Tag-Archive for » Low Carb «
This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn’t listed only because I had this to use up.
Ingredients
500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)
Method
1. Shell and devein prawns.
2. Into a medium bowl combine prawns, scallops, oil and garlic.
3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
7. Add seafood and simmer uncovered until hot.
Serve seafood with vegetables and garnish with the parsley.
All photos taken by me unless otherwise stated.
This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.
Ingredients
500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil
Method
1. Preheat oven to 425 degrees F.
2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.
3. Season with salt, pepper and paprika.
4. Bake 22-24 minutes or until just barely pink in the center.
5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.
6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.
7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.
All photos taken by me unless otherwise stated.
