You can live off more than Noodles

*Taken from http://thecollegeculinarian.blogspot.com/


Breakfast Bowties  Serves: 1
1/2 russet potato, shredded
1/2 cup bowtie pasta (farfalle)
2 T. chopped onion
1 egg
1/4 cup grated cheddar cheese
1 t. bacon bits
1 green onion, sliced (green part only)

1.) Boil the bowtie pasta according to package directions. Drain and set aside.
2.) Meanwhile, heat a small skillet over medium-high heat. Add a bit of butter (or cooking spray) and toss in the onion and shredded potato. Press with a spatula to spread the potato evenly over the skillet (like a pancake). Sprinkle with a pinch of salt and pepper and cook until one side is golden brown. Flip and cook the remaining side until golden. Remove from skillet and set aside.
3.) Add a bit more butter (or spray) to the same skillet. Crack in the egg and scramble with the spatula. Sprinkle with salt and pepper.
4.) In a bowl, toss together the pasta, potato, egg, bacon bits, and cheese. Season to taste with salt and pepper. Serve with sliced green onion on top.

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Mac n' Cheese Frittata Serves: 1
2 eggs, beaten
1/2 cup cooked macaroni noodles
1/4 cup grated sharp cheddar cheese
1 T. breadcrumbs
Salt and pepper
1.) Preheat oven to 400.
2.) Heat a small skillet over medium heat. Spray with non-stick spray (or a dollop of butter) and add the beaten eggs. Cook and lifts the sides of the egg occasionally to let the uncooked egg set. When the top is almost set, add the cooked macaroni, cheese, and breadcrumbs. Sprinkle with salt and pepper.
3.) Add the skillet to the oven and cook for 1-2 minutes, or until cheese is melted and eggs are cooked.
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PBR Chili Serves: 12 (party food, people!)
2 lbs. ground chuck
1 lb. italian pork sausage
1 yellow onion, chopped
3 15 oz. cans diced tomatoes (I used one with chiles for added heat)
1 15 oz. can tomato sauce
1 12 oz. can PBR (or any beer of your liking)
3 T. chili powder
1 T. cumin
2 t. salt
1 t. oregano
1/2 t. cinnamon
3 15 oz. cans black, pinto, or kidney beans (or a mixture of the three)
Sour cream and shredded cheese, to top

1.) Heat a large pot over medium-high heat. Add half of the beef and cook until thoroughly browned. Remove to a metal strainer set over a bowl to drain the fat. Add the remaining beef and repeat the process, then brown the sausage. Add all to the strainer and set aside.
2.) In the same pot, add the onions to drippings in the pot. Cook until golden, or about 5 minutes. Add the tomatoes, 2 cups water, tomato sauce, beer, chili powder, cumin, salt, oregano, and cinnamon. Stir, then bring to a boil. Add the beef and sausage, then partially cover the pot and simmer for 2 hours.
3.) Stir in the beans and heat through. Serve with sour cream and cheese.