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