Cajun Shrimp Etoufee

Cajun Shrimp Etoufee

Enjoy this simple but flavorful dish!

**Recipe nutritional facts calculated with 1/4c rice and 6 shrimp.  To lower carbs use cauliflower rice.

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Cajun Shrimp Etoufee
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Course Entree
Cuisine Cajun
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Entree
Cuisine Cajun
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Cook the rice per the package details. This will take 30-40 minutes.
  2. Whisk the oil and flour together in a skillet. Cook over medium or medium-high heat, stirring consistently for about 10 minutes or until the mixture is a peanut butter color. You will need to consistently stir or the flour will burn.
  3. Stir in the pepper, onion, and celery. Sauté covered for about 15 minutes, stirring occasionally.
  4. Mix in the tomatoes, 1 cup of the broth, old bay seasoning and cayenne pepper. Bring to a boil and let simmer uncovered for about 20 minutes. If to thick add in remainder of broth.
  5. Mix in the shrimp and hot sauce. Cook for 2-5 minutes or until the shrimp or opaque. Remove from heat.
  6. Serve over cooked rice.
  7. To make low carb you can use cauliflower rice.
Recipe Notes

Nutrition Facts
Cajun Shrimp Etoufee
Amount Per Serving
Calories 201 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 70mg 23%
Sodium 505mg 21%
Potassium 22mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 30g 60%
Calcium 0.2%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Crockpot White Chicken Chili

Crockpot White Chicken Chili

This recipe is a family favorite.  It makes about 16 servings portioned at 1 cup each.

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White Chicken Chili
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Course Entree
Keyword crockpot
Prep Time 10 minutes
Cook Time 8 hours
Servings
Servings
Ingredients
Course Entree
Keyword crockpot
Prep Time 10 minutes
Cook Time 8 hours
Servings
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Place the chicken in the crockpot with water and cook on slow for about 6 hours. After the cooking time is over, take the chicken breast out of the crockpot and shred.
  2. Add the shredded chicken back into the crock pot.
  3. Add the kidney beans and navy beans into the crockpot.
  4. Pour the corn, undrained, into the crockpot.
  5. Pour the rotel, undrained, into the crockpot.
  6. Add all spices.
  7. Place the cream cheese on top. Cover with lid and cook on low for another 2 hours.
  8. Stir all together, occasionally, for 2 hours. Once done enjoy!
Recipe Notes

Nutrition Facts
White Chicken Chili
Amount Per Serving
Calories 265 Calories from Fat 46
% Daily Value*
Total Fat 5.1g 8%
Saturated Fat 2.1g 11%
Trans Fat 0g
Polyunsaturated Fat .8g
Monounsaturated Fat .8g
Cholesterol 70.3mg 23%
Sodium 573mg 24%
Potassium 585.4mg 17%
Total Carbohydrates 22.6g 8%
Dietary Fiber 6.5g 26%
Sugars 3.2g
Protein 30.9g 62%
Vitamin A 8.1%
Vitamin C 3.2%
Calcium 6.4%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Parm Stuffed Peppers

Chicken Parm Stuffed Peppers

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Chicken Parm Stuffed Peppers
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Rating: 0
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Course Entree
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Course Entree
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 400 degrees.
  2. In large bowl, combine parmesan, garlic, marinara, and season with salt and pepper. Stir until combined, then gently for into chicken.
  3. Spoon mixture into halved bell peppers (remove seeds and membranes) and sprinkle with mozzarella cheese.
  4. Pour chicken broth into baking dish (to help peppers steam) and cover with foil.
  5. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
  6. Garnish with parsley.
Recipe Notes

Nutrition Facts
Chicken Parm Stuffed Peppers
Amount Per Serving
Calories 199 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 63mg 21%
Sodium 411mg 17%
Potassium 24mg 1%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 23g 46%
Vitamin A 80%
Vitamin C 208%
Calcium 19%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Stuffed Peppers

Stuffed Peppers

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Stuffed Peppers
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Course Entree
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Course Entree
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 375 degrees.
  2. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers, if necessary, cut thin slice from the bottom of each peppers they stand upright. Set aside.
  3. Brown ground turkey, Italian ground turkey and onion in large skillet on medium-heat. Drain fat. One cooked add in the cauliflower rice and cook for a 5 minutes.
  4. One cooked add in the cauliflower rice and cook for a 5 minutes.
  5. Then add in the tomato paste, diced tomatoes, Italian seasoning and garlic powder; mix until well blended.
  6. Stuff the peppers with turkey mixture.
  7. Put foil on top and bake 30-45 minutes or until peppers are tender.
  8. Sprinkle with cheese and bake for 5 more minutes or until cheese is melted.
  9. For extra spice add in 1 TBSP chili powder
Recipe Notes

Nutrition Facts
Stuffed Peppers
Amount Per Serving
Calories 361 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.04g
Cholesterol 122mg 41%
Sodium 594mg 25%
Potassium 664mg 19%
Total Carbohydrates 22g 7%
Dietary Fiber 5g 20%
Sugars 13g
Protein 36g 72%
Vitamin A 28%
Vitamin C 230%
Calcium 9%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

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Taco Slaw

Taco Slaw

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Taco Slaw
Votes: 1
Rating: 5
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Course Entree
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Servings
Course Entree
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Servings
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Heat a large skillet over medium heat.
  2. Put the ground beef and 2 tablespoons of the seasoning blend in the pan and cook until the meat is browned and cooked through, about 15 minutes.
  3. To the skillet, add the diced tomatoes and green chilies, coleslaw mix, and remaining 2 tablespoons of the seasoning blend. Cook until the cabbage is tender, about 7 minutes.
  4. Taste and add salt, if desired.
  5. Garnishments: Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, black olives or sour cream, if using.
Recipe Notes

Nutrition Facts
Taco Slaw
Amount Per Serving
Calories 273 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 83mg 28%
Sodium 780mg 33%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 22g 44%
Vitamin A 19%
Vitamin C 28%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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