2 tablespoons canola oil 1 tablespoon butter 2 large Vidalia onions, diced 2 cups reduced fat sour cream 1 cup reduced fat mayonnaise 1 teaspoon Nature’s Seasoning (see note below) ¼ teaspoon garlic powder 1 teaspoon Worcestershire 1 teaspoon freshly ground black pepper salt to taste
Crispy Baked Mushrooms - The Girl Who Ate Everything. We made these as a side with the bakes pesto chicken and served with a side of marinara to dip them in. I cut the mushrooms in quarters ans dipped them in milk and them into the breadcrumb mixture. I still don't totally like mushrooms, but this was a good recipe to get me to eat some. J loved it!
Jalapeno popper dip-- This is SO good! Always a hit at any party. (Easy to make low-carb by leaving off the panko topping.) Typically eaten with tortilla chips, it is also good as a veggie dip, steak or burger topping, etc. It would make a delicious omelet filling, too.