Search This Blog

Wednesday, November 28, 2012

Low Carb Shrimp Scampi Dinner

Low Carb dinners are on the top of my list these days.  I'm obsessed with finding enjoyable, delicious and satisfying meals, that are nutritious. I wanted shrimp scampi but I can't have pasta.  Spaghetti squash was my next choice but I was thinking outside of the box.  I wanted 2 cups of vegetables and 8 oz. of shrimp per person. I found the perfect recipe for the Shrimp.  I bake it in the oven,mix it with the vegetables and boom!  I steamed 1 cup of broccoli, cauliflower and  sliced carrots.  I make this meal often and I am loving the combinations.  So many veggies go well with shrimp, garlic, butter, lemon, and dijon mustard.  YUUUUUUM!  

1stick of butter
2 lbs.  Shrimp,deveined, peeled (tails left on optional)
2 tablespoons of prepared dijon mustard
1 tablespoon of chopped garlic
1 tablespoon of fresh lemon juice
1 tablespoon of chopped fresh parsley


1 1/2 cup of broccoli
1 1/2 cup of cauliflower
1 cup of sliced fresh carrots

1.  Preheat the oven to 450 degrees F
2.  In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley .           When the butter melts completely, remove from heat.
3.  Arrange shrimp in a shallow baking dish.  Pour the butter mixture over that shrimp.
4.  Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

While the shrimp is baking you should have enough time to steam the vegetables.  I put them in a platter then when the shrimp is done, I take it out of the oven, pour it over the veggies.  

Garnish with parsley, lemon slices, parmesan cheese.  Treat yourself!

Wednesday, July 4, 2012

Crustless Apple Pie

This is a delightful treat in the summer, served cold.  It is delicious and refreshing, very low in calories if you have just a little bit. It is also very simple.


1/2 cup of cinnamon apple sauce 
Whipped light cream

Refrigerate the apple sauce. When you are ready to have some, get a bowl and pour 1/2 cup of apple sauce into a bowl, top with your desired amount of whip cream.  That's it!  Treat yourself!  Enjoy.

Monday, April 23, 2012

Mushroom Asparagus Soup with Chicken Sausage

This soup came out of what I had in the fridge.  It came out so delicious!  You don't have to use the sausage if you don't want to (I love roasted garlic chicken sausage and this came out better than I could have imagined), you can add chicken, tofu, go for it!  It simmers for 30 minutes and I add the sausage and shitake mushrooms,and cream at the end. What made this soup over the top was that I toasted thin slices of a thin Berkshire multi grain baguette in the oven.  While bread was still very warm, rub a garlic clove cut in half, on the bread.


1 bunch of  chopped asparagus, ends torn off and discarded
8 oz. of baby bella mushrooms
8 oz of shitake mushrooms
8 oz of fresh cauliflower
1 cup of chopped onion
1 package of chicken and roasted garlic sausage
4 cups of organic veggie broth
1 can of chicken broth
1/2 cup of light cream
1T of oregano
2 teaspoons of tumeric
2 teaspoons of corriander
1 teaspoon of dry mustard
1 teaspoon of cumin
fresh chopped parsley for garnish

Spray the soup pot with some Pam, turn the heat to medium high.  Add bella mushrooms, onions, cumin stir for 2 minutes.  Add the asparagus and stir for a minute while adding the rest of the seasonings.  Add the cauliflower,  the veggie and chicken broths.  Bring the soup to a boil, and turn it down to low, cover and simmer for 30 minutes.  Meanwhile, cut the sausage into bite size pieces and brown with the shitake mushrooms.  When the soup is done, blend it with an immersion blender, or in a blender, blend batches of the soup and return to the pot.  Add the light cream, sausage and shitake mushrooms.  Serve with sour cream, or greek yogurt if desired and garnish with fresh chopped parsley.  Serve with crusty bread.

Monday, August 8, 2011

Thai Salmon Salad

I found this on I added some ingredients to make it taste like my favorite Thai Restaurant. This serves six. I use a head of iceberg and divide it in wedges and pour the salad on top. My husband likes to make lettuce wraps out of this. Thai peppers are hot, if you are used to medium salsa.


4 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons brown sugar
4 Thai chiles, chopped
1 1/2 pounds salmon fillet
1 cup of cucumber, seeded and sliced

1 teaspoon olive oil
1 onion, thinly sliced
1 large tomato, sliced into wedges
1 cup chopped fresh basil
1 cup chopped fresh cilantro
1 head iceberg lettuce divided into wedges.

1.Preheat oven to 400 degrees F (200 degrees C).
2.Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
3.Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes.
4.Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato cilantro, and basil; pour dressing over, and toss lightly until well mixed.
5.Place mixture on lettuce leaves, and serve immediately.

Tuesday, August 2, 2011

Massaman Black Bean Curry

I was inspired by my favorite Thai Restaurant. They make delicious massaman curry.
A flavorful way to enjoy vegetables.

2 cups of cooked black beans
1 sweet potato, cut into bite size pieces
1 small onion, cut into wedges
1 tomato, cut into wedges
3 T of hot red curry paste
1 hot chili pepper, chopped
2 T brown sugar
2 T of fish sauce, divided
1 T of tamarind paste
1 can of coconut milk
1T coconut oil.
2T of finely chopped peanuts
1T cumin
salt and pepper to taste
1T of canola oil
chopped peanuts for garnish
chopped cilantro for garnish

Steam the sweet potato until fork tender, about 7 minutes. Heat canola oil in a medium sauce pan. Add the onion wedges, cumin and gently stir to brown, 3 minutes. Add 1T of fish sauce and 1 T of water, cover and turn off the heat. Let pan stay on the burner with the heat off. This will simmer the onion. Have everything prepared and ready to add to the pan.
Add coconut oil to large sauce pan let heat up. Add the chopped peppers and stir. Add the curry paste, 2T of finely chopped peanuts, tamarind paste, brown sugar, the other 1 T of fish sauce to the pan over medium high heat for 2 min. Stir to combine flavors. If the mixture seems like it's burning, lower the heat. Add the coconut milk gradually and stir to combine for 1 minute. Add tomatoes, onion, sweet potato, and black beans, stirring each time you add one of the ingredients. The mixture should be bubbling. You then lower the heat to simmer the mixture for 3-5 minutes. top with remaining chopped peanuts and chopped cilantro.

Sever with Brown Jasmine Rice.

Perfect Black Beans

That's right, these beans came out perfect. The essential tool for these perfect beans is a crock pot. It is a two day process for plump, and juicy beans.

1 lb. package of Goya dried black beans
8 cups of water


Open package and place the beans in a colander. Rinse with water. Pick through the beans to remove foreign materials if any. Place the beans in a large bowl and add 8 cups of water. Allow the beans to soak for 8 hours. Then, drain the beans and rinse with water. Add the beans to the crock pot and cover with water. Cook the beans on low for 10 hours. After the beans are cooked, you then add desired seasoning. Save the bean juice for refried beans.

You have perfect plump beans to add to soup, cooked rice, salads.

To make refried beans you put olive oil in a pan, add beans and some of the bean juice and mash the beans while you cook them.

Monday, June 13, 2011

Baklava Fish

I have tried this with salmon and Swai. Both are delicious.


¼ cup melted butter

3 tablespoons whole grain mustard or 3 tablespoons Dijon mustard (or your favorite)

1 ½ tablespoons honey

¼ cup walnuts

¼ cup flax meal

4 teaspoons fresh parsley chopped

4 (4 ounce) salmon fillets

Fresh ground pepper

Kosher salt

1 lemon or lime quartered


Preaheat oven to 400. Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray

In a small bowl, blend butter, mustard, and honey, set aside. In another bowl, mix together bread crumbs, nuts, and parsley.

Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon

Bake salmon 12-15 minutes in preheated oven or until it flakes easily with a fork, serve lime or lemon wedge