Easy Noodle Stirfry

Oil
1/2-1 lb sausage and or ground beef
2 c cooked spaghetti noodles
1/4 head of sliced cabbage
3 sliced carrots
1 chopped onion
2t- 2T soy sauce
1 garlic clove
salt and pepper
Could serve with freshly squeezed lemon and/or chopped green onion or cilantro.

I cooked this all up in the morning. Then reheated it for dinner at 4pm
I used my iron pan and Brown the onion first.
Then add the meat cook till done.
Add the spaghetti noodles till they get toasted and browned. The noodles did start to stick to the bottom of the pan but I added a little more oil and that loosened them up. Also you can put the lid on the pan and that loosens the noodles on the pan.
Add carrots for 7 min, then add cabbage cook for 3 min.
Add soy sauce, garlic, and salt and pepper.
Way easy and tasty.

Serve with fruit salad, veggie salad and slices of french bread.

Chicken Spaghetti

Pioneer Woman

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Preheat the oven to 350degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.
Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.html?oc=linkback

Spaghetti Dinner

1/2 medium onion
1lb hamburger
1 can cream of mushroom soup
1 can (15oz) tomato sauce
1/2 c chopped olives
1c shredded cheese
12oz spaghetti noodles (cooked and drained)

Cook hamburger with onion.  Mix soup and tomato sauce, add olives.  Stir in hamburger.  Put cooked spaghetti into large casserole dish and mix in hamburger mix.  Cover with cheese.  Bake at 350 for 15min

michelle bodily

Veggie and Pasta Salad

Cook pasta normally.  I had spaghetti noodles, but any noodles would work. Set aside.

Cut romaine lettuce
Drain mandarin oranges
Toast almonds 400 for 10-15min, be careful you don't want them to burn.  You can also toast them on the stove top on high with oil/butter, just keep an eye on them you don't want them to burn.

Put 2-3 cups of lettuce in a salad bowl, top with mandarin oranges, and almonds.
then add dressing :
2-3T of olive oil
1-2t of apple cider vinegar
1 t basil and/or poppyseeds
salt and pepper
dash of garlic powder

Mix the salad altogether then put a mound of noodles on each individual plate and top with the salad mixture.

Can add avocados

Asian Noodle Salad

Pioneer Woman

Ingredients

•  SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
•  Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
•  _____
•  FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons or 1/2c  Olive Oil
• 8 Tablespoons or 1/2c Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
•  Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.  

Note: dressing keeps for up to three days before serving, without cilantro.

Amy's note- DELICIOUS!!!!  if you keep the ingredients seperate they will last longer.  Mix together right b4 you eat it

Simple Noodle Stirfry and Tacos

2 Sauted onions
1 sliced zucchini
1 sliced summer squash
Any other types of veggies- peppers, snap peas, carrots, spinach, cabbage
leftover spaghetti noodles
Spices- garlic, mrs dash or spike, salt and pepper

Saute onions 15 min, till brown.
During that time in a bowl add spices to the veggies and let marinade with a little oil for 15min.
Add to the skillet- zucchini and squash till browned prob 15min, next add noodles. Then it is ready.
Top with avocado and chopped nuts.

Optional- Could add peppers, snap peas, thinly sliced/grated carrots, chopped spinach or sliced cabbage during the last minute of cooking.

I actually like to use these sauted veggies on oven tacos too.  I saute the veggies first then add on top of nachoes and cook in oven 10min.