Ramen Noodle Salad

• 3 pkg beef ramen noodles
• 1 pkg broccoli coleslaw
• 3 chopped green onions
• 1/2 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/2 bottle salad dressing - we've used Italian and Asian Sesame

Break up and cook ramen noodles, drain, mix with 1 seasoning packet. Let cool, then mix with all other ingredients. We like it best after it's been in the fridge a while. We end up adding more salad dressing if it sits in the fridge more than a day, because it soaks it up.

Recently we tried this without cooking the noodles first, and I actually liked it better but Andy did not. He thought they tasted stale. I have a friend who couldn't be bothered to cook her Ramen during college, so would just break them apart in the bag, open it at the top and dump in the seasoning packet, hold closed and shake, and that was her snack. It's actually pretty good!

Stuffing Chicken

• 4-6 boneless chicken breasts
• 4-6 slices swiss cheese
• 1-2 cans cream of chicken soup
• 1 box prepared stuffing

Place chicken breasts in glass baking pan. Place slice of swiss cheese on each piece of chicken. Pour soup mix over chicken. Sprinkle stuffing on top of chicken. Bake uncovered at 350º for 30-45 minutes, or until chicken is 180º in the center.

We sometimes chop the chicken into small pieces and add frozen peas, this is a fairly basic and versatile recipe, another variation of a pot pie type recipe.