Tag Archives: feta cheese

Shrimp & Feta~a perfect combination

27 Sep

Having a bag of uncooked large shrimp, peeled and deveined in the freezer is a life saver. Thaws in no time under cold running water or if you remember in the morning to thaw in refrigerator even better.  Something to keep in mind in the low carb world is cooking with onions. They can be very sweet and high carb if you choose Vidalias or other varieties of sweet onions. Stick with yellow or white onions.  Another option-use scallions which are very low carb or 2 T chopped shallots only 3 carbs.

Shrimp & Feta  4-6 servings

1/2 C olive oil

2 cloves garlic, crushed

1 medium yellow or white onion(8 carbs), thinly sliced

2/3 C dry white wine

1 28 oz can petite cut tomatoes (4 carbs)

1/4 C Italian parsley, chopped

1/2 tsp dried oregano

salt and pepper to taste

2 lbs frozen uncooked shrimp, peeled and deveined (zero carbs)

8 oz feta, crumbled (8 carbs)

In oven proof large skillet or casserole, heat oil and saute garlic and onion over medium heat until onions transparent. Being careful not to let garlic brown. Add wine, tomatoes, herbs and seasonings; simmer 30 minutes or until thickened over medium/low heat. Keep it simmering not boiling. Add shrimp and stir to coat.

Remove from heat and crumble feta over the top. Bake in preheated 425 degree oven for 15 minutes, until cheese browns and casserole is heated through.

Garnish with fresh parsley and serve.

Easy Lamb Burgers~anytime of year

23 Sep

Grilled lamb chops are perfection in my book, but don’t forget ground lamb as a convenient less expensive option.  They smell so good cooking.  Easy to cook outside on the grill or inside in a skillet or griddle. I use a meat thermometer to test for doneness.

Lamb Burgers with Feta Cheese and “Sour Cream Tzatziki”  (2 servings)

1 lb ground lamb

1 large clove garlic, minced

1/4 lb feta cheese, crumbled

1/4 tsp allspice

1/4 C chopped fresh parsley

kosher salt and pepper

2 T water

In bowl mix all of the ingredients with a large fork. Be gentle mixing everything.  The water keeps the burgers moist and helps hold ingredients together.

Shape into two equal size burgers, about 1″ thick.  Heat grill over medium high heat and sear  burgers to form a nice dark crust.  Cook about 12 minutes until internal temp reaches 165, then let burgers rest, off the heat for 10 minutes before serving.  

Sour Cream Tzatziki ( I realize it is probably a crime in Greece to use sour cream in place of yogurt.  But I am trying to cut carbs and it is hard to find low carb plain yogurt except in 16 ounce container. So I improvised with zero carb sour cream and it is really good.)

1/2 Cup sour cream (not low fat or non fat)

1/4 medium cucumber, seeded, small chop or grated with large hole grater

1 small clove garlic, minced

1 T fresh chopped dill or more to taste

1 T freshly squeezed lemon juice

a little lemon zest

In a medium bowl, stir ingredients together, season with kosher salt and fresh ground pepper.  Chill if not using immediately.

I serve the burgers on a bed of greens such as baby romaine. Top with sauce. (I ran out of lettuce tonight so that is why not much on the plate!)

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