Daily Archives: February 24, 2011

Shrimp & Veggie Salad

The Salad ingredients:

1 lb. Medium sized Prawns in the shell

2 med. sized cans Slice Black Olives (7.4 oz drained weight)

3.5 oz jar Non-pareil Capers (2.3 oz drained weight)

3.7 oz Onions, finely diced (about 1/2 medium onion)

13.5 oz radishes (2 bunches) quartered or cut into 6th’s for large ones

Zattarains Crab boil concentrate (2 Tbsp) or traditional bag of spices

What to do:

Bring 2-3 quarts of water to boil in a large pot and add crab boil seasonings and shrimp. Return to boil and let cook for 2-3 minutes until cooked through. Remove shrimp from water and cool off in ice-cold water. Peel all shrimp and coarsely chop.

Mix all chopped veggies and shrimp in a large bowl and toss with dressing (recipe to follow)

Dressing Ingredients:

1 tsp Celery Seed

2 pkts. Truvia

1 tsp Lemon Juice

2 tsp. Grey Poupon Country Dijon

2 tsp Apple Cider Vinegar

1/2 tsp Salt

1/4 tsp White Pepper

1 1/4 c. Best Foods Olive Oil Mayonnaise

Mix all ingredients with a wire whisk and stir into Salad.

Makes 8 servings at 6 ounces each.

Ratios:  carbs 12%     Fat 64%     Protein 24%

Sodium: 1024mg     Fat: 16.47g     Fiber: 2.0g     Net Carbs: 4.98

Veggie Net Carbs: 2.68g     Protein: 12.41g     Calories: 232

Pork Back Ribs

Baking time is 2 hours 50 minutes for these ribs

What you need:

3-4 lb. Rack of Pork Back Ribs

Rib Rub, recipe on this site

Reynold Release Foil

What to do:

Pre-heat oven to 300 degrees.

Rinse ribs off and cut evenly in half and remove the silver lining on the back of the ribs.

Line a 9×13″ casserole dish with foil making sure the non-stick side is up.

Season both sides of the ribs liberally with the Rib Rub and place (bone side down) side by side in the foil lined casserole dish and cover tightly with another piece of foil.

Place in oven and bake for 1 hour at 300 degrees.

Bump temperature up to 325 degrees and bake for 1 hour more.

Bump temperature up to 350 and bake for 30 minutes, then remove foil and bake for 20 last minutes uncovered to create a nice crust on the ribs.

Rib Rub

1 tsp. Celery Seed

2 Tbsp. Chili Powder

2 Tbsp. Garlic Powder

2 Tbsp. Weber Gourmet Burger Seasoning

2 Tbsp. Onion Powder

2 tsp. Minced Onions

2 tsp. Salt

1 tsp. Black Pepper

29 Net Carbs in entire mixture. This makes quite a bit of seasoning and will make at least 5 or 6 racks of ribs. I put it in an air tight container and save it until I need it again.

Creamy Brussels Sprouts with Bacon

What you Need:

12 oz. Frozen Brussels Sprouts

3 slices Bacon, cut into 1/2 pieces

2 Tbsp. Heavy Cream

1 Tbsp. Salted Butter

2 Wedges Laughing Cow original Swiss Cheese

Salt & Pepper to taste

What to Do:

Place frozen Brussels in a pot with 1″ water, cover, bring to boil and cook for about 3 minutes, drain, rinse with cold water and slice in half.

Fry bacon in a deep saucepan until crispy and brown, remove bacon to a paper towel, reserving grease in saucepan.

Add Brussels to bacon grease and add 1 Tbsp butter and stir until hot and sizzling. Add laughing cow wedges and heavy cream and stir until smooth and creamy and add reserved bacon and mix well.

Makes 3 servings.

Ratios:   Carbs 16%     Fat 74%    Protein 10%

Nutritional Information:

Sodium: 397mg      Fat: 20.51g     Fiber: 4.3g     Carbs: 6.1g    

 Veggie Net Carbs: 4.61g     Protein: 8.29g     Calories: 251