Tag Archive | lowcarb

Low Carb Cajun Shrimp and Grits

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Cajun Flavors are in the House! This Creole version of a Southern favorite. Shrimp and Grits.

One of the first things about Shrimp and Grits is the fact that Grits are High in Carbs, So to make this dish  Low Carb Friendly we need to fix that.

So for the Grits, YES, we are going to use Cauliflower. This is only a two serving recipe so you will only need about half the Cauliflower about 8 florets.

Grits:

Ingredients

8 Cauliflower florets (you can use frozen, just  make sure they are not wet when you blend).

3/4 cup Chicken broth

1/4 cup chopped green onion

2 tsp fresh ground pepper

1/2 Cup Cheese if desired (Cheddar, Pepper jack or white Cheddar)

NOTE: no salt I discovered with the spices of the shrimp mixture salt is too much.

Lets get started preparing the Grits.

first cut and wash Florets.

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Next lets blend. (I’m using my Mini blender, you can use food processor if you like ).

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Chop until you get around 2 Cups.

Pour Grits in a small pot. Get your Chicken broth measured and add rest of the ingredients to the Grits

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Stir and put on Med. Heat to reduce (this may take 20 min. Well worth the wait!)

When the Grits start to reduce, lets start our Shrimp!

Shrimp:

Ingredients

12 Large Raw Shrimp (deveined and Peeled)

2 pieces of Bacon Chopped

1 cup of Andouille Sausage (more if you like 🙂 )

1/3 cup chopped sweet onion

1 cup Heavy Cream or Half &Half 

2 tablespoons REAL Butter

1/4 Cup Dry white wine or Chicken broth

1 teaspoon thyme ( I screwed up and put in a tablespoon DONT DO THAT!)

1 teaspoon of Creole Seasoning (any kind) put in 2 teaspoons for a spicier flavor.

1 tablespoon Extra Virgin

1/2 Table spoon of Garlic minced.

Now lets start!

Heat a skillet on Med. High and add your Olive oil, next add your chopped Bacon and slightly brown.

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( I know that’s too much olive oil, my pour spout was off 😦  )

Cook until Med. Slightly brown and add onion, garlic and Sausage.

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Continue cooking until Sausage starts to get a slight brown . Then add Shrimp.

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Cook until Shrimp is Slightly pink, this want take long so DONT LEAVE!

Add Spices: Thyme and Creole

Stir in well!

Next lets deglaze the pan with 1/4 cup of Dry White Wine (or Chicken broth is fine).

20160810_132109 YOU CAN SEE I HAD WAY TOO MUCH THYME! UGGG DONT DO THIS!

Let reduce that for a min or two.

Now lets get our Grits off the burner they should be done and add 1/2 cup cheese, you can omit the cheese if you like, I just like the cheese 🙂    I’m using Cheddar here but Pepper Jack gives it an extra KICK!

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Set Grits aside with lid on, and let get back to our shrimp that has been reducing with the wine. Add Cream.

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Stir on med. high to start a reduction, this will not take long, add your pad of Butter and Stir, do not leave butter just sitting it will cause a butter river on top, you want it to reduce with the cream and the flavors’ so Stir gently while reducing. 2 to 3 min and your done!

WALLA! your done, lets plate. Scoop out your Grits then strain Shrimp and Sausage from Sauce the spoon over the desired amount of the Sauce mixture you desire.

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           See you Soon 🙂

 

 

 

 

 

 

A NEW START…

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In May I had a terrible accident, I fell and injured my whole right side of my body.

I was just outside mowing my 5 acres, and the next thing I know I flew off the front porch and was laying in the front yard and could not move.

Sprained shoulder, Bruised hip bone, Sprained knee, Sprained Foot and ankle. I also busted my nose.

After my fun ride to the Emergency room, I came home in excoriating pain. I was unable to even get up and go to the bathroom, needless  to say I cried a lot. This was not me, this is not who I was. After about 2 weeks of bed rest I was able to move a little.

Day by Day I improved, its been almost 4 months now and I’m finally able to drive again, braking with my left foot. Doctor said it will still be  4 more months for a full recovery, even then I may still have to have some sort of knee support or a bit.

I apologize to the folks that were following me, Its been hard not to be able to cook and try new recipes. Hug Hugs too you guys.

YES, if your wondering if I gained weight the answer is YES. My family did the best they could, but the easy access food was the best. I’m getting back on track thank goodness, my sugar levels have been high and I’m extremely tired all the time. I think this has led to a lot of the depression I’ve been going through. But Its getting better. 🙂

I still get a lot of swelling in my foot and leg if I do too much, and I will be wearing a knee brace for a while  …BUT, IM BACK!

                                   NEW RECIPE COMING SOON

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The Kitchen Remodel

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Well over the past two months I have been unable to try new recipes and post terrific Low Carb Dishes. After the New Year My husband and I decided to do the dreaded, KITCHEN REMODEL. I am BACK! Kitchen is almost finished and New recipes are on the way, I PROMISE! 

Anyone that has decided to do a major project like this WOW! My Chiropractor has got a lot of business from me in the last month.

Im working on some new Projects as far as Low Carb/High Fat. The main thing Im focusing on is easy quick meals and snacks that you can fix for a busy life. Reason: my 19 year old needs to drop a few pounds of Belly Fat and he came to me for easy quick ideas he could do for his hectic College life.

Im hoping this idea appeals to some of you all too 🙂

I will still be working on the Family meals and one pot dishes also.

Also, being Semi Off my eating plan due to limited  kitchen access I have felt AWFUL, Ive gained back 5 pounds and  the Symptoms of Metabolic Syndrome have been resurfacing, uuugggg! This is because of the Processed foods I have had to deal with, no home-cooked freshness.  But for the past 3 days IM COOKING! I have started to feel better and get the energy back. 

To all of you HUGS and Im so Glad to be back in ACTION! New recipe COMING SOON!

back to work

 

Happy Holidays!

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       I want to wish everyone a Merry Christmas and a Happy New Year

                                   from Low Carb Simple! 

Im going to be away for the next couple of weeks due to the Holidays, Family and Friends. I will be back next year with a New Look and New recipes.

I want everyone to have a Fantastic Holiday and stay STRONG. Those of you that have lost weight and are still loosing and those of you who are just begging. Food for the Holidays is all around us, but hopefully you guys have learned what to stay away from. Have that Holiday Cookie but just one! Have that wonderful Holiday Cocktail. I know I am EggNog Yum! Remember the Cakes and Pastries are the bad guys! 

I will see you guys in the New Year and I hope you stay well and remember!!

                                               SMILE! Santa Clause is Coming!!!

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Chocolate – Peanut Butter Low Carb No Bake Cookies

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Well Guys the Holidays are just around the corner, I know sweets, breads and tons of goodies out there.Trust me I love the Goodies too, but I’ve made it a mission of mine to NOT let the Holidays derail me from my good low carb eats. Here is one of my favorite Low Carb Treats. They are Easy too!

I make No Bake Cookies every Holiday for my son, this is his favorite. My oldest is Georgia Pralines. My youngest, my 11 year old loves Pineapple Dessert. Lets start with my Sons favorite No Bake Cookies Low Carb Style.

Heres What we are going to need 

Wax Paper

2/3 Cup of Sugar Replacement 

1 Tablespoon Butter (unsalted)

3 Tablespoon Heavy Whipping Cream

2 Tablespoons Cocoa Powder

1/2 Cup Unsweetened Coconut 

2 Tablespoons Quick Oats 

1 Tablespoons Natural Peanut Butter 

1 Teaspoon Vanilla 

Cold water Glass (for testing )

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Lets COOK!

Grab a Medium size pot and place on stove top. Add Butter,Sugar,Cream and the Cocoa Powder. stir together and bring mixture to a boil, boil stirring constantly for 1 to 2 min. until hard ball forms in a cold water glass.

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When Candy forms a soft ball and floats to bottom of cold water glass, remove from burner. Get ready to add other Ingredients.

First add Peanut Butter and stir until melted in. Then Vanilla.

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Next Add Oats and Coconut, Stir Stir Stir Stir, until mixture looses some of the gloss.

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When mixed well and you start to loose some gloss on Mixture drop by teaspoon onto Wax Paper and let cool.

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This recipe makes about 10 to 12 small Cookies, if you need a bigger batch for a party or event please Double as needed.

Hope you guys enjoy. I’m going to stick with the Holiday theme for a few weeks, we all want to stay Healthy and on our weight loss track during the Holidays. Hopefully Ill be able to help you guys do that. Take Care and Enjoy the Cookies/Candy.

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Low Carb Pimento Cheese Sweet Pepper Boats

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I know Right! These little guys are so yummy, my favorite is the Fall colors of the pepper. So I decided to take one of my favorite little spreads and stick them in a Pepper Boat, I had no idea how this was going to turn out but Walla! Sure is good, these little guys make a great party snack for those upcoming events we are all about to encounter in the next few months. I don’t know about you guys I love to entertain and stay Healthy too. So try my little Boats, I think you;ll find them quite tasty. 

What you’ll Need

About 10 to 12 Sweet Peppers

Olive Oil

8 oz. Cheese (I used 6 oz. Cheddar and 2 oz. White Cheddar, But you can use what you like, just No Bag! Shred yourself!!)

1 oz Gouda (Optional, I just love Gouda!)

4 oz Jar Chopped Pimento 

1/4 Cup Plain Greek Yogurt ( I don’t like Mayo so I use Greek, if you like Mayo go ahead and use that.)

1/8 Cheyenne Pepper Spice

1 teaspoon Lemon Juice

Salt and Pepper

 

Lets Get Started!

Pre heat oven to 400 (This is for roasting our Pepers, if you want them Raw thats fine too 🙂  just skip this step and proceed.

Line a cookie sheet with Parchment paper. and Slice Peppers and take a small knife and clean seeds.

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Lay Peppers on Sheet with shell pointed up.

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Drizzle with Olive Oil (Top was Off my bottle too much came out, dont do that, just Drizzle!)

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Place inside oven, until they start to turn slightly toasted, not too long no more than 10 to 12 min.

Remove from oven and put aside on separate sheet of parchment paper to cool, use your tongs and GENTLY lay them on paper.

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While Peppers are cooling lets make out Pimento Stuffing .

First make sure you have your Cheeses Grated.

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Drain your Pimentos.

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Grab a Small mixing Bowl and lets start Combining our Incidents.

Add Cheese (Cheddar’s only, if your using the Gouda SAVE for later). Add Cheyenne Pepper. And the Pimentos. 

 

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Next Yogurt (or Mayo)and then the Lemon Juice.

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Now lets Mix well with a Spoon. Salt and Pepper to taste. 

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Once that’s done lets check to see if our Peppers are cool to handle, if so, Pick up Pepper and start to stuff, its alittle trick you’ll have to hold in one hand and stuff with small spoon, sprinkle Gouda on top, YUM!

 

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Cover with Saran wrap and Chill in Fridge for about 2 hrs.

Thats it, You Guys Enjoy ! 

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The Famous Low Carb Revolution Rolls/Cheddar Cheese with Garlic

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I Finally tried the Famous Revolution Rolls. But I had to try these with a little extra punch. So I tried adding some Garlic and Cheddar Cheese and I must say for my first time cooking these Famous Rolls they turned out really good 🙂

I hope you guys enjoy these, here is what you will need for a 6 Roll batch.

4 Eggs (divided)
1/8 teaspoon Cream of Tartar
1 Tablespoon Substitute Sugar 
3 ounces Cream Cheese
pinch of salt

My Extra Ingredients

1/4 teaspoon garlic Powder

1/2 Cup Shredded Cheese (I used Cheddar)

1 Tablespoon Unsalted Butter for top after cooking, Melted (Optional)

Okee Dokee Lets Get Cooking!!!

Pre Heat oven to 300 degree

Line a cookie sheet with Parchment paper

Separate your eggs. 

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Add Cream of Tarter to Whites and whip until peeks start to appear.

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Set aside for a minute and work on the yolks, Add your Softened Cream Cheese and blend well.

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Next Add your Sugar Substitute and Salt. Mix well with a Spoon. If you like at this point you can add the Extra Ingredients and mix well with a large spoon.

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Mixed well now add to your Whites (Meringue)

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Now here comes the tricky part, you must FOLD into Meringue the Yolk mixture very carefully until well incorporated. Do Not Let your Meringue fall, be careful 🙂

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Next place on Cookie Sheet and Bake at 300 Degree for about 30 minutes.

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Walla!! Completed, Now these could be used as a Hamburger Bun, Dinner Roll or side Roll for a plate of Eggplant Lasagna Yummmm. Hope You Guys Enjoy 🙂

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