Seasonal Recipes

DIY Ramen

Time: 15 minutes|Serves: 2 people


  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon reduced-sodium chicken base 
  • 1 to 2 teaspoons Sriracha chili sauce (optional
  • 1 cup coleslaw mix (cabbage and carrots)
  • 1 can cooked chicken breast
  • 2 lime wedges
  • 1 hard-boiled large egg, halved
  • 4 cups boiling water


  1. Cook ramen noodles according to package directions (do not use seasoning packet).
  2. In two bowls, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, carrots, cabbage, and chicken. 
  3. To serve, pour 2 cups boiling water into each bowl; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place egg halves on top.

Sweet and Sour Meatballs

Time: 30 minutes|Serves: 6 people



  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 package (12 ounces) frozen fully cooked homestyle or Swedish meatballs, thawed
  • 1 large green pepper, cut into 1-inch pieces
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup packed brown sugar
  • Hot cooked rice, optional
  • Thinly sliced green onions, optional


  1. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through.
  2. In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.