Enjoy special anniversary dinner while staying healthy

Posted

Compiled by Denise Swogetinsky

Kemper Messenger

This week is Steve's and my 43rd anniversary.

I thought I would share some romantic meals for two for a date night or a celebration. The meal of meat and salad is easy, but this is a special meal so we need appetizers, soup, main course, and dessert to make it special.

Just remember that a healthy lifestyle takes planning and moderation.

 

APPETIZER

 Low Carb Shrimp Dip

10 oz cocktail sauce

small cooked fresh shrimp chopped

8 oz block of cream cheese at room temperature room temperature

cream cheese in a dish.

You can spread it out slightly, or leave it as is. Pour cocktail sauce over the top of cream cheese, then top with shrimp. If desired, you can garnish with dill, parsley, and some pepper. serve with low carb crackers.

 

Low Carb Crackers

1 cup mozzarella cheese , grated

1 cup almond flour

1/4 tsp garlic powder

1/4 tsp salt

Preheat oven to 390F

Add almond flour, garlic powder, and salt, to a bowl and mix well. Melt grated mozzarella cheese in a separate microwave safe bowl until just melted which will take about 60- 90 seconds depending on your microwave. Add the seasoned almond flour and mix thoroughly with a spatula while the cheese is still warm and until the flour is fully incorporated and you have a dough like consistency.

Roll out the dough to around 1/8 inch thick between two pieces of parchment paper. The thinner you make them the crisper they will be, but if they are too thin they will cook (and burn!) quicker so just be aware of that.

Remove the top parchment paper and transfer the bottom paper with rolled out dough onto a sheet pan. Cut into even sized squares using a pizza cutter or pretty crimper wheel, and then poke holes in each cracker with a fork to prevent bubbles forming on top.

Bake for 9- 12 minutes until golden on top.  Once baked remove from oven and let them fully cool before eating.

 

Low Carb Lobster Bisque

1 tablespoon unsalted butter

1 medium yellow onion, chopped

1 averge-sized carrot, chopped

4 cloves garlic, minced

1 cup cooking sherry 4 cups

(1 box) chicken broth or stock

2 cups fish stock 14.5 ounces

(1 can) diced tomatoes

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon red pepper flakes

1 teaspoon xanthan gum or glucomannan

1 1/2 pounds cooked lobster, chopped into small pieces

1 cup heavy cream mineral

salt and pepper to taste

fresh chopped parsley for garnish

In a large pot, melt the butter over medium-high heat. Add the onion and carrot. Sauté for about 10 minutes or until these veggies are tender.

Add the garlic. Sauté another minute or so or until the garlic is a light golden brown. Pour in the cooking sherry and both broths/stocks.

Stir in the tomatoes, paprika, thyme, red pepper flakes, and xanthan gum or gluccie. Bring to a boil. Turn the heat down to low.

 Using a blender, carefully (don't splatter yourself--it's hot!) pureé the soup as best you can (it's okay if there are still chunks).

Alternatively, you can pureé the soup a cup or two at a time in a heat safe blender. Stir in the lobster and cream plus salt and pepper to taste. Allow to heat up.

Garnish with parsley and enjoy!

 

Low-Carb Fudgy

Double Chocolate Brownies

1/2 cup unsweetened creamy almond butter

4 tablespoons browned butter still warm

2 tablespoons avocado oil

4 tablespoons Splenda Confectioner’s

1 teaspoon pure vanilla extract

1/2 teaspoon Spends blend

2 large eggs

4 tablespoons cocoa powder unsweetened

1 teaspoon gelatin

1/4 teaspoon salt

1/4 teaspoon espresso powder

1/8 teaspoon baking powder

1 tablespoon sugar free chocolate chips Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides.

Use a handheld electric mixer to cream together the almond butter and still-warm brown butter in a large bowl. Beat in the avocado oil, vanilla, and sugars, and then beat in the eggs. Mix in the cocoa powder, gelatin, salt, espresso powder, and baking powder just until combined.

Pour the mixture into the prepared pan, spread it out evenly, and sprinkle the chocolate chips on top. Bake until the brownies are set along the edges, but slightly doughy in the center, about 16 to 18 minutes, being careful not to overbake. Serve warm with sugar free vanilla ice cream.


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