Vegetable Almond Fried Rice

INGREDIENTS:
2 Tbsp. canola oil
2 large eggs, scrambled
1 bunch broccoli, chopped
1 large onion, chopped
2 large carrots, sliced
1/2 tsp. salt
1/2 cooked chicken breast, diced
1 small summer squash, diced
1-2 Tbsp. minced garlic
3 cups brown rice
1 cup peas
4 medium green onions, minced
soy sauce
1 cup slivered almonds

INSTRUCTIONS:
Start skillet on high heat.  Add 2 Tbsp. oil, coating skillet.  Add broccoli, onion, carrots, and salt.  Cook for 5 minutes, stirring constantly.  Add chicken, squash and garlic.  Turn heat down to medium and stir-fry for another 3 minutes or until the vegetables are tender crisp.  Add rice a little at a time and mix.  Then dump in peas, green onions, and eggs.  Shake in about 20 good shakes of soy sauce.  Stir in the almonds.  Serve hot.

Mashed Sweet Potatoes

INGREDIENTS:
2 lbs. sweet potaotes, peeled, quartered lengthwise and thinly sliced
4 Tbsp. butter
2 Tbsp. milk
1 Tbsp. maple syrup
1 tsp. salt
Pepper

INSTRUCTIONS:
Combine the butter, milk, syrup, salt, and sweet potatoes in a saucepan.  Cover and cook over low heat, stirring occasionally, until the potatoes are quite tender and fall apart as you stir, about 35 minutes.  Remove the pan from the heat and mash the potatoes with a potato masher or fork.  Whip with a whisk or spoon.  Season with pepper,