Cheesy Parm Linguine with Crab Shrimp and Muscles

Crab, shrimp, and muscles on top of a cheesy parm linguine 

Recently I was in PEI, Canada, and had the most amazing seafood linguine. After the first bite I knew I had to go home and try to replicate the dish. Mine is slightly different than what I had in PEI as that linguine had scallops, lobster, and shrimp. 

The best thing about this pasta dish is that you can add what you have on hand as far as the seafood goes.

Ingredients

• 1 cup of cooked crabmeat (I precooked crab in it's shells, and then cracked and removed the meat) The next time I make this dish I will use canned crab meat.
• 1 pound of shrimp cooked and peeled
• 1 pound of muscles of your choice (I used Madagascar muscles)
• 2 pkgs of fresh linguine cooked according to pkg. instructions

For the Cream Sauce

• 1/2 cup of butter 
• 2 cloves of garlic chopped
• 2 cups of table cream
• 1 cup of freshly grated parmesan cheese
• Fresh ground pepper
• 2 pinches of fine sea salt

For the Muscles

• 1/4 cup of butter
• 1 clove of garlic chopped
• 1/8th - 1/4 cup of white wine (I didn't measure)

Instructions

Preparing cheesy linguine with crab, shrimp, and
muscles. 

1. Prepare the crab if you're using fresh or frozen shelled, and cook and peel your shrimp.
2. In a large frying pan over medium heat melt your butter and saute the garlic. 
3. Whisk in cream and cook until thickened. This should take about 6 min. 
4. Add the cheese, salt and pepper. Next add the crab meat and shrimp. 
5. In a pasta pot or large pot cook the linguine according to pkg. directions. Once it is cooked, drain, add a bit of olive oil to toss and set aside.
6. While the water is boiling and the linguine is cooking, heat a medium size frying pan and add 1/4 cup of butter to it. To the frying pan add the garlic and saute for about 3 min.
7. Next add the muscles and wine cooking on medium heat for approximately 5 min. or until muscles are cooked to your liking. Add the muscles along with the wine and butter sauce. Stir. 
8. On a large serving platter lay out the linguine. Add the contents of the large frying pan to the top.
9. Serve and ENJOY!

Low Carb Cabbage Roll Casserole

Low Carb Cabbage Roll Casserole 

Hubby has been bugging me to make my low carb cabbage rolls lately and I've been a bit lazy. Yesterday I decided since I had 1/2 of a cabbage in the fridge I'd make him a cabbage roll casserole. 

My son and I had a small portion of the dish and hubby finished it off.

For this recipe you will need the following:
Ingredients 
                                          

Ingredients for Cabbage Roll Casserole

• 2 pounds of lean ground beef cooked 
• Garlic Powder
• 7 cups of chopped cabbage
• 1 1/2 cups of chopped sweet onion
• 1 very large clove of chopped garlic
• 1 Tbs. of Worcestershire sauce
• Fresh ground pepper
• 1 Large can of diced tomatoes drained
• 1 Large can of tomato sauce 

Instructions

Cabbage Roll Casserole Prep 

1. Preheat your oven to 280 degrees Fahrenheit           
2. Spray or grease your casserole dish (This makes it easier for clean-up)
3. Brown the ground beef and add garlic powder to taste while it's cooking. Don't over cook the meat
4. While the meat is cooking you can prepare the cabbage, onions, and garlic
5. To the bottom of the casserole dish add 4 cups of the 7 cups of chopped cabbage
6. Drain the fat off the ground beef and add it to a large mixing bowl
7. To the bowl add your chopped onion & garlic, Worcestershire sauce, fresh ground pepper, and the drained diced tomatoes mixing gently as you go
8. Add the ingredients in the bowl to the top of the cabbage in the casserole dish
9. Top this off with the remaining 3 cups of chopped cabbage, then pour the tomato sauce over the top
10. Pop into the oven and cook for 2 hours or until the cabbage is tender
11. Serve and ENJOY!

Carb Count               100 gr

Tomatoes Sauce          7    

Canned Tomatoes       4 

Cabbage                      6                       

Onion                          9

Ground Beef Lean      0