Jalapeno Fudge

I found this recipe at Deliciously Thin's website.  Love the flavor.  Tasty even for non-low carbers.  Its especially good with ranch.  I also dipped in salsa.  


24 squares

Ingredients:

• 16 ounces of cheddar cheese, shredded
• 3 eggs, well beaten
• 4 fresh jalapenos, chopped (if you're a wuss - de-vein and de-seed the peppers, but I didn't think it was hot at all made as is)
• salt and pepper to taste

Directions:

  

Chop your jalapenos

 Spread them in the bottom of a 9x13 pan.

 

Spread over cheese then pour egg around over the cheese. 

Bake at 350 for 30 minutes.

 

Per Square - 24 squares in a batch
Calories 86.2
Total Fat 6.9 g
Saturated Fat 4.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 46.4 mg
Sodium 131.7 mg
Potassium 31.2 mg
Total Carbohydrate 0.5 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Protein 5.5 g

If you log your food at myfitnesspal.com you can find this under snacks "Homemade Jalapeno Fudge (Low Carb)"

appetizer, gluten free, low carb,

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Jalapeno Cream Cheese Bacon Wrapped Shrimp (Low Carb)

Delicious for low carbers and non low carbers alike!  Bacon, jalapenos, cream cheese, shrimp..melt in your mouth.  Things like this make low carbing not bad at all :)


Serves 4-5 (2 skewers ea.)

Ingredients:

• 1.5 pounds of colossal shrimp, raw, de-veined, and shelled  (i used precooked, jumbo, deveined/shelled)
Believe me you don't want to use smaller shrimp!  
• Cream Cheese
• 3 jalapeno peppers
• 2 regular packages of bacon
You'll use a package and a half. Don't buy the nice thick cut kind, it will take too long to cook around the shrimp.
• skewers - soaked in water (dont soak in water if using the deep fry option)
• Optional: a light sprinkle of your favorite seasoning.

Directions:

Cut the tops off of the jalapenos, then cut in half lengthwise. Remove seeds with a spoon, then cut the halves into slivers.

Remove paper wrapper of bacon, leave on the plastic one, and take a sharp knife to cut packages of bacon in half.

Get ingredients together and ready for assembly.


Put a sliver of jalapeno down into the back side of the shrimp, where the vein has been removed.  

Put cream cheese over jalapeno.

Hold in place, and wrap with 1/2 piece of bacon. Secure by putting them on a skewer (4 per).  Or one toothpick each.

If using a gas grill, heat to high, then turn down to low. Grill until bacon is done to your preference. If using charcoal or wood, grill over warm coals.

If using oven, preheat 400.

If deep frying, 375.

Grill: about 10 minutes or until bacon is done.  (Has a definite grill flavor. Very good, very flavorful, can taste much of the cream cheese because alot melts out. )

Oven: 20 min or until bacon is done. (Took way longer than other methods but the cream cheese flavor stuck best.  Very good)

Deep Fry: 2 minutes or until bacon done.  (quickest method and tasty.  Couldn't taste cream cheese)
 
less than one carb!

 From the grill.  I used toothpicks instead of skewers.  I forgot to soak them first.  you can see the burnt toothpick.  Still delicious though.  

From the oven

appetizer, low carb, seafood, sides,

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SCOTCH EGGS! (Gluten Free, Low Carb)

I found this recipe a couple places, both very similar to each other.  I ended up adapting from this one here. I changed it a little though, as I usually do.  

These were better than expected. Hubs really liked them.  And they are quite filling.  A burst of breakfast flavor.  mmm.  I brought one for lunch today. lol.  Im excited about it.

Serves: 6

Prep time: 15 mins

Cook time: 32 mins

Total time: 47 mins

Ingredients

• 6 pre hard boiled eggs ( cooled, peeled, and dry)
• 1 lb lean ground breakfast sausage
• 1 beaten egg
• 1 Tbsp gluten free Worcestershire sauce ( can be omitted)
• 2 tsp garlic powder
• ½ Tbsp Cajun seasoning mix
• ½ cup Parmesan cheese
• ¼ cup shredded mozzarella cheese (I used Monterrey Jack and a little Mexican blend)
• 1 tsp poultry seasoning (I used Johnny Seasoning Salt instead)
• ½ tsp salt
• ½ tsp black pepper

*if you dont care about carbs, you can throw in 1/4 - 1/2 cup panko or regular bread crumbs (like progresso or similar)

Instructions

1. Preheat oil in deep fryer to 365.
2. Put sausage in a bowl add: Worcestershire sauce, garlic powder, poultry seasoning, Cajun seasoning, and mozzarella cheese.
   
3. Mix it all together.
4. Then in a separate bowl beat an egg.
5. In another bowl mix: Parmesan cheese (and bread crumbs if you're using them), salt and pepper.
6. Now separate your meat mixture into 6 patties.
7. Place your cooled, peeled, and dry hard boiled egg on a meat mixture patty, and roll in hands around your egg until covered and ball shaped.  (this was a little difficult but it eventually comes together)
8. Dip and roll in egg wash mixture, Then roll in Parmesan mixture till covered.
   
9. Repeat with other eggs.
10. Deep fry a couple at a time for 5 minutes. 
11. Serve with favorite dipping sauce, hot sauce or Mustard.

If you don't want to deep fry you can bake at 400 for 30 minutes.

You can also pan fry in oil turning ever 2 or 3 minutes until golden brown.

Nutrition Information

Serving size: 1 egg Approx.
Nutrition info:
Calories: 241
Fat: 13
Carbohydrates: 3
Protein: 24








 

appetizer, breakfast, gluten free, low carb, sides,

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Jimmy Moore's uh-oh oopsie low-carb french toast

Been low carb for over a month now and I was craving some bready type food ... french toast would be perfect.  I stumbled on this here.  It was fabulous.  I halved the recipe when i made it though...so 3 eggs, 1 splenda, 1 dash of salt, you get the idea...


6 large eggs
2 packets of Splenda
2 dashes of salt
2 pinches of cream of tartar
1 8-ounce box of cream cheese
Cinnamon to taste
Sweetener to taste
Butter
Sugar-free pancake syrup
Whiped Topping

*I add 2 tbsp of ground flaxseed to mine

Preheat oven to 300 degrees.
In a bowl, mix the eggs, Splenda, salt, cream cheese, cream of tartar, cinnamon, and the sweetener of your choice (I used splenda, but any sweetener--besides SUGAR!--will do) together with a mixer until blended and creamy.

Spray a baking pan with non-stick spray and pour the mixture into the pan. Bake for about 30 minutes until it resembles a cake. Let cool for a few minutes and then cut into squares. Put desired amounts of butter, sugar-free pancake syrup, and whipped topping on top and ENJOY!

Serves 6-8 and the net carb counts per serving are around 4-6 grams.



breakfast, low carb,

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Hot Pumpkin Cereal (Low Carb, Gluten Free)

I've been on a low carb kick and in my search for low carb recipes I stumbled on some information about Flax Seed.  I had not idea how super healthy and how many benefits to adding flax seed to your diet.  I then researched recipes that use flax seed.  I then edited the recipes to make them even more low carb, cuz thats how I roll.  :)  The original recipes I've seen for this use Ricotta..which has significantly more carbs.  Kroger brand of heavy cream has 0.  yay  :)

This was really good.  Especially because I was really starting to miss cereal on my low carb diet. 

Please note that in my reading about flax seed, while its very healthy, introduce it into your diet in small doses.  A couple tablespoons a day.  If you have too much... lets just say it has a high fiber content and you may have to sprint to the restroom.   I found a low carb flax seed muffin recipe and it calls for 1/4 cup of flax seed meal... As tempted as I was to try it.. today is my first day trying flax seed and I don't think its wise to have that much.   Soon though. I miss muffins too.

  

General Information

Preparation: 10 minutes

Total Time: 10 minutes

2.6 Net Carbs (based on using 3 1g packets of Splenda)

Ingredients

• 4 Tbsp Heavy Cream
• 1 egg
• 1/4 C pumpkin puree'
• Pinch salt, cinnamon & nutmeg
• 1/4 tsp vanilla extract
• Low Carb Sweetener, to taste (Stevia, Splenda, etc.)
• Flavorings to taste (see possible additions below)
• 2 T flax seed meal

Preparation

This cooks on the stove. I usually find it goes fastest in a non-stick skillet.

1. Heat butter in a non stick skillet
2. Mix ingredients (except flax seed) in a bowl.
3. Sweeten to taste and add cinnamon and nutmeg if you want. I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
4. Add to the skillet, stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point. Done when grainy and starts to stick, so pull it off a 30 seconds - 1 minute after adding flax seed.  Add more heave cream if you wish, fruits or other additions.

*Note, if you had fruit or other additions the carb count goes up (obviously).

Tips

• Freeze the rest of the pumpkin in an ice cube tray and transfer to zip-type bag. Then pop out as many as you want.

Possible additions & alternatives

• Additions that others have tried
• Butters: Peanut butter, almond butter or general butter
• Nuts: any nut you prefer (please ensure you are not allergic to any nuts)
• Spices: Touch of vanilla, cinnamon, ground ginger, freshly grated nutmeg
• Toppinngs: Some coconut milk - can use coconut milk instead of heavy cream as it keeps better
• Pumpkin replacements: blueberries and raspberries (not as low carb as pumpkin though)

Recipe adapted/changed from https://sites.google.com/site/diybodyhome/kitchen-foods/healthy-cereals/hot-pumpkin-cereal

breakfast, gluten free, healthy, low carb, quick,

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One Minute Flax Muffin (Low Carb, Gluten Free)

Alrighty.. I tried this last night.  First Flax Muffin I've ever had.  The flavor was good.  But the texture!  It felt like I was eating cardboard! Not a desirable texture to say the least. Still, when you cant have bread, this does the trick in a pinch.

1/4 cup flax seed meal
1/2 teaspoon baking powder
1 or 2 packets splenda
1 teaspoon cinnamon
1 egg
1 teaspoon oil

1 tbsp Sugar Free Hazelnut or Caramel syrup  or Sugar Fee Maple Syrup

(I sometimes add pumpkin puree)

(2.1 Net Carbs)

Directions:

Mix all ingredients in a coffee mug.

Microwave for 1 minute on high.

If using frozen berries, microwave for 1:30 on high.

Smooth on some butter and enjoy!

It will be moist at first, but as the muffin cools it goes away.

*Note, fruit will add more carbs.

Adapted from: http://www.food.com/recipe/one-minute-flax-muffin-low-carb-295649?oc=linkback

breakfast, gluten free, low carb, quick,

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Fat Burning Metabolism Boosting Detox Tea

 

8 oz hot water. 

1 whole lemon, squeezed + pulp (or 2 to 3 tbsp lemon juice)

1-3 shakes cinnamon

1-3 shakes cayenne pepper

  

 

How it works:

Lemon juice and cayenne pepper both have anti-fungal, immune boosting, and detoxification properties.

Lemon juice is great for digestion, destroying bacteria and cleansing the system - it supports the liver and kidneys to get rid of toxins. 

Cayenne pepper increases metabolism, stimulates the circulatory system, aids digestion, helps regulate blood sugar and more.

Cinnamon powder- helps regulate blood sugar levels and curb hunger

 

healthy, low carb,

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Simple Blackened Tilapia (foil baked)

Lay out some foil with your tilapia on it.

 Rub the olive oil all over both sides of your tilapia filet.

 the garlic too.  all over.

 A generous layer of blackening seasoning.  A little squeeze of lemon.  (optional, not pictured)

 Seal up the foil leaving space inside.

Cook for about 20 minutes.

_____________________________________

Ingredients

Tilapia Filet
Olive Oil
Minced Garlic
Blackened Seasoning
Lemon (optional)

On laid out foil, rub your filet with olive oil.  Then rub your filet with garlic. Cover your tilapia with a nice layer of Blackened seasoning.  A small squeeze of lemon.  Bake at 410 for about 20 minutes depending on the thickness of the tilapia

diet, dinner, fish, gluten free, healthy, low carb, seafood,

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Chorizo and Eggs

Ingredients

Pork Chorizo
Eggs
Tortillas
Butter
Cheese (optional)

Cook your pork chorizo in a skillet on medium high.  Once cooked through add the eggs. Mix into a scramble.  Cook until eggs are done.

Heat your tortillas in the microwave for ten to fifteen seconds. Run a stick of butter along the middle of the tortilla, add a little cheese (if you want) add your chorizo eggs and wrap like a burrito.. 

*Low carb if you nix the tortilla or use a low carb tortilla.

breakfast, gluten free, low carb, mexican, pork, quick,

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Mrs. Scales' Foil Baked Salmon (Grill or Oven!)

I've been making salmon this way for years. I vary the seasonings a bit sometimes changing things up.  But recently I made it this way and my new husband who had never had my salmon says he wants it this way every time.  I tell him I change it up and he says no I want it exactly like last time. lol.  So the last FOUR times I've made salmon.. it had to be this way.

 

 

Gather your ingredients.  Minced Garlic.  Seafood Magic.  Paprika.  Seasoning salt (you can use Lawrey's or your choice of season salt.. I prefer Johnny's but its not available in most states). Butter (not pictured).  Lemon Juice (not pictured).  

*Note:  Blackening Seasoning can take the place of Johnny's, Paprika AND the Chef Paul's (this cuts down on ingredients and tastes just as good.)

 

Lay out foil - a big enough piece to wrap around the salmon leaving space between the Salmon and the top of the foil.

Spread your garlic generously on the salmon filet. Dust the salmon with your Seafood seasoning.  A little Paprika and a light dusting of seasoning salt.  A squirt of lemon juice over the top.

Put some sliced butter
 on the filet..

Bring foil up around the filet and seal.  I usually put this on a baking sheet or at least have a baking sheet under the it on the other rack.  That way if some butter sneaks out it doesn't get all over the oven.  It also makes it easier to pull out when done.

Bake for about 20 min or until opaque.  Time depends on the thickness of your filet.

Ingredients

• Salmon
• Butter
• Chef Paul Seafood Seasoning
• Johnny's Seasoning salt (or lawreys)
• juice of 1/2 lemon (about 1 tsp)
• 2 tablespoons minced garlic
• 2 pinches of paprika

*Note:  Blackening Seasoning can take the place of Johnny's, Paprika AND the Chef Pauls (this cuts down on ingredients and tastes just as good.

Instructions

1. Heat oven to 400 degrees.
2. Spread garlic over salmon.
3. Season with Seafood Seasoning, Johnny's, Paprika and Lemon.
4. Place slices of butter on filet (your choice how much)
5. Wrap the ends of the foil up around the salmon and seal shut. 
6. Bake for about 20 min or until opaque.  Time depends on the thickness of your filet.

dinner, fish, gluten free, low carb, seafood,

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Mrs. Scales' Steamed CRAB recipe (Yum)

Ok, you know that flavor that crab is supposed to have when you go to a fancy seafood restaurant?  And how that taste is somehow lacking when you go to an asian buffet or casino buffet for the all you can eat crab?  Of course it is still good because its all you can eat crab! lol.  But really.. it's missing that crab flavor.  It's because they only steam it..  Some people don't know that it is the "Crab Boil" that gives it that crabby flavor.  YUM.

Anywho, to get that flavor you pick up Crab Boil at your local grocery store.  I much prefer the pouches.. not the seasoning because that gets really MESSY.  The pouches are much easier.  Zatarain's is a really good brand but there are others you can try.  I love Old Bay's flavor but in Tennessee I've only been able to find the seasoning and not the pouch version.  And like I said, the seasoning is messy (but tasty)..

Yes, crab cooked with just Crab Boil is good BUT I concocted a recipe my husband and I just love..  maybe you won't but I wanted to share it just in case it blows your mind ;)  It gives such a YUMMY flavor.  My Hubs says its the best crab he has ever tasted.  :) 

In a pot add a couple inches of water (not an exact science as you'll see).  Plop in the pouch of crab boil.  Add about half of a 12 oz beer (can substitute white wine).  If you don't have a quite enough liquid in your pot I use chicken broth not more water.  Add 1 stick of butter (you can use half if you want).  Two big spoonfulls of minced garlic. Salt (a quick swirl from the big container).   Add a teaspoon of white vinegar for easier cracking.

Put the top on.  BOIL for about 8 minutes.  Remove from heat and let sit for 10 minutes.

Mrs. Scales' Decadent Steamed Crab
______________________________________


1-3 lbs of Snow Crab
1 pouch Zatarain's Crab Boil
2 Inches of water
1 stick of butter (or 1/2 if you prefer)
6 oz of Beer (any kind)  (omit for Low Carb option)
2 heaping tablespoons of minced garlic (i love garlic, you can use more or less)
Dash of salt from the big container
Chicken Broth (as much as needed)
Cap full of white vinegar (to make the meat come out of the shell easier when cracking)

Boil 8 minutes, remove from heat and let sit 10 minutes.  Serve and enjoy.
_______________________________________

You can of course make this a full on boil adding shrimp, mussels, sausage, corn cob, etc. for a delicious meal.  but add those a couple minutes in because they don't need to cook as long as the crab. Except corn cob.. they would need to cook the whole time.

crab, dinner, low carb, quick, seafood, shellfish,

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