Pesto Chicken and pasta

1 lb macaroni
6-8 oz cream cheese
1 c parmesan cheese + 1/4 c for topping
6 Tbsp. pesto
2 c shredded cooked chicken
2 cloves minced garlic
Salt and Pepper to taste

Cook pasta.  In a large bowl combine the rest of the ingredients except the 1/4 c cheese for the topping.  Mix together, mix with pasta.  Spread in a 9 X 13 inch baking dish.  Sprinkle with remaining cheese.  Cook uncovered for 30 min. in a 350 degree oven.

Cheesy Potatoes (A.k.a Funeral Potatoes)

10-12 grated potatoes, cooked

Melt:

1 stick butter

1 C. Sour Cream

1 Can Cream of chicken soup (use homemade)

Onion powder

Spread potatoes in 9 X 13 pan.  Pour sauce over potatoes.  Top with grated cheese. 

Bake for ½ hour at 350 degrees.

Marshmallow Yams

 1 can (29 oz) yams

1 1/2 Cups corn flakes (use crused corn Chex for gluten free)

12 big marshmallows (make sure they are gluten free)

Mash can of yams in a bowl using a potato masher.  Crush about 1 1/2 cups of corn flakes.

Take big marshmallow and wrap a thin layer of  yams around the marshmallow.  Roll in corn flakes. Place in a 9 X 13 pan.  Continue until all the yams are gone.

Bake in a 350 degree oven until marshmallows are soft, but not melting, about 10 min.

Zucchini Bake

2 zucchini peeled and cubed. Cook. Let cool
2 eggs beaten
1/4 C. Milk
1 tsp. Baking powder
2 Tbs. Flour
½ lb. Cheese
1/4 C. Onion diced
1/4 C. Green pepper diced

Combine all but zucchini. Stir in squash. Bake in a greased casserole dish at 350 degrees for 35 minutes. Let stand for 10 minutes before serving.

15 min. Creamy Avocado

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Inspired by My Recipe.org.

Yield: Serves 2

Ingredients:
* 1 medium sized ripe Avocado, pitted
* 1/2 lemon, juiced + lemon zest to garnish (plenty of lemon flavor)
* 2-3 garlic cloves, to taste (I used 3 , but if you are not a big fan of garlic use 1 clove)
* 1/2 tsp kosher salt, or to taste
* ~1/4 cup Fresh Basil, (probably optional)
* 2 tbsp extra virgin olive oil
* 2 servings/6 oz of your choice of pasta (I used rice noodles)
* Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined.

Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.