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Cheesy Keto Tuna Melts

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Cheesy Keto Tuna Melts

These 4 Ingredient Cheesy Keto Tuna Melts have ZERO Carbs!!!! They’re quick to throw together  making them the Perfect No Carb Lunch or Snack. The crispy mozzarella cheese compliments the creamy tuna salad perfectly. You won’t even miss the bread!!!

Cheesy Keto Tuna MeltsCheesy Keto Tuna Melts

To make these tasty Cheesy Keto Tuna Melts, you spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl, mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.

Cheesy Keto Tuna MeltsCheesy Keto Tuna MeltsCheesy Keto Tuna Melts

Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells.

Cheesy Keto Tuna MeltsCheesy Keto Tuna Melts

Then fold the squares in half, making triangle shapes. Firmly press the sides closed. Return to the oven for another 5 – 10 minutes or until the edges are golden brown.

Cheesy Keto Tuna MeltsCheesy Keto Tuna MeltsCheesy Keto Tuna Melts

Cheesy Keto Tuna Melts

This recipe for No Carb Cheesy Keto Tuna Melts is so simple and can be thrown together in under 20 minutes. With only 4 Ingredients, there’s not a lot that can go wrong when making these. They taste delicious hot or cold, which makes them the perfect 0 carb snack for work, school or road trips.  I make extra so we can grab them on the go.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Cheesy Keto Tuna Melts

Ingredients

12 Mozzarella Cheese Slices

2 Cans of Tuna

4 Tbsp Mayonnaise

1 Tbsp Celery (Minced)

Directions 

1. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.

2. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells. Then fold the squares in half, making triangle shapes. Firmly press the sides closed.

3. Return to the oven for another 5 – 10 minutes or until the edges are golden brown.

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– I turned my oven to broil for the last minute of baking, just to brown the tops a bit more. Watch very closely if you do this step.

– Small square piles of grated mozzarella cheese will work instead of the slices if needed.

– Use 2 170 g cans of tuna.

This recipe makes 12 Cheesy Keto Tuna Melts | 1 Serving = 2 Tuna Melts

 

Nutritional Info 

1 Batch of Cheesy Keto Tuna Melts = 6 Servings

Each Serving / 2 Tuna Melts =

220 Calories | 15 g Fat | 0 g Carbs | 0 g Fibre | 22 g Protein

 

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Cheesy Keto Tuna Melts

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Cheesy Keto Tuna Melts

 

Cheesy Keto Tuna Melts
 
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These 4 Ingredient Cheesy Keto Tuna Melts have ZERO Carbs!!!! They're quick to throw together  making them the Perfect No Carb Lunch or Snack.
Author:
Recipe type: Keto / Low Carb Lunch
Cuisine: American
Serves: 12 tuna melts
Ingredients
  • 12 Mozzarella Cheese Slices
  • 2 Cans of Tuna
  • 4 Tbsp Mayonnaise
  • 1 Tbsp Celery (Minced)
Instructions
  1. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.
  2. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells. Then fold the squares in half into triangle shapes. Firmly press the sides closed.
  3. Return to the oven for another 5 - 10 minutes or until the edges are golden brown.

Naked Wonton Soup

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Naked Wonton Soup

This Gluten Free & Keto Naked Wonton Soup is so Easy to Make and Tastes Just like Traditional Wonton Soup. It’s a Great Low Carb Alternative that will satisfy Your Chinese Food Cravings. The juicy Pork and Prawn / Shrimp Wonton Meatballs are a Delightful Low Carb Twist on an Long Time Favourite. It’s so Flavourful and Delicious that you won’t even miss the wrapper.

Naked Wonton SoupNaked Wonton Soup

To make this Tasty Soup, you boil the chicken broth with the ginger and whole cloves of garlic. Let it simmer for 10 -15 minutes. Then use a food processor to grind up the pealed shrimp and raw ground pork with the sesame oil, cloves of garlic and chopped green onion. Mix it until it’s well combined. You can use a knife and cutting board for this step if you don’t have a food processor. Preheat your oven, then shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout. Remove the pieces of ginger and garlic from the broth, then add the cooked meatballs, the sesame oil and the chopped green onion to the pot. Let simmer for 5 – 10 minutes.

Naked Wonton SoupNaked Wonton Soup

Naked Wonton Soup

My Family Loves this Naked Wonton Soup Recipe. When they ask if I could make it again, I’m happy to because it’s so much easier than having to wrap the wontons in a wrapper and I think they taste just as good. I also love how healthy this soup is. Bone broth is so good for you and is a great way to make your meals go a bit farther. Whenever we get a roasted chicken, (which is usually once a week) I boil down the bones in a large pot over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones. I save it in the freezer to make soup or sauces with throughout the week.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Naked Wonton Soup

Ingredients 

4 Cups Salted Chicken Broth

1 cm Piece Ginger

7 oz Ground Pork

7 oz Shrimp, pealed

1 Tsp Sesame Oil, divided

4 Cloves Garlic

2 Green Onion

Directions 

1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.

2. Using a food processor, grind up the pealed shrimp and raw ground pork with 1/2 tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don’t have a food processor.)

3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout.

4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, 1/2 tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 – 10 minutes.

This recipe for Naked Wonton Soup serves 4 People.

Note: To Freeze this soup: Freeze the cooked meatballs separate from the broth. Let thaw before reheating.

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Naked Wonton Soup

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Naked Wonton Soup

 

 

Naked Wonton Soup
 
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Author:
Recipe type: Keto Soup
Cuisine: Asian
Serves: serves 4
Ingredients
  • 4 Cups Salted Chicken Broth
  • 1 cm Piece Ginger
  • 7 oz Ground Pork
  • 7 oz Shrimp, pealed
  • 1 Tsp Sesame Oil, divided
  • 4 Cloves Garlic
  • 2 Green Onion
Instructions
  1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.
  2. Using a food processor, grind up the pealed shrimp and raw ground pork with ½ tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don't have a food processor.)
  3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 - 25 minutes or until browned. Turn a few times throughout.
  4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, ½ tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 - 10 minutes.

Low Carb Waffled Tuna Cakes

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Low Carb Waffled Tuna Cakes

These Gluten Free Low Carb Waffled Tuna Cakes are an inexpensive appetizer, side dish or meal. They’re loaded with Healthy Fats and Protein and can be thrown together in a few minutes with Items from your Pantry. I used Solid White Albacore Tuna, which is better quality but the recipe can be made with any canned tuna or salmon you have on hand.

Low Carb Waffled Tuna CakesLow Carb Waffled Tuna CakesLow Carb Waffled Tuna CakesLow Carb Waffled Tuna Cakes

You’ll Love how easy these Keto Tuna Cakes are to make. First you drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined. Then preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

Low Carb Waffled Tuna CakesLow Carb Waffled Tuna CakesLow Carb Waffled Tuna Cakes

Low Carb Waffled Tuna Cakes

I like making these Low Carb Waffled Tuna Cakes on a Hot Summer Day because the Waffle Iron doesn’t Heat up my House as much as using the Stove or Oven would. On really hot days, I’ve even plugged it in outside. It makes dinner time so easy and the best part is you’re family will absolutely love them. These crispy and satisfying fish cakes can be made ahead of time and then reheated in the oven or toaster oven. They can even be reheated in the waffle iron.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Low Carb Waffled Tuna Cakes

Ingredients

2 Cans Tuna

1 Egg

1 Tsp Minced Garlic

3 Tbsp Mayonnaise

1 Tbsp Lemon Juice

1/4 Cup Crushed Pork Rinds (or GF Bread Crumbs)

1/2 Tsp Onion Powder

2 Tbsp Melted Butter

Salt and Pepper (to taste)

Directions 

1. Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined.

2. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

This recipe makes 6 Low Carb Waffled Tuna Cakes.

For the Dill Pickle Dip

Ingredients 

2 Small Dill Pickles 

2 Tbsp Mayonnaise 

1 Tbsp Lemon Juice 

1 Tbsp Fresh Dill 

Salt to taste 

Directions 

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt. 

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Low Carb Waffled Tuna Cakes

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Low Carb Waffled Tuna Cakes

 

Low Carb Waffled Tuna Cakes
 
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Author:
Recipe type: Keto Gluten Free Appetizers
Cuisine: American
Serves: 6 Waffles
Ingredients
  • 2 Cans Chunk Tuna
  • 1 Egg
  • 1 Tsp Minced Garlic
  • 3 Tbsp Mayonnaise
  • 1 Tbsp Lemon Juice
  • ¼ Cup Crushed Pork Rinds (or GF Bread Crumbs)
  • ½ Tsp Onion Powder
  • 2 Tbsp Melted Butter
  • Salt and Pepper (to taste)
Instructions
  1. Drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined.
  2. Preheat your waffle iron, then use the melted butter to coat the hot iron. Divid the tuna mixture into 6 and place each portion onto the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.
  3. This recipe makes 6 Low Carb Waffled Tuna Cakes.

Linguine with Smoked Salmon and Rosé Sauce

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Linguine with Smoked Salmon and Rosé Sauce

Linguine with Smoked Salmon and Rosé Sauce

 Linguine with Smoked Salmon and Rosé Sauce

I made this Gluten Free Linguine with Smoked Salmon and Rosé Sauce after finding Catelli Linguine Noodles at my local supermarket. I haven’t had Linguine for years and Gluten Free Catelli Noodles are my absolute favorite. They taste just as good as a regular noodles. You can’t have Smoked Salmon without the Capers. They’re absolutely perfect for this delicious Pasta. Making a Rosé Sauce is really simple, you add a little bit of Cream or Alfredo Sauce to your regular Tomato Sauce. Although it’s easy to make I often opt for buying it pre made. The Gluten Free brand that I usually use is Classico. It always tastes great and worked perfectly for this pasta.

Ingredients 

3 Tbsp Butter

1/2 of a Onion

8 – 10 White Mushrooms

1 Jar of Gluten Free Rosé Sauce

4 Tbsp Capers

1 Package of Smoked Salmon

1 Package of Gluten Free Linguine

2 Tbsp Parmesan Cheese

Directions 

1.In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.

2. Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.

3. Cook the linguine as directed on the package. Once it’s cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.

4. Serve the sauce over the pasta. Garnish with parsley.

Linguine with Smoked Salmon and Rosé Sauce

Linguine with Smoked Salmon and Rosé Sauce

 

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Linguine with Smoked Salmon and Rosé Sauce
 
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Author:
Recipe type: Pasta
Serves: serves 4
Ingredients
  • 3 Tbsp Butter
  • ½ of a White Onion
  • 8 - 10 White Mushrooms
  • 1 Jar of Gluten Free Rosé Sauce
  • 4 Tbsp Capers
  • 1 Package of Smoked Salmon
  • 1 Package of Gluten Free Linguine
  • 2 Tbsp Parmesan Cheese
Instructions
  1. In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.
  2. Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.
  3. Cook the linguine as directed on the package. Once it's cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.
  4. Serve the sauce over the pasta. Garnish with parsley.

Grilled Chili Lime Pineapple Shrimp

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 Chili Lime Pineapple Shrimp

Grilled Chili Lime Pineapple Shrimp

These Gluten Free Grilled Chili Lime Pineapple Shrimp are a Wonderful Mix of Sweet and Spicy. The Chili and Lime Compliment the Sweet and Juicy Pineapple and Succulent Shrimp Perfectly. They would make an Awesome Gluten Free Appetizer or Side Dish for your next Summer Party or BBQ.  If you don’t have access to a Grill, just use the Oven instead. Bake at 450 F for approximately 8 – 10 minutes, turning half way though.

 

Ingredients 

12 Large Shrimp Peeled and Deveined

12 Pineapple Chunks

1/2 Cup Sweet Chili Sauce

1 Tsp Crushed Chili’s

1 Lime

Directions 

1. In a medium sized bowl mix the sweet chili sauce with the crushed chili’s. Then squeeze the juice from the lime into the bowl.

2. Place the shrimp into the marinade and let sit for 10 minutes.

3. If you’re using wooden skewers, soak them in water for a few minutes before using them. Skewer the shrimp and the pineapple together, then drizzle a little of the remaining marinade over them.

4. Grill for approximately 3 minutes per side or until the shrimp are fully cooked.

5. Serve with a slice of lime.

Grilled Chili Lime Pineapple Shrimp

Grilled Chili Lime Pineapple Shrimp

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Gluten Free Coconut Shrimp

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 Gluten Free Coconut Shrimp

 Gluten Free Coconut Shrimp

Gluten Free Coconut Shrimp

These Healthy Gluten Free Coconut Shrimp are oven baked and taste amazing. They would make a great appetizer or side for you’re next BBQ or Party. They would also be a delicious way to surprise someone special. They’re fast and easy to make, with no deep frying involved. Serve them with a side of Sweet Chili or Cocktail Sauce.

 

Ingredients

10 – 15  Large Raw Shrimp

2 Eggs

1 1/2 Cups Dried Coconut

2 Tbsp Parmesan Cheese

1 Cup Rice Flour

4 Tbsp Corn Starch

1/2 Tsp Salt

1/2 Tsp Pepper

1 Tbsp Oil

Directions

1. Pre heat oven to 450 F.

2. In a medium sized bowl, beat the the eggs. In a separate bowl mix the coconut, 1/2 cup rice flour, 2 tbsps corn starch, parmesan cheese and salt and pepper. In a 3rd bowl mix the remaining Rice flour and cornstarch.

3. Dip the shrimp into the rice flour and cornstarch. Then dip them into the egg. Coat them really well in the coconut mixture. Then place them onto a  lightly greased or parchment paper lined baking sheet. Lightly brush the tops with oil.

4. Bake for 5 minutes, turn them over and lightly brush the other sides with oil. Bake for another 5 minutes, or until they are fully cooked.

5. Serve with sweet chili or cocktail sauce.

Gluten Free Coconut Shrimp

Coconut Shrimp Gluten Free

 

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Cucumber Gravlax

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Cucumber Gravlax

Cucumber Gravlax

 Cucumber Gravlax

I wasn’t expecting to like this simple 4 ingredient Cucumber Gravlax as much as I did.  Smoked Salmon, Cream Cheese and Capers served on little pieces of french bread was one of my go to appetizer before going Gluten Free. I didn’t think Cucumber could ever compare to french bread but I was presently surprised. The Freshness of the Cucumber compliments the Smoked Salmon, Capers and Cream Cheese perfectly. I could eat the whole plate to myself they’re that good. They taste incredible and are incredibly simple. I prefer to use light cream cheese but you can use regular if you like it better.

This Cucumber Gravlax makes a great Gluten Free Appetizer for Game Day. It’s really easy to make with absolutely no cooking needing. It can be whipped up in a couple of minutes with very little effort. It’s a Healthier, Low Carb option that does Skimp on the Taste.

Check out this Easy Gluten Free Cream Cheese Taquito Recipe as well. It’s a simple Appetizer That can be thrown together quickly and will be sure  to please a crowd.

Cucumber Gravlax

Ingredients 

1/2 of a Cucumber

1/2 of a Package of (light) Cream Cheese

2 Tbsp of Capers

1/2 of a Package of Smoked Salmon

Directions 

1. Wash and slice the cucumber. Place slices onto a plate or serving tray.

2. Place 1/2 of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.

3. Place a small piece of the salmon on top of each of the cucumbers.

Recipe makes approx. 10 – 12 pieces.

Cucumber Gravlax

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Cucumber Gravlax

Cucumber Gravlax
 
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Author:
Recipe type: Appetizer
Serves: 12 pieces
Ingredients
  • ½ of a Cucumber
  • ½ of a Package of (light) Cream Cheese
  • 2 Tbsp of Capers
  • ½ of a Package of Smoked Salmon
Instructions
  1. Wash and slice the cucumber. Place slices onto a plate or serving tray.
  2. Place ½ of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.
  3. Place a small piece of the salmon on top of each of the cucumbers.
  4. Recipe makes approx. 10 - 12 pieces.

Crab Cakes Gluten Free

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Crab Cakes Gluten Free

Crab Cakes Gluten Free

Crab Cakes Gluten Free

These Gluten Free Crab Cakes are quick and easy to make. This tasty appetizer can be made ahead of time and warmed up in the oven right before serving.  The recipe uses Dehydrated Potatoes instead of bread crumbs. It’s served with a tasty homemade Tartar Sauce.

Ingredients 

2 Cans of Crab Meat

1/2 of a Small White Onion

1/4 Cup Dehydrated Mashed Potato Powder

1 Egg

1 Tsp Dried Oregano

Salt and Pepper to Taste

For the Sauce:

4 Tbsp Mayonnaise

3 Dill Pickles

1 Tsp Lemon Juice

1/2 Tsp Salt

Directions

1. Strain the liquid off of the canned crab meat. Place the crab into a bowl. Mince then add the onion. Then add the egg and mashed potato powder. Add the oregano and salt and pepper, then mix until well combined.

2. Shape into 1 inch balls and flatten with a fork.

3. Fry the crab cakes in oil, over medium heat until browned, about 4-5 minutes per side.

4. For the Tartar Sauce, dice up the pickles and add them to the mayonnaise. Add the lemon juice and salt then mix well.

Have you ever used Dehydrated Mashed Potatoes instead of Bread Crumbs? How do you think it compared? What are some other things that you have used in place of bread crumbs? Let us know in the comments. 

 

Crab Cakes Gluten Free

 

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Sautéed Shrimp and Artichokes

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Sautéed Shrimp and Artichokes

Sauteed Shrimp and Artichokes

Sautéed Shrimp and Artichokes

This mouth watering Sautéed Shrimp and Artichokes recipe makes a sizzling appetizer or can be made a meal on top of your favorite Gluten Free pasta. I used tinned artichokes but you could swap them out for fresh artichoke if you prefer.  Serve Sizzling in a hot Cast Iron Skillet by placing a skillet in the oven set to broil for a few minutes.  Then transfer the shrimp from the frying pan into the hot skillet right before serving. The smoke and sizzle are sure to impress. I also love this Sautéed Shrimp and Artichokes on top of Gluten Free Penne or Linguine. When I use this recipe for pasta I like to add a little white mushrooms and bell peppers just to add a little for veg to the meal.

Ingredients

2 Tbsp Butter

4 Cloves of Garlic

3 Tbsp Lemon Juice

1/2 Lb Shrimp (peeled and deveined)

1 6 oz Jar Artichoke Hearts

1/2 Tsp Dried Basil

3 Tbsp Heavy Cream

2 Tbsp Parmesan Cheese

Directions 

1. In a frying pan, melt the butter. Add the garlic and lemon juice. Let simmer on low for 2 minutes then add the shrimp. Once the shrimp is cooked, add the artichoke hearts and let simmer for another few minutes.

2. Add the heavy cream then stir until well combined. Let simmer for 2-3 more minutes. Toss in the parmesan cheese. Serve in a sizzling hot skillet or on top of pasta.

 

 

 

 

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Sautéed Shrimp and Artichokes
 
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Author:
Recipe type: Appetizer
Ingredients
  • 2 Tbsp Butter
  • 4 Cloves of Garlic
  • 3 Tbsp Lemon Juice
  • ½ Lb Shrimp (peeled and deveined)
  • 1 6 oz Jar Artichoke Hearts
  • ½ Tsp Dried Basil
  • 3 Tbsp Heavy Cream
  • 2 Tbsp Parmesan Cheese
Instructions
  1. In a frying pan, melt the butter. Add the garlic and lemon juice. Let simmer on low for 2 minutes then add the shrimp. Once the shrimp is cooked, add the artichoke hearts and let simmer for another few minutes.
  2. Add the heavy cream then stir until well combined. Let simmer for 2-3 more minutes. Toss in the parmesan cheese. Serve in a sizzling hot skillet or on top of pasta.

Crab Stuffed Mushrooms Gluten Free

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Crab Stuffed Mushrooms Gluten Free 

Crab Stuffed Mushrooms Gluten Free

Crab Stuffed Mushrooms Gluten Free

These Gluten Free Crab Stuffed Mushrooms are just packed with flavor. They’re made with a delicious combination of Crab, Cream Cheese and Artichokes. They’re baked in garlic butter and topped with Parmesan Cheese and Ground Rice Crackers. They make a great Appetizer for potlucks or parties or Snack for the Superbowl.

Try this Gluten Free Crab Cakes Recipe too.

Ingredients 

1 (250 g) Pkg Cream Cheese

2 (120 g) Cans Crab Meat

15- 20 Large White Mushrooms

1/2 Cup Artichoke Hearts (Minced)

2 Tbsp Parmesan Cheese

10 Rice Thin Crackers

5 Tbsp Butter

3 Cloves of Garlic (minced)

Directions

1. Pre heat oven to 350 F.

2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.

3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.

4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.

5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.

6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.

7. Bake for 30 – 35 minutes.

 

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Baked Apple Pie rice Paper Rolls

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Gluten Free Perogies 

Gluten Free Perogies 

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Crab Stuffed Mushrooms Gluten Free
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Appitezer
Serves: 15 -20 Mushrooms
Ingredients
  • 1 (250 g) Pkg Cream Cheese
  • 2 (120 g) Cans Crab Meat
  • 15- 20 Large White Mushrooms
  • ½ Cup Artichoke Hearts (Minced)
  • 2 Tbsp Parmesan Cheese
  • 10 Rice Thin Crackers
  • 5 Tbsp Butter
  • 3 Cloves of Garlic (minced)
Instructions
  1. Pre heat oven to 350 F.
  2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
  3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
  4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
  5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
  6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
  7. Bake for 30 - 35 minutes.