Simple Shrimp Salad

Gay’s Simple Shrimp Salad

Created 6/4/15

Feel free to add seasoned salt, herbs, etc. if you like. You won't hurt my feelings! 

12 oz. frozen medium shrimp, thawed

½ c. diced celery

¼ c. diced green or colored pepper

3-4 T. green onion, finely chopped

5 T. Pecans, chopped

½ C. Duke’s Mayonnaise

Remove tails from shrimp if necessary. Chop coarsely. Add chopped vegetables and pecans, stir in mayo. Chill and serve.

Makes about 2.5 cups, or 5, ½ cup servings.

281 calories, 24.6 g fat, 2.9 g saturated fat, 118 g cholesterol, 233 mg. sodium, 57 mg. potassium, 2.5 g carbohydrates, .6 fiber, .6 sugar, 14.6 g protein

Vitamin A 6%, Vitamin C 18%, Calcium 5%, Iron 7%

Beef or Chicken Fajitas

INGREDIENTS:

1.5-2 lbs skirt steak or other beef or chicken easily cut into strips

1 medium onion, sliced, or 15 medium scallions (green onions) - same amount of carb!

2 large Bell peppers, sliced - two different colors is nice

1/4 cup soy sauce

1/4 cup lime juice (or reconstituted True Lime powder)

1 teaspoon chili powder

2 Tablespoons oil

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 5 servings

PREPARATION:

Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.

Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) 

If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

If grilling, remove from marinade and grill.

For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.

Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

Serves 5

Nutritional Information: Meat and vegetables, with 1.5 pound skirt steak and green onions, make 5 servings, each with 4.5 grams of effective carbohydrate and 2 grams of fiber (6.5 grams total carbohydrate), 28 grams of protein, and 307 calories per serving.

The marinade could add as much as 1 gram of carb (the whole recipe has 5 grams), but obviously most of it doesn't make it to the table.

From: http://lowcarbdiets.about.com/od/maindishes/r/beeffajitas.htm

Quick and Easy Mexican Beef and Pepper Skillet

Beef and Pepper Skillet Recipe

Adapted for low carb by Gay Griffin from Taste of Home

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia

TOTAL TIME: Prep/Total Time: 30 min.YIELD:6 servings

Ingredients

1 pound lean ground beef (90% lean)

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1 tablespoon chili powder – only if necessary

1/4 teaspoon salt

1/8 teaspoon garlic powder

1-8 oz. can tomato sauce

1 onion, chopped

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

possibly some zucchini if desired 

3 t. sugar equivalent sweetener (to taste - I like it a little sweet)

xanthan gum if needed

1 cup (4 ounces) shredded Colby-Monterey Jack cheese

(or LC cheese sauce to taste, stirred in and melted, or both!)

Directions

1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.

2. Add tomatoes, broth, chili powder if needed, salt and garlic powder; bring to a boil. Stir in peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is mostly gone. Thicken with a little xanthan gum (maybe a half teaspoon) if desired. Or stir in some low carb cheese sauce if you have some. 

3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.

© 2015 RDA Enthusiast Brands, LLC

from Taste of home