This spicy ranch recipe is a copycat recipe for the Outback Steakhouse ranch. It is so delicious! I make it every week and use it for salads, dipping for raw veggies, and much more. I always eat it with my portabella mushrooms pizzas as well, which is posted below. :-)
Spicy Ranch Dressing & Dip
2 cups mayo (I use Kraft Real Mayo)
1 cup buttermilk
1 tsp of each of these: salt, pepper, garlic powder, ground cayenne pepper, and dried minced onion
1-2 T. dried parsley flakes
Mix and chill for at least 2 hours before serving.
Healthy Keto Tip:
One thing I do each day is begin my lunch with a baggie full of raw veggies. I use this spicy ranch as a dip. I often eat 1 baby cucumber, several slices of green pepper, and cauliflower or broccoli florets. I prep this ahead of time because I know at lunch time I will be really hungry and ready to eat. I often eat my veggies as I prep my main dish.
Portabello Mushroom Pizzas
I make these very often, at least 2-4 times per month! I always prep my mushrooms ahead of time. I scoop out the inside, clean them and bake them off at 400 degrees for about 7-10 mins. Then I store the cooked mushrooms in the fridge. That way, they are ready to top and bake for a quick pizza meal! Simply top with Rao's marinara sauce (this is the lowest carb sauce I can find in the stores), cheese (I like mozzerella and provolone), and pepperoni. Sometimes I also add diced ham, sausage, onions and jalepeno peppers. Bake at 400 degrees until hot and bubbly, about 10-15 minutes. YUM!
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