Creamy Pear & Sweet Potatoe Pasta w/ Pork

- boil water & cook pasta (in the meantime do the following)

- dice & cook sweet potatoes

- olive oil in pan, brown thinly sliced pork tederloins
      - once browned, (pull from pan & place covered in oven in their juices to finish cooking)
In oiled/pork dripping pan:
- saute diced onions
- add & cook down:
      - diced portabella mushrooms
      - diced pears
- reduce balsamic vinegar in browned pan w/ above mixture (don't be shy)

quick food process (to paste but still lumpy textured med/thick sauce):
- above mixture
- sweet potatoes
- 21 seasoning blend
- fresh herbs
- veggie broth as needed (Trader Joes low sodium)

fold together:
- above mixture
- ricotta cheese
- seasoning to taste

This results in a wonderfully fiber & flavor filled creamy sauce
(the sauce is also good in a more rustic texture w/out the ricotta)
Heat through & add broth if needed to perfect texture/thickness
Fold sauce with pasta & serve with pork
Serve with a side of steamed zucchini or green beans
Top meal with Parmesian

Vidalia Onion Chicken

Marinate Chicken in Vidalia Onion Dressing
Grilled & Dice
set aside

Dice Onions & Red Peppers
Toss in a small amount of Olive Oil
Spread on pan & roast at 500 degrees, mix & brown

Combine all
Add a little more Vidalia Onion Dressing

Serve on 1 of the following ways:

SALAD: cooled & tossed with greens & crushed tortilla chips
or
NACHOS: cover cookie sheet w/ mixture > top w/ cheese > bake at 400 until cheese melts
or
ENCHILADAS: place tortillas on lightly oiled dish, add mixture & some shredded cheese > roll up > bake at 400 until golden