Keto Skillet Italian Meatballs with Sauce

I have always loved Italian food especially pasta😍

I also used to feel very bloated after each scrumptious pasta meal too😣

Que in my new Keto lifestyle! There are many ways to enjoy my fave Italian foods, I just have to rethink them!!

For example these meatballs! Instead of breadcrumbs I use almond flour! No pasta with it, but steamed cauliflower in its place!! It is very filling when a small salad is with it🥗

So lets make some meatballs!!

I start out with 1 lb. of ground mild Italian pork sausage. You can sub in ground beef or ground turkey, though I haven’t tried it. I love pork sausage❤

Preheat oven to 375F.

Put meat in a large mixing bowl and break it up with a spoon.

In a small bowl whisk the egg well.

Add to mixing bowl with meat.

Add 1 cup blanched almond flour.

Measure 1 tsp each dried: parsley, oregano, celery seed & marjoram.

Grind with mortar & pestle or electric grinder to release the flavor.

Add spices to bowl.

Add 1 tsp. garlic powder then mix well with spoon.

Work in 1/2 cup shredded parmesean.

And lightly sauteed chopped onion. Approx. 1/4 cup.

Grease a glass 8×8 pan with olive oil.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping then rolling to round them out.

I was able to get 20 meatballs!

Bake for 18 mimutes at 375F.

Saute another 1/4 cup chopped onion.

Add 1 (28oz can) Organic Tomato Puree.

Add 1 tsp garlic powder.

And 1 tsp each ground oregano and basil.

And 1 tsp. salt. Whisk well then bring to a simmer.

Meatballs are done!

Add cooked meatballs to sauce.

Spoon sauce over Meatballs.

Cover and simmer on low for 12 minutes.

After 12 minutes top with 1 cup shredded mozzerella, turn off heat and cover. Wait 8 minutes for cheese to melt.

Time to eat!

I served it with steamed cauliflower and a small salad topped with a vinegarette!

Keto Skillet Italian Meatballs with Sauce

1 lb ground Italian sausage or other ground meat

1 cup blanched almond flour

1 tsp each dried/ground: parsley, oregano, celery seed, marjoram & garlic powder

1/2 cup shredded parmesean.

1/4 cup lightly sauteed chopped onion.

In large bowl break up meat with a spoon. Make a well in the center and add all ingredients. Stir till combined.

Grease a glass 8×8 pan.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping, then rolling to round them out. I was able to get 20 meatballs!

Bake for 18 minutes at 375F.

For sauce:

1/4 cup chopped onion

1 (28oz can) Organic Tomato Puree.

1 tsp each: garlic powder, ground oregano, basil and salt.

1 cup shredded mozzerella

Saute onion till soft. Add tomato puree and herbs. Whisk well. Add cooked meatballs to sauce. Spoon sauce over Meatballs. Cover and simmer on low for 12 minutes.

After 12 minutes top with cheese. Turn off heat and cover. Wait 8 minutes for cheese to melt.

Serves 7 to 8

3 meatballs and 1/4 cup sauce= 5 net carbs

Meatballs are 1 carb each.

1/4 sauce = 4 net carbs


Keto No Bake Cherry Cheesecake

When you live in the country like I do, you have to be prepared during late June for the cherries to ripen. It is a “get-them-now-or-the-birds-will-get-them” kind of situation. So today became cherry picking day!

Here we are with our first bucket! We filled 3 of these 2 gallon stainless steel pots!😮

In order for us to collect so many high up in the tree, my husband got out his mountain climbing gear and went up!

So naturally I had to figure out a way to enjoy the cherries in a low carb way!

CHEESECAKE!!

It is summertime after all so baking is not on my list, so it HAD to be a no bake!!

You are going to LOVE this dessert so much! Even my husband who loves regular sugar, actually enjoyed it and went back for seconds!!

Let’s get started!! We will make the cheesecake 1st, then the homemade cherry🍒 topping!

You will need 1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit.

Set this aside in the fridge until you need it again.

Set out 1 and 1/2 blocks of regular cream cheese in a bowl on the counter for at least an hour to soften.

Start whipping the cream cheese after it is completely softened.

Then add:

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia powder

Whip the cream cheese well till smooth. Then add whipped cream to bowl. Mix on high 30 seconds till smooth.

Spread in a 9 inch pie plate.

Refrigerate for 1 hour minimum before cutting and serving.

To 5 cups of fresh,pitted cherries add 1/2 cup erithrytol/stevia granulated sweetener…..

And 1 Tbsp liquid Stevia/Monkfruit sweetener.

Heat over medium until the cherries soften and their liquid is released. Approx. 10 min. Constantly stir so it doesn’t burn!

Since we are not using starches to thicken, I use glucomannon. I purchased this bottle off of vitacost.com

Bring cherries to a slow boil then sprinkle 1 tsp glucomannon over top and start stirring immediately!

Give it about 5 minutes and it will thicken like traditional corn starch will!! I ended up adding in 1/4 cup water to thin it a bit. You may or may not need this as not all cherries produce the same amount of juice when cooked.

Now serve up a piece of cheesecake and top with 1/2 cup of the topping!! Approx. Net carbs= 10 for 1 slice of cheesecake and 1/2 cup cherry topping!

For cheesecake:

1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit

1 and 1/2 pkg of full fat cream cheese

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia

Whip cream.Set aside. Whip cream cheese with extracts n sweeteners. Whip both together. Put in desired dish. Refrigerate 1 hour minimun.

For cherry topping:

5 cups fresh pitted cherries

1/2 cup erithrytol/stevia blend

1 Tbsp liquid monk fruit/stevia sweetener

1 tsp gluccomannon

1/4 cup water

Place the pitted cherries into a saucepan, set over medium heat allow the cherries to release their juices. Add sweeteners. Stir well. This should take about 10 minutes. Stir occasionally.

Sprinkle glucomannon over the cherry mixture and stir well. *You want to stir the cherries constantly, the mixture will thicken up quick.

Cool before using to top your cheesecake!

Store in a mason jar with a lid, or any air tight container.
You can also place in the freezer for later use.


Extra Crispy Keto Chicken Strips

When I think of chicken strips it brings me back to my 1st job at Golden Corral! I loved that when my shift was over I got 1 free meal of my choice😍I would usually go with the chicken strip dinner!

Yummy, crispy strips of chicken that I would dunk in ranch or ketchup! Plus half a plate of thick steak fries😮

So the fries wouldn’t happen now that I’m keto, but the chicken strips HAD to be recreated! Here is the best replacement😊

First step is to get the pork rinds ground down! I didn’t want to drag out my food processor so I used a mallet. You could do it faster in a food processor though!
You want them to look like this! They kinda look like panko crumbs!
In a 2nd separate bowl whisk together almond flour, salt & pepper.
In your third bowl you will need your eggs.
Whisk up the eggs and set your bowls in this order. You will bread the chicken tenders from right to left!
1st dunk is in the flour mixture. Coat both sides well.
2nd dunk is in the whisked egg mixture.
Make sure you let the excess drip off before moving to the final bowl.
Now bread both sides in the crushed pork rinds and move them to a rack while you do the rest. This is a trick I learned from Alton Brown on the Food Network! Let your breaded chicken sit for a bit before frying so the topping stays better!
Heat up oil in your skillet. You want enough oil that it comes up the sides 2 inches. This will ensure proper frying. Its also very important that the oil is at the right temperature BEFORE anything goes in the pan. I test this out by putting the tip of a wooden spoon in the oil. If it bubbles up like frying then I know its ready!
Now gently lay the strips in and don’t overcrowd the pan. I did them in 3 piece batches. Set your timer for 3 minutes and turn the heat to medium high. Just a bit lower than high setting. THEN flip carefully and fry 3 minutes on the other side.
Leave to cool on a few paper towels for a few minutes.
Now devour!! I dipped mine in ranch dressing!

EXTRA CRISPY KETO CHICKEN STRIPS

1 lb. Chicken tenders

1 1/2 cup crushed pork rinds

3/4 cup finely ground almond flour

1 tsp salt

1 tsp ground black pepper

2 eggs

Coconut oil for frying

First step is to get the pork rinds ground down! I didn’t want to drag out my food processor so I used a mallet. You could do it faster in a food processor though!

In a separate bowl whisk together almond flour, salt & pepper. You want them to look like panko crumbs!

In a 2nd separate bowl whisk together almond flour, salt & pepper.

In your third bowl you will need your eggs. Whisk up the eggs and set your bowls in this order.

You will bread the chicken tenders from right to left!

1st dunk is in the flour mixture. Coat both sides well.

2nd dunk is in the whisked egg mixture. Make sure you let the excess drip off before moving to the final bowl.

Now bread both sides in the crushed pork rinds and move them to a rack while you do the rest. This is a trick I learned from Alton Brown on the Food Network!

Let your breaded chicken sit for a bit before frying so the topping stays on better!

Heat up oil in your skillet. You want enough oil that it comes up the sides 2 inches. This will ensure proper frying.

Its also very important that the oil is at the right temperature BEFORE anything goes in the pan. I test this out by putting the tip of a wooden spoon in the oil. If it bubbles up like frying then I know its ready!

Now gently lay the strips in and don’t overcrowd the pan.

I did them in 3 piece batches. Set your timer for 3 minutes and turn the heat to medium high.

Just a bit lower than high setting. THEN flip carefully and fry 3 minutes on the other side.

Leave to cool on a few paper towels for a few minutes.

Now devour!! I dipped mine in homemade ranch dressing!

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The carbs come out to 1 g carb PER STRIP!

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What memories do you have about chicken strips?

What is your fave sauce to dip them into?


Easy Keto Mustard Meatballs

It is quite a feat to try and please everyone for dinner, especially when you have 2 little children who are picky!! With this quick dish you don’t have to worry about leftovers because the kids will love it😋If they don’t like mustard you can always make their topping with ketchup instead!

One tip…..don’t overmix or you will lose the juiciness!

You can also make ahead and freeze!

Drizzle olive oil in an oven safe skillet.

Saute onion in skillet on medium heat. Let sit on low sauteeing as you combine the other ingredients.

In a large bowl of a mixer combine ground beef & shredded cheese.

Add almond flour.

Eggs…..

Add salt…and pepper

Remove onion from skillet and add to mixture in bowl.

Mix for 1 minute.

Using an ice cream scooper, scoop mounds of meatloaf mixture into skillet previously used for sauteing the onion.

Now that the meat is ready to bake, you will top it with a mustard topping!

In a small bowl mix erithrytol and blackstrap molasses.

Add yellow mustard. Mix well.

Gently spoon over the top of the meatloaf meatballs.

Bake at 350F for 30 minutes. Cool 5 minutes before serving.

I had mine with some spring mix salad plus steamed cauliflower, mashed with butter❤

EASY KETO MUSTARD MEATBALLS

1 lb Organic Ground Beef

1 1/2cup shredded cheddar

3/4 cup almond flour

2 eggs

1/2 onion, diced, sauteed in olive oil

1/2tsp salt

Pinch pepper

6 Tbsp erithrytol/stevia blend

3/4 tsp blackstrap molasses

6 Tbsp prepared yellow mustard

Drizzle olive oil in an oven safe skillet. Saute onion in skillet on medium heat. Let sit on low sauteeing as you combine the other ingredients.

In a large bowl of a mixer combine ground beef & shredded cheese.

Add almond flour and eggs.

Add sauteed onion and mix for 1 minute.

Using an ice cream scooper, scoop mounds of meatloaf mixture into skillet previously used for sauteing the onion.

In a small bowl mix erithrytol, blackstrap molasses and mustard.

Mix well and gently spoon over the top of the meatloaf meatballs.

Bake at 350F for 30 minutes. Cool 5 minutes before serving.

>>Leave a Comment telling me…..

What is your favorite side dish to have with meatloaf?<<

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Quick Keto Meat Rollups

So if you have been following a gluten free lifestyle you have probably heard of meat rollups! Take deli meat and roll things up in it like cheese, pickles, etc.

My go to is cheese strips. They are easy, but bulky. I tried these melted cheese discs, usually used for taco shells, and used it as the rollup base!!

I was in a hurry before we went on a hike, so I just rolled up ham in it. You could also try cream cheese, ham, pickle…. They would all be awesome in these cheese discs!

I used Organic shredded pepperjack😋

Soooo goood!! They tasted amazing when we stopped for snack time😍

Put 1/4 cup mounds on a silpat or parchment lined cookie sheet.

Bake at 400F till brown on edges.

Cool on solid surface, a wooden cutting board worked great!

Cool for 3 min then put toppings on cheese disc then slowly roll.

Eat as is, or maybe dip in a condiment😍

Leave a comment and tell me. ….

What kind of cheese would you use?

What would you put in it?


2 ingredient Keto Whipped Cream for Coconut Lovers❤

Do you love coconuts? The taste of coconut?

I am in LOVE with this creamy, dreamy creation that is a wonderful whipped cream replacement, PLUS it tastes like coconuts!! It does take some planning ahead the night before, but soooo worth it!

I love having a treat of berries topped with this whipped goodness, or straight up! I can imagine it would be super yummy with cocoa powder added, but you can get creative with it as we are going over the base recipe😊

The trick to getting it whipped just right is to have the can in the fridge overnight, AND to have your mixing bowl & whisks to sit in the freezer for at least 30 minutes. This will ensure that you will get the best end product! It makes a huge difference in wether it whips up nice or not!!

So lets get going!

Open your can of coconut milk carefully and scoop out the solidified cream on top. Be careful to not get too much of the liquidy bottom. Save the liquidy bottom for smoothies!

Get your mixing bowl, preferrably stainless steel, and your whisking beaters out of the freezer. Put in solidified coconut milk and 3 pkts of stevia.

Whisk approx. 3 minutes until stiff peaks form.

Now scoop it out and enjoy!! Its that easy!!

Trust me, you will want more but don’t overdo it, it is very filling!

APPROX. 1g carb per serving.

Makes 4 (1/2 cup) servings

2 INGREDIENT KETO WHIPPED CREAM

1 can full fat coconut milk; refrigerated overnight

3 pkts. Stevia

Put your mixing bowl and beaters/whisk attachment in the freezer for at least 30 minutes before beginning.

Open your can of coconut milk carefully and scoop out the solidified cream on top. Be careful to not get too much of the liquidy bottom. Save the liquidy bottom for smoothies!

Get your mixing bowl, preferrably stainless steel, and your whisking beaters out of the freezer.

Put in solidified coconut milk and 3 pkts of stevia in bowl.

Whisk approx. 3 minutes until stiff peaks form.

Now scoop it out and enjoy!! Its that easy!!

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Tell me your ideas on how you will be enjoying your new found treat!!


Keto Chocolate Mousse with only 4 Ingredients!

When I am looking for a quick chocolate snack that is creamy and rich, mousse really hits the spot! It is creamy, filling and super simple to throw together!

Today I am trying a new ingredient, MASCARPONE CHEESE!

It is similar to cream cheese, but lower in carbs and much more smooth & light! Heaven really😇

So get out your mixer and the whisk attachment, and you will be noshing on this dreamy chocolate cloud in no time😍

You will need 8oz. Mascarpone cheese…..I used this brand!

1 tsp liquid chocolate stevia

1 Tbsp cocoa powder & 1 cup heavy whipping cream

Whisk on medium speed approx. 3 minutes. DO NOT OVERMIX!!

You know you are done when you see stiff peaks like this!

I kept my portions to 1 scoop measured out with a standard ice cream scoop! Only 3g carbs per serving😁😋

KETO CHOCOLATE MOUSSE

1 (8oz) container of mascarpone cheese

1 cup heavy whipping cream

1 tsp liquid stevia drops, chocolate

1 Tbsp cocoa powder

Whisk all ingredients in a stand mixer with a whisk attachment, or alternatively with a hand mixer on medium speed for approx. 3 minutes. DO NOT OVERMIX!!You know you are done when you see stiff peaks. Serve with an ice cream scoop to portion it out. Store in refrigerator up to 4 days.

What other flavors have you tried of liquid stevia drops? I am thinking of a chocolate orange, chocolate mint……

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5 Ingredient Keto Biscuits

Biscuits……cut, drop, buttery, flaky, moist, crispy. So many different types of biscuits. When I was a kid my Mom would make drop biscuits from the famous “Bisquik”.

Those little mounds of bread-like-crumbly-goodness were almost always covered in sausage gravy. Biscuits and gravy was another weekend favorite at our house! I have come to realize that it is definitely an American thing😊 My friend from the UK had never heard of it before! Who would have thought🤔

So yesterday was my husbands birthday and every year I make him lots of goodies from breakfast all the way to dinner! Of course, breakfast was biscuits and gravy! Since he is NOT following a gluten free, keto eating style I made him scratch biscuits with wheat flour. I couldn’t miss out on the yumminess so I made a 2nd batch of biscuits for me!

Now I have tried countless recipes for gluten free, keto, paleo biscuits, but they were mostly ok. Nothing too wonderful to share and shout out to everyone about ……..until now!!

Only 5 ingredients and 10-12 minutes later you will be enjoying some melt-in-your-mouth-goodness that you will be telling everyone about😊

First you will need 1 cup + 2 Tbsp COLD Blanched,Almond Flour, 2 Tbsp COLD butter. If your flour and butter are not super cold the dough will not set up right. If they need to chill, put in fridge for 20min minimum to work.


Add in 1/4 tsp salt and 1 tsp baking powder. Begin cutting in the butter, pastry cutter works best here.


It should have a medium crumb consistency. You want little pea size bits of butter.


Now you will need egg whites from 3 LARGE Eggs. Its important they be large so your amounts are not off.


Whisk whites well until frothy.


Cut/stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.


Your dough should come together like this. Its ready to bake!


I used a cookie scoop to place on my lined cookie sheet. It is approx. 2 Tbsp of batter per biscuit if you don’t have a scoop.


Bake for 10-12 minutes in a 400F oven until golden brown.

Yummy biscuit goodness waiting to be devoured!! These are great warmed up if you have left overs. Makes approx. 6 biscuits.

5 INGREDIENT KETO BISCUITS

1 cup + 2 Tbsp COLD Blanched, Almond Flour (place in fridge 20 min if not cold)

1 tsp. Baking Powder

1/4 tsp of salt

2 Tbsp COLD,HARD, Salted butter

3 Egg Whites from 3 LARGE Eggs

First you will need 1 cup + 2 Tbsp COLD Almond Flour, 2 Tbsp COLD butter.

Add in 1/4 tsp salt and 1 tsp baking powder.

Begin cutting in the butter, pastry cutter works best here. It should have a medium crumb consistency. You want little pea size bits of butter.

Now you will need egg whites from 3 LARGE Eggs. Its important they be large so your amounts are not off. Whisk whites well until frothy.

Cut/stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.

I used a cookie scoop to place on my lined cookie sheet. It is approx. 2 Tbsp of batter per biscuit if you don’t have a scoop.

Bake for 10-12 minutes in a 400F oven until golden brown.

Yummy biscuit goodness waiting to be devoured!! These are great warmed up if you have left overs.

Makes approx. 6 biscuits. @ 1g carb each.

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Tell me your memory of biscuits!

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Keto Low Carb Blender Pancakes

Sundays were almost always pancake days when I was growing up! I loved the Aunt Jemima syrup and loved the commercials when she talked, ha ha!

My Mom usually made the pancakes with the quick mix.🥞 I loved them all the same❤ Usually there was bacon too, nice and crispy🥓

It has been almost 5 years since I have had some good homemade scratch pancakes with wheat flour, BUT I have a good alternative you should try! It includes coconut flour and is super close to those quick mix pancakes I remember!

Nut free and gluten free, these pancakes come together fast since we are using a blender!

First add 4 oz of cream cheese and 4 eggs to the blender.

Add 2tsp vanilla extract & 1 tsp maple flavoring to the blender.

This is the best brand to buy!

Make your own erithrytol/stevia blend with 1 cup erithrytol and 1 tsp stevia. Whisk and keep for sweetening!

Add 4 Tbsp of erithrytol, or other granulated sweetener

Add 4 Tbsp coconut flour, 2 tsp baking powder and 1/2tsp ground cinnamon

Blend all 2 min. Scrape down sides. Blend 1 min more. Let sit 5 min.

Pour into a preheated skillet or griddle.

Cook approx. 2-3min on medium heat until it is covered in bubbles like this.

Carefully flip and cook 2-3 minutes more.

Keep cooked pancakes on a large plate covered with a cloth napkin or towel.

Serve with lots of butter and some sugar free syrup. This is a homemade syrup I made out of erithrytol, glucomannon and maple extract. I will share the recipe on my facebook page!

Enjoy!! At only 5g of total carbs (3g net) they are a healthy alternative to my wheat pancakes I remember!

Share with me in a comment a favorite pancake memory of yours!

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KETO LOW CARB BLENDER PANCAKES

4 oz. Cream cheese

4 lg eggs

2 tsp vanilla extract

1 tsp maple extract

4 tbsp erithrytol/stevia blend

2 tsp baking powder

4 Tbsp coconut flour

1/2 tsp ground cinnamon

First add cream cheese and eggs to the blender.

Add vanilla extract & maple flavoring to the blender.

Whisk and add erithrytol, or other granulated sweetener.

Add coconut flour, baking powder and ground cinnamon.

Blend all 2 min. Scrape down sides.

Blend 1 min more. Let sit 5 min.

Pour into a preheated skillet or griddle.

Cook approx. 2-3min on medium heat until it is covered in bubbles.

Carefully flip and cook 2-3 minutes more.

Keep cooked pancakes on a large plate covered with a cloth napkin or towel.

Serve with lots of butter and some sugar free syrup.

This is a homemade syrup I made out of erithrytol, glucomannon and maple extract. Get the recipe HERE for Keto Maple Syrup!


Keto Garlic Shrimp w/ Cream Sauce

I grew up in Missouri so my memories of shrimp are varied from Red Lobster to the heavily breaded popcorn shrimp I would douse in ketchup😕What kid of the 80s didn’t though, right?

But this shrimp, this shrimp is blanketed with a creamy, herb & parmesean sauce that is thickened with cream cheese! Yes folks, no flours or thickeners needed!! My kind of sauce!

I will walk you through how to make this restaurant worthy, low carb dish that will satisfy your Italian cravings❤

Get all of your ingredients chopped and ready before you begin!

Melt 2 Tbsp butter in a hot skillet. Swirl around to coat.

Add 6 cloves of minced fresh garlic, saute 1 minute, no more.

Add 1 lb deveined & peeled shrimp. These are large prawns. Any shrimp will work here.

Cook shrimp for 2 minutes only! 1 minute each side, you do NOT want to overcook them!

They should look like this! Set aside in a bowl.

Saute 1 Tbsp butter in the skillet scraping the skillet bottom with a whisk.

Add 1/2 cup chopped onion to the skillet. Saute 3 minutes.

Add 1/4 tsp dried parsley.

Add in 1 3/4 cup half and half to the skillet whisking up crunchy bits.

Chop 2oz of cream cheese.

Whisk in well and simmer sauce to thicken. Approx. 8 minutes

Add 1/2 cup shredded parmesean,I prefer freshly grated!

Add 1/4 tsp of each: oregano & basil, whisk well. Simmer 5 minutes.

When it coats the back of a spoon like this, add salt and pepper to taste. I recommend trying it until it is right for you😊

Add in 1/3 cup fresh spinach.

Stir shrimp back in and take off the heat!

Time to eat!! I had mine with cauliflower rice (shredded cauliflower sauteed 5min in a skillet) AND 1 cup of salad greens with a Zero carb vinegarette!

I would love to hear your story/memory you have about shrimp! Leave a comment below☺

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KETO GARLIC SHRIMP W/CREAM SAUCE

1 lb. Shrimp, deveined,peeled

3 Tbsp butter; divided

6 cloves of garlic,minced

1/2 cup onion,diced

2 oz cream cheese

1 3/4 cup half & half

1/4 tsp dried parsley

1/2 cup parmesean,shredded

1/4 tsp ground oregano

1/4 tsp ground basil

Salt&pepper to taste

Get all of your ingredients chopped and ready before you begin!

Melt 2 Tbsp butter in a hot skillet.

Swirl around to coat then add 6 cloves of minced fresh garlic, saute 1 minute, no more.

Add 1 lb deveined & peeled shrimp. These are large prawns. Any shrimp will work here. Cook shrimp for 2 minutes only! 1 minute each side, you do NOT want to overcook them!

Saute 1 Tbsp butter in the skillet scraping the skillet bottom with a whisk then add 1/2 cup chopped onion to the skillet. Saute 3 minutes.

Add 1/4 tsp dried parsley, whisk.

Add in 1 3/4 cup half and half to the skillet whisking up crunchy bits.

Chop 2oz of cream cheese.Whisk well into sauce and simmer to thicken. Approx. 8 minutes.

Add 1/2 cup shredded parmesean,I prefer freshly grated!

Add 1/4 tsp of each: oregano & basil, whisk well. Simmer 5 minutes.

When it coats the back of a spoon, add salt and pepper to taste. I recommend trying it until it is right for you😊

Add in 1/3 cup fresh spinach.

Stir shrimp back in and take off the heat!