Skrimps and Pot Pie

Yes, I meant to put SKRIMPS! OK, so the past few days have been hectic, so I am going to write about the past 2 dinner we have had that have been pretty good. The other night I made Shrimp Scampi. The recipe for it is here. I added aspargus to my shrimp. It was so good!! The one thing I would change is to saute the asparagus in a seperate skillet before putting it with the shrimp, because in the end the shrimp turned a green color and it just didn't look too pretty!! The boys liked it, so I think it will be a keeper! Also, we eat a lot of chicken, so it was nice to throw some seafood into the mix. It was also a very quick meal. I bought the shrimp already cooked from Aldi, so I just had to defrost it in cool water and then I pinched the tails off. I may next time use more shrimp than I did because my husband was asking for more!!




Last night I made a chicken pot pie! I love chicken pot pie, but I use to make it with 2 pie crusts. As much as I love the pie crusts, they do not fall into my low carb diet. The crust was the Oopsie Dough (recipe), and I have used Oopies to make bacon, egg, and cheese sandwiches,and you can use it to replace bread. You can find the recipe for the chicken pot pie here. I was a bit hesitant about it all because I wasn't sure how the dough would taste with the filling on top of it, but it was sooooooo good. It too is a pretty quick recipe. The filling calls for alfredo sauce and I made it the Atkins way:
- 1 cup butter
-8 oz of cream cheese
-1 tsp of garlic powder
- 1 cup cream
-1/2 cup parmesian cheese
Melt the butter first in the pan, then add the cream chese. Whisk them together until all clumps of cream cheese are smooth. Then add the garlic powder, cream and parmesian cheese.
I am pretty sure you can buy store bought alredo sauce,but just check label if you are trying to do low carb.





Tonight I am making taco salad bowls out of zucchini...they are in the fridge chilling now, so we shall see...