Name: Ramen Noodle Skillet
Prep time: 10 min
Cook time: 15 min
Yield: 1 3/4 cups
Ingredients: 2 tsps olive oil or vegetable oil; 1 cup onion (chopped (about 1 medium onion)); 1 carrot (chopped or sliced into small pieces); 2 cups frozen broccoli stir fry vegetable mixture (thawed); 2 cups cooked meat or poultry cut into bit-sized pieces; 1 cup water; 1 3-oz package beef-flavored instant ramen noodles (broken into pieces)

Ramen Noodle Skillet

2 cups cooked meat or poultry cut into bite-size pieces cup water 1 3-oz package beef-flavored instant ramen noodles, bro ken into pieces

Course

Main Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

cups

Ingredients

2 tsps olive oil or vegetable oil
1 cup onion chopped (about 1 medium onion)
1 carrot chopped or sliced into small pieces
2 cups frozen broccoli stir fry vegetable mixture thawed
2 cups cooked meat or poultry cut into bit-sized pieces
1 cup water
1 3-oz package beef-flavored instant ramen noodles broken into pieces

Course

Main Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

cups

Ingredients

2 tsps olive oil or vegetable oil
1 cup onion chopped (about 1 medium onion)
1 carrot chopped or sliced into small pieces
2 cups frozen broccoli stir fry vegetable mixture thawed
2 cups cooked meat or poultry cut into bit-sized pieces
1 cup water
1 3-oz package beef-flavored instant ramen noodles broken into pieces

Instructions

Wash your hands and clean your cooking area.
Heat oil in a large skillet. Add onion and carrots and sauté until soft (about 5 minutes).
Thaw the broccoli mixture in the microwave and drain.
Add the broccoli and cooked meat to the skillet. Stir and heat (about 1-2 minutes).
Add the noodle seasonings to the water and stir into the pan.
Break apart the ramen noodles. Add to the skillet when the water simmers. Stir to moisten the noodles. Cover the skillet and cook until done (about 2 minutes).
Serve immediately.

Recipe Notes

Nutrition Facts Servings: 4, Serv. size: 1 3/4 cups (251g), Amount per serving: Calories 260, Total Fat 8g (10% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 430g (19% DV), Total Carb. 21g (8% DV), Fiber 1g (4% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 24g, D (0% DV), Calcium (4% DV), Iron (10% DV), Potas. (6% DV).

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Carrot Pineapple Bread

Course

side dish

Prep Time

15 minutes

Cook Time

20-1 minutes to hour

Servings

muffin

Ingredients

1 tsp oil or cooking spray
3/4 cup sugar
1/3 cup unsweetened applesauce
3 eggs
1 cup carrot grated
1 cup crushed pineapple un-drained
2 tsps vanilla
3 cups all purpose flour
1 tsp baking soda
1½ tsp ground cinnamon

Course

side dish

Prep Time

15 minutes

Cook Time

20-1 minutes to hour

Servings

muffin

Ingredients

1 tsp oil or cooking spray
3/4 cup sugar
1/3 cup unsweetened applesauce
3 eggs
1 cup carrot grated
1 cup crushed pineapple un-drained
2 tsps vanilla
3 cups all purpose flour
1 tsp baking soda
1½ tsp ground cinnamon

Instructions

Wash your hands and clean your cooking area
Clean the tops of canned food items before opening them.
Preheat oven to 350˚F.
Grease 2 loaf pans or about 18 muffin cups or use paper liners on muffin tin.
Combine sugar, applesauce, and eggs in a large mixing bowl.
Add carrot, pineapple and vanilla.
In a separate mixing bowl, mix flour, baking soda and cinnamon.
Add the flour mixture to the carrot mixture and mix well.
Pour into loaf pans or muffin cups and fill to about ⅔ full.
Bake loaves for 1 hour. Muffins for 20 minutes.
Cool and serve.

Recipe Notes

Nutrition Facts Servings: 18, Serv. size: 1 muffin or ½ “ slice, Amount per serving: Calories 130, Total Fat 1g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 85g (4% DV), Total Carb. 27g (10% DV), Fiber 1g (4% DV), Total Sugars 12g (Incl. 8g Added Sugars, 16% DV), Protein 3g, Vit. D (0% DV), Calcium (0% DV), Iron (6% DV), Potas. (2% DV).

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