spiphywarfare

Tag: 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!

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     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!
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    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.

  • 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.

  • Veg-Heavy Stir Fry

    We were talking about a dinner we’d made and the wife pointed out that this was a myth-busting meal. Whether through ignorance or malice I cannot say, but low-carb diets are often maligned as not containing enough vegetables. So, I present to you a veg-heavy stir-fry.

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    We’ve turned food preparation time into family time together. Everyone gets in on prepping the ingredients before we start cooking two batches. We’re blessed to have two wok-style pans. That way I can add a little sausage and egg into mine as well as a little extra kick. We each took what we wanted and tossed it into a pan of hot oil.

    • jalapeños
    • bell pepper
    • cabbage
    • almonds
    • mushrooms
    • snow peas
    • broccoli
    • onions
    • zucchini
    • garlic
    • water chestnuts
    • sausage
    • eggs
    • sriracha
    • assorted oils
      • olive
      • sesame
      • chili

    Myth buster. Low-carb is not low-vegetables. Secondly all of the ingredients for this, allowing about $3.00 for the oils, cost about $15.00. These two pans worked out to six individual meals. Myth two busts an excuse too, at $2.50/meal it’s hard to claim eating healthy is too expensive.

    cura ut valeas

    This article was first published on October 9, 2014 and was recovered using AI and web.archive.org.