Cilantro Lime Creama

Cilantro Lime Creama.... WOW

3/4 cup sour cream
1/4 cup low-carb mayonnaise
1/2 cup fresh cilantro leaves (a good sized handful)
Juice and zest of a lime
salt to taste

Put all ingredients in food processor or blender and voila!

Canoloni Ravioli Bake

Canoloni ravioli bake

1 package frozen cheese ravioli
1 jar pasta sauce
1 jar roasted garlic Parmesan sauce (ragu)
1 package sliced mozzarella and about 1 cup shredded mozzarella
1 package frozen spinach thawed and squeeze all the water out
1 package sausage

Brown sausage and while that’s cooking remove spinach and squeeze all the water out.  Drain sausage and then add spinach.  Warm through and stir until well distributed.  Cool.  Add some pasta sauce to the baking dish, then add a layer of frozen ravioli, a layer of sliced cheese then half of the spinach/sausage mixture.   Then pour over about 3/4 jar of the Parmesan sauce.  Repeat layers except end with pasta sauce this time and then pour remaining Parmesan sauce over pasta sauce. Sprinkle with mozzarella cheese shreds.
Bake for 30-45 min until hot and bubbly.

Spinach Artichoke Ravioli Bake

Spinach artichoke ravioli bake

8 oz  cream cheese
1 ½ cups  shredded mozzarella cheese
5 oz  spinach, cooked and chopped
16 oz  artichoke heart
½ cup  grated parmesan cheese
¾ cup  sour cream
1 cup  milk
1 package frozen 4 cheese ravioli

***use remaining shredded mozzarella to top casserole at the end.

Mix all ingredients together.  Place 1/3 the mixture in bottom of baking dish top with ravioli then another 1/3 of the mixture and put the remain raviolis on and top with remain spinach artichoke mixture.  Sprinkle with remain mozzarella cheese.

Pressure cooked corn beef and cabbage

Since I work on St. Patrick’s day I made corn beef and cabbage early!  Omg this is the best I’ve ever made!  Pressure cooking is the way to go!

3-5 lbs corn beef
1 bottle beer your choice
1/4 cup Worcestershire
Seasoning packet that came with brisket

Glaze

1/4 cup whole grain mustard
1/4 cup Dijon mustard
1 tbsp balsamic of your choice I used fig
2 tbsp brown sugar ( I used Splenda brown sugar)

Place brisket into ninja foodie or instant pot.  Pour in beer, Worcestershire and seasoning packet close and pressure cook for 90 min.  Then let fully natural release.   Mix glaze ingredients together and set aside.  Once completed remove corn beef and set aside.  Place new potatoes and cabbage quarters into pot with remaining liquid.  Close and pressure cook for 3 min.  Then do a Quick release.    Remove veggies to plate.  Place rack into ninja and put in low position.  Put corn beef with glaze on rack and pressure crisp for 5 min.  If you don’t have a ninja foodie then use the broiler until glaze is golden brown.

Best corn beef and cabbage ever!