Savory pumpkin dishes are something still new to me, and I’ve been so pleasantly surprised how well the flavor works. This pumpkin alfredo is a really easy starting point for anyone interested in making the jump from sweet pumpkin dishes to savory. A staple of […]
Mommy Spicers! I had so many of you wanting a new breakfast idea that I decided to try something a little out of my wheel house. Breakfast casserole! We usually go the breakfast sandwich route but boy was this easier. A literal dump and bake […]
You don’t need to be on the Keto diet to love a good stuffed mushroom. Perfect as an appetizer or a side dish and always a crowd pleaser. This entire batch (8 ounces of stuffed mushrooms) is only 26 net carbs! That’s if you eat them all yourself and these are too good not to share. However, if you do decide to eat these all yourself, no judgement here, at only 1.5 net carbs per mushroom who could blame you? Not to mention how surprisingly filling these little guys are.
1 8oz package of white button mushrooms, washed and dried
1/3-1/2 cup softened cream cheese
1 tablespoon Greek yogurt
1 tablespoon Worcestershire sauce
1/3 cup diced Genoa salami
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 cup panko bread crumbs
Preheat your oven to 350 degrees and line a baking sheet with parchments paper. Wash, dry and cut the stems off of your mushrooms. This should leave you a nice little hole for your filling. Place your mushrooms on your prepared baking sheet. Next prepare your filling, whip together cream cheese, Greek yogurt, Worcestershire sauce, garlic powder and oregano until very smooth. Next fold in your diced salami and begin to fill each mushroom generously. On a small plate dump out panko with a healthy sprinkle of salt and pepper. One by one, dunk your mushrooms, filling side down, into the bread crumb mixture. Place mushrooms back onto the baking sheet. Give a quick drizzle of olive oil over the top of the mushrooms and bake for 15-20 minutes. The time will vary on how done you like your mushrooms to be. 17 minutes is usually perfect for me. While still hot, top each mushroom with a pinch of Parmesan cheese. Serve warm and enjoy!
My husband was really surprised by how filling these mushrooms are. Anyone on Keto knows how rare it is to feel really full so I knew this recipe was a keeper. The bread crumbs on the top add a really nice texture to the soft mushrooms and creamy filling. Most stuffed mushroom recipes call for cooked sausage in the filling however by using salami you save yourself time and dishes. My tip for these is to get good quality salami from your deli. As an added bonus, having it in your fridge already will make for quick Keto snacking options all week.
My love for lemon runs deep! It’s such a versatile ingredient and I enjoy finding new ways to use it. A very dear friend of mine had just had a brand new baby and I wanted to bring her something yummy when I went to […]
Listen up Mommy Spicers, no need to even finish this post, you’re going to want to run, not walk, to the nearest store and get these ASAP or just click the link below and have them delivered in 2 days! These containers are AMAZING. […]
Another lunch box staple of mine, that I make for both the kids and myself. By putting the apple into the wrap it keeps it from browning and gives a really different texture to a traditional wrap. I have a daughter who is not a big bread eater and I have found tortillas to be a more agreeable, but still quick option when packing her lunches. This one is also a good nut free option if your child has an allergy or is in a class with a child who does.
Just so you know, I’ve linked some products and or ingredients I believe in and use myself, however I could collect a percentage of sales. At Mommy Spice we’re all a team in making meals and staying on budget and I hope you love the things I recommend as much as I do.
1 flour tortilla, 8”
1 slice of cheddar cheese
1/2 Granny Smith apple, peeled and chopped into bite size pieces
1/4 cup turkey lunch meat
1/2 tablespoon honey mustard
Warm you tortilla in the microwave for 15 seconds or so with a damp paper towel over the top to make it a little easier to work with. Next, lay your tortilla flat and start to layer. If using honey mustard, evenly cover your whole tortilla, this is going to act as your “glue” when layering and rolling up your wrap. Next lay down your cheese, top with turkey, then apple. Roll up your tortilla, tucking in the ends as you go. Either wrap in foil, or plastic wrap and put it into your child’s lunch box container.
An example using the flour tortilla and no spread.
An example with the Keto wrap and honey mustard.
This wrap has a lot of wiggle room to make it your own. Have a bigger kid with a bigger appetite? Use the 10” tortilla and add more of the filling to make a bigger wrap. Your kid doesn’t mind skin on their apples? Slice them thin with the skin on instead of dicing them. Honey mustard not your favorite spread, switch it out. I’ve made these using mayonnaise, or my sweet Thai chili sauce. Endless possibilities, so don’t be afraid to get creative! These also are super easy to make Keto inclusive by using the flax seed wraps instead of flour tortillas.
With us being Italian my husband really misses his pasta when on Keto. Luckily zoodles are a great low carb option that are super similar in texture to spaghetti. This baked alfredo is just like any other yummy pasta casserole without any of the carbs! […]
If you pack lunches 5 days a week. What a task it is, especially with multiple kids and varying tastes. PB&J is so classic, agreeable and it just doesn’t get any easier than that when packing a lunch. Now let’s take that PB&J and switch […]
Quick kid approved dinner alert! When my husband and I were newlyweds, without a lot of money I used to make him this dinner all the time. Using all pantry ingredients this comes together in 5 minutes. I use my same method as when packing lunches, by taking something my kids already like and tweaking it ever so slightly. If you are looking to make this a more filling dinner, pair the hot dogs with some frozen ravioli and veggies and voila, dinner done.
All beef hot dogs
Shredded mozzarella cheese
Shredded parmesan cheese
Italian style panko bread crumbs
Cook your hot dogs to desired done-ness, while the frying pan is still hot place a healthy pinch of mozzarella cheese on top to melt. While the cheese melts, warm marinara sauce, then spoon on to each side of your hot dog bun. Place your cheesy hot dogs into the sauce covered buns, top with parmesan and bread crumbs. Eat immediately.
If you choose to toast your bread crumbs, you’re looking for a light brown color like this, then you’ll know they’re done.
Don’t skip on melting that mozzarella, the gooey cheese really brings this hot dinner together.
This dinner is great in a rush, if work runs late or your kid has an extracurricular activity during the week. Both frozen ravioli or a freezer steam bag of veggies will only take 5 minutes to cook, and you’re already warming up marinara sauce, so you’re still talking 10-12 minutes to have a warm dinner on the table. My tip for this one is if you do have extra time, toast your bread crumbs with a drizzle of olive oil in a frying pan until they are light brown in color. This will give them even more crunch, and don’t be afraid to add your toasted bread crumbs to the top of your pasta and veggies, the flavor and crunch is amazing. Now if you truly want to make this Italian, ditch the hot dogs and go for a spicy sausage instead.
In search for a new lunch box idea? This one is a breeze! Only 3 ingredients and just different enough to keep the kids happy. This little recipe came about one day when I had too many ripe bananas in the house. Never one to […]