Crustless Pumpkin Pie

1 15oz. can pumpkin
2 eggs
1/3 cup maple syrup
2 tbsp molasses
2 packet stevia
2 tsp pumpkin pie spice
3/4 cup whole milk plain yogurt
1/2 cup almond milk
1 cup ap gluten free flour (any flour would work I think, even oat)
2 tbsp flax seed meal

Combine in a big mixing bowl. Pour into greased deep dish pie dish. Bake at 375 for about 55 minutes until center is set. Cool completely before eating.

Wheat Free Chocolate Chip Cookies

11/2 cups oat flour

1 cup Bob's Red Mill Gluten Free All Purpose Flour

1/4 cup corn starch

1/4 cup flax seed meal

1 1/2 tsp xanthan gum

1/2 tsp salt

1 tsp baking soda

3/4 cup maple syrup

2 tbsp vanilla extract

2 tsp butter flavor

1 cup melted coconut oil

1 cup chocolate chips

Preheat oven to 325 degrees. Combine dry ingredients. Add wet ingredients. Combine into thick dough. Add 1 cup chocolate chips. Drop by big tbsp onto parchment lined cookie sheets. Bake for 15 minutes rotating half way through if using regular oven. No rotaing necessary if using a convection oven. Makes about 18 cookies. Freeze baked cookies for later if you prefer. 

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!