• 1 16 oz. box rotini noodles
• 1 block cheddar cheese (cubed)
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1 cup broccoli (chopped)

Cook noodles according to package directions and allow to cool. Mix all other ingredients with noodles together in large bowl. Can be eaten warm or chilled. Refrigerate leftovers.

• 1 16 oz. box rotini noodles
• 3 cans tuna
• 1 cup mayonnaise
• 1 block cheddar cheese (cubed)
• salt and pepper to taste

Cook noodles according to package directions. Allow noodles to cool. Add tuna, mayo, cheese, and salt and pepper and mix well. Refrigerate leftovers. Can be eaten warm or cold.

• 1 16 oz. box rotini noodles
• 1 1/2 cups broccoli (chopped)
• 1 block Colby cheese (cubed)
• 1 cup mayonnaise
• 1 can black olives (sliced)
• 2 Tbsp. olive oil
• 1 carrot (shaved)
• 2 tsp. salt
• 1/2 cup ranch

Cook noodles according to package directions. When noodles are done mix with olive oil and salt. Allow noodles to cool before adding all other ingredients, it melts the cheese when too hot. Mix all other ingredients and place in the fridge to chill. This can be eaten right after bein made or after being chilled, its your choice.

• 1 head lettuce (chopped)
• 2-3 large tomatoes(diced)
• 1 8oz. package shredded cheese
• 1 cup broccoli (chopped)
• 1 cup cauliflower(chopped)
• 1 cucumber (diced)

After chopping/dicing all the vegetables throw them all in a large bowl. Mix all the veggies well. Put your favorite dressing on your salad and eat healthy.

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• 3 cups instant rice
• 3 cups water
• 1 jar Ragu cheese sauce
• 1 bag frozen veggies (your favorite mix)

Heat water on high in large saucepan. Pour frozen veggies in medium saucepan, cover with water, and cook on high heat. When water in large saucepan is boiling stir in rice and remove from heat. Let rice sit for 5 minutes to absorb water, then fluff with fork. Cook veggies until soft, then drain. Mix rice, veggies, and jar of Ragu together and serve.

• 4 chicken breasts (cut in chunks)
• 1 cup flour
• 3 eggs
• 1 cup crushed corn flakes

Preheat oven to 375 degrees. Whisk eggs in small bowl. Dip each of the chicken chunks in flour, then eggs, then corn flakes. Place all of the chicken chunks on a baking sheet and cook 10-15 minutes or until chicken is done.

• 4-5 large potatoes
• 1 tsp. salt

Peel potatoes and slice thin. Place potatoes and 3/4 tsp. salt in bowl and cover with water. Let soak for 30 minutes. Drain potatoes and put on baking sheet in one layer. Cook for about 30 minutes or until potatoes are crispy. Sprinkle remaining salt over potatoes.

• 1 loaf french bread
• 2 cloves garlic (minced)
• 2 cups butter
• 1-2 cups mozzerella cheese (shredded)

Preheat oven to 400 degrees. Melt butter in small frypan and add in garlic, simmer for 2-3 minutes or until aromatic. Cut loaf in half lengthwise and dip inside half of bread in butter and garlic. Sprinkle with cheese to cover and bake in oven at 400 degrees for about 5 minutes or until cheese is melted.

• 10 medium potatoes
• 1/2 cup butter
• 1/2 cup milk
• 1Â jar cheese sauce (ragu or another brand)
• 1 8 oz. package shredded colby cheese

Preheat oven to 350 degrees. Stab potatoes with a fork several times and place in oven, cooking for about an hour or until soft. cut potatoes in half and being careful not to rip the skin gut the potatoes place the insides in a large bowl. Mix potato with butter, milk, and cheese and blend with a hand mixer. Spoon the potato back into the skins and top with shredded cheese. Bake 5-10 minutes, or until cheese is melted.

• 6 large potatoes
• 1/2 cup milk
• 3 tsp. butter
• 1 tsp. salt
• 1/4 cup sour cream
• 1/2 cup cream cheese
• 1 small onion (chopped)
• 1 cup shredded cheddar cheese

Place potatoes in large cooking pot and bring to a boil. Reduce heat and simmer until potatoes are soft. Peel skins and put into bowl, blending milk, butter, sour cream, salt, and cream cheese with a hand mixer. Add onion and cheese and stir. Pour into casserole dish and bake for 35-40 minutes.