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Shrimp Alfredo with Zucchini Noodles
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
Ingredients
- 12 ounces medium shrimp cooked and peeled
- 3 medium Zucchini
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 1/4 cup water
- 2 Tablespoons butter
- 1/2 Tablespoon garlic powder
- 1 teaspoon pink himalayan sea salt
- 1 teaspoon pepper
Ingredients
|
Instructions
- If shrimp is frozen, thaw and remove tails then set aside.
- Use a spiral slicer to slice zucchini into "zoodles".
- In a large skillet over medium heat, place zucchini and 1/4 cup water and cook until tender.
- Add butter, heavy cream and Parmesan cheese to skillet. Once combined and slightly melted, add shrimp.
- Cook approximately 5 minutes, or until shrimp is thoroughly heated. Remove from heat and serve immediately.
Recipe Notes
Nutrition Facts
Shrimp Alfredo with Zucchini Noodles
Amount Per Serving
Calories 318
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 13.1g
66%
Cholesterol 235mg
78%
Sodium 569.7mg
24%
Total Carbohydrates 5.8g
2%
Net Carbohydrates 3.7g
2%
Dietary Fiber 2.1g
8%
Sugars 4.2g
Protein 27.5g
55%
* Percent Daily Values are based on a 2000 calorie diet.
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Italian Stuffed Portobello Caps
| Prep Time | 5-10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
- 4 large portobello mushroom caps
- 2 links hot or mild Italian sausage (about 8 ounces)
- 1 large green pepper
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1/2 Tablespoon Italian Seasoning
- 1 teaspoon pink himalayan sea salt
- 1 teaspoon pepper
Alfredo Sauce
- 1/4 cup heavy cream
- 1/4 cup shredded parmesan cheese
- 1 Tablespoon butter
Ingredients
Alfredo Sauce
|
Instructions
- Wash caps and pat dry. Set aside.
- Dice green pepper and place in large oiled skillet over medium heat. Cook until tender and remove.
- Remove sausage from casing and add to skillet. Cook until browned.
- In a large bowl, combine the sausage and green pepper mixture, mozzarella cheese, parmesan cheese, italian seasoning, salt, and pepper.
- Scoop mixture into portebella caps and place on grill( or broiler) until cheese is melted and mushrooms are tender. (About 5-8 minutes)
Alfredo Sauce
- In a small sauce pan over med-low heat melt butter, heavy cream and parmesan cheese. Stir until well combined.
- Pour sauce over caps and serve.
Recipe Notes
Nutrition Facts
Italian Stuffed Portobello Caps
Amount Per Serving
Calories 346
Calories from Fat 250
% Daily Value*
Total Fat 27.8g
43%
Saturated Fat 14.6g
73%
Cholesterol 81.2mg
27%
Sodium 722.4mg
30%
Total Carbohydrates 5.3g
2%
Net Carbohydrates 3g
2%
Dietary Fiber 2.3g
9%
Sugars 1.9g
Protein 19.3g
39%
* Percent Daily Values are based on a 2000 calorie diet.
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Zuppa Toscana Soup (crockpot)
| Prep Time | 10 minutes |
| Cook Time | 4-8 hours |
| Servings |
servings
|
Ingredients
- 3 links hot or mild Italian sausage (about 12 ounces)
- 3 cups kale chopped
- 3/4 cup heavy cream
- 32 ounces chicken broth
- 12 ounces riced cauliflower
- 2 Tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Ingredients
|
Instructions
- Remove sausage from casing. Place in skillet over medium heat and brown.
- In a large crockpot, combine browned sausage, chicken broth, Riced cauliflower, kale, minced garlic, salt, pepper, and crushed red pepper flakes.
- Cook on high for 4 hours, or low 8 hours.
- During last hour, stir in the heavy cream and mix well.
- Reduce heat to low and serve garnished with shredded parmesan or mozzarella.
Recipe Notes
Nutrition Facts
Zuppa Tuscana Soup (crockpot)
Amount Per Serving
Calories 257
Calories from Fat 207
% Daily Value*
Total Fat 23g
35%
Saturated Fat 11.6g
58%
Cholesterol 72.5mg
24%
Sodium 529.1mg
22%
Total Carbohydrates 6.2g
2%
Net Carbohydrates 4.3g
2%
Dietary Fiber 1.9g
8%
Sugars 2.3g
Protein 8.9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
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