Category Archives: Main Dish

Delectable Shrimp and Mushrooms in a Creamy Sauce

Photo of Shrimp and Mushrooms with Sauce

Delicious shrimp with a creamy sauce and lots of mushrooms is absolutely wonderful. This is an easy recipe worthy of a the finest restaurant. It quickly went into my favorites and make often file.

I used Dixie Carb Counters Skinni Spaghetti (4 net carbs per serving), and split one serving (1/4 package) to make two servings, so 2 net carbs for the pasta. You can also use 2 cups of spiral zucchini (zoodles) in place of the pasta. As side dishes, I made fresh salad and some steamed green beans.

I admit, this recipe is loaded with calories. Lots of butter equals calories, but the carb count is really low. If you are nervous about a high calorie meal, cut the butter in half. It will still be wonderful.

Shrimp and Mushrooms in Cream Cheese Sauce

1/4 package low carb spaghetti or zoodles
2 tablespoons butter
1 cup fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound shrimp, cooked or raw

Bring a large pot of lightly salted water to a boil. Add spaghetti or zoodles and cook until tender, about 5 to 7 minutes. Drain and set aside.

Put a medium-sized heavy skillet over medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and sauté until tender. Remove to a plate and set aside. Add the shrimp if you are using raw shrimp and stir cook until they turn pink.

In the same pan, add 1/2 cup butter and the minced garlic. Cut the cream cheese into pieces and add to the pan, stirring and breaking it up as it melts.

Add the parsley and basil, stirring. Lower heat to simmer and cook for 5 minutes, stirring as needed. Mix in boiling water, a tablespoon at a time until the sauce is smooth.

Add the shrimp and mushrooms and stir. Simmer a few more minutes to heat. Add pasta or zoodles and stir together.

Makes two delicious servings.

Delightful Corned Beef Tacos

Photo - corned beef tacos

I apologize for not being around much this month. Since it’s my birthday month, I spent quite a bit of time eating out or eating leftovers, but I did manage to cook a few new things during March.

If you have any corned beef left from St. Patrick’s Day, you can use it in this delicious fusion recipe of Mexican and Irish. Or you can do what I did and buy a pound of cooked corned beef from the grocery store deli. I had them cut it about 1/4 inch thick so that I could slice it into thin strips for the recipe.

Purple cabbage isn’t required and green cabbage will work just as well, but the reddish one is more colorful. The flavor is spicy and a bit sweet, so it makes for a nice tickle on the taste buds. I used La Banderita flour tortillas, which are 4 net carbs per tortilla. You can use one of the wheat ones that will save you a carb on each taco. Ideally, two tacos are a nice serving, but I’ve listed the carb count for each taco.

Corned Beef Tacos

1 pound thick-sliced Corned Beef
1 teaspoon Brown Mustard
1/4 teaspoon Cayenne Pepper
1/2 teaspoon minced Garlic
4 low carb Flour Tortillas
1/2 cup Irish Cheddar Cheese, shredded

Slaw
1 cup shredded purple cabbage
1/4 cup white onion diced
1 jalapeno pepper, seeded and diced
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon spicy brown mustard

Make the slaw first. Put all ingredients into a bowl and stir together until it looks creamy. Refrigerate.

Cut the sliced corned beef into thin strips. In a small bowl, mix the mustard, cayenne pepper, and garlic together and add 1 tablespoon of water. Heat 1 teaspoon oil in a skillet, then add the corned beef. Cook for a couple of minutes. Stir in mustard mixture and stir cook the corned beef for about 3 to 5 minutes until it is completely covered and warmed through.

To serve, warm the tortillas over a flame or in the oven, wrapped in foil, for a few minutes. Spread corned beef mixture down the middle of each tortillas, spread the slaw over the meat, and top with shredded cheese.

Mix 2 tablespoons salsa with 2 tablespoons mayonnaise to make a spicy sauce for the tacos.

Guinness Pot Roast is Grand

Photo: Pot Roast in Guinness broth

When you think of St. Patrick’s Day, your first thought probably isn’t a pot roast.  In many ways, it is similar to an Irish stew though. Beef, broth, vegetables, and Guinness Stout. So, I thought, why not? The stout not only brings flavor, but it is great to tenderize the beef. Add turnips and kohlrabi instead of potatoes, then throw in some baby carrots and onions, and you have a delicious low-carb meal in one pot.

Guinness Stout Pot Roast

3-1/2 to 4 lb. Pot Roast
1 16 oz.-can Guinness Draught Stout
2 cups Turnips, peeled and cubed
20-24 Baby Carrots
3 stalks Celery, medium-sized
1 Onion, peeled and quartered
2 cups Kohlrabi, peeled and cubed
1 packet LIPTON RECIPE SECRETS ONION Mix or other Onion Soup mix
1 tablespoon Garlic and Herb Seasoning
Salt and Pepper to taste
1/2 tablespoon Olive Oil

Heat oven to 325 degrees (F.)

Peel the turnips and kohlrabi and cut each into eighths. Remove the strings from the celery and cut into one-inch pieces. Cut the carrots in half or leave whole. Peel the onion and cut it into quarters.

In a Dutch oven or ovenproof deep pot, add the olive oil and heat over medium heat. Prepare the roast by rubbing it with seasoning on both sides. Sear the pot roast in the hot oil to get a brown char on one side, then flip over and repeat.

Remove the roast, add in the onions and sauté for about five minutes. Return the roast to the pan, then add the Guinness beer and 1/4 cup water along with the Onion Soup mix. Bring mixture to a simmer, then turn off heat. Cover with a lid or with a double layer of aluminum foil. Place in the oven and cook for 1 hour 30 minutes.

Add the vegetables to the pot and cook for another 1 hour 30 minutes to 2 hours until the vegetables are fork tender.

Makes 6 to 8 servings.

To help sop up that flavorful sauce, serve slices of low carb Irish Soda Bread. Get the recipe here.

A Mexican Cheese Pie Variation

Photo: Chicken Chile Rellano PieWhile a cheese pie is a lot like a quiche, it’s not exactly the same. It’s the basic recipe adapted with different ingredients that takes it on a different path. In this case, our cheese pie is similar to the Chile Rellano casserole but with a couple of differences. This recipe is adapted from Miz Liz at Low Carb Friends. I made a few adjustments and changes to spice it up a little more.

It cooks quickly and makes a thick, satisfying slice of pie. It will serve six average appetites, but those bigger eaters should be content with one-quarter of the pie.  You can dress it up when you serve it with other go-withs like pico de Gallo, avocado or guacamole, and/or sour cream.

If you want it to be spicier, add more fajita or taco seasoning to it. Don’t want it spicy at all? Omit the seasoning and simply add salt and pepper. While it does use a low carb baking mix – the original recipe came from Carbquik’s web site -, you don’t have to use it. Omit the flour if you wish, or simply use 1 tablespoon of any low carb flour to help thicken it.

I hope you will give this a try and let me know what you think

Chicken Chile Rellano Casserole

2 4 oz. cans chopped Green Chilies, drained
1 cup shredded Chicken
1/2 cup Onions, chopped
2 cups shredded Cheddar Cheese or Cheddar Jack Cheese
1/2 cup Cream plus 1/2 cup Water
1 cup CarbQuik mix or other Low Carb Baking Mix
1 – 2 tablespoons of Fajita or Taco Seasoning Mix
4 eggs

Preheat oven to 425 degrees (F.) Grease an 8″ pie plate or casserole dish or spray with baking spray.

Drain the chiles and spread them over the bottom of the pan. Top with cheese, then spread the chicken and chop onions over the top.

In a large bowl, beat the eggs, cream, water, seasoning, and baking mix together until it is completely mixed using a spoon or silicone spatula. Pour over the chicken and cheese. Place pie pan on a baking sheet and bake in the center of the oven for 25 to 30 minutes. Insert a knife in the middle to check if it is fully set.

Cool for about 10 minutes to allow it to finish setting up to make it easier to cut. Serve with sour cream, pico de gallo, and/or guacamole to garnish. A green side salad works well with this dish.

Makes 4 to 6 servings, depending on appetite.

Tip: For those who want a meatless dish, simply omit the chicken.
If you would like to add corn to it, use Dynasty Baby Sweet Corn and chop it up. It adds the flavor with only 0.3 carbs extra per serving of 1/6.

Photo: Nutrition Info for Chicken Chile Rellano Casserole

 

 

A Substitute for a McGriddles Pancake

Photo: McGriddles-style Pancake Sandwich

I found this recipe on Tova Foods website. They are the makers of Carbquik, but the recipe was submitted by a user who compared it to McDonald’s McGriddles pancake sandwiches. I’ve never eaten one from Mickey D’s, so I can’t say how close it is to theirs. However, I will say it tastes delicious and works well to hold the sandwich together.

In fact, you can use the pancakes with any combination you’d like for a sandwich. Not too sure about tuna, though it might work fine.
If you don’t like flax meal, you can make it with another low carb flour or all Carbquik. However, the carbs will go up to another .5 to 1 carb, depending on what flour you use.

McGriddles-Style Pancakes

1/4 cup Carbquik or other Low Carb Flour
1/4 cup Golden flax meal
1 teaspoon Sugar Substitute
1 teaspoon Vanilla Extract or Sugar-free Maple Syrup
1 Egg
3 tablespoons Butter, melted
2 tablespoons Cream plus 2 tablespoons Water

Filling:
3 Eggs
3 slices Ham or Sausage Patty or 6 slices Bacon
3 slices Cheese of choice

In a medium bowl, mix the ingredients together. The batter should be easy to scoop and spread in a skillet like most pancake batter.

Heat the skillet over medium-high heat and spray with cooking spray. Put about two tablespoons of batter in it and spread to make a 4″ circle. If there’s room for a second pancake, make another about the same size. Repeat until you’ve used all the batter.

Use two pancakes to make your sandwich. Cook the meat in the same skillet with a little butter. Place the meat on one pancake. Cook the egg to your preference (I like to break the yolk and mix it into the white.) Place on top of the meat. Repeat for other two sandwiches.

Makes 3 sandwiches. If you only want one, you can store the extra pancakes in the refrigerator for a few days or freeze them to use later.

Nutrition Info for Pancakes and Sandwiches