Well I'm back with another great invention by my wonderful husband Brian.  It's been a while since I have posted because, as you all very well know, life has a way of taking over.  We have been very busy.  Went to visit my mother over the last weekend in April, my youngest daughter turned 20, my brother and his wife came to town to visit (his first time in over 30 years) and my grandson Bradley's baseball games have been keeping us hopping.  Through it all, mother's day is the only day I really went off the low carb wagon.  I must say - I paid for it. 

So above is a Mediterrian Grilled Salmon with Langostino's on top of a saute of spinach, onions, mushrooms, olives, tomatoes, feta cheese and a dash of balsamic vinegar.  The exact ingredients and cooking instructions I can't provide because he just whipped this little baby up.  I can tell you that it was absolutely delicious.  He is getting the hang of this low carb cooking thing and being very creative.  Tonight we will be have Chicken Paprika.  Stay turned for more postings.  May not be every night, but at least once a week I hope if I can get to it.

HUBBY'S CREATION

It's going to be hard to share this recipe since it came out of my hubby's imagination.  The other day he used up some tomatoes we needed to get rid of and made a bruschetta with tomatoes, onion, garlic, olive oil, peppercini's, capers and feta cheese.  We had some leftover spinach and artichoke dip that he had made so he stuffed some chicken breasts with the artichoke mixture.  Lightly salted and peppered them and then grilled them about halfway on the barbecue.  Then he put them in a baking dish, covered them with the bruschetta topping and baked them at 350 degrees for about 30 to 40 minutes (until done).  Served this with roasted veges (zucchini, yellow squash, cauliflower, red pepper, asparagus tossed with olive oil, salt, pepper, italian seasoning and red pepper flakes).  This was so good.  I had the leftovers for lunch today.  Very nummy indeed. :-)

LOW-CARB MAC AND CHEESE

This was a great substitute if you are a lover of homemade Mac and Cheese.  I would add a bit more spice next time, but other then that - excellent.

1 1/2 Cups of Dreamfields Rotini or Penne pasta

1 1/2 Cups of heavy cream

1/2 Cup Water

1/2 head of cauliflower cut into small florets

8 ounces of sharp cheddar cut into small pieces

2 Tablespoons low carb thickener

Worchestershire Sauce

Salt

Pepper

Cayenne Pepper

nutmeg

Cook the Pasta Al Dente and rinse with cold water - set aside in a mixing bowl

Cook Cauliflower in lightly salted boiling water until crisp tender and rinse in cold water - add to pasta.

Bring cream, water and thickener to a low rolling boil.

Once slightly thickened stir in seasonings (all to taste) and cheese.  Mix well until cheese is completely melted.  Pour sauce over pasta and cauliflower and mix well.  Pour into a casserole.  Top with grated parmesan and bake at 350 degrees for about 20 minutes.  Enjoy - Makes 6 main dish servings.

I hope you will all give this a try especially if you are trying to cut down on your carb intake.



Turkey Burger Delight!

These are the frozen turkey burgers from Costco.  Can't beat the flavor.  They are delicious.  Hubby cooked them up and then covered them with some sauteed mushrooms and carmelized onions and then a slice of swiss cheese.  Placed in the oven until the cheese melted nicely and started to crisp up a little.  We served them with roasted mini peppers tossed with balsamic vinegar and oil and then a cucumber and tomato salad tossed with Red Wine Vinegar, Extra Virgin Olive Oil and a bit of green onion.  Salt and pepper to taste and add a little Splenda.  This was a very filling meal.  The peppers roasted and then tossed when still hot with the balsamic and olive oil is great.  It's a great side dish with any meat.  We do this a lot in the summer when barbecuing. 

Slow Roasted Beef with Spaghetti Squash

Beef was slow roasted in Marinara Sauce for about 4 to 5 hours (low heat).  Seared first of course.  Served it over some spaghetti squash with a parmesan crisp on the side.  This is what I call good old fashioned comfort food.  The weather tonight fit the meal perfectly. 

LOW CARB PIZZA

This is a great pizza.  Procuitto and Arugula with Balsamic Reduction.  Need to make the crust a bit thinner next time around, but all in all delicious.  Pizza also had some mushrooms and carmelized onions.  Served with a salad.  Was just like date night at Fondi's.  The crust was made with Atkins Baking mix and is a great substitute, but does need to be thinner.  I really like my crust super thin.

HELLO AGAIN

Last nights dinner was chicken wings and roasted veges.  No picture, I think we all know what chicken wings look like!  We coat ours with a bit of Olive Oil and some "BAM" seasoning from Emeril Lagasse that we make following his recipe.  They just add a great flavor to the wings.  Once cooked we make the usual mixture of butter and Frank's Red Hot sauce to coat them.  Roasted up cauliflower, yellow squash, peppers and a chopped jalapeno.  We coated the veges in a little Olive Oil and "BAM" as well.  Delicious dinner.