Atkins Style Crawfish Etouffee - 1/4 lb. stick of butter. 1/4 cup cream 12 oz. package of crawfish tail meat 2 Tbs. fine chopped tomato 2 Tbs. fine chopped onion 1 clove garlic (cracked) 4-5 mushrooms thin sliced 1 hot or mild Italian sausage (casing removed) 1/2 cup water 1 tsp. Cajun seasoning (or season to taste- I used much more) 1 Tbs. dried basil pinch of dried oregano 2 Tbs. olive oil 1 head of coliflour. preheat oven to 350. Cut coliflour into SMALL flourettes. place them in a metal or glass baking dish. pour Tbs. olive oil over the coliflour. cover with foil, and place in the oven for 20-40 mins. It's done when the coliflour is soft but not mushy. Ok. Put the butter and the tomato, garlic and the onion in a large skillet on medium until the onion is soft (but not brown). Once soft, add your spices and crawfish tail meat. reduce heat to simmer and add your mushrooms. Slice your sausage in thin slices and cook in a separate pan until done. Add to crawfish. Add water and cream. continue to stir occasionally. Once the mushrooms have become soft the dish will be done. To serve pour over coliflour. I know it doesn’t sound like it would be good with coliflour but you don’t even taste it and it takes the place of rice or noodles. Makes 4 servings. Not sure on carb count.
Venison Meatloaf 1 LB Ground Venison 1 LB Ground Venison Pan Sausage 4 Eggs 1 Cup Crumbled Blue Cheese 2 Teaspoon Minced Garlic 1 1/2 Teaspoons Salt 1/4 Teaspoon Pepper 1 Tablespoon dry minced onion Beat eggs and then add the spices and cheese, mix well. Combine with venison, mix well. Load into a 9x5 glass bread loaf baking dish and topped it with a tablespoon or two of no-carb BBQ sauce (Walden Farms - Hickory Smoked). Bake at 350 for an hour.
Low Carb Taco Seasoning 1 teaspoon chili powder 1 teaspoon paprika 3/4 teaspoon salt 3/4 teaspoon minced onion 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon splenda 1/8 teaspoon ground oregano
CC9-123 Grilled Pork Tenderloin with Mustard Glaze Serves 6 to 8 The tenderloin is a fairly lean cut, so it benefits from being grilled away from the direct heat. The mustard glazes helps to seal in flavor and juices. 1/2 cup Dijon mustard 3 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon dried rosemary 1/4 teaspoon pepper 2 pork tenderloins, each 3/4 to 1 pound 1. Combine the mustard, olive oil, garlic, rosemary, and pepper in a small bowl. Rub into the meat. Cover and refrigerate for 30 to 60 minutes. 3. Prepare a hot fire in a gas or charcoal grill. 4. When the coals in the charcoal grill are covered with gray ash, push all the coals to one side of the grill and place a drip pan on the other side. Or turn off one side of the gas grill and place a drip pan over the off burner. Place the meat on the grate over the drip pan. Cover the grill and grill, turning once or twice, for 25 to 35 minutes, until the meat registers 150° to 155° F on an instant-read thermometer. 5. Let stand for 5 minutes, then slice and serve.
CC8-204 Roasted Fresh Ham Serves 8 to 10 Another crowd pleaser is a whole pork leg, also known as a fresh ham. This is the same cut as the ham, but it is not cured. 6- to 8-pound bone-in fresh half ham with skin, preferably shank end 1 cup lightly packed fresh sage leaves from 1 large bunch or 1/4 cup dried 1/2 cup fresh parsley leaves 8 garlic cloves, peeled 1 1/2 teaspoons salt 1 tablespoon black pepper 1/4 cup olive oil 1. Preheat the oven to 500° F with oven rack in its lowest position. 2. Carefully slice through skin and fat of the ham with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat. Place the ham, wide cut-side down, on rack in a shallow roasting pan. 3. Combine the sage, parsley, garlic, salt, pepper, and oil in a food processor and process until the mixture forms smooth paste. Rub the paste onto all sides of the ham. 4. Roast the ham for 20 minutes. Reduce the oven temperature to 350° F and continue to roast, until center of ham registers 155° F on instant-read thermometer, about 2 1/2 hours longer. (Note: This 2.5 hours was MUCH too long, ham was 185 degrees!) 5. Remove the ham from the pan and cover loosely with aluminum foil. Let stand for 30 to 60 minutes.