Chinese Noodle Soup Salad

Ingredients:

• 2 packages Romen Noodles oriental flavor
• 1 16oz package of slaw mix
• 2 packages of slivered almonds
• 2 packages of sunflower seeds
• 1/2 cup salted peanuts

Dressing/Ingredients

• 1/4 cup sugar
• 1/4 cup vinegar
• 3/4 cup oil
• flavoring packets from soups 

Instructions:

1. Mix first five ingredients in bowl, breaking noodles apart.
2. Put dressing ingredients in sauce pan.  Heat till boiling.
3. Pour hot dressing over noodles, nuts, slaw. 
4. Mix well and Chill before eating.

Goes good with MANY things and I've eaten it as alone as a lunch.
You can use beef noodles for a different taste.
Change the amounts of nuts to your liking as well :)

Spaghetti Squash Lasagna

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 2 cloves garlic
• 1lb sausage (this can be left out for a veggie lasagna)
• 2 (14 ounce) cans stewed tomatoes (for a less chunky sauce you might opt for diced tomatoes)
• 1 tablespoon dried basil
• 1 cube bouillon (our choice of flavor vegetable or chicken)
• black pepper to taste
• 1/4cup black olives, chopped (for non-olive lovers this can be left out as well)
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Directions

1. Preheat oven to 325 degrees.  Spray a baking sheet with a cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35-45 minutes, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, over medium heat, saute the onion and garlic until golden brown. Add the sausage and cook till no longer pink.  Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce. Remove squash strands with a fork. 
4. In a 9X13 baking dish layer with sauce, squash strands, olives, and mozzarella cheese. Repeat layer and top with Parmesan cheese.
5. Bake for 20 minutes, or until Parmesan cheese melts.

*This recipe is KID APPROVED and is a great alternative for those Atkins followers watching their carbs

Cherry Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon almond extract
• 2 eggs
• 1 cup white sugar
• 5 tablespoons butter
• 1/3 cup milk
• 1 cup semisweet chocolate chips

Directions

1. Heat oven to 350 degrees.  Grease a 9 x 13 inch pan or bunt cake as shown 
2. In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
3. Bake for 30 to 45 minutes, or until it tests done. (Bunt cake will take longer than 9X13) Cool.
4. In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.