Lentil Carrot BBQ Sandwiches

2 C water
1 C dried lentils*
2 T olive oil or vegetable stock
1/2 yellow onion, diced
1 C shredded carrots (or however much you have)
2 T brown sugar
1/2 C ketchup
2 t garlic powder
2 T apple cider vinegar
1/4 C water
1/2 t dry mustard
salt and pepper to taste
whole wheat hamburger buns (or whatever bread you like)

Cook lentils according to package directions. Cook onion in oil/stock until golden brown. Add cooked lentils and carrots and simmer for a couple minutes. Add ketchup, spices, vinegar, and water to the mixture. Taste and adjust spices as you like. Serve on bread with red cabbage or other veggies you like.

Adapted from Minimalist Baker

* You can find lentils in your beans/rice aisle of your grocery store.

Jamaica Sliders

1 lb ground chuck
1 package Hawaiian sweet rolls
1/2 sweet onion, diced
6 slices cheese
pickle slices
salt and pepper

Flatten ground chuck into 3-4 large patties, as thin as possible. Cook in a large frying pan with onion until well done. Slice package of rolls in half to make one large sandwich. On bottom section of rolls, cover with pickle slices, then cheese slices. Add cooked beef patties and onions. Put the top back on the rolls. Serve as one large sandwich, cutting off smaller sliders when serving.

Jamaica's Chicken French Dip Sandwiches

A quick, easy, and healthier alternative to traditional French dip sandwiches, these are on the menu at our house at least once a month. We typically pair with a chopped salad. Roast beef can easily be substituted for chicken and beef broth for chicken broth.

1 loaf French bread
8 slices of chicken deli meat (sliced medium)
4 thin slices of extra sharp cheddar cheese
1 t olive oil
1 can low sodium chicken broth
1/2 onion, diced
salt & pepper

Preheat oven to 350 degrees. Slice baguette length-wise, then into four equal sandwich pieces. Lay all pieces open face on a ungreased baking sheet. On each piece, layer a slice of chicken and half a slice of cheese. Put in oven and bake until cheese starts to turn brown on the edges.

In a small saucepan over low heat, mix the olive oil, onion, and a little salt and pepper. After a couple minutes, once the onion has started to turn clear and aromatic, pour in the chicken broth. Simmer over low heat until hot. Pour into small containers for dipping.