Jess's Recipes

1 cup slivered almonds 2 pkgs ramen beef noodles (put aside beef flavoring packets for dressing) - toast on a cookie sheet until golden 1 cup hulled sunflower seeds Combine toasted almonds, toasted noodles, and sunflower seeds with 1 bunch of scallions chopped 3 bags of coleslaw Dressing: 2 packets of beef seasoning 1 cup olive oil 1/2 cup sugar or splenda 1/3 cup rice vinegar Combine all ingredients and toss with dressing just before serving. Add chicken if desired.

Serves 4+ leftovers 1/4 Cup OJ 1/4 soy sauce 4 large garlic cloves, minced 1 TBS Chinese 5 spice powder 1 TBS honey 8 (3/4 lb) chicken legs Whisk together first 5 ingredients in a bowl. Divide between two large ziploc bags. Add 4 legs to each bag, seal and coat the chicken. Refrigerate, turning bags occasionally 2-6 hours. Remove chicken from bags, pat it dry and discard marinade. Spray the chicken with nonstick spray, then grill, turning occasionally for 23-25 mins. 2 drumsticks=5 points. Leftovers can be used for other recipes.