I’ve talked before about my Dinner’s on a Dime cookbook, when I made my Twistin’ Tuna Bake. I pulled it out again this week, because we were trying to buy as few groceries as we possibly could this week.

This Egg Drop Ramen recipe comes from page 77 in my Dinner’s on a Dime cookbook. I love that this recipe can be very easily doubled or divided in half, depending on how many you are feeding. It is very cheap to make, and you might already have all the ingredients in your house. I was surprised at how much my kids liked it–my two year old especially.

Here’s the recipe:

Ingredients:
3 cups water
2 3-oz. pkg. (6 oz. total) chicken-flavored ramen noodles, uncooked and divided
4 eggs, beaten
4 slices American cheese, chopped
1 can of peas, drained

Directions:
In a saucepan, bring water to a boil over medium heat. Add one of the seasoning packets, reserving the other one for another use. Stir in noodles; cook for 3 minutes.
Add eggs, stirring quickly for 2 minutes to break them up. Add cheese and stir in well. Remover from heat; mix in peas. Serve in soup bowls. Makes 4-6 servings.HOPE YOUR KIDS LOVE THIS AS MUCH AS MY LITTLE KEELY DID!!