Low Carb Cod and Shrimp Casserole

Low Carb Cod and Shrimp Casserole
Low Carb Cod and Shrimp Casserole

Low Carb Cod and Shrimp Casserole

If you love fish, shrimp, and mushrooms in a creamy rich sauce then you'll find this hearty Low Carb Cod and Shrimp Casserole to be very satisfying. Even if you're not a big fan of mustard you'll find this sauce to be exquisite and I bet you'll fall head over heals with this recipe.

Ingredients:

  • Two 12-14 oz cod fillets or white fish of your choice
  • ¾ lb fully cooked shrimp, thawed
  • 16 oz baby bella mushrooms, sliced
  • ½ medium red onion, diced
  • 1 lb fresh Brussels sprouts
  • 1 ½ cups heavy whipping cream
  • 2 Tbsp Dijon mustard
  • 2 cups shredded Mexican blend cheese
  • Garlic salt and black pepper to taste
  • 4 Tbsp butter, separated

Directions:

  • Preheat oven to 375ºF
  • Spray a 7" x 11" baking dish with nonstick spray
  • Fry the mushrooms and onion in 2 Tbsp of butter till they're al dente
    • Add the cream and mustard
    • Simmer for 5-10 minutes to reduce the sauce
  • Season the cod with garlic salt and pepper to taste and place the fillets in the baking dish
    • Place the shrimp around the fillets
    • Spread half the cheese over the cod fillets
  • Pour the creamy mushroom and onion sauce over the fish and shrimp
  • Top the casserole with the remaining shredded cheese
  • Bake for 25 minutes until the internal temperature of the fish is 145ºF and/or flakes easily with a fork

Side dish:

  • Trim the stem and leaves of the Brussels sprouts and slice them in half
  • Steam the Brussels sprouts for about 12 minutes until they are al dente
  • Fry the steamed Brussels sprouts in 2 Tbsp of butter until golden brown
Resting Low Carb Cod and Shrimp
Resting Low Carb Cod and Shrimp

Low Carb Deconstructed Cabbage Rolls

Low Carb Unstuffed Cabbage Rolls
Low Carb Deconstructed Cabbage Rolls

Low Carb Deconstructed Cabbage Rolls

I fondly remember the scrumptious cabbage rolls my Mom used to make for us in my youth. Over the years I've made my own cabbage rolls which were delicious but the recipe doesn't fit into my low carb lifestyle. So I decided to simplify the recipe by taking the work out of stuffed cabbage rolls and keeping it low carb.

Ingredients:

  • 1 lb of pork sausage (I used Jimmy Dean Original)
  • 1 large head of cabbage, chopped
  • 1 medium red onion, diced
  • 1 small green bell pepper, diced
  • 2 stalks of celery, diced
  • 1 dozen medium baby bella mushrooms, sliced
  • 24 oz marinara sauce
  • 1 tsp granulated garlic
  • 1 tsp seasoned salt
  • ½ tsp black pepper
  • 2 Tbsp butter
  • 4 Tbsp roasted garlic extra virgin olive oil

Directions:

  • Cook the pork sausage, drain and set aside
  • In a large wok, cook the celery, onion, bell pepper, and mushrooms using the pork sausage grease
    • Season the vegetables with the garlic, salt, and black pepper
    • Set the al dente veggies aside
  • Heat the wok on high, add the butter, olive oil, and chopped cabbage
    • cook the cabbage until it's al dente
  • Add the vegetables, pork sausage, and marinara sauce to the cabbage
    • Lower the heat to medium high and continue cooking for 10-15 minutes until the cabbage is at the tender level that you like
  • Serve immediately
Low Carb Unstuffed Cabbage Rolls
Deconstructed Cabbage Rolls

Low Carb Ham Breakfast Casserole

Low Carb Ham Breakfast Casserole
Low Carb Ham Breakfast Casserole

Low Carb Ham Breakfast Casserole

What could be better than ham, bacon, and eggs? A quick low carb breakfast casserole with plenty of extra other ingredients will hit the spot.

Ingredients:

  • 1 lb cubed ham
  • 12 eggs
  • 8 bacon slices, fried, and crumbled
    • Save 2 Tbsp bacon grease for the veggies
  • 5 cups Mexican style blend cheese
  • 8 oz canned mushrooms, drained
  • 4 oz canned diced mild green chiles, drained
  • ½ red bell pepper, diced
  • ½ medium red onion, diced
  • ½ heavy cream
  • 1 tsp salt
  • 1 tsp black pepper

Directions:

  • Preheat oven to 375ºF
  • Spray a 9" x 11" foil pan with nonstick spray
  • Cook the onion and red bell pepper in the bacon grease
  • In a large mixing bowl crack the eggs
    • Add heavy cream, salt, pepper, and whisk until well combined
  • Add ham, bacon, onion, red pepper, mild green chiles, mushrooms, and 2 cups of cheese
    • Stir until well combined
  • Pour the ham breakfast casserole mixture into the foil pan
  • Top the casserole with the remaining 3 cups of cheese
  • Bake for 40-45 minutes until the casserole edges are golden brown and the eggs are set (dry)
  • Let cool for 5 minutes before serving
Ham Breakfast Casserole Mixture
Ham Breakfast Casserole Mixture
Baked Ham Breakfast Casserole
Baked Ham Breakfast Casserole

Low Carb Chicken and Asparagus Casserole

Low Carb Chicken and Asparagus Casserole
Low Carb Chicken and Asparagus Casserole

Low Carb Chicken and Asparagus Casserole

If you love asparagus half as much as I do then this is the Low Carb Chicken and Asparagus Casserole for you. It's loaded with chicken, asparagus, cheeses, and assorted vegetables. Served with a side of cole slaw.

Ingredients:

  • Half a rotisserie chicken, diced (about 6 cups)
  • 1 lb fresh asparagus
  • ½ cup chicken stock
  • ½ cup sour cream
  • ½ cup Parmesan cheese, shredded
  • 2 cups Monterey jack cheese, shredded
  • 2 cups sharp cheddar cheese, shredded
  • ½ medium red onion, diced
  • 2 celery stalks, diced
  • 10 medium baby bella mushrooms, sliced
  • 1 small green bell pepper, diced
  • ½ red bell pepper, diced
  • 2 Tbsp extra virgin olive oil

Directions:

  • Preheat oven to 375ºF
  • Spray a 9" x 11" foil pan with nonstick spray
  • Snap off the woody ends of asparagus and cut them diagonally into 3 inches pieces
  • In a large frying pan with olive oil cook the asparagus, onion, celery, bell peppers, and mushrooms until al dente
  • Spread the chicken in the bottom of the pan
  • Layer vegetables over the chicken in the casserole dish
  • In a small pan combine the chicken stock, sour cream, and Parmesan cheese
    • Cook on medium low until all ingredients are melted
  • Cover the casserole with the Monterey jack cheese
  • Pour sauce over chicken and asparagus
  • Top the casserole with the shredded sharp cheddar cheese
  • Bake 35-40 minutes until sauce is bubbling and cheese is melted
  • Serve hot
Compiled Chicken and Asparagus Casserole
Compiled Chicken and Asparagus Casserole
Baked Chicken and Asparagus Casserole
Baked Chicken and Asparagus Casserole

Low Carb Chicken Cordon Bleu Casserole

Low Carb Chicken Cordon Bleu Casserole
Low Carb Chicken Cordon Bleu Casserole

Low Carb Chicken Cordon Bleu Casserole

This Low Carb Chicken Cordon Bleu Casserole is a healthy, simple and quick way to use leftover smoked and/or rotisserie chicken, ham, and Swiss cheese in a creamy dijon sauce. The nutritional facts of this casserole are 2g of Total Carbohydrates and 452 Calories (Calories from Fat is 306) per serving.

Ingredients:

  • 8 cups diced leftover smoked chicken
    • Substitute half a Costco rotisserie chicken for the smoked chicken (optional)
  • 4 cups diced ham
  • 6 oz butter, melted
  • 8 oz cream cheese, softened
  • 1 Tbsp dijon mustard
  • 3 oz lemon juice
  • ½ tsp garlic salt
  • ½ tsp black pepper
  • 6 oz Swiss cheese, shredded or 6 large slices

Directions:

  • Preheat oven to 375ºF
  • Spray a 9" x 11" foil pan with nonstick spray
  • Spread the chicken in the bottom of the pan
  • Cover the chicken with the ham
  • In a pot, on low heat, blend the butter, cream cheese, mustard, lemon juice, salt, and pepper
  • Spread the sauce over the ham
  • Cover the casserole with shredded or sliced Swiss cheese
  • Bake for 30 minutes until hot
  • Place the casserole under a broiler for 2 minutes until the cheese turns golden and bubbly
    • Keep an eye on the casserole in order to prevent burning the cheese topping

Yield: 6 Servings

Serve with a side of sautéed green cabbage ...

Baked Chicken Cordon Bleu
Baked Chicken Cordon Bleu
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