Lo Mein

1 (12oz) box whole-wheat spaghetti
1/2 cup chicken broth, plus 1/4 cup
1/2 cup sweet potato puree
2 tablespoons soy sauce
1 tablespoon firmly packed dark or light brown sugar
1 teaspoon sesame oil (I did not use this)
2 teaspoons cornstarch
2 tablespoons olive oil
3 cloves garlic, minced
4 green onions, white ends only, thinly sliced
4 (6oz) center cut porkchops or cutlets, trimmed fat and cut across the grain into 1/4-inch thick slices

1. Cook the spaghetti according to the package instructions and set aside.  In a medium bowl, whisk the 1/2 cup of chicken broth, sweet potato puree, soy sauce, brown sugar, sesame oil, and cornstarch.  Set aside. 

2.Heat the olive oil in the large skiller over med-high heat.  Add the garlic, green onions, and pork.  Cook until the garlic and onions become fragrant and the pork begins to brown, 4-5 mins. 

3. Add the soy sauce mixture and spagetti to the skillet.  Reduce the heat to low.  Cook 1-2 mins more, stirring well, until a thick sauce forms and coats the noodles.  Add the remaining chicken broth if the sauce is too thick.  Serve immediately.

Honey Mustard Chicken

1 cup whole-wheat breadcrumbs
1/2 cup finely crushed unsalted pretzels
1 tablespoon grated Parmesan
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potato puree
3 tablespoons honey
1 large egg
1 teaspoon Dijon mustard
1 1/2 lbs boneless, skinless chicken, cut into small chunks
1 tablespoon olive oil

1. On a piece of waxed paper or foil, stir breadcrumbs, pretzel crumbs, Parmesan, paprika, garlic powder, and onion powder together. 

2. In a shallow dish mix the puree, honey, egg, and mustard.  Dip the chicken chucks into the puree and then coatin the breadcrumb mixture.  Set aside.

3. Coat a large skillet with cooking spray, add the olive oil, and set over medium-high heat.  Brown the chicken on the first side, cooking 4-5 mins, until the breadcrumb coating is crispy and golden.  Turn the chicken and cook 4-5 mins more, until the chicken is cooked through.