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Combine all ingredients in a blender or food processor and blend until smooth. Adjust seasoning to taste (note: garlic flavor may grow stronger after a few hours). 

Nutrition per serving: 47 calories, 3 g protein, 0 g fat, 10 g carbohydrates, 460 mg sodium 

Roasting Garlic Heads in Olive Oil

1. Preheat oven to 420 degrees.
2. Pour extra-virgin olive oil into a small roasting pan until it is ¼ inch deep.  
3. Slice off bottoms of garlic heads so they will fit flat into roasting pan with olive oil.  Leave the skins on the garlic and place in a small roasting pan.
4. Roast until soft; approximately 15-20 minutes.  Pay special attention to garlic to ensure it does not burn.
5. Once garlic is soft remove from oven and place aside to cool.  Once cooled, squeeze roasted garlic out of skins and put into a small bowl.  Set aside.

Roasting Vegetables

1. Heat oven 420 degrees.  In a single layer, roast vegetables on sheet pan drizzled with olive oil and seasoned with salt and pepper, until lightly tender, approximately 8-10 minutes.  Drain any liquid and set aside to cool.

Roasted Garlic Alfredo Sauce

1. Melt butter in a large saucepan over medium-low heat. Add flour and whisk over heat for 1-2 minutes.  Add cream and milk slowly, while whisking, and simmer on medium-high heat for 5 minutes or until sauce starts thickening.  Remove 1 ½ cups sauce and mix with reserved roasted garlic until smooth in a food processor or a blender.  Add mixture back to original sauce pan.
2. Add salt, chicken bouillon, peppers, nutmeg, and cayenne.  Slowly whisk in parmesan cheese.
3. Bring sauce up to a simmer.  Turn down heat, and continue to cook on low until desired thickness. (Sauce will thicken when cooled.)

Assembling Lasagna

1. Preheat oven to 375 degrees. 
2. In a greased 9” x 13” pan, lightly cover the bottom of the pan with Alfredo sauce.  Add layer of lasagna noodles.  Then layer roasted vegetables and then fresh mozzarella cheese, reserving some cheese for the top layer.   Add another layer of lasagna noodles and Alfredo sauce.  Then repeat until pan is full. 
3. Cook lasagna for 1 hour to 1 hour 30 minutes or until completely cooked through.  Finish by broiling top until cheese is browned.  Remove from oven and cool.  Top with basil and serve.

(Note:  Add up to  ¼ cup more grated parmesan  if you’re a cheese lover.)

Combine strawberries and water in a small saucepan. Cook over medium heat for about 12 minutes. Add the raspberries and sugar (or agave nectar) and cook for 6 minutes more, stirring frequently. Serve over ice cream and top with mint if desired. 
 

Boil sliced potatoes in water until heated through.  Sauté onions and celery, keep separate.  Brown ham, keep separate.  In crockpot, place potatoes and milk, heat on low.  Add onions, celery and soup if needed (to thicken).  Ad butter.  You may add a little flour to thicken also.  Add salt and pepper to taste.

1. Cut red and green bell peppers into narrow slices.  Place in bottom of the Deep Covered Baker.
2. Cut onion in wedges using the Apple Wedger.  Place in Deep Covered Baker with the peppers.
3. Press 2 garlic cloves using the garlic press and add to vegetable mixture.
4. Lightly season the vegetable mixture with Southwest Seasoning mix. 
5. Brush 2-3 chicken breasts lightly with olive oil.  Place on top of vegetables and lightly season with Southwest Seasoning mix.  
6. Cook in microwave 13-15 minutes uncovered.  Check temperature with the pocket thermometer (165 degrees).  Cover with lid and allow to rest 10 minutes.
7. Place tortillas in Mini Baker and microwave 1-1 1/2 minutes.  
8. Thinly slice cooked chicken and return to Depp Covered Baker with the vegetable mixture.  Serve with salsa, shredded cheddar cheese and sour cream.

Southwestern Salsa

Combine 4 medium chopped tomatoes, 1/3 cup sliced green onions, 3 Tbsp snipped fresh cilantro, 1 Tbsp Southwest Seasoning mix, 1 Tbsp lime juice and 1/2 tsp salt.  Refrigerate salsa until ready to serve.