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Archive for the ‘Induction Recipe’ Category

These healthy “noodles” will be delicious alongside a variety of meats or seafood.   Their flavor-profile is most adaptable to what you are serving.  Last night I served them with broiled shrimp.  They will also serve as a foundation for a number of delicious meat stir-fries, Italian meat sauces and creamy seafood dishes.   They are exceedingly quick to make and Induction friendly on Atkins of any Keto program.  This recipe is also acceptable for Primal or Paleo followers.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!

INGREDIENTS:

2 large zucchini (about 16 ounces)

2 T. unsalted butter

2 T. my Sofrito sauce

2 T. Parmesan cheese (finely grated)

VARIATION:  Use yellow summer squash instead of zucchini (or any combination of the two).  For added color impact, you could add some carrot you have run through the noodler.

DIRECTIONS:   Form the zucchini noodles in your preferred noodling tool.  I used my hand-held Vegetti® for this task as my larger Spirooli® broke irreparably not long ago.  I like the little Vegetti®!  I understand they make an electric Vegetti® now, but I’ve not seen them in the stores yet.  Saw it on the internet.  But the hand held model works just fine.  You will end up with about 3½-4 c. zucchini noodles.  Depending on your tool, you may want to cut them shorter with a knife (I did).    Place on a clean kitchen towel and pat/press to absorb all the water.  Wait a few minutes and press again to dry them well of their water.

Heat a non-stick skillet and melt the butter.  Add the noodles and with a large kitchen fork, stir them gently just until they go limp and translucent.  Add the Sofrito sauce and mix well.  Remove from heat and dip into a serving dish or onto plates.  Sprinkle Parmesan on top either in your serving dish or allow your diners to add it themselves at the table.  Enjoy!

NUTRITIONAL INFO:    Makes 4 servings (about 3/4 c. each after shrinkage).  Each serving contains:

108 cals., 8g fat, 5.95g carbs, 1.9g fiber, 3.05g NET CARBS, 3.1g protein, 60 mg sodium

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I came up with a delightful lunch yesterday.  Both I and my husband liked it so much!  He admitted, he had his doubts it would be like classic Mac and Cheese when he saw what I was throwing into the pan, but he had to admit it came out very tasty and quite like Mac and Cheese, just with the shrimp flavor melded into it.  This creation is definitely Induction friendly. 🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

16 oz. fresh or frozen cauliflower

4 T. butter

16 oz. peeled shrimp

2 oz. cheddar cheese, grated

2 oz. American Deluxe cheese, grated

3 oz. chopped green onion

Dash of My Seafood  Spice:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

DIRECTIONS:  Cook cauliflower, drain well and set aside.  Melt butter in non-stick skillet and saute shrimp until just barely opaque and done.  Add green onion, cauliflower and spice and stir well.  Top with cheese and pop into 350º oven for 20 minutes.  Tilt pan and spoon out any water that has bled out of cauliflower (it always does this ……Grrrr).  Bake 10 more minutes and serve with green salad.

NUTRITIONAL INFO: Serves 4, each serving containing:

369 calories, 23.03 g  fat, 8.7 g  Carbs, 3.2 g  fiber, 5.5 NET CARBS, 32.7 g protein, 832 mg sodium

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Shrimp Mac and Cheese

I came up with this for lunch yesterday and both I and my husband liked it so much!  He admitted, he had his doubts it would be far from classic Mac and Cheese when he saw what I was throwing into the pan, but he had to admit it came out very testy and quite like Mac and Cheese, just with the shrimp flavor melded into it.  This creation is definitely Induction friendly. 🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

16 oz. fresh or frozen cauliflower

4 T. butter

16 oz. peeled shrimp

2 oz. cheddar cheese, grated

2 oz. American Deluxe cheese, grated

3 oz. chopped green onion

Dash of My Seafood  Spice:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

DIRECTIONS:  Cook cauliflower, drain well and set aside.  Melt butter in non-stick skillet and saute shrimp until just barely opaque and done.  Add green onion, cauliflower and spice and stir well.  Top with cheese and pop into 350º oven for 20 minutes.  Tilt pan and spoon out any water that has bled out of cauliflower (it always does this ……Grrrr).  Bake 10 more minutes and serve with green salad.

NUTRITIONAL INFO: Serves 4, each serving containing:

369 calories, 23.03 g  fat, 8.7 g  Carbs, 3.2 g  fiber, 32.7 g  protein, 5.5 NET CARBS

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