Quick Fix Ramen-Seasoned Chips

I keep a few packages of instant chicken Ramen on hand at all times. Not to make Ramen, but to use the noodles and seasoning in various recipes. I’ve made Ramen-seasoned chicken wings (one of my favorites). A Ramen broccoli slaw. And now, quick fix Ramen-seasoned chips. In just minutes I’m enjoying an almost-criminal indulgence: that salty chicken Ramen seasoning over warm potato chips.

Quick Fix Ramen-Seasoned Chips

If you’re like me, you can’t help yourself but to enjoy that little packet of seasoning. So, yeah, put some extra on the chips. Just go for it. You can make up for the extra sodium by using low salt chips…. These quick fix Ramen-seasoned chips did not last long in my house.

Quick Fix Ramen-Seasoned Chips
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5 from 1 vote

Quick Fix Ramen-Seasoned Chips

Since the seasoning is quite salty, you may want to use low-salt chips.
Course Snack
Cuisine American
Keyword Asian, potato chips
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 1259kcal
Author Inspired by a recipe from Simple Comfort Food

Ingredients

  • 4   cups potato chips A few good handfuls worth. I recommend ruffled chips, and no need to get the expensive stuff, store brand is fine
  • 2 packets Ramen seasoning chicken flavor, leftover from a package of Ramen Noodle Soup, or more, to taste

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 1259kcal | Carbohydrates: 127g | Protein: 15g | Fat: 80g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 45g | Trans Fat: 0.1g | Sodium: 1247mg | Potassium: 2839mg | Fiber: 7g | Sugar: 1g | Vitamin C: 51mg | Calcium: 50mg | Iron: 3mg

Nutritional values are approximate.

Pesto Shrimp with Mushrooms

If you love pesto you’re really going to love these pesto shrimp with mushrooms. There’s no skimping on the wonderful basil flavors here. Perfectly cooked shrimp, sauteed mushrooms and a hint of garlic all served over pasta (or rice, your call!) make for a great dish indeed. This was a departure for us from our usually creamy, or fried or grilled shrimp dishes. I am not always keen on pesto, but this helped make a believer out of me.

Pesto Shrimp with Mushrooms

I wouldn’t hesitate to use a bit more red pepper flake the next time I make this dish. And I’d probably add more garlic too. But keep in mind, I’m a little shy when it comes to pesto. You might actually want to just add more pesto and ignore my ideas. It’s not always a bad idea to ignore my suggestions!

Pesto Shrimp with Mushrooms
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4 from 1 vote

Pesto Shrimp with Mushrooms

I wouldn't hesitate to use a bit more red pepper flake the next time I make this dish.
Course Main
Cuisine American
Keyword mushroom, pasta, shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 96kcal
Author Inspired by a recipe from Julia’s Album

Ingredients

  • 2 tablespoons olive oil divided
  • 1 pound shrimp peeled, deveined
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon dried red pepper flake
  • 8 ounces white mushrooms sliced
  • 3 cloves garlic minced
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 1 tablespoon fresh basil chopped, for garnish (optional)
  • cooked pasta or rice for serving, if desired

Instructions

  • Heat 1 tablespoon of oil over medium-high heat in a large skillet.
  • Season the shrimp with 1/4 teaspoon of salt and all of the red pepper flake. Add to skillet and cook 3 minutes, flipping once, until pink and cooked. Remove to a plate.
  • Add remaining oil to the skillet. Add the mushrooms and season with remaining salt. Cook 2-3 minutes or until the mushrooms just start to soften.
  • Add the garlic, stir and cook another minute.
  • Stir in the shrimp, pesto and broth. Stir and heat thoroughly but not for very long as you don't want to overcook the shrimp.
  • Serve over rice or paste garnished with chopped fresh basil, if desired.

Nutrition

Calories: 96kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 505mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Cheesesteaks

This slow cooker cheesesteak isn’t meant to be Philly cheesesteak. It’s nothing fancy. Oh you could add peppers or whatever if you want, and it’d be great. But for me, what I needed was something tasty, cheesy, meaty and done with minimal trouble. And that’s exactly what I got. This is a great sandwich any time of the year, but it really hit the spot after I had finished shoveling snow out of the driveway. I was hungry. It was slow cooker cheesesteak time.

Slow Cooker Cheesesteaks

You can use fresh ribeye, sliced super thin, if you want. For my slow cooker cheesesteaks I used the pre-sliced frozen ribeye I can find in my grocer’s freezer case. It’s right by the Steak Ums, but unlike them, the steak is nothing but sliced steak. It always comes out super tender and it’s actually very reasonably priced. And as an added bonus, I don’t have to slice steak into thin pieces. That can be a bit challenging.

Slow Cooker Cheesesteaks
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4 from 1 vote

Slow Cooker Cheesesteaks

You can use fresh ribeye, sliced super thin, if you want.
Course Main
Cuisine American
Keyword crockpot, sandwich, slow cooker, steak
Prep Time 5 minutes
Cook Time 3 hours
Servings 8
Calories 551kcal
Author Mike

Ingredients

Instructions

  • Lightly spray your slow cooker with non-stick spray.
  • Add in the onion and steak and the jalapeno, if using. Season well with salt and pepper. Stir, cover and cook on high for 2 hours.
  • Add the Velveeta. Cover and cook on low for 1 more hour.
  • Stir. Serve on rolls.

Nutrition

Calories: 551kcal | Carbohydrates: 42g | Protein: 40g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 1270mg | Potassium: 641mg | Fiber: 2g | Sugar: 8g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 400mg | Iron: 4mg

Nutritional values are approximate.