Stuffed Portobello Mushrooms

Instructions 4 large portobello mushroom caps 5 ounces fresh spinach, chopped 1 block (8 ounces) cream cheese, softened 1 tablespoon minced garlic 2 teaspoons Adobo seasoning 1 teaspoon black pepper 1/2 teaspoon garlic salt 1/2 cup shredded cheddar cheese Instructions Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. CleanContinue reading “Stuffed Portobello Mushrooms”

Glazed Ranch Carrots

Ingredients 16 ounces baby carrots 3 tablespoons butter, melted 2 tablespoons ranch seasoning 1 tablespoon honey Instructions Preheat the oven to 400 degrees and line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, toss the baby carrots with the remaining ingredients until well coated. Spread the coatedContinue reading “Glazed Ranch Carrots”

Loaded Sausages

Ingredients 2 small bell peppers, diced 1 large onion, diced 1 package (16 ounces) sliced mushrooms (omit if you don’t like mushrooms and add more pepper and onion) 3 tablespoons olive oil, divided 1/2 tablespoon Adobo seasoning 1 teaspoon black pepper 1 tablespoon balsamic vinegar 1 tablespoon butter 6 sausages or bratwursts, uncooked 1 packageContinue reading “Loaded Sausages”

Sugar-Free Toffee

Ingredients 5 tablespoons butter 1 cup walnuts, chopped 5 tablespoons heavy cream, divided pinch salt 3/4 cups Swerve sweetener 7 ounces unsweetened baking chocolate Instructions Line an 8-by-8-inch baking pan with foil, then with a piece of wax paper. In a saucepan, melt butter over low-medium heat until it starts to turn golden. Add theContinue reading “Sugar-Free Toffee”

Cauliflower Mash

Ingredients 1 large head cauliflower 2 tablespoons butter 2 tablespoons sour cream 1 tablespoon dried chives 1-1/2 teaspoons Adobo seasoning Pepper, to taste Instructions Prepare a steamer basket inside a large pot filled partially with water (below the steamer basket). Cut the cauliflower into florets of roughly the same size and place them into theContinue reading “Cauliflower Mash”