A Tale of Two Sauces: Part 2

Pumpkin Mushroom Sauce
1 can of cream of mushroom soup (low salt, 98% fat free)
1/2 can milk
1/2 can chicken stock
1/4 lb ground pork
1/4 cup pumpkin puree
1/2 cup minced onion
2 cloves garlic, minced
Saute onions and garlic with a little olive oil until soft. Add the ground pork and saute until brown. Add the canned soup, milk and chicken stock. Simmer for 20 minutes.

Dinner #1 Baked Rice with Tomato
Cook 1 cup of rice in your choice of method. (I used my rice cooker.) Cut 1 pint of cherry tomatoes in halves, toss with a little oil and salt and bake in an oven at 400F for about 30 minutes. Layer a baking dish with rice on bottom, top with cherry tomatoes, and top with half the sauce on top. Sprinkle cheese on top. Put the dish back in the oven under broiler until the top is golden brown and bubbly.

Dinner #2 Pumpkin Mushroom Pasta
Cook 2 cups of dried pasta until just tender. Add fresh aspargus, red bell pepper, frozen green peas, and frozen corn the last few minutes. Drain. Mix with sauce. Adjust seasoning accordingly. Topped with chopped parsley and black pepper.