Green Salmon Wrap

Today for lunch I had what I call a "Green Salmon Wrap".  It is low in carbs, quick to make and tastes wonderful.

Here's what you need to assemble your sandwich:

Low carb wraps
Canned salmon (boneless and skinless)
Green Goddess salad dressing
Lettuce
Cheese (any kind that you like)

Drain the salmon and warm in the microwave for about 30 seconds.  While it is warming, assemble your bread and cheese on a plate.

When the salmon is warm, mix in your desired amount of Green Goddess dressing.  The amount you add will depend solely on how you like the consistency of your sandwiches.

Once mixed, spread the salad onto the wrap.  I added an additional squeeze of dressing to mine.

Add lettuce, sliced tomato and any additional topping as you prefer, but keep in mind, you're going to have to wrap it! :)  I added some lettuce and a few shavings of Parmesan cheese.

Carefully roll your wrap being sure to fold in one side for easier eating.

A side salad or cup of tomato soup would make a great complement to this awesome warm wrap.

Enjoy! :)

Mushroom Soup

Today I made fresh, homemade mushroom soup. 

The first thing I did was get a large sauce pan and melt half a stick of butter.  Then I added a large diced yellow onion and some chopped garlic. I cooked them on medium until tender (about 15 minutes).  Then I added 1 pound of diced, fresh mushrooms and an 8 oz. can of canned mushrooms along with their liquid and cooked them until tender as well.

After the  mushrooms, onions and garlic were tender, I added about 3 tablespoons of cornstarch to the soup to thicken it up slightly (you can use flour if you prefer a thicker soup but cornstarch does a decent job without all the carbs).

After all the cornstarch was mixed in, I added 2 1/2 cups of broth. I used vegetable but you can use chicken or any other kind if you want.

After adding the broth, I added 2/3 cup of half and half. I used half and half because it's healthier than heavy cream (lower in fat) and lower in carbs than milk but, of course, cream works as well if you prefer.

When the half and half was in the soup, I let it come to a rolling boil, stirring occasionally.  Then I brought it down to low and let it simmer.  Be sure to taste it occasionally and add salt and pepper as needed.  I added a few dashes but found that I really didn't need much.

While the soup simmered, I cooked a couple strips of vegetarian bacon.  Feel free to use the real thing if you are a meat eater.  :) 

Mmmm... buttery!

When the bacon's done and cooled a bit, break it into crumbles.  Mix your soup well (the butter may have risen to the top) and serve with a dollop of sour cream, crumbled bacon and some of the warm Parmesan crisps that I wrote about in an earlier post.

Enjoy! :)

Broccoli and Cheddar Soup

Today I made homemade Broccoli and Cheddar Soup and fresh Parmesan crisps. It is low in carbs and makes a delicious vegetarian meal.

The first thing I did was wash and cut the broccoli into small pieces and put them in a soup pot. Then I covered the broccoli with water and brought to a boil.

Once the broccoli was tender, I added diced basil, salt and pepper, and about a tablespoon of vegetable base. (If you are not vegetarian you can always start with chicken broth or use chicken base.)

Once the seasonings were added, I used a hand blender to blend the flavors together and pureed them until they were at a consistency that I liked.

Be sure to taste seasonings and adjust as needed. I added the cheese when I liked how my soup looked and tasted. I used a cup of triple cheddar and a cup of Mexican four cheese but feel free to use whichever kind of cheese you like.

When I finished adding the cheese, I added about a 1/2 cup of half and half (or you can use heavy cream if you prefer) and warmed through. 

While that was warming I made my Parmesan crisps. All you need is shredded Parmesan and a hot flat pan, lightly oiled. (Non-stick works best). Drop small handfuls of cheese onto the hot pan in separate piles.

Once the edges turn golden brown, flip carefully with a small spatula. These can also be done in the oven at 300˚ for 5 minutes.

Once they are golden on both sides, put on a plate to cool. Plate soup and add a dollop of sour cream and a sprinkle of paprika (or any other toppings you like.)

 

Enjoy! :)