Coat chicken breasts in honey mustard then place in a bag with crushed cereal, shake until chicken is coated on all sides. Place on glass or ceramic baking dish and bake at 350 for 30 min, or until no longer pink inside.

You can substitute chicken strips for chicken breasts to create finger food for guests.

Boil (or bake) sweet potatoes until done. Remove peeling from HOT POTATOES and mash well, removing all strings. Add all ingredients but marshmallows and mix well. Spray or grease lightly Pyrex or Corning dish. Put a layer of potatoes, layer of marshmallows until filled. Bake about 350 degrees until HOT. Remove from oven and put marshmallows on top. Place again in oven to brown lightly.

Serves 8

Cook the chicken (easy to do in the microwave) and set aside. Pour the chicken broth in a pot on the stove and add the spices to your taste. Bring to a boil and add the green beans. Cook for about 3 minutes, add the rice and mushrooms and remove from heat. Let sit for 5 minutes and add the chicken. That's it!

Heat oven to 400. Mix vegies, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients with a fork until blended. Pour over mixture in pie plate. Bake 30 min. until golden brown.

Preheat oven to 400. Arrange chicken pieces in a single layer in a well greased baking dish (I prefer ceramic or glass). In a bowl mix together the ginger, paprika, onion powder and garlic. Add the vinegar and mix well. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes. Turn the chicken pieces, cover with the remaining 1/2 of the vinegar mixture and bake for 15 minutes.

In a bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.

Serves 4

In a frying pan heat oil over medium high heat, add chicken and cook completely. Lower heat to medium and add onions and corn (drained). Cover everything in bar-b-que sauce and let boil for 5 minutes.

Make corn bread per package instructions (I like to use the muffin pan version) and serve on the side with butter.

Serves 2

Put a large pot of water on to boil for pasta.

Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.

Slice the pork chop very thinly against the grain.

When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh pasta to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Soy Sauce and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!

This recipe is very forgiving I call it my whatever is in the fridge recipie, since any veggies seem to work with it.