Low Carb Shrimp & Grits (THM S)

Shrimp and grits is one of my favorite summertime throw-together meals. It comes together quickly, uses simple ingredients, and has all the scrumptiousness of something that takes all day to cook.

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For this meal, start with simmering the vegetable mixture. It takes a few minutes for the flavors to develop and reduce slightly.

Next, start crisping the bacon – trust me, you don’t want to skip it. That crispy bacon topping is EVER-Y-THANG.

Steam the cauli grits next.

And finish by sautéing the shrimp in the same pan where you cooked the bacon. The bacon drippings help get a nice, fried char on the shrimp.

Finish up the cauli grits, and you’re done!

Plate it by heaping a big pile of grits into a bowl, followed by the pepper and tomato mixture, then a few shrimp, and throw on some crispy bacon.

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The grits provide a creamy pillow for the veggies, then the shrimp and bacon provide a crispy, slightly smoky bite.

I make this often during the summer months because it’s easy and kids and adults alike will gulp it down.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Shrimp and Grits (THM S)

  • Servings: 5
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs jumbo shrimp, peeled and deveined with tails removed
  • 6 strips bacon, sliced
  • 1 green bell pepper, diced
  • 1 medium red onion, diced
  • 1 large stalk celery, diced
  • 2 cloves garlic, minced
  • 1 15oz can diced seasoned fire roasted tomatoes (the ones seasoned with garlic and onion)
  • 1 bay leaf
  • hot sauce to taste (optional)
  • 1 tsp gluten free Worcestershire sauce
  • 1 – 1 1/2 tsp Cajun seasoning
  • salt and pepper
  • Creamy Cauli Grits

Directions

  1. Heat a medium sauce pan over medium-low heat with the onions, peppers, garlic, and celery. Sauté until tender, about 6 minutes.
  2. Add the bay leaf, Worcestershire, tomatoes, and hot sauce (if using). Bring to a boil and reduce to a simmer for about 10-12 minutes. Mixture should be softened, and slightly thick.
  3. Begin the steaming the cauli rice.
  4. Crisp the bacon in a separate, large skillet. Remove to a paper towel once crisp.
  5. Toss the shrimp in a medium-sized bowl with about a teaspoon of Cajun seasoning.
  6. Fry the shrimp in the same pan where you cooked the bacon. Cook for about 1 minute on each side, depending on size and thickness. Remove to a plate.
  7. Finish the cauli grits and serve!

Jalapeño Popper Chicken (THM S)

This quick and easy main dish packs in all the flavor of bacon-wrapped jalapeño poppers without a ton of the work. I’ve even included in a more kid-friendly option, so the whole family can enjoy it.

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Jalapeño poppers are one of my favorite things. I mean, cheese, spicy peppers, and bacon?! How can you go wrong?

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I roasted my jalapeños under the broiler for a few minutes to soften them. Turn on your broiler to “normal,” halve the peppers lengthwise and spritz with coconut oil spray. Roast on both sides for about 5-7 minutes or until the skin begins to blister.

Place the peppers into a heat-safe bowl and cover with plastic wrap then cool. This helps steam the pepper and release the skin from the flesh of the pepper. When they’re cool enough to handle, peel the skin away and roughly chop.

If you prefer them raw, just finely mince them instead of chopping so that there aren’t any huge pieces of raw pepper.

Next, grill 2lbs of thinly cut chicken breasts. My shortcut is to use the scallopini cut breasts from the store, but you can also slice them thinner yourself. Season simply with salt and pepper, and throw them onto the grill.

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Mix the jalapeño with softened cream cheese, salt and pepper, then top each breast with a few tablespoons of the cream cheese mixture and top with shredded sharp cheddar. [For the kiddos, I did not add jalapeño to their cream cheese. My daughter enjoys spicy food, but my son not so much.]

Bake the chicken for about 10 minutes at 350, or until the cheeses are melted and bubbling.

Top with chopped cooked bacon, and enjoy!

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My kiddos are bacon lovers, and they devoured this main dish. The best part for me was how easy it was to make. I prepped the bacon and roasted peppers ahead of time, then the rest (with sides) came together in about 15 minutes. Perfect for those busy weeknights!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Jalapeño Popper Chicken (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs scallopini (or thinly sliced) chicken breasts
  • 3 jalapeños, roasted and chopped
  • 6oz softened cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • salt and pepper

Directions

  1. Grill the chicken breasts and set aside.
  2. Combine the roasted jalapeños with the softened cream cheese. *If you have kids you’re making this for also, reserve some of the cream cheese without jalapeños for their portions.
  3. Top each chicken breast with about 2 Tablespoons of the cream cheese mixture, spreading it around evenly.
  4. Sprinkle with shredded cheddar, and bake at 350 for about 10 minutes, or broil for about 5-7 minutes.
  5. Top with crumbled bacon and enjoy!

Low Carb Chicken and Spinach White Pizza (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Pizza night is always my kids’ favorite night. To be honest, it’s my favorite night too! When you can get a quality pizza thrown together and baked in about half an hour, how could you not love it?

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White pizza is a fun change-up from regular pizza, and helps keep the carbs down since there’s no sauce involved.

The crust of the pizza is fathead pizza dough, which is mozzarella cheese (the bagged kind is usually best), cream cheese, egg, and fine almond flour. In my pre-THM days, I used to make my own pizza crust, and I am SO GLAD there’s an easier method that’s actually better for you. No waiting around for the dough to rise, and it comes together in about 5 minutes.

Start the dough by combining the mozzarella and cream cheese in a microwave safe bowl, and heat for about 1 minute at a time until the cheese is fully melted.

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Stir it together, it should be hot and stringy. Add the fine almond flour, and stir again. Adding the flour before the egg allows the mixture to cool slightly so that the egg won’t cook as you add it to the dough.

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Add the egg, and stir until it’s fully incorporated. It takes some muscle work, just so you know. When it’s fully mixed, the dough should like like the photo on the right, below.

Next, place your dough onto a 10-12-in round pizza pan lined with parchment, and with slightly damp hands begin to press it out.

Dab the surface with a fork to keep it from puffing up too much while baking.

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Next, combine the butter, dried parsley, granulated garlic, a pinch of salt (if using unsalted butter), and some pepper. Use a silicone brush and brush the crust (not the edges yet) with the seasoned butter.

Bake the crust for 10 minutes at 375 degrees. This helps ensure that you have a cooked, crispy crust at the end.

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Next, pile on the toppings: diced chicken, shallots, garlic, cheese, spinach, and crumbled bacon.

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Now brush that buttery garlic mixture onto the outer crust, and dust the whole thing with some grated parmesan cheese.

Now bake that baby for another 10-12 minutes, until hot and bubbly Flavortown (Any Diners, Drive-ins, and Dives fans out there?!) deliciousness.

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THAT is a thing of beauty.

Crispy and slightly salty on the edges from that parmesan. Cheesy, flavorful, fresh, and meaty toppings – delivery ain’t got nothin’ on this, baby!

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My favorite pizza finisher is a pinch of red pepper flakes for an extra kick. Serve this bad boy with a big, green salad (with homemade ranch, perhaps?) and call it a wonderful night.

Chicken & Spinach White Pizza (THM S)

  • Servings: 4-5
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the dough:
  • 1 1/2 c shredded mozzarella cheese
  • 2 Tbsp cream cheese (I used 1/3 less fat)
  • 1 egg
  • 3/4 c fine almond flour
  • pinch of salt
  • Toppings:
  • 1 heaping cup cooked diced chicken
  • 2 strips cooked bacon, crumbled
  • 1 small shallot, minced
  • 1 clove garlic, grated
  • about 1 cup frozen chopped spinach, thawed and ringed of its water
  • additional 1-2 cups shredded mozzarella
  • 1/4 – 1/2 c grated parmesan cheese
  • 3 Tbsp unsalted butter
  • 1 tsp dried parsley
  • 1 tsp granulated garlic
  • pinch of salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. For the dough, combine the mozzarella and cream cheese in a microwave safe bowl. Microwave on high for 1 minute at a time until cheeses are fully melted, hot, and stringy.
  3. Add the almond flour and salt.
  4. Add the egg.
  5. Press the dough into a 10-inch round pizza pan, lined with parchment, and perforate with a fork.
  6. Melt the butter and stir in the parsley, granulated garlic, salt, and pepper. Brush the crust (not the outer edge yet) with the butter, and bake for 10 minutes at 375.
  7. Remove the crust, and spread the rest (reserving the parmesan for the end) of the toppings all over the top of the pizza.
  8. Brush the outer crust with the butter mixture, then dust the whole pie with grated parmesan cheese.
  9. Bake at 375 for another 10-12 minutes, or until browned, hot, and bubbly.
  10. Cut and serve!

Low Carb Chunky No-Tato Soup (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

There is nothing more comforting in these cold Winter months than a big bowl of soup. And who doesn’t love a good loaded “potato” fake-out?

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This soup comes together in one pot, however you will need a blender or food processor to get it nice and smooth.

The base of this soup is cauliflower. What I love about cauliflower is that it’s basically a blank canvas – it’s very versatile and you can make the flavor whatever your heart desires. I added some extra flavor by putting some onions, celery, and garlic into the broth with the cauliflower.

All of those soften together in a large Dutch oven. Rapidly simmer all the vegetables together in chicken (or vegetable) broth for about 12-14 minutes, or until everything is super soft.

While that’s happening, peel and dice a small bunch of radishes. [I know, peeling radishes is totally a pain in the rear. Trust me, if you don’t want those things turning pink, just peel.]  Boil them in some salted water for about 8-10 minutes until fork tender. Drain when finished

If you want to use some cooked bacon as a topper, you can use some leftover from the morning or you can cook some fresh in a separate pan.

Puree the vegetables and broth together until smooth, and place it back into the warm pot. Add the nutritional yeast, cream, and seasoning.

Turn off the heat, add some fresh chives and the cooked diced radishes, then serve.

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As far as toppings go, use whatever you like for a loaded baked potato – sour cream, chives, cheese, bacon, etc. I used smoked gruyère cheese, bacon, and chives. Gruyère is a rich, soft cheese you typically see atop French onion soup. I had some left over I was also using for biscuits that night, so feel free to use whatever you like – blue cheese, cheddar, mozzarella, pepper jack.

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This soup was DELICIOUS. Comforting, creamy, and satisfying. The bacon and smoked cheese added a little salty bite, while chives brought some freshness to the soup. My kids gobbled it down, and my cauliflower-skeptic husband scarfed down not one but TWO bowls of it. HA.

I’ll call that a win!

Chunky No-Tato Soup (THM S)

  • Servings: 6-8
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 large head cauliflower, roughly chopped
  • 1/2 large red onion, diced
  • 1 clove garlic, diced
  • 3 stalks celery with leafy parts, diced
  • 1 32oz container broth (chicken or vegetable)
  • 1 small bunch of radishes, peeled and diced
  • 1 c water
  • 1 c cream
  • 1 Tbsp unsalted butter
  • 1 Tbsp nutritional yeast
  • seasoning blend to taste (salt, pepper, onion powder, garlic powder, ground celery root, parsley)
  • 3 Tbsp fresh chives, chopped
  • Toppings of choice:
  • cooked bacon
  • cheese (cheddar, blue, pepper jack, parmesan, gruyère, etc.)
  • additional chives
  • sour cream

Directions

  1. Melt the butter in a large Dutch oven. Add the cauliflower, onion, garlic, celery, salt and pepper. Saute over medium-low heat until the onions start to develop some color, about 5-7 minutes.
  2. Add the broth and water, cover, bring to a rapid simmer, and continue rapidly simmering covered for 12-14 minutes until vegetables are fully cooked and very soft.
  3. While that’s happening, bring the radishes to boil in a small pot of lightly salted water. Boil them for 8-10 minutes, or until fork tender. Drain and set aside.
  4. When the cauliflower is fully cooked, puree the mixture in one or multiple batches in a high-powdered blender or food processor until smooth.
  5. Add the puree back to the Dutch oven and turn the heat down to low. Add the cream, nutritional yeast, cooked radishes, and any additional seasoning.
  6. Turn off the heat, add the chives, and serve.

Bacon-Wrapped Jalapeño Poppers with Sweet Sriracha Sauce (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Let it be known that I am a bacon fiend. I eat bacon morning, noon, and night. When I discovered the glory of homemade jalapeño poppers using bacon – shut the front door!

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I’ve seen many bloggers make these poppers before – this isn’t new. However, I almost never see a sauce with them. Ranch, I know, is probably a favored staple. While I have a very special place in my heart for ranch, I much prefer a sauce with some heat.

Enter: Sriracha.

If you haven’t been introduced to the glory that is Sriracha, you need to get on it. It packs the heat of chiles minus the vinegar-y flavor you get with hot sauce. Even my kids love Sriracha! [Side note: My older toddler, who loves all things spicy (totally my kid) was all over these poppers. Even my younger one was digging them – more like, he was taking the bacon off the jalapeño and dipping it in the sauce, but I still count that as a win.]

The crowning glory of this appetizer is that it’s insanely easy to make. The poppers take just 3 ingredients, and the sauce is 3 ingredients. How easy is that?

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For the poppers, you’ll need a baking sheet with a rack or a broiler pan and some toothpicks. It’s best to use a rack when cooking bacon in the oven, because it will crisp faster and all the grease drops into the bottom pan (i.e. no soggy poppers). Also, the toothpicks help keep the bacon firmly wrapped around the pepper.

First, you’ll have to clean 6-10 fresh jalapeños. Believe it or not, I have a fantastic trick for cleaning these in a flash without getting the pepper heat all over your hands/nails/everywhere.

It involves this little gadget: a grapefruit spoon.

A grapefruit spoon for jalapeños? But how?!

Easy.

Cut the top off of pepper, and slice it in half lengthwise. Hold the pepper by the small end. Place the serrated tip of the spoon against the inside of the pepper, grip firmly, and drag it down the pepper until the ribs and seeds are removed.

BOOM. And no hot pepper juice under your nails to burn your face off later.

Next, prepare the softened cream cheese with some salt and pepper. Spoon it straight into the pepper, wrap in bacon, and secure with toothpicks.

Place the poppers into a baking sheet with a rack, or broiler pan fitted with a rack, and bake at 375 for about 15-20 minutes.

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You’ll notice the sauce is a bit of a hodgepodge. The reason for this is because I was down to the last bits of my jelly and sriracha. However, there’s a bonus to that because I shook the sauce right inside the jelly jar in order to get as much of that flavor as I could. Saves me a bowl and whisk to wash!

In a small bowl, or jelly jar, combine the strawberry and raspberry all fruit spread, water, sriracha, and xanthan gum. Shake and adjust as necessary to get the texture and sweetness you desire.

Can it really be that easy? Yes. It can.

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Bacon-Wrapped Jalapeño Poppers with Sweet Sriracha Sauce (THM S)

  • Servings: Makes 1-2 dozen
  • Time: about 30 mins
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 6oz softened cream cheese
  • 8 fresh jalapeños, halved and cleaned
  • 8 slices thick-cut bacon, cut in half
  • salt and pepper
  • 2 tsp strawberry all fruit spread
  • 1-2 tsp Sriracha
  • 1 Tbsp raspberry all fruit spread
  • 1/8 tsp xanthan gum
  • 2-3 Tbsp water

Directions

  1. Preheat oven to 375.
  2. In a small bowl, season the softened cream cheese with salt and pepper.
  3. Begin spooning the cream cheese into the halved jalapenos. Wrap with half a bacon strip, and secure the ends with toothpicks.
  4. Place the wrapped poppers onto a baking sheet fitted with a rack, or a broiler pan.
  5. Bake the poppers at 375 for about 15-20 minutes.
  6. While the poppers are baking, make the dipping sauce. Combine the all-fruit spreads, Sriracha, and xanthan gum in a small bowl. Add water 1 Tbsp at a time until it reaches your desired consistency.
  7. Enjoy immediately. [While they last!]

Warm Bacon & Blue Cheese Dip (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you aren’t already  aware, bacon and blue cheese are besties.

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I remember my mother-in-love making a fabulous bacon and blue cheese spread years ago, before my husband and I were married, and I think that was the moment her and I became best buds. We completely bonded over our mutual love of this spread, and it never died.

Another example: For my husband’s and my anniversary a few years ago, we went all-out to a fancy steakhouse nearby. I still remember that meal, because it was so amazing. Beautifully seared steak alongside a risotto which featured, you guessed it, blue cheese and bacon. THEIR LOVE CANNOT BE DENIED.

Flash forward to Thanksgiving season this year, and I was heavily contemplating what appetizers to make for our Friendsgiving meal [we spent our day with friends, so we dubbed it Friendsgiving ^_^]. In dreaming up ideas, my mind came to this conclusion: a warm bacon and blue cheese dip.

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Cream cheese, scallions, crispy bacon, blue cheese, and a variety of stringy cheeses to take it that extra mile (because I can).

People went nuts over it. Even people like my husband who feel “meh” towards blue cheese, could NOT get enough of this dip. Simple ingredients, easy prep, and you get something that’s equal parts impressive and tasty.

I mean, need I do more explaining?

Serve this dip with some baked low carb pitas and/or an assortment of crudites (zucchini sticks, cucumbers, celery, mini sweet peppers, cauliflower, broccoli, etc.).

I’m loving this new stoneware made by Le Creuset. The larger stone baking dish fit this dip perfectly, and it made for great presentation (straight from the oven to the table). If you don’t have a dish like this, that’s OK – just pick something relatively long and shallow that will make for easy spooning/dipping.

Warm Bacon & Blue Cheese Dip (THM S)

  • Servings: Multiple
  • Time: Prep, 10 mins, Bake 30 mins
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 8oz blocks cream cheese, softened
  • 12 oz bacon, cooked and crumbled
  • 1/4 c heavy cream or half and half
  • 3 scallions, thinly sliced
  • 1 clove of garlic, minced
  • 1/2 c shredded mozzarella cheese (or a mix of mozzarella and monterrey jack)
  • 1/4 c blue cheese crumbles
  • 3 Tbsp fresh parsley, chopped
  • 6-10 dashes hot sauce
  • 1/4 c shredded parmesan cheese
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. In a small bowl, combine all the ingredients, leaving out half of the mozzarella, parmesan, and parsley. You can also reserve a small handful of bacon as topping.
  3. Lightly butter your baking dish, and spoon in the dip mixture.
  4. Top with the remaining cheeses and parsley. (If you’re worried about the mixture dripping, you can place the dish on a sheet pan. Although, mine did not boil over.)
  5. Bake for 25-30 minutes at 375, until hot and bubbly.
  6. Serve hot with an assortment of crudites.

Skillet Cornbread

I grew up on Jiffy  cornbread, and although I have mad love  for it I’m coming around to appreciating the more savory corn flavor in cornbread.

This was my first time making cornbread the THM way, and I have to say that I was so impressed. It was every bit the cornbread I love in taste and texture. Plus, there was the added benefit of cooking it in my cast iron skillet. It all felt incredibly rustic and easy. Just the way you want it when you’re having a “low maintenance” cooking day.

Bacon-Cheddar Skillet Cornbread (THM S)

Serves 8

  • 1 stick (or 1/2 c) unsalted butter, softened
  • 4 eggs
  • 1 c unsweetened, unflavored almond milk (I found it with the shelf-stable cartons)
  • 1/4 c plus 1 Tsp Maseca cornmeal
  • 3/4 c blanched almond flour (or fine-milled almond flour)
  • 1/4 c coconut flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 c. extra sharp cheddar cheese, shredded
  • 3 strips cooked, crumbled bacon

Preheat the oven to 350, and have the skillet in the oven while it’s preheating.

Mix together the softened butter, eggs, and almond milk in a medium bowl. Combine the cornmeal, almond flour, coconut flout, salt, and baking soda in a small bowl. Add the dry ingredients into the wet with a whisk until just combined. Stir in half of the shredded cheddar and all of the bacon.

When the oven has finished preheating, take the skillet out and spray lightly with coconut oil. Pour the batter directly into the skillet and spread it out evenly. Top with remaining shredded cheddar and place it back in the oven to cook for 30-35 minutes.

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Is that a total sight of beauty or what?

Not only does it look scrumptious, but it tastes amazing! I promise you won’t be disappointed with this savory sidekick to your Sunday chili.

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Seafood for a Crowd

I have been wanting to try this amazing seafood gratin recipe out of my Barefoot Contessa cookbook for sometime, but it’s honestly a little rich for my grocery budget.

It stars two of the highest-priced items in the seafood case: halibut and lobster.

Don’t get me wrong, I will splurge and get that stuff sometimes. [More so, I’ll scour the “Manager’s Special” shelves looking for them.] It’s just not something I’ll do all the time.

So, when I saw sprouts was having a major sale on both jumbo shrimp and fresh lobster, I decided to tweak it a little and go for it.

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Now, I really went for it on this recipe. I actually made my own seafood stock. I know. It’s not something you HAVE  to do. Did it enhance the flavor? Yes. Would vegetable stock or bottled clam juice do the same? Sure. It was really easy, honestly, and since you’ll have the shells/tails from the seafood anyway…why not put them to good use?

Cook the lobster by placing it belly-up on a small baking pan. Put a few pats of butter on top and season with salt and pepper. Bake at 375 for about 10-12 minutes, or until cooked through. Let it cool for at least 8-10 minutes before handling. Cut it right down the center with a sharp knife, and peel the meat away from the shell.

I made the stock by adding my shrimp shells and lobster tail to a few cups of my homemade scrap broth, and simmering over medium-low heat for about an hour. I skimmed out the shells, and voila! You have seafood stock.

You could even mix this up by adding in what you like: halibut, scallops, more lobster.

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Seafood Gratin (THM S)

  • 1 1/3 lbs jumbo easy-peel shrimp
  • 1 fresh lobster tail (raw, shell-on)
  • 1 c seafood stock (or substitutes from above)
  • 1 c half and half
  • 1/2 c plus a few Tablespoons of white wine
  • 3 Tsp tomato paste
  • 1/2 tsp saffron threads
  • 1 tsp xanthan gum
  • 3 strips of bacon, sliced
  • 2 stalks celery, diced
  • 1/2 red onion, diced
  • 1 small carrot, diced
  • 1/4 c fresh parmesan cheese
  • 2 Tsp fresh parsley
  • 2 cloves garlic, minced
  • 1 Tsp fresh tarragon
  • 1/2 – 1 c “bread”crumbs (I used crushed Parmesan Whisps (all cheese crackers). You can also use baking blend, pork rinds, or all cheese if you like.)

Preheat the oven to 375.

Prepare the sauce by combining stock, half and half, 1/2 c wine, tomato paste, and saffron in a small sauce pan. Bring to a boil, lower the heat to low and cook for about another 10-12 minutes, stirring frequently.

While that’s happening, add a few tablespoons of butter to a large skillet over medium heat. Add the onions, garlic, celery, and carrot and cook over medium heat for about 5 minutes. Season with salt and pepper, and add 3 Tsp of white wine to de-glaze the pan. Cook until the alcohol reduces off, about another 3 minutes.

In a large cast iron skillet, cook the bacon until crispy and remove it to a paper towel. Cook the shrimp in the bacon fat for about 90 seconds on each side, seasoned with a little salt and pepper. Place the bacon and cooked shrimp together with the cooked lobster.

After the sauce is reduced, whisk in the xanthan gum and continue whisking over low heat until sauce is thickened to desired consistency.  Remove from heat, and combine with cooked vegetables, bacon, and seafood.

Place the mixture into a large casserole or gratin dish. Top with crushed Parmesan Whisps (or other topping of choice), parmesan cheese, tarragon, and parsley. Bake for about 15-20 minutes, until the top is slightly browned.

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Lovely!

Steakhouse Dinner for 2

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I have a love-hate relationship with Mondays at the grocery store for two reasons: 1) the produce is pretty heavily picked over, and 2) there are tons of manager specials on meat.

I love a good discount shelf! You can find some gems you otherwise wouldn’t think of, or are too expensive at their regular price.

A lot of times, steak comes with a hefty price tag.

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My husband and I love our date nights, but we like to be more relaxed on our dates and head to our favorite bar, unless it’s a special occasion. With 2 toddlers in tow, it’s not like we can (or even want) to venture out to a steakhouse on a regular night with the family.

Brandon loves his ribeye, and it’s his steak of choice whenever we go to steakhouses. When I saw ribeyes on manager special, I was jumping for joy (on the inside, of course. I was already dancing to music  – adding leaping to that would’ve gotten some stares).

Ribeye has really great flavor on its own because of all the marbling. A very tasty and underrated cut of beef, if you ask me. So, I decided to keep it simple by seasoning the steak itself with only salt and pepper (a great cut of beef doesn’t need a whole bunch of fluff), then topping the finished product with herbed compound butter for richness and flavor.

One of the best tips I learned about cooking steak was to let the meat rest on the counter prior to cooking. This helps take the chill off of the meat, so that when it hits the hot pan it won’t seize up and become tough.

Also, it’s hard to go wrong with steak if you cook it in a cast iron skillet. Cast iron will give you an even sear and cook throughout, while keeping a steady temperature. Plus, it’s a single pan that can do the work of the stove and the oven – winner!

I served with simple steamed asparagus (Brandon’s fave) and mashed cauliflower that I topped with crumbled bacon. For my mashed cauliflower recipe, look here. You can even shake it up, and make it even FANCIER, by doing a Wedge Salad with Homemade Buttermilk Ranch.

This meal is a super simple way to have an affordable, yet fancy, date night at home with your sweetie.

Top it off with quick and easy truffles for dessert, and that is one romantic weeknight.

Seared Steaks with Compound Butter (THM S)

  • Servings: 2
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 ribeye steaks, bone in or out – your choice
  • 2 Tbsp softened butter (usually I go for unsalted, but I used Kerrygold in this recipe which has salt in it. If yours has salt, don’t add salt to it. If no salt, then add a pinch.)
  • 1 Tbsp fresh chopped rosemary, plus more whole sprigs for cooking
  • 1 Tbsp fresh chopped parsley
  • 1-2 cloves garlic, grated finely (I use a fine hand grater to ensure there are no large pieces of raw garlic.)
  • salt and pepper

Directions

  1. Preheat oven to 350.
  2. Combine butter, pepper, chopped rosemary and parsley, and garlic in a small bowl and stir. Place in the fridge to harden.
  3. Let steaks rest on the counter for at least 10 minutes prior to cooking.
  4. Preheat a large cast iron skillet over medium heat. Season the steaks liberally with salt and pepper on all sides. Place the steaks into the preheated skillet. Let them sear on the first side for 2-3 minutes. When you begin to see a good sear, flip them over, add a pat of regular, unseasoned butter to each steak and place whole sprigs of rosemary on top. Place the whole pan into the oven to finish cooking. Mine were in there for about 6 minutes, which achieved a perfect medium.
  5. Once they come out, let the meat rest in the pan another 5 minutes. Place the steaks onto plates, and top with a scoop of compound butter.

Smokehouse Cowboy Burgers

Burgers are so much fun! If you have a husband who may not be fully on board with Trim Healthy Mama, just serve him this and tell him everything will be OK.

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Smoky Sriracha Barbecue Sauce (THM FP)

  • 1 6oz can tomato paste
  • 1 Tsp blackstrap molasses
  • 1 Tsp GF Worcestershire sauce
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp smoked paprika
  • 5 dashes liquid smoke
  • 2 Tsp apple cider vinegar
  • up to 1 Tsp Sriracha, or hot sauce
  • salt and pepper
  • 2 1/2 -3 c water

Combine all ingredients in a medium sauce pot, bring to a boil, and reduce to simmer over low heat for about an hour. When it’s reduced to the consistency you like, test for seasoning and adjust as needed.

Vidalia-Bacon Jam (THM S)

  • 1 vidalia onion, diced
  • 1 12oz package bacon, diced
  • 1 tsp blackstrap molasses
  • 1 c whiskey (I used Evan Williams)
  • salt and pepper

Add diced onion to a dry cast iron skillet over medium heat. Simmer until onions are golden brown and slightly tender. Add salt, pepper, molasses, and bacon. Continue simmering until bacon is cooked. Add whiskey, continue simmering until alcohol is cooked off and mixture is reduced by about half.

Remove from the heat and set it aside to cool slightly. Add mixture to a food processor and pulse until a loose paste forms. Put it in a small bowl and let stand at room temperature.

Cowboy Burgers (THM S)

  • 1 1/2 lbs 85% beef
  • 1 Tsp GF Worcestershire sauce
  • 10 dashes hot sauce
  • 1/2 tsp season salt (Your favorite sugar-free blend, I like something with garlic and celery salt)
  • 1/2 tsp chipotle chile powder
  • 1 egg

Place all ingredients in a medium bowl, and combine with your hands until the mixture just comes together. Form 4-5 patties, denting in the middle to prevent ballooning.

Place a cast iron pan or griddle over medium heat. Place the patties on the pan one by one, and leave them alone! No squishing, rearranging, or anything. Leave them alone for a good 2-3 minutes. When you start to see a good sear on the underside, flip them over, add cheddar cheese slices, and cook another 2-3 minutes. NOTE* I lightly vented my patties with a big lid and a splash of water to get the cheese fully melted.

Remove the burgers from the heat, add bacon jam and barbecue sauce. You can keep this bunless on pile it high on some romaine, or you can do an S-friendly bun.

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