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Thursday, March 1, 2012

Low Carb Talapia with Grilled Shrimp

1 large or 2 small talapia fillets thawed and season with cajun spices on both sides
6-8 Frozen cooked shrimp thawed or fresh shrimp and season with cajun spices
Fresh salsa - adjust quantity to preference (See recipe on this site)
1 tsp mayo

-Cook talapia in skillet with a little oil and brown well on both sides
-remove talapia from pan to plate
-Add shrimp to pan and cook on high for about 1 minute until brown slightly

1/4  cup of salsa or more mixed with 1 tsp mayo. Pour over talapia.  Add shrimp on top.


Tuesday, February 28, 2012

Low Carb Talapia with Lemon Garlic Butter Sauce

Talapia with Lemon Garlic Butter Sauce

4   talapia fillets
1/4  c.  butter, melted
1  Tbls.  lemon juice
2   cloves garlic, minced
1   tsp  paprika
1/4  tsp.  parsley flakes
1 tsp.   basil, chopped
1  tsp. chicken bouillon seasoning
1/4  cup dry white wine or water
salt and pepper to taste

Place talapia in oven proof skillet.  Mix all ingredients except salt and pepper and pour over fillets.  Sprinkle with salt and pepper.   Bake at 375 degrees for 25 minutes.  May broil  1 to 2 minutes at end of cooking to brown fillets slightly.  Add a little water to sauce left in the skillet, stir to deglaze the pan.  Spoon sauce over the talapia fillet to serve.

Monday, February 13, 2012

Low Carb Taco Soup

Low Carb Taco Soup

I had a really busy and fun weekend with family and friends and the weather definitely turned colder around here.  This taco soup really hit the spot. 

1    lb.  lean ground beef
1    pkg. taco seasoning or create your own spice blend
1   can pinto or chili beans
1   can diced tomatoes
shredded sharp cheddar cheese
sour cream

Cook beef in skillet until done, add taco seasonings, beans, and tomatoes.  Simmer for 15 to 20 minutes.  If it is not as thick as you like, blend or mash some of the beans and mix for a thicker soup.  Top with cheese, sour cream, and salsa.

Wednesday, February 8, 2012

Blue Cheese Chicken Salad

Here is a quick and easy chicken salad recipe with a little different taste that is great for taking to work or school for lunch.  Add a little lettuce or spinach with sliced tomatoes and enjoy!

Blue Cheese Chicken Salad

1 cup chicken breast, diced (great way to use leftover roasted chicken)
1/4  sweet red pepper, diced
1  celery stalk, diced
1  Tbls. parsley, chopped
1  tsp.  red onion, chopped
1/4 cup blue cheese, crumbled
2  Tbls. mayo
2  tsp. white wine vinegar
2  Tbls. chopped walnuts, pecans, or almonds (optional)
salt and pepper to taste

Mix all ingredients together.

Friday, February 3, 2012

Greek Spinach Frittata

This Greek Spinach Frittata and a glass champagne are a perfect combination for some catch up time with good friends! They will never know it is low carb unless you tell.

Greek Spinach Frittata

Ingredients:  Serves 6 to 8

6  slices of pancetta or thick sliced bacon

1  red onion, diced
2  cloves garlic, minced
1  Tbls. chopped parsley
1  Tbls. chopped basil
3/4 cup  mushrooms, chopped
6  oz. fresh baby spinach leaves

7  eggs
1/2 cup milk
1/2 cup feta cheese
1/4 cup parmesan cheese
1/4 tsp. nutmeg
salt and pepper

Dice pancetta or bacon and cook until crisp.  Remove from pan to add later.  Leave 2 Tbls. of bacon grease in pan, add vegetables and herbs and cook until tender.

In bowl mix eggs and then add milk, cheeses, and seasonings.  Add bacon and vegetable mixture.  Mix all together well and pour into an 8x8 baking dish.  May sprinkle with additional parmesan cheese.  Bake in a 350 degree oven for 30 minutes or until firm and lightly brown on top.

Serve with a side salad or sliced tomatoes.

Bon Appetito!

Crock Pot Beef Bourguigon

Crockpot Beef Bourguignon

Soup from extra veggies and broth
1   lb. lean beef roast
6   slices of thick cut bacon

2   Tbls. Worcestershire Sauce
2   Tbls.  tomato paste
2   large leeks, sliced
1   package of cherry tomatoes (or 2 large tomatoes diced)
1   package of mushrooms
3   cloves garlic, minced
2   Tbls.  chopped fresh thyme (I use kitchen scissors to finely chop)
2   cups beef stock
2   bay leaves
salt and pepper

red wine (optional)  1/2 cup to 1 cup according to your preference

Cook bacon until crisp,remove from pan, and crumble.  Brown all sides of beef roast in the bacon grease.  In crock pot add next 10 ingredients.  Add crumbled bacon and beef roast on top of vegetables.  Pour wine over the top.

Cook on low for 8-10 hours or on high for 4-6 hours.

* It is best to saute the mushrooms and add an the end of the cooking if time allows but you can add everything at once and let it all cook so dinner is totally ready when you get home.

Remove roast from crockpot, slice, and ladle vegetable mixture over beef slices.  Serve with mashed cauliflower or side salad.


After I cooked this today there was a lot of broth and vegetables left so I made a really delicious cream soup.

Bonus Soup Recipe:
3 cups of vegetables and broth from the Beef Bourguignon
1/4 cup cream
2 oz. cream cheese

Put all in a food processor and blend to the consistency of your choice.

Low Carb Blue Cheese Dip

Just in time for the Super Bowl weekend events here is a recipe for a great Blue Cheese Dip.  I have served it several times to friends and everyone loves it, even those who aren't watching carbs.

1        cup of sour cream
8 oz.  crumbled blue cheese 
1/2     block of cream cheese
1/8 tsp.   cayenne pepper (vary amount depending on how hot you like)
8-10      slices of bacon
3        cloves minced garlic
celery sticks or crackers 

Cook bacon until crisp and crumble.  Combine sour cream, blue cheese, cream cheese, garlic, and cayenne pepper in food processor until well blended.  Add all bacon except for 1-2 tbls. to sprinkle on top and blend just until mixed.  Refrigerate and serve with celery sticks and crackers for noncarbers.