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“Next time you make a stir-fry, use pan-fried ramen noodles instead of rice,” recommends Kathy Kurtz of Glendora, California. “Boil two to three packages of noodles for 3 minutes; drain and stir in the contents of one seasoning packet. Spread the noodles in a greased nonstick skillet; cook, without stirring, until the bottom is browned. Flip over and brown the other side. Cut into wedges to serve.”
When we have veal, chicken or eggplant Parmesan for dinner, I use the leftovers to make lunch…
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“The last time I made meat loaf, I added the leftovers to soft tortilla shells along with…
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