't go over well as a leftover, but it's great fresh! You can substitute balsamic vinegarette (sp?) for the mayo dressing for a little different taste (and a lower fat recipe.)

INGREDIENTS
1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded (Iceberg lettuce doesn't work as well)
2 large tomatoes, chopped
2 cups seasoned croutons (or chopped up french bread toasted in the oven)

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.


3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

OPTIONS: Add avocado, cheese, or whatever you please!

Pretzel Salad

This is a Utah-Mormon staple. While I consider it more as a dessert, this special treat is often served as a "salad" with meals. I love the salty/sweet mix. Yum, yum!

INGREDIENTS
2 cups crushed pretzels
3/4 cup margarine, melted
2 teaspoons white sugar
1 (8 ounce) package cream cheese
3/4 cup white sugar
4 1/2 ounces frozen whipped topping, thawed
1 (6 ounce) package strawberry or rasberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries or rasberries

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium bowl, mix crushed pretzels, margarine and sugar.

3. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8-10 minutes. Remove from heat and allow to cool.

4. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.

5. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.

6. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

You can top with Cool Whip or just leave as is to serve!

OPTION: Use a can of crush pinapple, but drain well, use the juice in the gelatin mixture (lessen the water for how much pinapple juice you use) and mix some of the crushed pineapple in the cream cheese mixture