1 can (21 ounces) apple pie filling

3/4 cup unsweetened crushed pineapple, drained

1 package (12 ounces) frozen unsweetened blueberries

1/2 cup sugar

1 package white cake mix (regular size)

2/3 cup butter, melted

1 cup chopped walnuts

1/2 cup sliced almonds

Preheat oven to 350°. Mix pie filling and pineapple in a greased 13×9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).

Bake until golden brown and bubbly, 45-55 minutes. Serve warm.

3 chicken breasts, about 1lb each

1/2 teaspoon salt, to taste

1/2 teaspoon cracked black pepper, to taste

3 teaspoons minced garlic

1 package pepperoni slices

2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided

2 1/2 cups marinara sauce

Italian seasoning, to taste

Preheat oven to 400°F.

Butterfly the chicken breasts and season with salt and pepper, inside and out.

Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.

Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.

Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.

Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.

Pour the marinara over top of the chicken and into the dish.

Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.

Top the dish with the remaining pepperoni slices.

Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.

You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.

1 tablespoon canola oil

3 Anaheim peppers, diced

1 medium onion, diced

1 teaspoon ground cumin

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

4 cups reduced-sodium chicken broth

1 14-ounce can diced tomatoes with green chilies

2 tablespoons lime juice

½ cup shredded sharp Cheddar cheese

¼ cup chopped fresh cilantro

Heat oil in a large saucepan over medium heat.

Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes.

Add cumin and cook, stirring, for 1 minute.

Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes.

Remove from the heat and stir in lime juice.

Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.