Stuffed mushrooms in minutes

Stuffed Mushrooms in Minutes

  • Servings: 8
  • Difficulty: easy
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Toss-together terrific stuffed mushrooms.


  • 8 mushroom caps
  • 2 slices cooked bacon, crumbled
  • 3 tablespoons feta cheese


  1. Mix bacon and cheese
  2. Fill mushroom caps.
  3. Bake at 350F for 10 minutes.

cheesy chicken marsala

Cheesy Chicken Marsala

  • Servings: 4
  • Difficulty: easy
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Our tender three-cheese chicken dish in a rich mushroom marsala sauce is unbelievably easy -- and faster than going out to dinner.


  • 4 boneless skinless chicken breast halves, about 1-1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded mozzarella cheese about 1 oz.
  • 1/4 cup shredded provolone cheese about 1 oz.
  • 1/4 cup shredded Asiago cheese, about 1 oz.
  • 3 tablespoons chopped, drained, oil-packed sun dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon oil – I use avocado oil
  • 1 package baby portobello mushrooms sliced
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup dry marsala wine
  • 1 tablespoon all corn starch (or flour if not keto)
  • 2 tablespoons butter


  1. Preheat oven to 375F. Place each chicken piece between 2 sheets of wax paper. With flat side of meat mallet or heavy can covered with foil pound each piece to 3/4″ thickness.
  2. Sprinkle Chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. Turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of cheese mixtures, return to oven until cheese is melted and chicken is no longer pink in center, about 5 minutes. Transfer to platter.
  3. While chicken is cooking make sauce: In large nonstick skillet heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 4 minutes. whisk together broth, wine and starch (flour); pour into skillet. Bring to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley, if desired.
  4. Serve with Mashed Cauliflower and green beans.

Pesto-stuffed Grilled Portobellos

  • Servings: 3 servings
  • Difficulty: easy
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Serve as a side or as a main vegetarian meal


  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 splash Chardonnay wine, or as desired
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded Italian 3-cheese blend


  1. Remove stems from mushrooms and finely chop stems.
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4.Brush the olive oil mixture over the top of each mushroom and place, top-side up, on the grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Recipe Courtesy of All Recipes

keto cinnamon bun muffins

Keto Cinnamon Bun Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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No need to miss out on those cinnamon bun flavors, even if you're following a keto diet plan.


  • 1 1/2 cups almond flour
  • 1/3 cup flax seed meal
  • 2 tablespoons toasted finely shredded coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup coconut oil, melted
  • 1/2 cup confectioners erytrhitol sweetener (Swerve)
  • 5 large eggs at room temperature
  • 1/2 cup half-and-half, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup walnuts, coarsely chopped
  • 1 tablespoon granulated erythritol sweetener
  • Cream Cheese Icing:
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons confectioners’ erythritol sweetener


  1. For the muffins: Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners.
  2. Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1-1/2 teaspoons of the cinnamon in a medium bowl.
  3. Whisk together the coconut oil and confectioners’ erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
  4. Using a measuring cup or cookie scoop, divide the batter among the paper liners (they should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
  5. Bake until a toothpick comes out clean when inserted in the middle of a muffin. 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
  6. For the cream cheese icing: Whisk together the cream cheese, cream and confectioners’ erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Recipe Courtesy of Food Network

slow cooker chicken buffalo dip

Slow-cooker Chicken Buffalo Dip

  • Servings: 12
  • Difficulty: easy
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Scrumptious party food and easy to make!


  • 16 ounces cream cheese cut into small pieces
  • 2 cups shredded white meat chicken
  • 2 cups shredded Cheddar cheese
  • 1 cup buttermilk
  • 1/3 cup hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon xanthum gum
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup parsley leaves, chopped
  • 1/4 cup crumbled blue cheese (optional)
  • Celery and carrot sticks for serving


  1. Put the cream cheese, chicken, cheddar cheese, buttermilk, hot sauce, xanthum gum, worcestershire sauce, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.
  2. Cover and cook on high for 2 hours; the mixture should be bubbling and the cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.

easy keto peanut butter mousse

Easy Keto Peanut Butter Mousse

  • Servings: 4
  • Difficulty: easy
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You're going to love this creamy, easy keto peanut butter mousse!


  • 3/4 cup heavy cream
  • 1/4 cup peanut butter (no sugar added)
  • 1/4 cup powdered Swerve
  • 1/2 cup Mascarpone cheese (room temperature)
  • Sugar free chocolate sauce (optional)


  1. In a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes. Remove 1/4 of the whipped cream and set aside to use later!
  2. In a small bowl, stir together peanut butter and mascarpone cheese, until creamy. Stir in powdered Swerve, until well blended.
  3. Add the peanut butter mixture to the whipped cream, and gently fold, being careful not to break down the whipped cream too much.
  4. Scoop the peanut butter mousse into serving dishes and top with chocolate sauce (optional) and a dollop of the reserved whipped cream.

Recipe Courtesy of