Sunday, February 26, 2006

Two great meals

From time to time, as I find new recipes to cook.....and they come out good, I'll post them here. Both of these meals not only keep within the LC guedielines, they're easy to make and healthy. Even my 23yr old son likes them!

Two great meals:

Salmon and Shrimp with alfredo sauce
6oz pieces of salmon, poached. 2 large shrimp (16-20/lb size) per serving, steamed

1 egg yolk beaten
1 cup heavy cream
1 stick butter
1 clove finely minced garlic
1 T parsley
1 cup Parmensan Cheese, grated
1/2 cup Romano Cheese, grated

Add yolk to cream and heat slowly, stirring often. As it starts to boil, add 1 stick butter. When melted, stir in parsley and cheese. Heat, stirring constantly until cheese is all melted. Add more cheese as desired.
Alfredo sauce carb count per Fitday:
1/8c = 19g fat (12 sat/1 poly/ 6 mono)//Carb 1 // 8 protein

Place pieces of fish on plate, top with shrimp, and spoon sauce over all.

Serve with broccoli and butter.
Total for the meal (our salmon filets were 6oz each):
Fat 46 (S 22, p 6 m 15), Carb 11 (F 5), Protein 56.

Meal 2:
This one I got from Dana Carpender's cookbook 500 Low Carb Recipes:

Polynesian Pork:
4 large pork chops or pork tenderloin (4-6 oz each)
1/2 cup soy sauce (if you're not big on salt, you might want to use the lower salt version)
4 cloves garlic finely minced
1/2 tsp blackstrap molasses
1 1/2 tsp grated fresh ginger

Mix all ingredients except pork and pour into zip-lock bag. Add pork and let marinate at least 20 minutes.

Remove pork from marinate and arrange in shallow baking dish.

Bake 40-60 minutes, or until cooked thru. Baste with marinade as needed during cooking.
Counts (per book): total of marinade divided between 4 pieces would give 7 effective carbs, but figure around 3-4 as not all marinade will be eaten.
Counts per Fitday: 5 carbs and 2 protein (1/4 of recipe)

Serve with fresh asparagus with butter and parmesan cheese.

Total for the meal (our pork tenderloins were 6oz each):
Fat 25 (S 12, p 2 m 19), Carb 9 (F 2), Protein 53.

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