Ingredients: • 16 ounces baby carrots • 2 tablespoons butter • 1/3 cup brown sugar, packed • 1 cup water…
Ingredients:
• 16 ounces baby carrots
• 2 tablespoons butter
• 1/3 cup brown sugar, packed
• 1 cup water
• dash salt
• pepper, to taste
Directions:
• In a medium saucepan, combine the baby carrots with remaining ingredients.
• Stir to blend ingredients.
• Bring to a boil over high heat.
• Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Papas con chorizo is my go-to Mexican breakfast.
A unique blend of fresh vegetables for richer flavor makes this vegetable stock the best you’ve ever had, and the easiest to make too.
This cheesy, meaty, saucy, yet light lasagna uses eggplant slices in place of noodles for a low carb, Keto diet friendly meal!
These low carb stuffed peppers are packed with Italian sausage, mushrooms, and mozzarella cheese.
