asian beef and noodles
* 1 (8 ounce) rib eye steaks
* 2 teaspoons dark sesame oil, divided
* 1 cup sliced green onion (1 inch slices)
* 2 cups packaged cabbage and carrot coleslaw mix
* 2 (2 7/8 ounce) packages beef-flavor ramen noodles
* 1 1/2 cups water
* 1 tablespoon low sodium soy sauce
Trim fat from steak; cut steak diagonally across grain into thin slice.
Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
Add steak and green onions; stir fry 1 minute.
Remove steak mixture from skillet; keep warm.
Heat remaining 1 Tsp oil in skillet over medium high heat.
Add slaw; stir fry for 30 seconds.
Remove slaw from skillet and keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use.
Add water and remaining seasoning packet to skillet; bring to a boil.
Break noodles in half; add noodles to water mixture.
Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.
Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.
chicken (any kind of chicken will do)
cream of mushroom soup (cream of broccoli or chicken makes a great meal as well)
All you need to do is to place the chicken in a casserole dish and cover with the soup, then cover the soup with the stuffing. Cover the dish with tin foil. Cook at 350 degrees. Cooking time varies, depending on the type of chicken chosen. Drumsticks are usually about 30 mins. till done. If you would prefer your stuffing to be a bit crunchy, remove the tin foil when there are 5-10 mins. remaining in the cook time. Serve by itself or add some side vegetables. Green beans make a great additive as a side or to add to the casserole.