What’s a girl to do?

Hit her pantry of course!

Armed with those "healthy" Ramen noodles and a couple of stock items I whipped this up. Oh my! So yummy and super filling!

• 1 package of Choice Ramen Noodles chicken
• 1/2 cup of water
• 1 tsp chili powder
• 1 tsp dried cilantro
• 1/2 tsp ground cumin
• 1 can pinto beans rinsed and drained (15oz)
• 1 can diced tomatoes (15oz)

In a medium pot place the dry Ramen noodles (break if you want they do tend to clump together). Top with the can of diced tomatoes and 1/2 cup of water.

Crank the heat up to high. Leave alone while you sprinkle the top with the chili powder, cilantro, cumin and 1/2 of the seasoning packet (done to reduce sodium.)

Start to stir the noodles. They should start getting soft and break apart. After 3-4 minute drop the heat to medium. Add the drained pinto beans. Stir in really trying to break apart the noodles.

Cook for another 1-2 minutes. Serve!

I sprinkled a bit of dried cilantro and fancy shredded Mexican cheese blend. So YUMMY!

Well today was another perfect day to make a quick lunch. I have a sick toddler on my hands, I didn’t eat a big breakfast, I was running around like a nut and there just seems to be no food in my house! Then I open to cupboard and saw lunch. Ahhh the noodles! This is why a stocked pantry comes in handy. I whipped this up and could not be happier!

• 1 package of Beef flavored Choice Ramen Noodles
• 1-2 slices of a sweet onion chopped
• 10 baby carrots diced
• 4-5 button mushrooms sliced
• handful of baby spinach leaves
• non-stick cooking spray

Prepare the noodles according to package using only 1 ¼ cups of water.

While waiting for the water to boil, heat a large non-stick skillet over medium high heat and spray with non-stick cooking spray. Add the onion and leave alone for at least 1 minute. You want that nice brownness to start. Stir in carrots and cook while slicing the mushrooms, stirring occasional.

By this time the water should be boiling, add the noodles and flavor package. Continue to cook for 1-2 minutes. You may have to flip the noodle wad over once as there isn’t much water. After a few minutes shut of the heat and continue to cook in the water.

In the mean time, add the mushrooms to the skillet and cook down. Test the noodles, they should be done with a bit of water remaining. Pour the noodles and fluid into the mushroom-carrot mixture. Cook for about 1 minute breaking the noodles apart, they have a tendency to stick together. Add the handful of spinach. Cook for about 1 more minute until the spinach reduces a bit then serve! (Man – I should record that – it sounds complicated now that I typed it out!)

It’s a HUGE serving but I’m not going to split it up.

Oh! and I SUPER proud of that picture. I need to start making all my meals in the AM! Good lighting!

Click here to check out my other Ramen noodle idea

Well they finally lightened them up and in a pinch they can be used to make a quick lite meal! Seriously! Check it out…

• about 1 ½ cups of water
• 1 package of Choice Ramen Noodles chicken or shrimp flavors
• About 1 cup broccoli
• 3 oz cooked frozen shrimp

Cook the noodles according the package. Add the broccoli and shrimp in at the end and continue to cook for about 1-2 minutes.

Serve! Can’t get any easier then that!!

This would also work with leftover cooked chicken, or those short cuts even leftover pork chops cut up would be good!

Check out my new Ramen Noodle Idea!