Super Easy Inside Out Chicken Cordon Bleu

1 package (8 pieces) breaded chicken cutlets (I used frozen Perdue ones)
8oz. deli ham sliced and cut into thin strips
8oz. swiss cheese, shredded
1 bunch Green onion, chopped
Honey mustard

Cook chicken cutlets according to package directions. Once chicken is done, sprinkle ham evenly over cutlets, cover with cheese. Bake for another 10 minutes or until cheese is melted and bubbly. Serve sprinkled with green onion and honey mustard on the side.

Slow Cooker Korean Beef

1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 lb ground beef
1/2 tsp Chinese five spice
1/2 bottle Kikkoman Katsu sauce
1/4 cup water

Add to slow cooker, break up meat. Cook on high for 3 hours stirring once to break up ground beef more.

1 head broccoli cut into pieces

Add broccoli on top of meat mixture. steam for 1 more hour.

2 tbsp corn starch
2 tbsp water
2 tbsp sesame oil
1 can sliced water chestnuts, drained

Combine cornstarch and water. Add everything to slow cooker and stir until sauce thickens and broccoli is incorporated.

Serve over rice. Top with chopped green onions.

Hawaiian Slow Cooker Chicken

6 boneless skinless chicken thighs
1 bottle Hawaiian barbecue sauce (from Target, Archer Farms brand)
1 small onion, chopped small
1 small green pepper chopped into 1inch pieces
1/2 cup baby carrots
1 can pineapple chunks

Add everything to slow cooker. I put the chicken in frozen. Cook on high about 3 hours. Shred chicken with 2 forks.

Serve with brown rice.

1 1/2 cups brown rice
3 cups water
1 tablespoon minced onion flakes
3 tablespoons soy sauce

Bring water to boil with onion and soy sauce. Add rice. Cook on low about 45-60 minutes until liquid is absorbed.

Red Lentil Sloppy Joes

1 cup red lentils
2 cups stock
1 tbsp olive oil
1 small onion, diced
1 small green pepper, diced
3 tbsp ketchup
1 cup homemade barbecue sauce

Bring stock to a boil. Add lentils and simmer on low until the liquid is absorbed and lentils are tender.

Saute' onion & pepper in olive oil until tender. Add to cooked lentils. Then, add ketchup and bbq sauce. Simmer for 5 minutes.

Serve on buns. Makes 4.

Pumpkin Ginger Waffles

1 1/4 cups whole wheat flour
1 1/4 cups AP flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
4 eggs (or substitute)
1/2 cup buttermilk (or any kind of milk + 1tsp lemon juice or white vinegar)
1 cup pureed pumpkin
3/4 cup raw sugar
2 tsp vanilla
6 tbsp melted butter

Combine dry ingredients with a whisk. Combine wet ingredients with a whisk until well combined. Fold wet ingredients into dry ingredients with a spatula until dry mix is just incorporated.

Cook on preheated waffle iron per machine's directions. Keep warm on a cookie sheet in a 200 degree oven. Serve with real maple syrup.

Or- Let cool completely and freeze. When ready to serve, toast and eat!

Brown Butter Blondies

1 cup butter
1 cup raw sugar
1 tsp molasses
1 cup unsweetened applesauce
2 eggs
1 1/2 tsp vanilla extract
1 cup AP unbleached flour
1 cup white whole wheat flour
3/4 cup quick oats or whole oats ground in food processor
1 tsp baking soda
1 tap salt

Preheat oven to 350 degrees.

Place butter in a small saucepan. On medium heat, cook butter until a deep golden color, swirling pan often. The butter will melt, foam, and then the foam will subside and it will deepen in color. Pour into a bowl to cool for 10 minutes.

Combine butter, sugar, molasses, and applesauce in mixer bowl. Mix until smooth. Add eggs and vanilla. Mix dry ingredients and add to wet mixture. Combine on low speed.

Cut parchment to fit the bottom and 2 sides of a 13"x9"x2" pan. Place parchment in pan and grease. Spread mixture in pan using wet hands. Pat it evenly.

Top with any kind of chip, nut, etc. I used chocolate chips, butterscotch chips, white chocolate chips, & coconut. SPrinkle toppings, then press into dough.

Bake for 30 minutes. Cool for 15 minutes in pan. Lift the cookie out by the parchment sides and cool the rest of the way on a wire rack.

Cut into small bars.

Queso Dip

1 large onion, chopped fairly small
3 garlic cloves, minced
1 tsp olive oil
1 tsp salt

1/2 tsp cumin

1/2 tsp chili powder

1/4 cup water
1 1/2 cups milk (any kind should work, I used evaporated)
3 tbsp cornstarch
1 3/4 cup shredded cheddar cheese
1 2/3 cup salsa
3/4 cup plain yogurt

Saute onion, garlic, olive oil, salt, cumin, & chili powder together in a sauce pan for 5 minutes on medium heat. Add water and cook for 2 minutes. Add 1 cup milk and bring to a simmer. Mix remaining milk and 3 tbsp corn starch in a small bowl until completely combined. Add mixture to pan and stir until thickened and smooth. Add cheese and stir until it's melted into mixture. Turn heat to low. Add salsa, and yogurt. Cook until warmed through.

Serve warm with tortillas, chips, veggies, etc.

Makes about 5 cups. Freezes well for up to 3 months.