I woke up late and didn’t have a chance to write. Luckily, reader Bonnie just happened to send along some recipes and they all sound great, so instead of my useless posts, here’s some yummy-sounding low carb recipes to try for the game this weekend – thanks, Bonnie.
Horseradish Stuffed Shrimp
I just love the horseradish in the cheese mixtures because it compliments the flavor of prepared cocktail sauce. Make these protein-dense appetizers early in the day and keep well chilled until serving.
4 ounces cream cheese, softened
2-4 teaspoons of prepared horseradish (to taste)
1 tablespoon grated Parmesan cheese
1 pound cooked large shrimp, peeled and deveined
fresh parsley leaves and lemon wedges for garnish
prepared seafood cocktail sauce
In a small bowl combine the cream cheese, horseradish and Parmesan cheese until blended. Set aside. Butterfly the shrimp along the outside curve so there is an opening. Fill a zip-lock bag with the cheese mixture, cut off a tiny end corner or the bag and pipe (squeeze) about 1 teaspoon of the cheese mixture into each shrimp. Set on a plate and press gently to hold the shrimp closed around the filling. Repeat with all shrimp. Cover with plastic wrap and keep chilled until serving. Serve garnished with parsley leaves, lemon wedges and seafood cocktail sauce for dipping.
Ham & Cream Cheese Balls
2 (8-ounce) packages cream cheese, softened
1 (3-ounce) package deli ham, finely chopped
3 green onions, finely chopped
2 tablespoons Worcestershire sauce
1 cup finely chopped peanuts
In the bowl of a mixer combine the cream cheese, ham, green onions and Worcestershire sauce. Using a teaspoon, shape cheese mixture into balls, setting in a single layer on a large sheet pan. Roll each cheese ball in the chopped peanuts and return to the sheet pan. Cover tightly with plastic wrap and refrigerate until ready to serve.
Pastrami Asparagus Roll-Ups
1 pound fresh asparagus spears
1/2 cup prepared pesto
24 thin slices of provolone cheese (about 1 pound)
24 thin slices deli pastrami, reduced sodium
Wash and trim asparagus. Place in a microwave safe pan and cover with 1/2 cup of water. Cover pan with plastic wrap and cook at 50% power for 4-6 minutes until asparagus is tender. Remove from microwave, cool, drain and pat dry.
Working assembly line fashion spread cheese slices evenly with pesto (about 1 teaspoon of pesto per slice). Roll 1 asparagus spear in each cheese slice and then roll the cheese-asparagus in 1 slice of pastrami. Arrange on serving platter and serve immediately or keep well chilled until serving time.
One thought on “Three Low Carb Superbowl Recipes”
All sounds delicious! Here’s a recipe courtesy of http://www.lowglycemicrecipes.net
Asparagus Artichoke Mushroom Chicken in White Wine Sauce
YIELD: Serves 2
Calories: 254; Carbohydrates: 18g; Fiber: 8g; Protein: 35g; Fat: 13g; Saturated Fats: 4g; Sodium: 258mg.
• 2 Fresh boneless Chicken Breasts
• 1 can Artichoke Hearts, rinsed and drained (about 8.5 ounces)
• 1 Small Sweet Onion – chopped
• 1 Tbsp. Extra Virgin Olive Oil
• 1 cup Mushrooms – sliced
• 8 medium asparagus spears, rinsed
• 3 Tbsp. Dry White Wine
• 2 Tbsp. Minced Garlic
• 2-3 Tbsp water, as needed
• 2 sprigs fresh parsley
1. Place Extra Virgin Olive Oil in medium size skillet. Add onion, White Wine and garlic. Cover with tight fitting lid and cook over low heat for 5 minutes.
2. Remove cover and stir, adding 2-3 Tbsp water as needed.
3. Rinse and add chicken breasts to skillet. Replace cover, and cook for 15 minutes.
4. Stir sauce and turn chicken breasts, spooning additional sauce over breasts and adding 2 Tbsp water again if needed to keep moist.
5. Add asparagus spears, artichoke hearts and mushrooms,
6. Replace cover, reduce heat to low, and continue cooking for an additional 15 minutes, or until chicken is tender.
7. Garnish with fresh parsley sprigs.
8. Serve hot,