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. 

Pumpkin Chocolate Chip Cookies

½ cup shortening
1 ½ cup sugar
1 egg
1 cup can pumpkin
1 tsp vanilla
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 bag chocolate chips
Blend shortening and sugar. Add egg blend. Add pumpkin and vanilla. Add dry mix. Add chocolate chips. Bake at 350 for 12-15minutes.

EASIEST CHICKEN SPAGHETTI

1 Broasted Chicken
1 can Ro-Tel
1 can Cream of Mushroom soup
1 small can of Pet Milk or 1/2 jar of Alfredo Sauce, (depends on your personal taste)
small box of Velvetta Cheese cut into small chunks
1/2 package of spaghetti
1 cup of Italian Bread Crumbs

Cook spaghetti and set aside
Debone and skin chicken. Use as much or as little as you want
Combine Rotel, soup and milk and then add chicken to mixture
Pour spaghetti into a cooking dish and pour chicken mixture over this. Mix well
Take cheese chunks and push down into mixture
Cover and bake at 350 for 30 minutes
Remove cover and sprinkle bread crumbs on top
Return cassarole to oven for about 5-10 minutes to brown

Beef Taco Skillet

1 lb beef
1 can (10 3/4oz) Tomato soup
1 cup chunky salsa
1/2 cup water
8 corn or flour tortillas, cut into 1-inch pieces
1 cup shredded cheese

Cook beef in skillet until browned.  Pour off any fat.  Stir the soup, salsa, water, tortilla and 1/2 cup of the cheese into the skillet.  Heat to a boil.  Reduce heat to low.  Cover and cook for 5 mins.  Top with remaining cheese. 

Beef-Rice Casserole

1 lb ground beef
2 cans cream of onion soup
1 pkg dry onion soup mix
1 cup rich, uncooked

Mix all ingredients.  Put in baking dish and bake covered. 

Grilled Pork Chops

1/4 teaspoon salt
3/4 teaspoon lemon pepper
1/2 teaspoon dried whole oregano leaves
4 (1-inch thick) pork chops

Mix salt, lemon pepper and oregano.  Coat pork chops.  Grill over low to medium heat for 25 mins or until choips are no longer pink.  Turn once.