spiphywarfare

Category: What’s For Dinner

  • Napalm Chipotle Shrimp

    Napalm Chipotle Shrimp

    I’ve been adding protein sources into the diet without as much fat. I like stuff to be spicy and this shrimp dish hit both marks tonight!

    This slideshow requires JavaScript.

     This shrimp will put some POW into your meals. I came home from work and realized my carb count for the day was at six grams. A little low for my preferences. After looking at what we had available, I thought some spicy shrimp might be good. I love my cast iron skillet. I cook in that particular pan more than all the others combined. I heated it up and threw the shrimp in and went from there. The rest of the story is below in the recipe.

    Napalm Chipotle Shrimp
    Serves 4
    Shrimp that’s… well.. hot!
    Write a review
    Save Recipe
    Print
    Total Time
    45 min
    Total Time
    45 min
    243 calories
    9 g
    262 g
    11 g
    27 g
    6 g
    193 g
    1118 g
    3 g
    0 g
    4 g
    Nutrition Facts
    Serving Size
    193g
    Servings
    4
    Amount Per Serving
    Calories 243
    Calories from Fat 95
    % Daily Value *
    Total Fat 11g
    17%
    Saturated Fat 6g
    30%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 262mg
    87%
    Sodium 1118mg
    47%
    Total Carbohydrates 9g
    3%
    Dietary Fiber 1g
    6%
    Sugars 3g
    Protein 27g
    Vitamin A
    32%
    Vitamin C
    71%
    Calcium
    13%
    Iron
    4%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 1 red bell pepper chopped
    2. 1 medium onion chopped
    3. 1 small stalk celery chopped
    4. 1 pound shrimp
    5. 1 Can Rotel
    6. 3 Tablespoons Butter
    7. 3 Tablespoons minced garlic
    8. 1/2 teaspoon black pepper
    9. pinch of salt
    10. dash of cumin
    11. 1/4 teaspoon parsley
    12. 1/4 teaspoon Ground Smoked Chipotle
    Instructions
    1. Throw the shrimp into a hot skillet (cast iron is BEST!)
    2. Let it sear briefly and put in butter
    3. When butter is melted add everything else
    4. Cook on medium heat until vegetables start to tender and shrimp is cooked
    5. Dash some parsley on when served
    Notes
    1. So to be honest, I might have added a little more chipotle than what’s above but I toned it down a bit as my taste buds are maybe a little burnt out on spicy foods. If you like it hot, add a dash or two more after it starts cooking and simmer it a couple of extra minutes.
    beta
    calories
    243
    fat
    11g
    protein
    27g
    carbs
    9g
    more
    spiphywarfare http://spiphywarfare.com/

    This article was first published on March 5, 2015 and was recovered using AI and web.archive.org.

  • Bacon Jalapeño Chicken Rolls

    Bacon Jalapeño Chicken Rolls

    I’ve been looking to incorporate a little more chicken into my diet. The result of some discussion on how to prepare it with what was on-hand led to a plate full of these things:

    bacon-jalapeño-chicken

    What you see here is a chicken breast flattened out, covered with a mixture of cheddar, cream cheese, jalapeño, and bacon, then rolled up. This is the second shot at making these and they turned out great this time.

    The jalapeño was diced up and mixed with about equal parts grated cheddar, cream cheese, and cooked bacon (crumbled up). The chicken breast was pounded out to about 1/4 inch thick. Both sides were salted and peppered.

    The cheese mix was put on the flattened breasts and they were rolled up and placed in a pan. We cooked them at 450º for about 25 minutes. Cook them until the internal temperature is 165º.

    I think the only improvement might be to sauté the jalapeño a little before putting them into the mixture.

    This article was first published on March 3, 2015 and was recovered using AI and web.archive.org.

  • Surf ‘n’ Turf for Dinner

    Yum.

    I wanted to make something delicious for dinner tonight. Have I told you a couple of years ago I couldn’t stand mushrooms? Well it’s true. Today? I love them. These garlic and herb mushrooms were based on a recipe I found on recipe.com except I didn’t measure anything and made them with portabella mushrooms.

    They go especially well with shrimp scampi, an eight ounce rib eye steak, and some asparagus.

    Who says eating low-carb and healthy can’t be delicious?

    This slideshow requires JavaScript.

    I don’t know but if you find them, tell them they are wrong!

    I would add that it was a very nice dinner and can be made for under thirty (30) dollars. That is not exactly cheap. However, it is less than the cost of its equal dining out. There were leftovers to boot. Not only that, dining out brings uncertainty regarding what is in your food and you miss out on the time together in the kitchen.

    Therefore, whether you eat or drink, or whatever you do, do everything for God’s glory.

    This article was first published on February 16, 2015 and was recovered using AI and web.archive.org.

  • Gobble It Up!

    Gobble It Up!

    Yet another salad with turkey on it. I took the time (not much) to make some Italian dressing to put on dinner. Some time back we found this neat little bottle that has several salad dressing recipes on the side. Excellent idea! It’s much like one of these.

    italian-salad-dressing

    Keeping healthy options on hand and ready is essential. The deli-sliced turkey in this salad has been used for several meals because it is just that. This salad with turkey, tomato, bell pepper, guacamole, and provolone was quick, delicious, and nutritious.

    salad-turkey-avocado

    Stock your pantry and fridge with items that are versatile and readily prepared to eat. This thing is on a 14″ plate and has only ten (10) net carbs. Yum.

    This article was first published on February 3, 2015 and was recovered using AI and web.archive.org.

  • Deli Turkey B.A.S.

    Deli Turkey B.A.S.

    TurkeySalad

    This is one of the best salads I’ve had in a while. In fact, the one I had at lunch was so good, I had it for dinner too.

    Deli sliced turkey, iceberg lettuce, dill pickle, cheddar cheese, and a mustard/mayo mix. It tasted like a delicious, sub sandwich sans bread.

    That is one Big. Amazing. Salad. Weighed everything and the nutrition facts (courtesy of sparkpeople.com) are below. It is so very important to know what you are eating.

    Even if you can’t weigh all of your ingredients, you can pay attention to them.

    TurkeySaladNF

    This article was first published on February 2, 2015 and was recovered using AI and web.archive.org.

  • Green Beans & Sausage

    Green Beans & Sausage

    One of the reasons I hear time and again for not eating healthy is, “I can’t afford it.” That used to be one of my personal favorites. If you think the only way to eat healthy food is to eat only locally grown, super-organic, ultra-natural whatever, then you’re right. That’s not the only way.

    You do have to be dedicated. You do have to understand that making better food choices involves effort. That’s not a bad thing because EFFORT IS FREE!

    The effort involves looking in the right places in the store when you are there. Our local Market Street has the best produce around, and a quick trip in the store netted me a meal on the cheap.

    • 9/10ths of a pound of green beans – $1.05
    • one onion – $0.31
    • one-half pound of polish sausage on sale – $0.84
    • plus about $0.50 worth of raw almonds
    • maybe $1.00 or so worth of homemade bacon
    • and about $0.10 worth of garlic

    Put everything but the sausage in a pot of water, and boil for an 1 1/2 hours or so. Heat up the sausage in the microwave or a skillet.

    Green Beans with Sausage

    This made my entire meal plus provided servings of truly excellent green beans for two others.

    This article was first published on October 5, 2014 and was recovered using AI and web.archive.org.

  • SSMS Beans

    SSMS Beans

    Sorta Santa Maria Style Beans. The spice I used for these beans was inspired by my experience with Santa Maria seasoning. Granted, it isn’t exactly the same but it makes for  great pot of beans. Throw in some whole wheat biscuits cooked in a cast iron skillet and you’ve got a delicious real-food dinner.

    SSMS-Beans500x500

    In addition to some home-smoked bacon, a pound of pinto beans were tossed into a pout with one large onion chopped up and a large jalapeño (sans seeds for little one). The real flavor derives from the Sorta Santa Maria mix below. I put all the spices below into a spice grinder and powder them finely.

    1 Tablespoon Each Sea Salt, Black Peppercorns, Garlic Powder, Onion Powder, Herbes de Provence, and Rubbed  Sage.

    1 Teaspoon Each Ground Red Pepper, Smoked Paprika

    Cook per directions with heaping tablespoon of the above mix for each pound of beans. You will end up with some delicious, slightly spicy southwest flavored beans. If you manage to  have any left, they’re always good the next morning topped of with some cheese and fried eggs for a tortilla-free version of huevos rancheros.

    This article was first published on September 16, 2014 and was recovered using AI and web.archive.org.

  • Low Carb Parmesan Crusted Chicken

    Low Carb Parmesan Crusted Chicken

    This is an easy chicken recipe. I leave out the bread crumbs for lower carb count.

    SavedPicture-2014412194045.jpg

    I seasoned half with dried basil and the other half smoked paprika.

    The basil seasoned chicken is tasty with artichokes, tomatoes, and feta.

    SavedPicture-2014412194354.jpg

    This article was first published on April 22, 2014 and was recovered using AI and web.archive.org.

  • Cooking From the Freezer

    Cooking From the Freezer

    I love going to the grocery store. It’s shopping that’s useful. However, it’s not convenient to go close to every other day.  Keeping a few frozen things on hand is useful for buying us an extra day or two between grocery trips.

    SavedPicture-20144118116.jpg

    So for dinner I grabbed some frozen green beans and steamed them. Heated a little olive oil, butter, and minced garlic in a skillet to cook the garlic. Then, I dumped the green beans into the skillet to cover them in the garlicy, fatty yumminess.

    I took some frozen tilapia fillets that had thawed in the fridge and spread a little mayo, minced garlic, and parmesan on each fillet. On a parchment lined baking sheet, I then baked them at 425 degrees for 15 minutes until they flaked easily with a fork. Yours may require a little more or less time.

    This article was first published on April 2, 2014 and was recovered using AI and web.archive.org.

  • What’s for Dinner

    What’s for Dinner

    A couple of pieces of ”cornbread” I made yesterday with the cornbread portion of this recipe.

    SavedPicture-2014312173154.jpg

    I cooked up some easy skillet zucchini au gratin.

    sliced zucchini, butter, sea salt and parmesan

    SavedPicture-2014312173716.jpg

    It’s not all meat and eggs on a low carb or LCHF way of eating.

    This article was first published on March 12, 2014 and was recovered using AI and web.archive.org.