Pepper Cheese Dip

2 pkgs (8 oz.) cream cheese, softened, cut into cubes
4 c. shredded Colby-Jack Cheese
1 c. half-and-half
2 tbsp. mustard
1 tbsp. chopped onion
2 tsp. Worcestershire sauce (sometimes you can find vegan versions)
½ tsp. salt
¼ tsp. hot pepper sauce
2 diced red bell peppers.

THE METHOD:
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in Crock-Pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in peppers; adjust seasonings. Serve with crusty bread or crackers.

Lentil Sloppy Joes

2 c. dried lentils
1 large chopped onion
1 carrot, chopped
1 green pepper, chopped
4 c. water
4 c. tomato sauce
1 tbsp. parsley flakes
1 bay leaf
¼ tsp. garlic powder
1 tbsp. salt-reduced tamari (use lite soy sauce, if you don't have tamari)

THE METHOD:
Cook on high for 4 hours or 8 hours on low. This freezes well.