Ingredients:

• 1 pizza dough
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• 1 cup butternut squash puree
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• 1/2 cup crumbled blue cheese
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• 1/4 cup caramelized onions
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• 1/4 cup chopped fresh sage
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 1/4 cup toasted walnuts optional
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Instructions:

Preheat your oven to 475F 245C

Roll out the pizza dough on a floured surface to your desired thickness

Transfer the dough to a pizza stone or baking sheet

Spread the butternut squash puree evenly over the pizza dough, leaving a small border for the crust

Sprinkle the crumbled blue cheese, caramelized onions, and chopped sage over the butternut squash puree

Drizzle olive oil over the top and season with salt and pepper to taste

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the toppings are bubbly and slightly caramelized

Remove from the oven and let it cool for a minute before slicing

Optional: Sprinkle toasted walnuts on top for added crunch and flavor

Slice, serve, and enjoy your Butternut Squash Puree and Blue Cheese Pizza!

Ingredients:

• 2 racks of baby back ribs
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• 1 cup bourbon
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• 1/2 cup brown sugar
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• 1/4 cup soy sauce
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• 2 cloves garlic, minced
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• 1 teaspoon smoked paprika
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• 1/2 teaspoon cayenne pepper
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• Salt and black pepper to taste
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Instructions:

Preheat your grill to medium-high heat

Season the ribs with salt, black pepper, smoked paprika, and cayenne pepper

In a saucepan, combine bourbon, brown sugar, soy sauce, and minced garlic

Simmer over medium heat until the sauce thickens

Place the ribs on the preheated grill and cook for 30-40 minutes, turning occasionally and basting with the bourbon glaze

Continue cooking until the ribs are tender and have a nice caramelized glaze

Remove from the grill and let them rest for a few minutes before slicing

Serve the grilled bourbon-glazed ribs with your favorite sides

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
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• 1 cup raw cashews, soaked for at least 4 hours or overnight
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• 1 cup unsweetened almond milk
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• 1/4 cup nutritional yeast
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• 2 cloves garlic, minced
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• 1 tablespoon lemon juice
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• 1 teaspoon Dijon mustard
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• 1/2 teaspoon smoked paprika
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• Salt and pepper to taste
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• 16 oz macaroni pasta, cooked according to package instructions
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• Fresh parsley, for garnish optional
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Instructions:

Dice the butternut squash and boil it until it's soft

Then drain it and set it aside

Add the soaked cashews, nutritional yeast, garlic, lemon juice, Dijon mustard, smoked paprika, salt, and pepper to the blender

Blend until everything is smooth

Mix until it's creamy and smooth

Put the cooked pasta and the butternut squash cheese sauce in a large pot

Give the pasta a good stir to cover it all

Cook on medium heat for 5 to 7 minutes, stirring every now and then, until everything is hot

If you want, you can serve it hot with fresh parsley on top

Have fun with your nut-free mac and cheese!

Ingredients:

• 2 cups cooked chicken, diced
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• 2 cups uncooked pasta
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• 1 can 10
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• 5 oz condensed cream of chicken soup
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• 1 cup chicken broth
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• 1 cup shredded cheddar cheese
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• 1 cup frozen mixed vegetables
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• 1/2 cup milk
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• 1/4 cup grated Parmesan cheese
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• 1/4 teaspoon garlic powder
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• Salt and pepper to taste
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• 1/4 cup breadcrumbs optional
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Instructions:

Warm the oven up to 190C 375F

As directed on the package, cook the pasta

Once done, drain it and set it aside

Cream of chicken soup, chicken broth, cheddar cheese, mixed vegetables, milk, Parmesan cheese, garlic powder, salt, and pepper should all be mixed together in a large bowl

Move the mixture to a casserole dish that has been greased

For extra crunch, you can sprinkle breadcrumbs on top if you want to

After the oven is hot, bake for 25 to 30 minutes, or until everything is hot and bubbly

Enjoy while hot!

Ingredients:

• 1 cup of cauliflower florets
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• 1/2 cup of keto-friendly hummus
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• 1/4 cup of diced tomatoes
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• 1/4 cup of diced jalapenos
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• 1/4 cup of shredded cheddar cheese
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• 1 tablespoon of olive oil
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• 1/2 teaspoon of cumin
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• Salt and pepper to taste
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• Fresh cilantro for garnish optional
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Instructions:

Once the cauliflower florets are soft, steam them and then let them drain well

Mix the steamed cauliflower, diced tomatoes, diced jalapenos, shredded cheddar cheese, olive oil, cumin, salt, and pepper in a blender or food processor

If you need to, add more seasoning and blend until smooth and creamy

Move the mixture to a small saucepan

Heat it over medium-low heat, stirring it every now and then, until it's fully heated through

If you want, you can serve it hot with fresh cilantro on top

Eat it with crackers or vegetable sticks that are keto-friendly

Ingredients:

• 1 cup semi-sweet chocolate chips
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• 1/4 cup creamy peanut butter
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• 1/4 cup powdered sugar
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• 1/4 cup unsalted butter
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• 1 cup granulated sugar
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• 1/4 cup evaporated milk
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• 1 1/2 cups roasted salted peanuts
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• 1 tsp vanilla extract
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• 1/4 cup caramel sauce
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• 1 1/2 cups milk chocolate chips
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Instructions:

Press parchment paper into a 9 x 9-inch baking pan, leaving a small overhang for easy removal at a later time

Melt the creamy peanut butter and semi-sweet chocolate chips in 30-second increments in a microwave-safe bowl until smooth

Add the powdered sugar and stir

Create a bottom layer by equally spreading the chocolate mixture in the prepared pan

To set, put it in the freezer

The unsalted butter should be melted in a saucepan over medium heat

Add the evaporated milk and granulated sugar and stir

After bringing the mixture to a boil, stir continuously for 5 minutes

After taking the saucepan off of the burner, add the vanilla extract and the roasted salted peanuts

Over the chilled chocolate layer in the pan, pour this mixture

The caramel layer should solidify after about 30 minutes in the refrigerator

Pour the slightly heated caramel sauce over the layer of caramel

Place the pan back in the freezer and give it an additional fifteen minutes to set

The milk chocolate chips should be melted in 30-second increments in a microwave-safe bowl until they are smooth

Cover the caramel layer with this

Put the pan in the fridge for a minimum of two hours, or until the chocolate solidifies

Using the overhanging parchment paper, take the Snickers bars out of the pan

Slice into bars and savor!

Ingredients:

• 1 lb ground turkey
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 2 sweet potatoes, peeled and diced
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• 1 can 15 oz black beans, drained and rinsed
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• 1 can 15 oz diced tomatoes
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• 1 cup chicken broth
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• 2 chipotle peppers in adobo sauce, minced
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• 1 tablespoon chili powder
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• 1 teaspoon ground cumin
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• 1 teaspoon smoked paprika
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• Salt and pepper to taste
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• Optional toppings: chopped cilantro, shredded cheese, sour cream
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Instructions:

In a skillet, brown the ground turkey over medium heat until cooked through

Drain excess fat and transfer to the slow cooker

Add chopped onion, minced garlic, diced sweet potatoes, black beans, diced tomatoes, chicken broth, minced chipotle peppers, chili powder, ground cumin, smoked paprika, salt, and pepper to the slow cooker

Stir to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are tender

Serve hot with optional toppings like chopped cilantro, shredded cheese, and sour cream

Ingredients:

• 1 cup chocolate chips
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• 1 cup marshmallows
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• 1/4 cup heavy cream
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• Graham crackers, for serving
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Instructions:

Preheat your oven to 450F 230C

In a cast-iron skillet or oven-safe dish, layer the chocolate chips evenly on the bottom

Spread the marshmallows on top of the chocolate chips

Pour the heavy cream over the marshmallows and chocolate chips

Bake in the preheated oven for 5-7 minutes, or until the marshmallows are golden brown and gooey

Serve immediately with graham crackers for dipping

Ingredients:

• 4 chicken breasts, cooked and shredded
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• 1 can cream of chicken soup
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• 1 cup sour cream
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• 1/4 cup butter, melted
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• 1 tablespoon poppy seeds
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• 1 sleeve buttery round crackers, crushed
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Instructions:

In a bowl, mix together cream of chicken soup, sour cream, melted butter, and poppy seeds

Place shredded chicken in the slow cooker

Pour the soup mixture over the chicken and stir to combine

Cover and cook on low for 4-6 hours

About 30 minutes before serving, sprinkle crushed crackers over the top

Serve hot and enjoy!