沢口愛華

Crab & Shrimp Stuffed Salmon
Ingredients:
For the Stuffing:

4 oz (115 g) cooked shrimp, finely chopped

4 oz (115 g) lump crab meat

2 oz (60 g) cream cheese, softened

¼ cup (25 g) breadcrumbs (or crushed crackers)

2 Tbsp mayonnaise

1 green onion, finely chopped

1 clove garlic, minced

1 tsp lemon juice

½ tsp Old Bay seasoning

Salt and pepper to taste

For the Salmon:

4 salmon fillets (6 oz/170 g each), skin-on or skinless

1 Tbsp olive oil

Salt & pepper to taste

1 tsp paprika

Fresh parsley and lemon wedges for garnish

Directions:
Prepare the Stuffing

In a medium bowl, combine chopped shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, Old Bay seasoning, and a pinch of salt and pepper. Mix until well incorporated and set aside.

Prep the Salmon Fillets

Pat salmon fillets dry with paper towels.

Using a sharp knife, carefully cut a slit into the thickest part of each fillet to create a pocket.

Drizzle the fillets with olive oil and season the exterior with salt, pepper, and paprika.

Stuff the Salmon

Gently spoon the crab and shrimp stuffing into each salmon pocket, pressing slightly to keep the filling secure.

Bake the Salmon

Preheat oven to 375°F (190°C).

Place the stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.

Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes:
You can prepare the stuffing ahead of time and refrigerate until ready to use.

This dish pairs wonderfully with garlic butter green beans or roasted asparagus.

For a lower-carb version, replace breadcrumbs with almond flour.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Let me know if you'd like a version with a cream sauce or a grilling option!

Creamy, cheesy, and oh-so-satisfying, this low-carb chicken, spinach, and mushroom oven dish is perfect for a cozy dinner!

Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 8 ounces mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese

Directions:
1. Start by preheating your oven to 375°F (190°C).
2. Grab a large skillet and heat the olive oil over medium heat. Toss in the sliced mushrooms and sauté them until they're beautifully golden brown, which should take about 5-7 minutes.
3. Add the chopped spinach and continue cooking until it's just wilted, around 2-3 minutes. Now season the mixture with garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Once done, remove from heat.
4. In a baking dish, lay down the chicken breasts in a single layer, creating a cozy little nest for those flavors. Pour the heavy cream over the chicken, making sure it’s fully covered!
5. Next, spread the sautéed spinach and mushroom mixture evenly on top of the chicken.
6. Let’s get cheesy! Sprinkle the mozzarella and Parmesan cheese on top, giving it that melty goodness we crave.
7. Pop it in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and that cheese is bubbly and golden.
8. Once it’s out of the oven, let it cool for a few minutes before diving in.

Nutritional Values (per serving, serves 4):
- Calories: 480
- Protein: 40g
- Fat: 34g
- Carbohydrates: 5g
- Fiber: 1g

Enjoy this deliciousness with your loved ones, and let me know how it turns out! #LowCarbDelight #ChickenDinner #HealthyEating #ComfortFood #FoodieLove

BEHEMOTH MEATBALL PARMESAN DEEP DISH

Ingredients:
2 cups pizza dough
1 ½ cups sliced or halved meatballs (beef or pork)
1 cup shredded mozzarella
½ cup grated Parmesan
1 cup marinara sauce
Optional: fresh basil or parsley

Instructions:
1⃣ Press dough into deep dish pan.
2⃣ Layer marinara, meatballs, mozzarella, and Parmesan.
3⃣ Bake until crust is golden & cheese is bubbly.
4⃣ Top with basil or parsley for a final touch.
5⃣ Serve cheesy, saucy, meatball-packed perfection!

Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 6

Tiny black

Haruna Kojima 小嶋陽菜

Ena