Saturday, July 28, 2012

Spaghetti with Bacon Meatballs

Spaghetti with Bacon Meatballs 
Recipe adapted from Real Simple
Makes 4 Servings

 1 small onion
4 slices raw turkey bacon, coarsely chopped
1 tbsp minced garlic
1/4 cup fresh parsley
1 pound 96/4 ground beef
2 tbsp reduced fat parmesan cheese
3 tablespoons Italian bread crumbs
1 large egg
kosher salt and black pepper
7 ounces spaghetti
1.5 cups marinara sauce

Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine. Form beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes. Cook pasta according to package directions. Heat spaghetti sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with parmesan. 

Nutritional Information: 458 calories, 50 carbs, 10 fat grams and 40 protein grams.

  Review: I can honestly say that i'd never thought to put bacon in my spaghetti - but this tasted great! I loved how easy these cooked in the oven, too, and the macros made it a nice, filling meal with lots of protein - awesome! It reheated great at work, and made a nice lunch and dinner. I'll be making this again - too easy not to.

Thursday, July 19, 2012

Shrimp Etoufee

NO! this is not paleo... but i'm still finding some recipes I never posted pre-paleo!
Shrimp Etoufee 
Adapted from Family Circle Magazine
Makes 4 Servings

2 tbsp all purpose flour
2 tbsp olive oil 
1 cup onion, diced 
½ cup green pepper diced 
1 cup celery, finely diced 
2 tbsp mincd garlic 
1 8-oz. can tomato sauce 
3 tbsp Worcestershire sauce 
2 tsp Cajun seasoning 
1 pound shrimp, peeled/tail-off 
¼ cup fresh parsley, chopped 
1 cup Jasmine rice (dry) 
1 lemon, cut into wedges 

 In a large pot, whisk together flour and oil until combined. Bring to a boil, reduce heat to medium and cook for 3 minutes until reddish-brown in color. Add onion, green pepper, celery and garlic. Cook 5 minutes stirring occasionally. Stir in tomato sauce, 1 cup water, Worcestershire sauce and Cajun seasoning; simmer 15 minutes until celery is soft. Cook longer if it’s still ‘crunchy.’ Add shrimp and simmer 4 minutes. Stir in parsley. Serve shrimp over rice. Squeeze lemon wedges over each plate. 

Nutritional Information: 407 calories, 53 carbs, 9 fat grams and 28 protein grams. 

Review: Powerful dish! It had so much flavor and everything mingled together great! We used fresh shrimp and it was excellent. Shrimp dishes typically don't reheat well, but the heavy sauce made this one do well, just heat at 50% so that the shrimp doesn't become rubbery. I thought this dish was easy to put together, although my processor made it easy to dice up all of the veggies. Make SURE you dice the celery well - no one wants a crunchy bite in the etoufee! I still can't get over the calorie counts - it tastes much more calorific.