Cabbage Noodle Tuna Casserole – Low Carb, Gluten Free

Cabbage Noodle Tuna Casserole – Low Carb, Gluten Free

Yield: Makes 8 Servings

Ingredients

• 2 tbsp olive oil
• 2 tbsp grass-fed butter
• medium head green cabbage (about 1 1/2 lbs), cut into large shreds
• 1 cup onion, chopped
• 3 ribs celery, chopped
• 2 cloves garlic, minced
• sea salt and black pepper, to taste
• 2 tsp dried dill or 2 tbsp fresh dill
• 2 tsp dry mustard powder (get it here)
• 2 tbsp lemon zest
• juice of 1 lemon
• 1 1/2 cup heavy cream
• 1 1/4 cup Parmesan cheese, grated, divided
• 3 - 5oz cans albacore tuna, drained (I use this brand)
• 1/2 cup frozen peas

Instructions

1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
3. Sauté until the vegetables are crisp tender - about 10 minutes.
4. Mix in the dill, mustard powder, lemon zest, and lemon juice.
5. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
6. Reduce heat to medium low and let simmer to allow the sauce to thicken.
7. Once the sauce has started to thicken, stir in the tuna and the peas.
8. Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
9. Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

source:http://peaceloveandlowcarb.com

SEAFOOD FRA DIAVOLO

SEAFOOD FRA DIAVOLO

Prep Time: 30 mins
Cook Time: 40 mins
Yield: 4 servings

INGREDIENTS

• 10 ounces uncooked bucatini
• 2 tablespoons olive oil, divided
• 6 ounces sea scallops
• 6 ounces peeled and deveined extra large shrimp
• Kosher salt and black pepper, to taste
• 2 large shallots, finely chopped
• 5 garlic cloves, minced
• 1/2 teaspoon crushed red pepper, plus more to taste
• 1/2 teaspoon dried oregano
• 1 28 ounce can Hunt’s whole peeled plum tomatoes, crushed by hand
• 1 cup dry white wine
• 12 littleneck clams
• 6 ounces lump cooked crab meat
• 2 tablespoons pepperoncini peppers from the jar, minced, plus 1 tablespoon brine from jar
• 2 tablespoons chopped parsley leaves, plus more to garnish
• 2 tablespoon thinly sliced basil, plus more to garnish

INSTRUCTIONS

1. Cook the pasta according to the package directions. Drain and set aside.
2. Meanwhile, heat a tablespoon of the oil in a large, high-walled pan over medium high heat. Season the scallops and shrimp with salt and pepper. Add the scallops and shrimp to the pan, in batches if necessary, and cook until just cooked through, about 2 minutes per side. Transfer the scallops and shrimp from the pan to a large bowl. Tent with foil to keep warm.
3. Add the remaining oil to the pan and stir in the shallots, garlic, crushed red pepper, and oregano. Cook on medium-high until fragrant and softened, about 1 minute. Add the hand-crushed tomatoes and bring to a boil. Cook for 5 minutes. Pour in the wine and cook for an additional 5 minutes.
4. Add the clams to the pan and cover. Reduce the heat to medium and cook for about 8 minutes, or until the clams fully open. If any of the clams don’t open, discard them. Stir in the crab meat, pepperoncini peppers and brine, and the cooked shrimp and scallop mixture. Stir in parsley and basil. Adjust seasonings to taste.
5. Toss the bucatini in the Fra Diavolo sauce. Garnish with additional parsley and basil and serve warm.

source:http://hostthetoast.com