• 1/2 teaspoon olive or vegetable oil
• 1 pound uncooked pork, trim fat and cut into 3/4 -inch cubes (consider using a shoulder or blade roast)
• 2 cloves garlic, minced (or substitute 1/2 teaspoon garlic powder)
• 2 cups cut-up carrots*
• 1 cup water
• 1 3-ounce package ramen noodle with soup mix
• 2 teaspoons dried Italian seasoning or dried oregano
• 2 cups sliced zucchini

1. Wash hands.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Add pork and minced garlic, if using. Cook and stir 3 to 4 minutes.
3. Add carrots, water, seasoning packet from soup mix, Italian seasoning or oregano, and garlic powder, if using. Bring to a boil. Reduce heat; cover and cook 6 to 7 minutes or until carrots are crisp tender.
4. Gently break the block of noodles in half; add noodles and zucchini to skillet. Bring to a boil. Boil, uncovered, 4 to 5 minutes or until zucchini is tender and noodles are cooked, separating noodles gently as they soften.

TIP -- Exercise your creativity with this versatile recipe by substituting beef, chicken, or turkey and your choice of vegetables and ramen noodles flavor.