5 cans of cut green beans, drained
8 slices of bacon cooked crisp, then chopped
2/3 cup light brown sugar
3/4 cup butter, melted
1 & 1/2 tsp. garlic
2 Tbsp. shoyu

Drain all the green beans and place them in a 9x13 baking dish. Scatter the chopped bacon over the top of the beans. In a small bowl mix together the light brown sugar, the melted butter, the soy sauce and the garlic. Pour this mixture over the green beans. Bake uncovered for 40 minutes at 350 degrees. Enjoy!
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1 & 1/4 cups all-purpose flour
2/3 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4teaspoon baking soda
1/4 teaspoon kosher salt
1 egg
1/3 cup olive oil
1/2 cup plain Greek yogurt
1/2 cup unsweetened applesauce (or homemade applesauce)
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)

Preheat the oven to 350F. Grease an 8-inch square baking pan. Place the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into the baking pan. Use a fork to thoroughly mix the ingredients together. Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, and vanilla. Use a fork to mix the ingredients together until smooth and blended. Smooth the top of the batter with the side of a butter knife. Bake for 25 to 30 minutes or until when a toothpick inserted in the middle comes out clean. Remove from the oven and leave on the counter to cool completely, for 1 hour. Leave the cake in the pan. If you want, dust cooled cake with powdered sugar. Enjoy.
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2 (15-oz.) cans black beans, rinsed and drained
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 large egg
1/2 c. plus 2 tbsp. mayonnaise, divided
3/4 c. panko bread crumbs
kosher salt
Freshly ground black pepper
2 tbsp. canola oil

In a food processor, pulse black beans, onion, and garlic until finely chopped.

Transfer to a large bowl and combine with egg, 2 tablespoons mayonnaise, and panko. Season generously with salt and pepper and form the mixture into 4 patties. Refrigerate until firm, about for a minimum of 15 minutes to two hours or even overnight.

In a large skillet over medium heat, heat oil. Add patties and cook until golden and warmed through, about 5 minutes per side. Enjoy as a burger, with rice, pasta or a nice toss salad.
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1 & 1/2 pounds skinless, boneless chicken breast halves - cubed
1 (15 ounce) can diced tomatoes with juice
1/2 cup water
4 cloves garlic, minced
1 (6 ounce) box chicken-flavored dry bread stuffing mix
2 cups shredded mozzarella cheese
1 Tablespoon Italian seasoning

Preheat the oven to 400 degrees. Spray a 9x13-inch glass baking dish with cooking spray. Stir tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Place chicken onto the bottom of the baking dish. Sprinkle cheese and Italian seasoning on top of chicken. Spread the softened stuffing mixture on top. Bake uncovered until chicken is cooked through and casserole is golden brown on top, about 30 minutes. Enjoy
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1 & 1/2 pounds skinless, boneless chicken breast halves - cubed
1 (15 ounce) can diced tomatoes with juice
1/2 cup water
4 cloves garlic, minced
1 (6 ounce) box chicken-flavored dry bread stuffing mix
2 cups shredded mozzarella cheese
1 Tablespoon Italian seasoning

Preheat the oven to 400 degrees. Spray a 9x13-inch glass baking dish with cooking spray. Stir tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Place chicken onto the bottom of the baking dish. Sprinkle cheese and Italian seasoning on top of chicken. Spread the softened stuffing mixture on top. Bake uncovered until chicken is cooked through and casserole is golden brown on top, about 30 minutes. Enjoy
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