Tahini Shrimp Stir-Fry

Ingredients

2 pkgs. Angel Hair Miracle noodles
1 lb. Clean Medium Shrimp
1/2 cup Carrot sticks
1/2 onion (sliced)
1/4 cup Frozen cut Green Beans
2 tbsp. Ginger Garlic Stir-fry Oil
2 tbsp. Liquid Aminos (subtitute light soy sauce)
Sesame seeds (optional)

Marinade

2 tbsp. Sesame Tahini
2 tbsp. Mirin
1 tbsp. Plain Rice Wine Vinegar
1/4 cup Liquid Aminos
2 cloves garlic (minced)


Combine all marinade ingredients and add to shrimp.  Let shrimp marinade for at least 15 minutes.

Dry roast your miracle noodles by first rinsing noodles very well then cut and pat dry.  Add to a nonstick pan over medium-high heat and toss for 2 minutes.  Set aside.

Preheat wok or pan add 1 tbsp. of ginger garlic oil and then add your carrots and onions.  Stir fry for 2 to 3 minutes.  Set veggies aside then drain your shrimp.  Add remaining oil and add shrimp to the pan.  Stir fry for 2 minutes then add noodles, carrots and onions.  Cook for 2 minutes then add 2 tbsp. liquid aminos and frozen cut green beans.  Toss for another 2 minutes then take off the heat.  Garnish with some sesame seeds and serve!

Enjoy this simple and flavorful stir-fry!

Cheesy Turkey Sweet Potato Hash

Ingredients

1/2 lb. Ground Turkey
2 Medium Sweet Potatoes (diced 1/2" cubes)
2/3 cups Baby Carrots (halved)
1 1/2 cups Sliced Mushrooms
1/2 Sweet Onion (diced)
1 cup Frozen Corn Kernels
2 cloves Garlic
1 cup Sharp Shredded Cheddar
2 tbsp. Water
2 tbsp. Olive Oil
1/4 tsp. Sweet Paprika
1/2 tsp. Cumin
1/8 to 1/4 tsp. Cayenne
1 tsp. fine Sea Salt
Pepper to taste
Cooking Spray

Spray your pan with nonstick cooking spray and place over high heat.  Add the ground turkey.  Season  it with 1/2 tsp. of salt, paprika and cumin.  Cook for 5 minutes breaking the meat up really well and deglaze the pan with the water.  Once water has evaporated, transfer the meat to a plate.  Now heat the olive oil in the pan and add the carrots and mushrooms.  Cook for 2 to 4 minutes then add the sweet potatoes, cover and continue to cook for another 5 minutes.  Now season with the remaining salt, cayenne and pepper to taste.  Also add the garlic, onions and corn, cook until the onions are translucent and the potatoes are fork tender.  Turn the heat off and stir in the meat.  Divide evenly among 4, 8 oz. ramekins that have been sprayed with nonstick spray.  Top each with a 1/4 cup of the shredded cheese.  Place the ramekins in the toaster oven at 350° for 10 or until the cheese is nicely melted and slightly browned.

 Makes 4 to 8 post-op servings

Low Carb Seafood Corn Chowder

Ingredients

2- 6 oz. cans of Crab Meat
6 oz. Sea Scallops (diced)
1 lb. Extra Large Shrimp 18/20's (tails off, roughly chopped)
1- 8 oz. pkg. Louis Kemp Lobster Delights
4 slices Low Sodium Bacon (chopped in 1/2" pieces)
1- 12 oz. bag of Steamfresh Frozen Garlic Cauliflower (chopped)
1 1/2 cups Frozen Corn Kernels
1/2 Sweet Onion (diced)
2 stalks Celery (finely diced)
4 cups Low Sodium Chicken Broth
2 cups Milk (I used Lactaid)
2 cups Heavy Cream
1 to 2 tbsp Xanthan Gum (depending how thick you like it, I used 2)
1/2 tsp Dried Thyme
2 tbsp Old Bay seasoning
2 tsp Sea Salt
2 tbsp Diced Pimentos
2 tbsp Chopped Parsley
1 tbsp Butter *optional
Pepper to taste

Let's first start by cooking our bacon in the soup pot.  Once bacon is crisp remove it with a slotted spoon to some paper towel.  Depending on how fatty your bacon was you'll want to drain off all but 1 tbsp of the drippings.  Add your celery and onions to the bacon fat and saute over medium-low heat for 5 minutes.  Meanwhile season all your seafood with the salt and pepper to taste. Once your onions are translucent add your milk, heavy cream, broth, thyme and Old Bay to the pot and raise the heat to medium-high and bring to a simmer.  When soup is simmering you are ready to thicken it with the xanthan gum. (I like to use a small strainer and sift it in while whisking to avoid any clumping.)  Now add your frozen corn and cauliflower (which will help loosen the soup a little more.)  Simmer for 10 minutes then reduce the heat to medium-low and add all your seafood, bacon pieces and pimentos.  Continue to simmer for 10 minutes or until seafood is cooked through.  Now off the heat add your parsley, butter and season with pepper to taste.

This is a very comforting creamy chowder recipe for those cooler fall days.
Recipe makes A LOT of chowder (which is great if you have a large family like me.)

Serving size 1 cup
Makes about 10 servings

Low Carb Shrimp & Mushroom Pad Thai

Ingredients

12 oz. Small Shrimp (deveined, tails off)
2- Pkgs. Miracle Noodle Shirataki Fettuccine
1- 8 oz. Pkg. Fresh Mung Bean Sprouts
1- 15 oz. can Straw Mushrooms (rinsed and dried)
2 eggs (lightly beaten)
1 cup Carrot matchsticks
1 Green Onion (sliced)
2 tbsp Cilantro (chopped)
Nonstick cooking spray

 Sauce
1 tbsp + 1 tsp Fish Sauce
1/4 cup Tamarind Paste
1/4 cup + 1 tbsp Soy Sauce
2 tbsp + 1 tsp Smart Balance Chunky Peanut Butter
1 tsp Sriracha
1 tbsp Splenda
1/2 tsp Lime juice

First combine all the ingredients for the sauce.  Add 3 tablespoons of the sauce to the shrimp and let marinade for 10 to 15 minutes.  Meanwhile, prepare your veggies.  Prepare your noodles by rinsing them under cold water for a few minutes then placing them in a bowl and heating them for 2 minutes in the microwave.  Then pat the noodles completely dry.  Next add the eggs to a small skillet that has been sprayed with nonstick cooking spray to make an omelette.  Once eggs are done, transfer to a cutting board and slice into strips.
Now heat a wok on high heat and spray with nonstick cooking spray.  Add the mushrooms and cook for 2 minutes then add the shrimp and cook for another 2 minutes or until almost cooked through.  Now add all the remaining ingredients (except for green onions and cilantro) including the sauce.  Cook for 5 minutes.  Turn off the heat and toss in the green onions and cilantro.
Serve with a wedge of lime and top with some fresh chopped cilantro for garnish.

Makes 4 to 6 servings

Shrimp Jap Chae (Low Carb)

Ingredients

1 lb. Large shrimp (21-25) Cleaned, tails off
2 pkgs. Miracle Noodle Shirataki Angel Hair
1 cup Carrot matchsticks
5 Green Onions (cut to 1" pieces)
1- 6 oz. bag of Baby Spinach (torn)
8 Dried Shitake Mushroom caps (reconstituted and sliced)
1- 15 oz. can Straw mushrooms
1 cup Sliced Baby Portobello mushrooms
1 small Sweet Onion (sliced)
2 Eggs (beaten)
2 Garlic cloves (minced)
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1 tbsp. Fish Sauce
2 tbsp. Splenda
1 tsp. Toasted Sesame oil
2 tsp. Sesame seeds
Nonstick spray
Pepper to taste

Let us first make the sauce/marinade for our jap chae.  Combine the soy sauce, rice vinegar, fish sauce, garlic, splenda, 1/4 cup of the water used to reconstitute your shitake mushrooms and 1/4 tsp of the sesame oil.  Add a 1/4 cup of the sauce to the shrimp and marinade for 30 minutes.  Meanwhile prepare your noodles according to package instructions.  Drain and rinse the straw mushrooms and pat them dry.  Make an omelette with the beaten eggs and set aside to cool slightly in order to slice it into strips.
Now heat your wok with some nonstick spray and add all your mushrooms.  Saute for 5 minutes then add 1 tbsp of the sauce.  Now add the carrots and onions and saute for another 5 minutes.  Once onions and carrots have slightly softened add the noodles and the remaining sauce.  Toss for 5 minutes then remove from the wok.  Wipe your wok clean and spray it again.  Get the wok very hot and then add the shrimp.  Cook for 3 to 4 minutes then return the noodle vegetable mixture to the wok.  Add the remaining sesame oil, sliced omelette, green onions and sesame seeds.  Add pepper to taste and toss together for another 3 to 4 minutes.

Serves 6 to 8

Balsamic-Basil Shrimp with Caprese Salad

Ingredients

Shrimp Marinade
6 to 8 Basil Leaves (chopped)
2 tbsp. Aged Balsamic Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Olive oil
Salt and Pepper to taste

1/2 lb. Large Shrimp (cleaned)
Nonstick Olive oil spray

Caprese Salad
1 Vine Ripe Tomato (sliced)
4 Slices Fresh Mozarella
4 to 6 Large Basil Leaves (chiffonade)
Aged Balsamic Vinegar
Olive Oil
Salt and Pepper to taste

Combine all the marinade ingredients and add the shrimp.  Let the shrimp marinade for at least 15 minutes.  Meanwhile prepare the caprese salad by alternating slices of mozarella and tomato.  Sprinkle with the basil chiffonade then drizzle with balsamic and olive oil.  Add salt and pepper to taste.  Set aside.

Heat a large saute pan with olive oil spray.  Add shrimp in a single layer and cook for 2 minutes on each side.
Serve shrimp with a drizzle of balsamic vinegar along with a side of the caprese salad.

Serves 2 to 4

Creamy Shrimp with Mushrooms

Since having my surgery almost 7 months ago I find that shrimp is one of the foods I tolerate best.  This recipe for shrimp with mushrooms reminds me a lot of a stroganoff.  It's creamy tangy and delicious.

Ingredients
20 Large Shrimp (peeled and deveined)
6 White Mushrooms (sliced thin)
1/4 cup Onion (sliced)
1/2 tsp. Goya Adobo seasoning
1/4 cup Plain Greek Yogurt (you can substitute with sour cream)
1/2 cup Water
1/4 cup Shredded 6 Cheese Italian blend
1 tbsp. Fresh Parsley (*optional)
Black Pepper to taste
Nonstick Olive Oil spray

Preheat a large skillet with nonstick spray.  Add sliced mushrooms and onions and 1/8 tsp. of the Goya Adobo seasoning.  Reduce heat to medium and saute for 5 minutes or until tender and slightly browned.  Meanwhile toss the shrimp with the remaining seasoning and add pepper to taste.  Turn the heat up to medium-high and add the shrimp.  Saute for 2 minutes then add the water to help deglaze the pan.  Cook for another 2 minutes or until shrimp are just cooked through.  Turn off the heat and stir in the yogurt, cheese and parsley.  Serve on top of some low carb pasta noodles or as is with a side salad.  Enjoy!

Chicken Japchae (Chap Chae)

If there is one korean dish that I absolutely love and can't live without it has to be Japchae!  Unfortunately the original dish has quite a bit of carbs since it uses cellophane noodles, which are made of sweet potato flour.  But I have come up with a way to continue enjoying my beloved Japchae without all those nasty carbs!  I hope you all enjoy this one!!!

Ingredients

1 Chicken Breast (sliced very thin)
1-package Miracle Noodle Shirataki Angel Hair (prepared per pkg. directions, then cut)
1 cup Fresh Spinach Leaves (sliced thin)
1 Green Onion (sliced)
2 heads Baby Bok Choy (sliced thin)
1/2 Onion (sliced)
1/2 cup Carrot Matchsticks
8 Whole Dry Shitake Mushrooms (reconstituted and sliced thin)
1 Egg (optional)
Sesame oil
Nonstick cooking spray
1 tbsp. Toasted Sesame Seeds

Sauce/Marinade

2 tsp. Splenda
1/4 cup Rice Vinegar
1/4 cup + 2 tbsp. Low Sodium Soy Sauce
1 clove Garlic (grated)
1/2 tsp. Sesame oil
1/2 tsp. White Pepper

Combine all the ingredients for the sauce/marinade.  You should have about a 1/2 cup.  Reserve 1/4 cup for use as the sauce for the noodles and vegetables.  Add the thin sliced chicken to the rest of the marinade and let it sit for at least 5 minutes.  Meanwhile prep all your vegetables.

 Now heat your wok on high heat and spray it.  Drain your chicken of the marinade and add it to the wok.  Cook for 3 to 5 minutes or until golden, then remove.

 Now spray your wok again and add the carrots and onions.  Add 1 tbsp. of the reserved marinade.  Cook for 3 to 4 minutes until slightly softened.  Move to a plate.

Spray your wok again and add the mushrooms.  Cook for 3 minutes then add the spinach,  bok choy and 1 tbsp. of the marinade.  Cook for another 2 minutes then remove.

Spray again and crack your egg into the wok.  Scramble the egg in the wok then push to the side and add your noodles.  Cook the noodles for 2 minutes with the remaining sauce then add the chicken and vegetables back to the wok.  Cook for an additional 2 minutes then turn off the heat and add the green onions, sesame seeds and a drizzle of sesame oil.  Toss everything together and serve.  Enjoy!

Scallop Pad Thai with Shirataki Noodles

Ingredients

8 to 9 Large Sea Scallops
2 tbsp. Dry Roasted Peanuts or Cashews (chopped)
1 Green Onion (sliced in 1" pieces)
2 Eggs
1 cup Fresh Bean Sprouts
1/2 cup Carrot Matchsticks
1 Pkg. Miracle Noodle Shirataki Fettuccine
1/3 cup Goya Tamarind Pulp (thawed)
3 tsp. Smart Balance Peanut Butter
3 tsp. Fish Sauce
2 tsp. Soy Sauce
2 tsp. Stevia Extract in the Raw or Splenda
1/2 to 1 tsp. Sriracha Hot Chili Sauce
Salt and Pepper
Nonstick Canola Spray

Combine tamarind pulp, peanut butter, fish sauce, soy sauce, sweetener and chili sauce.  Whisk them all together and set aside.
Pour shirataki noodles onto a mesh strainer and rinse well, for about 2 to 3 minutes.  Shake out all the excess water, put them in a microwave safe bowl and nuke for 1 minute.  Then drop them on some paper towel and pat dry, at this point you can cut them to any size you prefer.  Set aside.
Preheat your wok or a large pan.  Meanwhile, season your scallops with salt and pepper to taste.  When wok is ready spray with canola oil and add the scallops.  Cook for 2 to 3 minutes on each side.  Move them to a plate when ready.  Now add some more spray if necessary and add the carrots and bean sprouts.  Cook for 2 to 3 minutes.  Push the vegetables to the sides of the wok and crack the eggs into the center of the pan.  Scramble with a wooden spatula and push to the sides when ready.  Add more spray and add noodles and pad thai sauce.  Bring all the ingredients together using 2 wooden spatulas to toss everything together.  Lastly add the green onions, scallops and chopped nuts.  Cook for another 3 minutes while gently tossing everything together.
Serve with a wedge of lime and some fresh cilantro.  Enjoy!

Mojito-Lime Shrimp with Pico de Gallo

Ingredients

2 lbs. Large Shrimp (peeled & deveined)

Marinade

3 Limes (juiced and zested) about 1/2 cup juice
12 Mint leaves (chopped fine)
2 tsp. Splenda or Stevia Extract in the Raw
1 tsp. Sea Salt
1/2 tsp. Garlic Powder
1/4 tsp. Rum extract
Pepper to Taste

Pico de Gallo

6 Plum Tomatoes (2 pureed, 4 diced)
1/2 Vidalia Onion (finely chopped)
1 cup Cilantro (chopped)
2 Limes (zested and juiced)
1 Jalapeño (seeded and finely diced)
1 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste


For the pico de gallo:  Combine all ingredients and chill for at least 30 minutes.

For the mojito shrimp:  In a stainless steel bowl add mint and sweetener.  Muddle the leaves with the sweetener then add the rest of the marinade ingredients and whisk together.
Add the shrimp to the marinade and toss together.  Let the shrimp sit in the marinade for at least 10 minutes.  Toss the shrimp every 5 minutes or so to distribute the marinade evenly.
Meanwhile preheat your outdoor grill and grilling platter.  Once the grill is ready add some shrimp and cook for 4 to 5 minutes then turn the shrimp over and cook for another 2 to 3 minutes.  Repeat this process until all the shrimp has been cooked.

Serve with some of the homemade pico de gallo and enjoy!