TUESDAY

Chicken Wiggle

This recipe is a modified version of tuna-noodle cassarole. It makes multiple servings and reheats well (2-3 minutes in the micro). I love it because the ingrediants are of the non-parishable variety, so I stock up on them and whip this up when I'm low on cash. It'll feed one person for at least 2 days. Another bonus is that my husband hates it so I never have to share. =D

1 large can of all white chicken breast (I like Tyson)

2 cans cream of chicken soup

1/2 bag of egg noodles

pinch of powdered sage (if you've got it. if not, no biggie)

salt to taste

Start by boiling a pot of water for your noodles. Strain chicken. Use a fork to break up the chicken in a medium-large cassarole dish. Add soup (do not add water). Add sage and salt. Mix. Microwave for 2 minutes. Leave it in there till your noodles are done. I'm going to assume you know how to cook and strain noodles.....so.... when the noodles are done, just mix it all together and serve! (I have no shame, so at this point I grab a fork and eat it right out of the serving dish.) Cover with plastic wrap when you've had your fill and you've got lunch and dinner for the next day!

-Yvii

Lakewood, Oh

Mexican Lasagna

I know there are other dishes out there with this name, but mine is very customizable to suit tastes. Also, mine's easier to make.

This is just delicious.

1 lb ground beef, cooked and crumbled
1 small package of either cottage cheese or ricotta cheese
1 package of taco seasoning
1 can of chilis, the little green pepper, not beans and meat
1 can of refried beans

1 package of 10 or so tortillas
1 package of sour cream
1 medium sized jar of salsa
shredded lettuce
a few veggies you like in general

Mix together the first 5 ingredients in a big bowl.
Set this slop aside.

Get yourself a baking pan of any size and test fit a tortilla. It's not going to fit, so tear it where it doesn't. Take the piece you tore and use it as a template to tear the rest. That's how you layer it all together. Make sure you cover the bottom of the pan completely, you can be a little lazier with later layers, but the bottom one is important if you don't want doing the dishes to be a big pain in the neck later.

This is how we build the layers:
Tortilla pieces covering the bottom of the pan (or whatever layer you're on), some of that bean slop you made, shredded cheese and finally, veggies (minus the lettuce, that goes on top later)

Repeat that process till you've filled the pan.

Throw this into the oven at 350 till the cheese on the top layer starts bubbling. This is where presentation comes in. Have any leftover tortilla pieces? Cut them into smaller, more uniform pieces and fry them up in some Canola oil. Stab those crispy little bits down into the lasagna at random places. Throw some lettuce and other fresh veggies down over the top, and have salsa and sour cream on the table to top with.

Curtis K.
Granite City, IL

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Odd Todd,
Here's a recipe for you from a fellow unemployed individual. Hope you have
time to try it too. Looks fancy too, so maybe you can get a pair of boobs to
take care of you. We're pretty good at that.
Love ya!
Nicole G

1. Name o' Recipe --

Fake Thin Mints, or Faux Thin Mints if you're feeling french.

2. Originally from LA, but 'going' to college in Flagstaff, AZ (NAU)

3. I like it cuz you don't have to deal with little girlscout brats to get it.

You're gonna have to try this to believe it... just take a leap of faith.

Ingredients:
Ritz Crackers
Andies

Directions:
Melt Andies in the microwave. Dip Ritz in Andies. Let cool (or not) on wax
paper. Eat. Yummy... and college foolproof.

Have fun!

Elf up!

Nicole "Mona" G
Northern Arizona University
Flagstaff, Arizona

1. The name of your recipe.
Stoner pizza!

2. Where you are from.
Indiana, staying with the parents until i move in with roomates.

3. Why you like it.
Its a freaking great idea.

Take a pizza you have to cook, one of the homemade ones you know.

Add more and more pepporonis, or add other random things from your fridge on
different pieces so each piece is an adventure. Your fridge is a goldmine of
toppings, spark your creativity up and then you will be able to think of
some.

Top it with the shredded version of your favorite cheese to keep the
toppings on, and then you cook it. It is great, man.

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1. The name of your recipe.
WESTERN MAC

2. Where you are from.

Raleigh, NC

3. Why you like it.

Quick and Hearty and CHEAP (why pay a lot for something that will only be with you a short time???)

Ingredients:

One box Mac an' Cheese. and the ingredients it requires. The cheaper the better (I buy mine at Aldi's)

One can of beans (I like the kind with chili sauce in them already, but any mexican style bean will work)

3/4 pounds of ground beef (get some with fat in it 80/20 is good)

One onion (chopped)

Chili powder and Red pepper to taste (I cover the brick of Ground beef to the point of not seeing the meat.) Sometimes I will also throw a dash of worchesther suace or steak seaoning too.

Extra cheese of some kind. (I like that pre shredded stuff that calls itself "Mexican Blend")

Cooking Directions:

Brown the ground beef in a pan along with the onion. You can be boiling your noodles at the same time. Once beef is browned and onion are slightly transparent, throw the beans in (drain them first, canned bean liquid is nast-ay)

Once noodles are done strain then and dump them into the meat/onion/bean pot.

Add the normal Mac an' Cheese ingredients to the mix and throw in the extra cheese.

Mix well until cheese melts and consistency is uniform.

Chow Down, um um IT'S good.

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