Garlic, Basil, Bacon Wrapped Shrimp

INGREDIENTS

1 pound of large shrimp

1 handfull of fresh basil (may substitute dried if desired)

2 cloves of garlic (or 2 teaspoons prepared jarred garlic)

Approx. 1/2 pound of bacon (enough slices to match the number of shrimp)

Wooden Skewers

INSTRUCTIONS

Soak skewers in water for a minimum of 30 minutes.

If shrimp are head-on, remove heads.

Peel shrimp, leaving tails intact.

Devein the shrimp, rinse and pat dry.

Chop the fresh basil.

Peel and mince the garlic cloves.

Place shrimp, garlic and basil in a small bowl.

Stir to coat.

Cover and refridgerate 30 minutes (or longer).

In the meantime, prepare the bacon.

Lay bacon slices on a plate covered with paper towels. Lay a paper towel over the bacon slices.

Microwave 1 to 2 minutes until bacon is partially cooked.

Do not allow bacon to cook long enough to become crispy.

Allow the bacon to cool before proceeding.

Wrap each shrimp in bacon and secure with a skewer.



Preheat your grill. You can cook these indoor on a stove top grill plate or alternately outside on your gas or charcoal grill. Watch carefully if cooking outside as the bacon may cause flare-ups.

Grill turning occassionally, until the shrimp is done and the bacon is crispy.

Enjoy!

Low Carb Fried Chicken Fingers

These fry up nice and crispy and taste like the real thing but with minimal carbs.

They're also just as good cold so they make great picnic food!

INGREDIENTS

1.5 lbs Boneless skinless chicken (I used chicken breasts which I sliced into strips)

1/4 cup Almond Meal

1/2 Cup Vital Wheat Gluten

2 Tablespoons Parmesan Cheese

1/2 teaspoon Onion Powder

Salt and Pepper to taste

1 egg

1 Tablespoon Water

Enough oil for frying.

Add additional seasonings if you like.

 Sometimes I add my Cajun seasoning (recipe HERE) to give them a little kick.

INSTRUCTIONS

In a shallow bowl or plate, mix together the Almond Meal, Vital Wheat Gluten, Parmesean Cheese and spices.

In a seperate bowl - wisk together the egg and water.

Dip chicken in the the egg wash and then dredge in the breading mixture.

Heat oil on medium high heat.

 Once the oil is preheated, cook chicken a few pieces at a time 3-5 minutes on each side or until done.

Drain on papertowels and serve hot or cold.

Enjoy!

Note: Entire recipe is approximately 9 net carbs.



Original recipe from Brandi on Big Daddy D's site. Thanks Brandi, this is good stuff!

Slow Cooker Pot Roast (low carb style)

I love my slow cooker. I love being able to throw everything in it, early in the day and forget about it until shortly before we're ready to eat. You can have a delicious pot roast dinner and never miss the potatoes or carrots. I didn't use them this time, but you could also add Turnips and/or Rutabaga chunks if you want some root veggies to go along with your meat.

INGREDIENTS

3 - 3 1/2 pound chuck roast

Small amount of butter and oil

Salt

Pepper

2-3 Bay leaves

2 Bell Peppers

1 Onion

4 beef boullion cubes

3-4 cloves fresh garlic

1 zucchini

1 yellow squash

10-15 button mushrooms

1 Large can tomatoes

INSTRUCTIONS

Heat a small amount of butter and a little oil in a heavy fry pan over medium high heat.

Salt and pepper the meat on both sides.

Sear the meat on all sides - about 3-4 minutes per side, until browned.

Place the meat in the slow cooker.

Deglaze the hot fry pan by adding about 1/2 cup of water to the pan and scraping up the browned bits.

Add the hot liquid to the slow cooker, pouring it over the meat.

Clean and chop the bell peppers, onion and garlic cloves.

Add to the slow cooker.

Add the tomatoes, boullion cubes and bay leaves to the slow cooker as well.

Cover and cook on low for 7 hours.

Clean the mushrooms and cut in half lenghtwise. Clean and slice the zucchini and yellow squash.

Add mushrooms, zuchinni and yellow squash to the slow cooker.

Cover and cook an addition 30 - 45 minutes on low.

Serve.



Enjoy!

Spicy Chili Pepper Shrimp

This is my version of a recipe from Harris Teeter's yourwellness website. Their version is called "Fanfare Firecracker Shirmp." Most of my changes we done to work with the spices I had on hand, and it turned out wonderful. Next time I think the only thing I will change from my version, is to skewer the shrimp and cook them on the grill.

These are delicious hot or chilled. Top them with a little fresh chopped Cilantro and lime wedges for serving.

SEASONING MIX

2 TBSP Sharp (hot) Paprika

2 TBSP Paprika

2 TBSP Granulated Gsrlic

1 TBSP Curry Powder

1 TBSP Ground Cumin

1 tsp Crushed Red Pepper

1 tsp White Pepper

2 tsp Chili Powder

1 tsp Cayenne Pepper

1 tsp Kosher Salt

(seasoning mix makes enough seasoning for 3 lbs of shrimp, seal unused portion in a jar with a tight fitting lid)

Place all seasoning ingredients in a fry pan, heat over medium heat, stiring constantly for 1-2 minutes (just until you can smell the chili oils being released.).

Wash, peel and devine shrimp, leaving tails intact.

Spread shrimp on paper towels and blot to remove excess moisture.

Place shrimp in a plastic zipper bag, add 3 TBSP of spice mix. Shake to coat.

Refridgerate for one hour.

Heat 1 TBSP butter and 1 TBSP oil over medium heat.

Cook until done. Shrimp cook quickly don't over cook. They should be done in about 3 -4 minutes.

Serve sprinkled with fresh chopped cilantro and lime wedges.

Enjoy!

Low Carb Calzones (ABM Recipe)

INGREDIENTS

3 1/2 cups Carbalose Flour

1 teaspoons salt

2 packets dry yeast

2 Tablespoons Olive Oil

1 rounded Tablespoon Vital Wheat Gluten

1/2 teaspoon sugar

 (adds only 2 grams carbs for the whole batch or .03 carbs per Calzone)

1 1/4 cup warm water (105-115 degrees)

Your choice of fillings and a can of sugar free pizza sauce.

INSTRUCTIONS

Place the ingredients in the breadmaker according to your manufacturer's instructions.

 For example, my breadmaker's instrctions say to place all the liquid incredients in first, followed by the dry and then making a small indent in the center where you pour the yeast.  

Turn your breadmaker to the dough setting.

While the dough is processing (my machine takes 1 1/2 hours for dough) gather together whatever you'd like as your fillings.

Some Filling Ideas

 Pepperoni

Canadian Bacon

Fresh Sliced Mushrooms

Sliced Black Olives

Sliced Bell Pepper

Cooked Sausage

Cooked Bacon

Mozarella Cheese

Parmesean Cheese

Pizza Sauce

 

When the dough is almost ready, preheat your oven to 375 degrees.

Remove the dough from the machine to a cutting board sprinkled with a small amount of Carbalose Flour.

Seperate into six portions by cutting with a sharp knife.

  Using a rolling pin, roll the dough out to about 1/3 inch thick.

Pour a small amount of olive oil in the center.

Spread the olive oil over the surface taking care to leave a space wide enough on the edges bare, so that you can make a seal once you fold the dough over.

Arrange your toppings over the oiled area.

Put little dollops of pizza sauce on top of the toppings.

Cover with mozarella and a sprinkling of grated parmesean cheese.

Dip your fingers in a small bowl of water and run them around the edge of the dough, the water will help the dough to seal.

Fold in half and seal tighlty using your fingers to press the dough together.

Place on a cookie sheet lined with parchment paper.

Poke a small hole in the top of each Calzone, to allow some of the steam to escape.

If desired, you may brush the tops with olive oil and sprinkle with pizza seasoning or poppy seed.

 Alternately, you may use an egg wash to brush the tops with (an egg white with a small amount of water wisked in) the egg white will give the dough a shiny appearance.

 

Bake for approximately 30 minutes or until the crust is nicely browned.

Serve.

Enjoy!

 Note: This recipe makes 6 small calzones. Each Calzone has approximately 11 carbs - not including the fillings. Total carb count will depend on your choices of fillings, so don't forget to add them in to your count.

Carbalose Flour may be purchased online from www.Netrition.com

Vital Wheat Gluten may also be purchased online, but is available in most regular grocery stores in the baking section near the flour.

Sugar Free Pizza Sauce is pretty readily available in most grocery stores. Just read the ingredient labels.