The other night, I had a fabulous meal that was low carb, high nutrition, rich in Omega-3's, and delicious! I wanted to share it with you:
Baked wild, fresh Pacific salmon fillet (5oz), Romaine salad with Balsamic Vinaigrette, and Fettuccine Alfredo. Only... there was no pasta involved. And no icky Shiritaki noodles, either! Here's the secret recipe:
Take a nice, raw zucchini and use a carrot peeler to make flat, long strands of zucchini (that look like Fettuccine noodles). Just pretend you are peeling it but make narrower strips, and stop when you get to the seeds. Throw the seeds away or cook them separately (too watery for this dish). Then, put the zucchini strands into a saute pan with a bit of chicken broth and simmer for about 3-4 minutes, until tender but NOT mushy! The broth will mostly evaporate (don't use too much... just enough to cook them and leave a couple Tablespoons in the pan). Turn the heat down. Add 1-2 wedges of Laughing Cow Light cheese (the triangles... the 35 calorie ones). I cut mine into pieces before adding it to speed up the melting. Then sprinkle with garlic powder, black pepper, and a bit of sea salt. Stir and toss GENTLY until the cheese melts and makes a creamy sauce. Add a bit more broth if you need to.
That's it! You're done! Now, you *can* peel your zucchini first for a more pasta-looking dish (not as green) but I like the flavor and nutrition of the skin so I leave it on. This tastes great and goes so well with salmon or chicken! VERY low cal and almost no carbs!
Try it. Come on. You know you want it!
24 minutes ago