Beef-Broccoli Lo Mein

Ingredients
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 tsp dark sesame oil
1 Tbsp peanut oil
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 Tbsp low-sodium soy sauce
2 Tbsp brown sugar
1 Tbsp oyster sauce
1 Tbsp chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drainCombine pasta and sesame oil, tossing well to coat

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat
Add the ginger and garlic; sauté 30 seconds
Add broccoli and onion; sauté 3 minutes
Add steak, and sauté 5 minutes or until done
Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly

Recipe courtesy of Cooking Light

Sweet Potato Casserole

Potatoes:
2 ¼ lbs sweet potatoes, peeled and chopped

1 cup half and half

¾ cup packed brown sugar – plus one extra scoop

1 tsp salt

2 tsps vanilla extract

2 large eggs

Cooking spray

Topping:
2 cups miniature marshmallows (or enough to cover all of sweet potatoes)

½ cup all purpose flour

¼ cup packed brown sugar – plus one extra heaping scoop

¼ tsp salt

2 Tbps chilled butter cut into small pieces

½ cup chopped pecans, toasted

Preheat oven to 375°

To prepare potatoes, place potatoes in a Dutch oven and cover with water

Bring to a boil

Reduce heat and simmer 20 mins or until very tender

Drain and cool slightly

Place potatoes in a large bowl

Add half and half, ¾ cup plus extra scoop of brown sugar, 1 tsp salt, and vanilla

Beat with a mixer at medium speed until smooth

Add eggs and beat well (mixture will be thin)

Scrape mixture into a 13x9” pan coated with cooking spray

To prepare topping, sprinkle marshmallows over top of casserole

Lightly spoon flour into a dry measuring cup; level with a knife

Combine flour, ¼ plus extra heaping scoop of brown sugar and ¼ tsp salt in a medium bowl

Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal

Stir in pecans and sprinkle over potato mixture and marshmallows

Bake at 375° for 30 mins or until golden brown

Yield: 16 servings

You can make the potatoes a day before, refrigerate and make topping next day.