Low carb – but still FULL of flavor!
Category: Dinner – Eat it!
Cranberry Quinoa Stuffed Butternut Squash
Doesn’t this dish look like the perfect representation of AUTUMN?!
- 1 butternut squash, cut in half lengthwise and seeded
- 4 Tablespoon olive oil, divided
- Salt and pepper
- 1 small yellow onion, minced
- 1 cup (170g) quinoa, uncooked and rinsed
- 1½ cup (360 ml) water
- 1 cup (100g) cranberries, dried or fresh
- ¾ cup (95g) pecans
- ½ lemon, juice
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar
- 1 cup (150g) feta cheese, crumbled
- Fresh cilantro
Jalapeno Cream Cheese Wonton Bites
A little bite of spicy heaven!
- 1 package wonton wrappers
- 8 ounces cream cheese, softened
- 4 ounces shredded pepper jack cheese
- ¼ cup freshly chopped jalapeño
- ⅓ cup fresh cilantro
- water
- melted butter
- Dressing:
- ¼ cup ranch dressing
- 1 small bunch of cilantro
- 4 cloves of garlic
Twice Baked Potato Casserole
Twice is so nice!
- 1 pound thin bacon
- 16 russet potatoes
- 6 tablespoons canola oil
- 4 sticks (1 pound) salted butter, plus more for buttering baking dish
- 2 cups sour cream
- 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
- 2 cups whole milk
- 4 teaspoons seasoned salt
- 6 green onions, sliced
- Kosher salt and freshly ground black pepper
Taco Dip
Bring this to your next party or make smaller versions for a quick dinner or snack time!
- 16 Ounces of Light Sour Cream
- 8 oz of Light Cream Cheese
- Shredded Lettuce
- 1 Tablespoon of Taco Mix
- Shredded Cheddar Cheese
- 2 Roma Tomatoes – diced
- ½ Green Bell Pepper – diced
- Black Olives
Do It And How 