Cashew Chicken with Noodles

 8 oz uncooked thick rice noodles
1/4 cup soy sauce
2 Tbsp cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breast, cubed
1 Tbsp peanut oil
1 Tbsp sesame oil
6 green onions, cut into 2 inch pieces
1 cup unsalted cashews
2 Tbsp sweet chili sauce

Cook rice noodles according to the package directions.  Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic.  Add chicken.  In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink.  Add green onions; cook 1 minute longer.  Drain noodles; stir into skillet.  Add cashews and chili sauce and heat through.  

Makes 4 servings

Glazed Spiced Pumpkin Bars

 2 cups Fiber One original bran cereal
1/2 cup canola oil
1/2 cup orange juice
1 can (15 oz) pumpkin puree
2 eggs
1 1/2 cups all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1 cup chopped walnuts
1 cup powdered sugar
4-6 tsp orange juice

Heat oven to 350.  Spray 15x1 with nonstick cooking spray.  Place cereal in ziploc bag.  Seal bag and crush with rolling pin.  In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with mixer on low speed until well blended.  Stir in crushed cereal; let stand 10 minutes.  Beat in remaining bar ingredients except walnuts on low speed until well blended.  Stir in walnuts.  Spread evenly in pan.  Bake 35-40 minutes or until top springs back when touched lightly in center.  Cool completely, about 1 hour.  In small bowl, mix powdered sugar and enough of the 4-6 tsp OJ for desired drizzling consistency.  Drizzle over bars.  

Makes 32 bars