Easy Chicken Noodle Soup-when you're in a hurry

Organic Chicken Broth
Egg Noodles
1 Carrot, sliced
Onion Powder
Garlic Powder
2 large cans of Swanson's Shredded Chicken

Boil broth with carrots garlic and onion powder. Cook noodles until done in broth. Add chicken and heat for another 10 minutes. Serve hot and enjoy!!

Another Favorite - Ham and Pea Pasta Salad

Ingredients:

1 (16-ounce) package shell pasta
1/2 pound cubed ham
1/4 cup Parmesan
1 pkg frozen sweet peas
8 oz. zesty Italian salad dressing

Instructions:

Cook pasta according to package directions.
When pasta is cooked, pour over frozen peas.
Add ham and Parmesan and stir.
Pour dressing over mixture and mix again.
Cover and refrigerate for at least 1 hour.

Note: If you'll be refrigerating this salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.

Summer is almost here - Sombrero Pasta Salad

Ingredients:

1 (16-ounce) package spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 (8-ounce) cups shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 large tomato, chopped
2 (2-1/4 ounce) cans sliced ripe olives, drained
1 (16-ounce) bottle Catalina or Western salad dressing (I used Catalina)

Directions:

Cook pasta according to package directions.
Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain.
Add water and taco seasoning; simmer, uncovered, for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl.
Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well.
Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

Note: If you'll be refrigerating this salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.