Lemon Garlic Aioli

1/2 cup mayo
Juice from half of a lemon
1 tbsp finely minced garlic
1/4 tsp black pepper

Stir ingredients together and serve. Store in fridge.

Gluten-Free/Paleo Blueberry Muffins

2 1/2 cups almond meal (flour)
3 large eggs, fresh
1/2 cups pure raw honey
1/2 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract
1 cup fresh blueberries

1. Preheat oven to 300°
2. Line a 12 cup muffin pan with muffin liner
3. In a large bow, mix all ingredients together, except blueberries, until fully combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but form when pressed.)
6. Cool for 5 minutes and remove from muffin pan.

*To keep fresh longer, store in the fridge.

Paleo Acorn Squash

Acorn squash
Ground turkey, beef, or venison
1 apple, cored and chopped
1 white onion, chopped
1 tsp cinnamon
1 tsp salt, pepper, garlic
1/4 cup chopped walnuts or pecans
Coconut oil
Brown sugar

1. Cut acorn squash in half and scoop out seeds. Preheat oven to 400°.
2. Coat the inside of each half with coconut oil. Add a dash of salt. Add a tbsp of brown sugar to the cavity of each half.
3. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.
4. In a sauté pan, brown meat. Make sure you add a dash of salt, pepper, and garlic to give the meat some seasoning.
5. Add onion and apple to meat. This will bring all the flavors together.
6. Add mixture to cooked acorn squash and top with a dash of cinnamon and some walnuts (optional).

White Chicken Chili

3 cups shredded chicken
3 cans Great Northern Beans
2 cans chicken broth (appx 3 1/2 cups)
1 onion, chopped
1 Tbsp white pepper
1 or 1 1/2 Tbsp ground cummin
1 or 2 4oz cans green chilis
1 package Pioneer gravy powder

Mix together in a pot. Thicken with gravy powder about 5 min before serving.

Chicken Casserole

1 whole chicken
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 sleeve Ritz crackers, crumbled
4 Tbsp butter, melted
Celery salt, to taste
Salt and pepper, to taste

1. Preheat oven to 350 degrees.
2. Boil chicken until done.
3. Pull meat off the bone and shred.
4. Mix meat with both cans of soup; add celery salt, regular salt and pepper to taste.
5. Place in a 9x13 dish; top with crumbled crackers; drizzle top with melted butter and bake for 20-30 minutes or until bubbly.

Free Form Strawberry Cheesecake

2 cups fresh strawberries, sliced
4 Tbsp powdered sugar, divided
1 1/2 cups ready-to-eat cheesecake filling*
1 tsp lime zest
1 Tbsp lime juice
6 crisp gourmet cookies, crumbled**

1. Stir together strawberries and 2 Tbsp powdered sugar.
2. Stir together cheesecake filling, lime zest, lime juice and remaining 2 Tbsp powdered sugar.
3. Spoon cheesecake mixture into 6 (6-oz) glasses or ramekins. Sprinkle with crumbled cookies. Top with strawberries. Garnish, if desired. Serve immediately.

*Found locally at Star Market
**Used Biscoff cookies

Yield: 6

Tuscan Pasta with Tomato-Basil Cream

1 (20 oz) package refrigerated four-cheese ravioli*
1 (16 oz) jar sun-dried tomato Alfredo sauce
2 Tbsp white wine
2 medium-sized fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips (optional)

1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

*1 (13 oz) package three-cheese tortellini may be substituted
**1 (14.5 oz) can petite diced tomatoes, fully drained, may be substituted.

Note: Made with Buitoni Four Cheese Ravioli and Classico Sun-Dried Tomato Alfredo Pasta Sauce.

Yield: 4-6