Browsing thru the aisles of Aldi Saturday I found some beautiful looking Portabella mushrooms and I knew exactly what I wanted to do with them…stuffed mushrooms! This was a recipe I use to make early in my keto/low carb journey and I figured I would share it with y’all because it’s easy & delicious! I used shrimp for my protein but you can use anything. I’ve even used breakfast sausage before (just prepare it separately and add to stuffing mixture). Let’s cook!
- 4 Portabella mushroom caps, medium to large in size. Remove stems but don’t throw away, they will be used in our filling!
- Half a block of cream cheese
- Half a bag of fresh spinach
- Shrimp or protein of choice
- 2-3 tbsp of olive oil
- 1/2 cup each of mozzarella and Parmesan cheese plus additional for sprinkling over our mushrooms
- 1-2 tbsp of butter
- 1-2 cloves of garlic minced
- Seasonings- I used garlic salt, Italian seasoning, ranch and garlic and onion powder
Preheat oven to 400 degrees. Add softened cream cheese to bowl and set aside. Heat saucepan on medium and add 1-2 tbsp of olive oil. Add spinach and sauté. Chop stems from mushrooms and add to pan sautéing til cooked. Push spinach and mushrooms to cooler side of pan and add 1 tbsp of butter. Add shrimp. If using any other protein I would suggest you cook ahead and add to pan to warm, shrimp takes minutes to cook so that’s why I did it this way. Once shrimp is cooked add garlic and seasoning and mix all together. Added that mixture to the cream cheese. Add cheeses and mix thoroughly. Taste mixture and see if more seasoning is needed. Place Portabella caps in a baking dish. You don’t want to use a sheet pan because the mushrooms will release liquid while cooking and you will have a mess! Place mushrooms in dish gill side up and sprinkle with olive oil and garlic salt. Add filling and top with more shredded cheese. Place in oven and cook for 20-25 minutes. You will have liquid in your baking dish after baking, you can take an extra step to transfer the mushrooms onto a sheet pan and place under a broiler for 3 minutes but it’s optional. We don’t mind, they still turn out yummy!
You know it’s good if the kids ask you to make this! And don’t limit yourself, this is a recipe where you can get creative and add more veggies such as peppers or different cheeses or proteins! I plan on making this more often on my keto/low carb journey!
As always if you make this tag me on Instagram @severalpeoplesmama I enjoy looking at what y’all cook!
Hi y’all I am back this week with a not so original recipe but DEFINITELY a fav! Listen we love rings in this household. The crescent roll dough is delicious and easy to work with and you can take just about any filling you can think of and add it for a delicious combination. Of course I’ve made Cheesesteak sliders here and Cheesesteak egg rolls here so naturally a ring was next. This recipe was super easy and you can add chips and fruit for easy sides and dinner is done! Let’s cook!
- Thin sliced steak
- 1 yellow onion sliced into half moons
- 1 pepper sliced into strips
- 2-3 tbsp of butter
- 1 tbsp of olive oil
- Sliced mushrooms (optional)
- 1-2 tsps of minced garlic
- Seasonings: I used Tony’s seasoning, onion and garlic powder and steak seasoning
- 2 cans of crescent rolls
- 5-6 slices of provolone cheese
- 4-5 slices of Gouda (this is optional, you can use all provolone or any cheese you like. Smoked Gouda would have bee delicious here as well)
- Cooking spray
Heat oven to 375 degrees. Add butter to skillet on medium high heat. Add peppers and then after a minute or so add onions. Sauté veggies and turn heat to medium. I add a little salt to this mixture to help it sweat and give a little flavor but that’s optional. After veggies are softened add mushrooms and minced garlic. Sauté til mushrooms are softened. Turn heat on high and add steak. I season steak while in the pan but you can season ahead of time as well and just add seasoned meat. Once cooked thru which should be 3-5 minutes, turn off burner and take pan off heat and set aside. In a round pizza pan or cookie sheet spread triangles of crescent dough around until it forms a shape resembling a sun (see pics). Add veggies and meat mixture and then add cheese on top. Bring points of the triangles to the center. Spray with cooking spray to help crust brown. Bake for 20 minutes or until crust is golden brown and completely baked thru. Slice and serve.
We will be making this again and believe me I am dreaming up more ring recipes to add to the blog! If you try this please tag me on Instagram @severalpeoplesmama
Confession: I have never actually heard of Alice Spring Chicken before I actually made it. I have never actually ate at Outback Steakhouse either. I stumbled upon this recipe when I was searching Pinterest trying to find something different to do with boneless skinless chicken breast. It seemed like it would be delicious except the mustard part so I decided to adapt it for my family’s taste and make it keto/low carb friendly. We like mustard but only a touch on a sandwich or in our foods. Also the recipes I found called for honey but I decided to use pre made honey mustard (not the dressing) to cut the carbs. We definitely don’t like it to overpower a dish. Here is my version of Alice Spring Chicken.
- 3 boneless skinless chicken breasts, butterflied ( I would also take an extra step and pound it thin) You should end up with 6 thin breasts
- 1/2 tbsp of honey mustard
- 1/2 tsp of Dijon mustard
- 2-3 tbsp of mustard
- 1/2 packet of dry ranch dressing mix
- 1 tbsp of minced onion
- 5-6 slices of bacon
- 1 1/2 cup of fresh sliced mushrooms (I used white)
- 2 cups of Colby Jack Cheese
- Seasonings: I used onion and garlic powder and Tony’s seasoning
- 1/2 cup of fresh green onions chopped (optional)
Preheat oven to 375. Mix the Dijon and honey mustard with the mayonnaise and add the dry ranch dressing mix and dry minced onion. Mix thoroughly and set aside. Spray enameled Dutch oven or oven safe pan (if you don’t have an oven safe pan that’s okay, just start with a pan and transfer to a bacon dish at the end) with oil spray and then add bacon on medium high heat. While bacon is cooking season chicken and spread mustard/mayo mixture on each side. Set aside. You can marinate the chicken ahead of time in this mixture for a few hours or o/n but again we didn’t want a strong mustard taste. After bacon is crispy remove from pan and add mushrooms. Once mushrooms are cooked removed from pan and set aside. Turn heat to high and add chicken searing on both sides. Turn heat off and top chicken with mushrooms, bacon (crumbled) and cheese. Cover with lid or foil and bake in oven for 35-40 minutes until chicken is cooked thru. I was just gifted a meat thermometer so that is an internal temp of 165 degrees Fahrenheit. Lol get a meat thermometer! It’s awesome!
Surprisingly the kids loved this meal. I enjoyed it to and was something different that we could all enjoy since I’m currently on the keto diet. The hint of mustard was just enough for us so if you’re not a big mustard fan you can try this and enjoy it.
If you do give this meal a try, make sure to tag me on Instagram @severalpeoplesmama
I’m always trying to mix it up in the kitchen because we get bored EASILY! So I always think of recipes we love them and remix them in some type of way, whether it’s switching out a vegetable or protein or using a different base. This time I decided to make Cajun Shrimp & Chicken with orzo instead of the usual penne or fettuccine. I also added spinach because sneaking in green veggies never hurts. And to make it even easier I made this a one pot dish!Let’s cook!
- 1-2 large chicken breasts cut into cubes
- 1 pound of raw shrimp, peeled & deveined
- 2-3 tablespoons of butter
- 1-2 tablespoons of olive oil or your oil of choice just make sure it can handle high heat (ex: avocado oil)
- 1/2 onion diced
- 1-2 cloves of garlic minced
- Bell peppers of choice diced (I did a combination of half a red, green & orange pepper)
- 1-1/2 cups of heavy whipping cream
- 3-4 cups of chicken broth or 2-3 chicken bouillon cubes with 3-4 cups of water
- 1/2 cup mushrooms sliced (optional)
- 1 bag of spinach
- 1 and 1/2 cups of orzo
- Cajun seasoning- I used Tony’s, a New Orleans seasoning from Dollar Tree, garlic and onion powder and black pepper
Season chicken and shrimp with spices (remember to go light, you can always add more spices later but it’s harder to take it away. In a heavy pot, add olive oil and butter on medium high heat. Add diced onions & peppers and sauté for 30-60 seconds. Add minced garlic and cubed chicken. Cook for 3-5 minutes or chicken is no longer pink. It may not be done but it will finish cooking throughout the meal. Add mushrooms if using and cook for 1 minute. Add orzo and let cook with mixture for 1-2 minutes. Stir in chicken broth. Let come to a boil stirring frequently for about 3 minutes. Turn heat to low, cover with lid for 10 minutes. Turn heat up to medium, stir in heavy whipping cream. Once incorporated stir in fresh spinach. Once spinach is mostly wilted stir in shrimp. Turn heat back to low and cover with lid for about 5 minutes or until pasta is al dente and shrimp is cooked.
I served this meal with the Artisan bread I made the day before. You can add a salad or steamed veggies (or not since we added spinach lol) and top with Parmesan cheese and a sprinkle of fresh basil.
As always I hope you try this recipe and if you do, tag me @severalpeoplesmama on Instagram because I love seeing your version of the recipe!
This is one of my quick go to meals because I know it is something my whole family loves. We love seafood especially shrimp and the pasta makes the dish filling. I also love this recipe because it doesn’t use a cream sauce which is sometimes to heavy for us particularly in the Spring and Summer seasons. Just a tip if you are making this mean use larger shrimp and use raw shrimp it helps tremendous with the flavor rather than the already cooked shrimp!
- 1-2 lbs of peeled and deveined large shrimp – can be frozen but make sure you thaw them out in cold water
- 2 sticks of butter (yes there is lots of butter)
- 1/3 cup of olive oil
- 4-5 cloves of minced garlic (can use the jarred but fresh does taste better as this is a light dish and every flavor counts)
- Seasonings – Italian seasoning, garlic salt, garlic powder, pepper, dried basil or fresh (fresh is better)
- 1 -2 lemons or ¼ cup of lemon juice
- Grated Parmesan cheese
- 1 package of angel hair pasta
Prepare pasta according to package. I add oil and salt to water so pasta doesn’t stick. Also reserve about a cup of the pasta water after cooking. Season shrimp with seasonings except fresh basil if using. Melt olive oil and butter on medium heat in saucepan. Add fresh garlic to the pan and then shrimp a few seconds after. Toss shrimp in butter and garlic and add juice from one lemon. Continue to sauté shrimp until cooked. Taste sauce to see if more seasoning is needed. Add pasta and toss with shrimp. If more liquid is needed add pasta water slowly until satisfied. Top with fresh basil and grated parmesan cheese.
Pair this with a salad and a good garlic bread to soak up the sauce and you have a really delicious meal!
I hope you try this and if so make sure to tag me on Instagram @severalpeoplesmama. I will be back with some new recipes I’ve been trying soon!
It’s going UP ON A TUESDAY!!! Since we can celebrate as we normally do I decided to host a Cinco de Mayo VIRTUAL Fiesta and I’ve invited everyone I know to join and cook along with me on Tuesday at 7 pm CST on my Instagram live (@severalpeoplesmama) In order for everyone to be on the same page I have posted a menu and grocery list on my Instagram page and below. I’ve linked my White Queso recipe here and the rest is below. I am excited to see y’all tomorrow night!
Faux Margaritas- you can make these Margaritas according to your preference. If you like a sweeter margarita add more lime sherbet. If you like a tangier one, add less and more ice. This recipe is adapted from Scissors and Spatulas.
- 1 cup of ice
- 1 quart of lime sherbet- use less for a tangier version
- 1 can of frozen lime concentrate or frozen margarita mix. This can be found in the frozen juice section of your grocery store.
- Juice from 1 lime
- 1-2 cups of ice
- 2-4 shots of tequila (optional)
- 1 lime cut in slices for garnish
Add ingredients to a blender and blend! This makes a pitcher of margaritas to enjoy. Leave out the tequila for the kids and just add a shot to yours as a topper. See family friendly lol!
- 2- 2 1/2 pounds ground beef
- 1 packet of ranch dressing mix
- 2 packet taco seasoning
- 1/4 cup of water
- Garlic and onion powder
Side note: Since we are making nachos I included larger quantities of the ingredients above so you can cook enough meat for the pizza and nachos. You will use half for the Mexican pizza
- 1 can (15 oz) refried beans
- 1 can (10 oz) enchilada sauce
- 1/4 cup diced tomatoes or pico de Gallo
- 1 1/2 cup shredded Mexican blend cheese
- 8 flour tortillas, taco size
- 1 Tbls vegetable oil or cooking spray
- Green onions, black olives, sour cream, salsa and guacamole for toppings
Preheat oven to 400 degrees. In a large skillet brown ground beef, breaking up into small pieces. Once cooked, add taco seasoning, ranch seasoning, garlic and onion powder and water. Bring to a boil, reduce heat and simmer until most of the liquid is absorbed. Taste to see if you need salt. This ground beef mixture should be thick just like Taco Bell’s.
In a large skillet or griddle pour half of the oil or spray with oil spray generously into the pan. Heat over medium high heat. Add tortillas and cook for 4-5 minutes, flipping frequently, until crisp. Repeat with remaining tortillas and add more oil or spray if needed.
Spread about 1/4 cup of beans evenly over the bottom of each tortilla. Top with taco meat. Place another tortilla over the top of the meat. Spread about 2 Tbls of enchilada sauce evenly over the tortilla. Sprinkle the cheese in an even layer over the top. You can add green onions, tomatoes or pico and black olives now or you can add directly after the pizzas are out of the oven while cheese is still hot. Place each pizza on a baking sheet and bake for 8-10 minutes until the cheese is melted and everything is hot. Slice and serve. Feel free to add toppings of choice.
Hope to see y’all Tuesday night on IG love at 7 pm and if not you can still have a fiesta whenever at your home by trying these recipes.
This recipe right here!!! If you know us you know we absolutely LOVE seafood and almost any recipe that uses it is a winner in our book. This dinner did not disappoint! We used shrimp but you could add crab meat or crawfish or switch it out completely and use chicken. And the garlic bread is so easy to prep and make and tastes so much better than store bought. We truly enjoyed this meal and we hope you try it and enjoy it as well. Let’s cook!
Ingredients (For Shells)
- 1 box of jumbo shells
- 1/2 to 1 lb of shrimp (you can use precooked but I prefer raw so the shrimp are not overcooked)
- 4 tbsp of butter, divided
- 2-3 tbsp of olive oil
- 3 tbsp of minced garlic
- 1/4 cup chopped onion
- 1 bag of fresh spinach (can use frozen just pre cook in microwave and make sure to squeeze out as much liquid as you can)
- 1 block of cream cheese (softened)
- 1-2 cups of shredded cheese, Italian mix
- 1-2 cups of shredded cheese, Mozzarella
- 1-2 cups of Parmesan cheese (you can use grated but I prefer the fresh for this recipe. You can find it in the refrigerated section of your grocery store)
- 2 cups of half and half or heavy whipping cream or combo of both
- 1/2 cup of white wine (optional or you can use chicken broth or water and a bouillon cube)
- 1 cup of sliced mushrooms (optional)
- Seasonings: I used garlic salt & powder, onion powder, ranch dressing mix, Cajun seasoning and Italian seasoning
Cook shells was directed. I add oil and salt to my water. Drain and set aside to cool. Reserve a cup of pasta water. Spray with cooking spray so your shells won’t stick together. Melt 1-2 tbsp of butter with the olive oil in a skillet on medium. Add onions and 2 tbsp of garlic and sauté. Add mushrooms if using. Cook til soft. Add spinach and sauté til wilted. Finally add shrimp. I did preseason my shrimp with garlic powder and Cajun seasoning. Cook shrimp til almost thru. Do not overcook. Drain shrimp and veggie mixture and add to a bowl with softened cream cheese. Keep the liquid and place back in the pan after draining as this is the base for our sauce. Combine shrimp mixture with cream cheese and add Italian mix cheese and Parmesan cheese if using. Lightly season mixture with garlic powder, ranch dressing mix and onion powder.
Now let’s make the sauce. With liquid in pan turn on high heat. Add white wine and let alcohol cook off which should be 3-5 minutes. Turn heat to medium high and add another tablespoon butter and the remaining tbsp of minced garlic. Stir til melted. Whisk in half and half or heavy whipping cream. Once it starts simmering add Parmesan cheese by whisking in slowly and add seasonings. Turn heat to medium low and let simmer for about 3-5 minutes. Don’t walk away because you don’t want to burn your sauce. Make sure to taste sauce to see if you need additional seasoning. Turn off and cover. While sauce is sitting it will thicken. If you need to thin it out add pasta water while on low heat. Add 1/4 cup of sauce to bottom of 9×13 baking dish. Go ahead and stuff your shells with the shrimp mixture and add to dish. Once dish is full cover the shells with sauce. Spread layer of Italian cheese mix and Mozzarella on top. I also sprinkled Parmesan cheese and a shake of Italian seasoning. Bake on 350 for about 20-25 minutes until cheese is melted thru. I also placed my dish under the broiler for 2-3 minutes because I love those brown bits of cheese. Enjoy with Easy Garlic Bread and a side salad.
Easy Garlic Bread
- 1 stick of softened butter (not melted) just let it sit out on the counter that morning
- 1 tbsp of minced garlic
- 1 tsp of garlic salt
- 1 tsp of Italian seasoning
- Fresh basil (optional)
- 1 squeeze of fresh lemon (optional)
- 1 loaf of French or Italian bread cut in half lengthwise
- Italian cheese (optional)
Turn on broiler. Mix butter and seasonings & lemon juice together. Spread on bread. I add cheese to one half of the loaf and leave the other half with just the butter. Put under broiler for 2-3 minutes. Watch closely and don’t walk away or you will burn the bread (ask me how I know lol). Serve with your favorite pasta dish.
I can’t tell y’all again how delicious this meal was! We will be adding this to our dinner rotation. I added video from when I made this in my highlights on my IG page so go there if you need a little help and I am always available in the DMs! Also tag me if you make this!
Hi y’all! I am sharing my recipe for Spaghetti Mac which is an easy alternative to plain old spaghetti and something ALL my kids enjoy. This recipe will give you an easy meal that can stretch your budget! I have also included my cook with me video so visit my YouTube channel to see how I made it!
1-2 lbs of ground beef or turkey. You do not need a lot of
meat for this dish so this is a great way to stretch your
1 jar of prepared spaghetti sauce or marinara (use more if that’s your preference)
½ cup of onions ( I used frozen)
Seasonings – Tony’s creole seasoning, garlic and herb or
Italian seasoning, garlic powder and onion powder and
ranch dressing mix but you can use whatever you like!
1 package of elbow macaroni·
8 ounces of processed cheese product (Velveeta) cut into
1-2 cups of shredded cheese. I used Colby Jack but
Mozzarella or any other cheese would be good as well.
Directions: Preheat oven to 350 degrees. Boil pasta in a pot of water per directions. I add oil and salt to my pasta so it won’t stick but that is optional. Brown ground meat in a pan with onions. Drain fat and then add seasonings and sauce. Simmer on low. Drain cooked pasta and add to casserole dish or 9×13 pan (spray pan first to prevent sticking). Add half of cubed of cheese and stir throughout the pasta. Add sauce and stir to combine. Add shredded cheese on top and rest of cubed cheese. Place in oven for 15-20 minutes in order for cheese to melt. Once finished baking, let sit for 10-15 minutes so the casserole can set. Serve with a salad or fav green vegetable!
Check out my YouTube video here:
Yesterday I decided to try my hand at making a soup I’ve made a few times before, Zuppa Toscana in the Instant Pot and it turned out delicious and super easy. I am sharing that recipe below as well as homemade breadsticks made by scratch but took no time to whip up with a stand mixer. I would suggest if you can make your breadsticks an hour before you start the soup as they need time for two rises. Let’s cook!!!
Ingredients for Breadsticks:
- 2 cups of warm water (not hot)
- 2 tbsp of sugar
- 1 packet of fast acting yeast (this equals 2 1/4 tsp)
- 2 tbsp of butter
- 4-5 cups of flour
- 1 tsp of salt
- 1/2 stick of butter melted
- 1 tbsp of minced garlic
- 1 tsp of garlic salt
- Grated Parmesan cheese (optional)
Directions for Breadsticks:
Add water and sugar to mixing bowl of stand mixer and stir. Add yeast and stir and let stand 5-10 minutes until yeast is foamy. Add butter, salt and 3 cups of flour. Mix with paddle until dough starts forming. Change out for dough hook and then add more flour a cup at a time as needed. You want dough to not be sticky but you don’t want it to be dry. It should not stick to your hands when touching. Take dough and form in the shape of a ball, spray or oil your bowl and then add ball and cover with towel. So my dough rises nicely. I place my bowl on my stove and turn my oven on to 170 degrees and the heat is just enough to help it rise nicely. Once doubled in size punch down with fist. Remove from bowl and shape in a rectangle. With a sharp nice cut into strips vertically. Place strips on well oiled cookie sheet. Turn stove up to 350 degrees and set cookie sheet on stove covered while you make your soup. After a 30 minute rise remove towel and place the breadsticks in the oven for about 15-20 minutes. Combine melted butter, minced garlic and garlic salt and pour over breadsticks after they come out of the oven. Top with grated Parmesan cheese if desired.
Ingredients for soup:
- Ground sausage (I use breakfast sausage)
- 3 peeled potatoes
- 1/4 cup of onion
- 3 garlic cloves minced
- 1 tbsp of olive oil
- 3/4 cup of heavy whipping cream
- 4-6 cups of water ( or you can use 3 cups of chicken broth)
- 1-2 chicken bouillon cubes
- 1 bag of spinach or you can use the traditional kale
- Seasonings – I used Italian, ranch, seasoned salt, garlic and onion powder and basil
Directions for soup:
Turn on sauté function on Instant Pot. Add olive oil, onions and garlic and sauté for 1-2 minutes. Add ground sausage and cook til browned. Once browned you can drain any excess oil. Add water and chicken bouillon cubes or chicken broth if using. Add potatoes and seasonings. Place lid on and set o high pressure for 10 minutes. When finished let natural release for 5 minutes then switch to quick release to release rest of pressure. Add heavy whipping cream and stir. Add spinach and kale and let sit on warm for 5 minutes while spinach wilts. Taste for seasoning and add if necessary. Top with Parmesan cheese and fresh basil if desired. Serve it up with the breadsticks and salad for a complete meal.
The soup can easily be made on the stovetop just let lightly boil on stove for 15 minutes so potatoes can get tender before adding heavy whipping cream and spinach.
I hope you make and enjoy both recipes and as always if you make it tag me on IG @severalpeoplesmama