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Allrecipes

WEEKNIGHT WINNERS

(PHOTO: GETTY IMAGES)

KETO SHRIMP SCAMPI

KETO SHRIMP SCAMPI

PHOTO ON PREVIOUS PAGE

HANDS-ON 10 MIN TOTAL 20 MIN

SERVES 4 SUBMITTED BY FRANCE C.

NEW RECIPE GO ONLINE TO RATE & REVIEW

Shirataki are long, white noodles, also known as “miracle noodles.” These traditional Japanese noodles are made from the konjac yam, which makes them carb-free and keto-friendly.

2 (8-oz.) pkg. shirataki noodles, drained and rinsed
1 Tbsp. olive oil
1 Tbsp. minced shallot
2 cloves garlic, minced
¼ tsp. crushed red pepper
1 lb. fresh shrimp, peeled and deveined [You can leave the tails on for a dish that looks more striking.]
¼ tsp. salt
¼ cup dry white wine
2 Tbsp. butter
1 Tbsp. chopped fresh parsley

1. Cover noodles with water in a saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Drain.

2. Return noodles to saucepan; cook, stirring occasionally, over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and, if desired, snip with kitchen scissors for shorter noodles.

3. Meanwhile, heat oil in a large skillet over medium heat. Add shallot; cook, stirring, until translucent, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, 1 minute. Add shrimp; cook until opaque, 4 to 6 minutes more. Sprinkle with salt.

4. Transfer shrimp to a bowl, reserving drippings in skillet. Whisk white wine and butter into skillet; cook until fully incorporated and sauce thickens slightly, 3 to 4 minutes.

5. Return shrimp to skillet. Add noodles, sprinkle with parsley, and toss to combine.

armagazine.com/keto-shrimp-scampi

PER 1-CUP SERVING: 203 CAL; 10G FAT (4G SAT); 23G PRO; 3G CARB (0G FIBER, 0G SUGARS); 327MG SODIUM

“I added panko crumbs and freshly grated Parmesan, which made it a little crispier. The flavors were wonderful, and the leftovers were even better.”
–STACY SCHELLBACH HAAPALA

CHEF JOHN’S SALMON

HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY CHEF JOHN

161 REVIEWS

4 (5- to 6-oz.) center-cut salmon fillets, about 1½ inches thick
¼ tsp. kosher salt
1 clove garlic, sliced
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh flat-leaf parsley
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. fresh lemon juice
Pinch cayenne pepper

1. Position oven rack 5 to 6 inches from heat source and preheat broiler. Line a rimmed baking sheet with foil and coat lightly with cooking spray.

2. Arrange fillets on prepared baking sheet and sprinkle with salt. Grind garlic, tarragon, and parsley in a small food processor or with a mortar and pestle until a loose paste. Add mayonnaise, Dijon, lemon juice, and cayenne; pulse until combined. Spread over fillets.

3. Broil until fillets are well-browned, about 5 minutes. Reduce heat to 450°F. Continue baking until salmon flakes easily with a fork, 5 to 7 minutes, or until an instant-read thermometer inserted into thickest parts registers 130°F.

armagazine.com/chef-johns-salmon

PER 5-OZ. SERVING: 569 CAL; 36G FAT (5G SAT); 57G PRO; 2G CARB (0G FIBER, 0G SUGARS); 431MG SODIUM

PEPPER STEAK STIR-FRY

HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY KIM WILSON

582 REVIEWS

¼ cup reduced-sodium soy sauce
2 Tbsp. sugar
1 Tbsp. cornstarch
1 tsp. grated fresh ginger
¼ tsp. salt
¼ tsp. black pepper
2 Tbsp. vegetable oil
1 lb. beef top sirloin steak, cut into bite-size pieces
1 small red onion, cut into 1-inch squares (1 cup)
1 green bell pepper, cut into 1-inch squares (1 cup)
1 pint cherry tomatoes, halved
Hot cooked rice
Sliced green onion, for garnish

1. Whisk together soy sauce, sugar, cornstarch, ginger, salt, and black pepper in a bowl until sugar is dissolved and mixture is smooth.

2. Heat 1 Tbsp. oil in a wok or large skillet over medium-high heat. Add half of steak; cook until well-browned, about 3 minutes, then transfer to a bowl. Repeat with remaining steak.

3. Add remaining 1 Tbsp. oil and the onion to wok. Cook, stirring, until onion begins to soften, about 2 minutes. Add bell pepper; cook, stirring, until it turns bright green and starts to become tender, about 2 minutes. Add beef, tomatoes, and sauce mixture to wok; cook, stirring, until heated through and sauce is thickened and bubbly, about 5 minutes. Serve over hot cooked rice and garnish with green onion.

armagazine.com/pepper-steak-stir-fry

PER 1¼-CUP SERVING: 336 CAL; 12G FAT (3G SAT); 24G PRO; 34G CARB (3G FIBER, 12G SUGARS); 637MG SODIUM

“An entrée has to hit three bells to earn a spot on my weeknight dinner roster: inexpensive, not labor-intensive, and tasty. This dish hit all three. Especially tasty.”
– JUST GAIL
“I roasted the pecans in the oven first at 250°F for 5 to 10 minutes—just long enough to crisp them up and bring out the flavor. Then I mixed the pecans with a teaspoon of butter and a dash of salt.”
– MHENSON

AWESOME HONEY-PECAN PORK CHOPS

HANDS-ON 15 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY KARENA

678 REVIEWS

½ cup flour
4 boneless pork loin chops (1¼ lb. total), fat trimmed and pounded to ½-inch thickness
½ tsp. salt
½ tsp. black pepper
2 Tbsp. butter
¼ cup chopped pecans
2 Tbsp. lemon juice
2 Tbsp. reduced-sodium chicken broth
1 Tbsp. honey, or more if desired

1. Spread flour in a shallow dish. Season both sides of chops with salt and pepper, then dredge in flour to coat.

2. Melt butter in a large skillet over medium-high heat. Add chops; cook until browned on both sides, about 2 minutes per side. Transfer to a warm plate, reserving drippings in skillet.

3. Add pecans, lemon juice, chicken broth, and 1 Tbsp. honey to skillet over medium-high heat. Heat through, stirring constantly, about 1 minute. Pour sauce over cutlets. If desired, drizzle with additional honey.

armagazine.com/awesome-honey-pecan-pork-chops

PER SERVING (1 CHOP AND 2 TBSP. SAUCE): 277 CAL; 14G FAT (5G SAT); 30G PRO; 9G CARB (1G FIBER, 5G SUGARS); 458MG SODIUM

“I added three squirts of soy sauce so this wouldn’t be so sweet, and it worked.”
– MISCHIEF MANAGED
“I kept the chicken in the pan and added the sauce to it to let it absorb the flavors, saving myself an extra plate and pot by doing so. But it’s totally worth the other dirty dishes.”
– SUSAND??

CHICKEN MILANO

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY MARBALET

1,763 REVIEWS

8 oz. fettuccine pasta
1 Tbsp. butter
1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts
½ tsp. salt
¼ tsp. black pepper
2 cloves garlic, minced
1 cup reduced-sodium chicken broth
½ cup sun-dried tomatoes, chopped
1 cup whipping cream
2 Tbsp. chopped fresh basil, plus small basil leaves for garnish

1. Cook fettuccine according to package directions until al dente. Drain, then transfer to a large bowl.

2. Meanwhile, heat butter and oil in a large skillet over medium heat. Sprinkle chicken on both sides with salt and pepper. Add chicken to skillet; cook, turning once, 15 to 18 minutes, or until an instant-read thermometer inserted into thickest parts registers 165°F. Transfer to a cutting board and slice diagonally; cover and keep warm.

3. Drain skillet; add garlic and cook until fragrant, about 30 seconds. Add broth and tomatoes; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until tomatoes are tender, about 10 minutes. Stir in whipping cream and bring to a boil. Reduce heat to medium; simmer until sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

4. Add chopped basil and cream sauce to bowl with pasta; toss to combine. Top with chicken and garnish with basil leaves.

armagazine.com/chicken-milano

PER SERVING (3 OZ. CHICKEN AND 1 CUP PASTA): 619 CAL; 32G FAT (17G SAT); 36G PRO; 48G CARB (3G FIBER, 6G SUGARS); 371MG SODIUM

PHOTOS: BLAINE MOATS; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

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