Category Archives: Seafood

Beef, Main Dish, Mexican/Spanish Recipes, Pork, Poultry, Recipes, Seafood, Vegetarian

Almost July! Ay-yi-yi!

Leave a comment

About 11 years ago, I posted a recipe for a Chile Relleno casserole that I often make. It is so simple to make and tastes so good. I made a similar one a couple of days ago and I’d like to share this newer version with you.

Just as I posted the original version around the 4th of July, this post is in the same time frame. Why? Because it’s easy to make this dish earlier in the day when it’s still cool, then bake it after the temperature drops later in the evening. No one wants to spend a long time in a hot kitchen, and you can only eat so many salads as a main course.

This recipe is versatile. Where I usually serve this dish with a tomato sauce, you can switch the topping sauce using an avocado salsa (I use Herdez), a regular salsa, a green chile enchilada sauce, or just sour cream. Easy. You can make it meatless for Meet Free Monday or if you’re a vegetarian or you can add the meat of your choice if you want a heartier meal.

Rene’s Chile Relleno Casserole

Served with a tortilla and an orange coleslaw.

INGREDIENTS:

8 Poblano or Anaheim chiles Fresh or Canned
4 Eggs (one for each two chiles)
1 cup Mexican blend shredded Cheese (divided)
1 cup Ricotta Cheese or 8 oz. Cream Cheese (softened)
1/2 teaspoon Chile Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
½ cup Heavy Cream
2 tablespoons Low Carb Flour (I use Carbquik or DCC All Purpose)

INSTRUCTIONS:

If preparing fresh chiles, blister them over an open flame on in the broiler until they are black on both sides. Place in a plastic bag to steam for about ten minutes. Run under cold water and slide the skin off the chiles. You can use a paring knife to scrape it if it doesn’t come off easily. Cut the tops off, then slice down one side to the bottom point. Clean the seeds and membranes out. These are what make the chile so hot, so if you want it really hot, leave some in. Dry the chiles with a paper towel and set aside.

If you’re using canned chiles, pat them dry with a paper towel and set aside.

In a small mixing bowl, add the ricotta cheese and seasonings. If you use cream cheese, beat it until creamy, then add the seasoning. Stir in ½ of the cheese. *

In another bowl, crack the eggs and add them to the bowl. Check for any shells. Beat with a fork or a whisk until they are blended and foamy. Add heavy cream and flour and whisk together.

Grease or spray an 8×8-inch casserole dish. Place each chile in the dish so you have four across two rows. Turn the chiles on the second row so they fit between the ones in the first row. Put about a tablespoon of filling into each chile and pull together. If you have extra filling, add a little to each.

Sprinkle 1/4 cup off cheese over the chiles, then pour the egg mixture over the top. Sprinkle the rest of the cheese over the top. If you want it really cheesy, add more. The carbs are low in cheese, so it won’t add much more.

At this point, you can cover the dish with plastic wrap and put in the refrigerator until you are ready to bake. Take out about 30 minutes before baking.

Bake in a pre-heated 350-degree oven for about thirty minutes until the eggs are set and the cheese is lightly browned.

Let cool five minutes, then serve. Makes 8 servings.

Nutrition information per serving: Poblano Peppers (Anaheim are 2 carbs higher)

Calories:234  Fat:16 g   Fiber: 3.8   Protein: 12 Net Carbs: 6.3 g

* Meat add-ins: For a heartier meal, you can add any of these meats to the ricotta mixture and most are no carbs or less than 1 carb.

  • 1 cup shredded chicken or turkey
  • 1 cup ground beef, lightly cooked and drained
  • 1 cup shredded beef (a good use for leftover roast)
  • 1 cup of cocktail shrimp
  • 1 cup of shredded crab
  • 1 cup of shredded pork
  • 1 cup of ground sausage (partially cooked and drained)

1 cup of pork chorizo (partially cooked and drained)

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Content Copyright 2025 by Rene Averett

Breakfast & Brunch, Main Dish, Sandwiches, Seafood

Quick to Make & Delish Tuna Sandwich

Tuna, egg and cheese melt

It’s been a while since I last posted. A lot happened in my life in June, so it’s taken a while to get back in the rhythm. But I have a new and delicious recipe for you for a simple sandwich with enough enhancements to make it so delicious you’ll want more.

This is actually PK’s recipe, but it is outstanding. Loaded with tuna and eggs mixed into a salad, then topped with cheese and grilled. To finish it off, add fresh cut tomato and cucumber slices. These are optional, but they bring a whole new dimension to the grilled cheese sandwich.

The most difficult part may be getting the low carb bread. Luckily, many grocery stores are now stocking at least one option. OroWheat makes Keto bread that is 3 net carbs a slice, Franz Keto Bread is 1 carb per slice, Kiss My Keto makes 0 carbs a slice, and Timber Wolf Inked Bread makes a fantastic seed bread at 1 carb a slice. The latter is my preferred bread, and I find it at my local Sam’s Club for a reasonable price. You can buy any of these through Amazon, but it’s pricey with the shipping.  I found OroWheat Keto at Smith’s Food Stores (Kroger Foods) and sometimes at Wal-Mart. You can also find bread mixes on Amazon. Just search for Keto Bread. The picture uses the Timber Wolf Seed Bread.  The nutrition information is based on 1 carb per slice, so if you use OroWheat, add 4 more carbs for the bread.

Another bread alternative is to fold it up in a low carb tortilla. It will be about the same carb count.

Grilled Tuna Deluxe Sandwich

1 can white albacore Tuna, water-packed
2 hard boiled Eggs
2 to 3 tablespoons sugar-free Sweet Pickle Relish
1/4 cup Mayonnaise
1 teaspoon Mustard
2 to 3 tablespoons Red Onion, chopped (optional)
8 slices Tomato, sliced thinly (optional)
16 thin slices Cucumber (optional)
4 slices Sharp Cheddar Cheese
8 slices low carb Bread
Butter for grilling the sandwich (about 2 tablespoons per sandwich)

Mix the Filling:

Drain the tuna and put in a medium bowl. Cut the eggs into smaller pieces then use a fork to mash them and stir them into the tuna. Add pickle relish with juice, mayonnaise, and mustard and mix together. Stir in the onion if you are using it.

Assemble & Cook the Sandwich:

Put 1/4 of the mix on top of 1 slice of bread. Add a slice of cheddar cheese, then put the other slice of bread on top. Butter the outside of the top bread.

Heat a non-stick skillet over medium heat. When it’s hot enough for a drop of water to skittle across the surface, add one tablespoon butter and let it melt, then set the sandwich in the pan with the buttered side still on top. Cook a few minutes until the cheese begins to melt. Press down on the top with a spatula and flip the sandwich to the other side. The new top should be golden brown. Cook long enough for the side you just flipped to get lightly browned. Remove to a serving plate.

Lift the top and arrange two slices of tomato and four of the cucumber slices on top. Add extra mayo if you like. Put the top back on, cut in half, and serve.

If you don’t use the tomato and cucumber slices, you will save two grams of carbs. This will also apply if you don’t use the onion.

Makes 4 sandwiches.

Nutrition Information

Recipes, Seafood

Delicious Spicy Tilapia Sandwich

Photo of Cajun Tilapia Sandwich

I am somewhat picky about the fish I eat. Usually, I don’t care much for tilapia because it is a very mild fish. If you add spices to it, the fish becomes much more tasty and works well in some recipes. This particular recipe came with the individually packaged filets in a frozen bag we picked up for the cats. (Yes, we feed our geriatric cats people food.) The recipe sounded good, so I decided to try it.

The buns aren’t included in the carb count, but you can use any low carb bun and add the extra carbs to it. If you want to make a low carb bun, you can try this recipe. Or you can order low carb buns from a couple of places. LC Foods and Franz Keto Buns has pre-made ones or you can just eat it without a bun in a lettuce wrap.

You can make this recipe a couple of ways. The easy way or the easier way. With the easy way, you need to mix your own Cajun spice and the cilantro-lime mayonnaise. With the easier way, you use pre-mixed Cajun seasoning and Herdez Cilantro Lime Salsa mixed with mayonnaise. Both options are included below:

Cajun Tilapia with Bacon and Cilantro Lime Mayonnaise

Mix the Cajun spices if you aren’t using a pre-mixed version. Ingredients and instructions are after the main recipe.

For the Cilantro-Lime Mayonnaise:
Easy way:
2 tablespoons Mayonnaise
2 tablespoons Greek Yogurt
juice of half a Lime or 1 tablespoon Lime Juice
2 teaspoons minced fresh Cilantro

In a small bowl, add all the ingredients and mix together. Put in the refrigerator to chill.

Easier Way:
You need 3 tablespoons Herdez Cilantro Lime Salsa and 2 tablespoons Mayonnaise mixed together. Put in the refrigerator to chill while you prepare the fish.

For the fish:
1 1/2 tablespoons Cajun spice blend
4 filets of Tilapia, roughly 1 lb.
4 to 8 slices Bacon
1 medium Tomato, sliced
4 leaves of Romaine or Butter Lettuce
4 low carb Hamburger Buns, split

Sprinkle each side of the tilapia filets with a generous (to taste) amount of the Cajun spice blend. Press the spices into the fish to coat. Let the filets rest on a plate while you cook the bacon.

Heat a large frying pan over medium heat, add the bacon strips and cook bacon until crispy. Remove the bacon and place on a paper towel-lined plate to absorb the excess grease. Pour off all but 1 tablespoon of bacon grease in the hot pan.

Add as many of the filets to the hot pan as you can fit, and cook until the undersides are crisp and browned, about 3 minutes. Using a broad spatula, carefully flip the filets and cook for 3 additional minutes. Remove the fish to a clean plate. If more filets need to be cooked, add a teaspoon of oil or the poured off bacon grease to the pan, swirl to coat the pan, and add the filet(s). Cook for 3 minutes on each side. Lower the heat if the fish browns too quickly.

To assemble the sandwiches, place the hamburger buns on a clean work surface and spread 1 tablespoon of the cilantro-lime mayo on the face-up tops of each. On the bottom halves, layer a leaf of romaine, a tomato slice, a tilapia filet, and one or two slices of bacon. Place the tops on and serve. Makes 4 sandwiches.

Nutrition Information

 

To make the Cajun Spice Blend

1 1/4 teaspoons Salt
2 teaspoons Garlic Powder
2 teaspoons Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 1/4 teaspoons Cayenne Pepper

Mix all spices and herbs together until blended. Pour into an airtight container to store. Makes about 1/4 cup. Use on fish, poultry, pork, or beef.

Seafood, Vegetables & Salads

Changing Web Hosts & a Recipe

Avocado and Tuna Salad

Greetings everyone and Happy Memorial Day Weekend!

I just changed web hosts and finally moved Skinny Girl Bistro to its own domain name instead of bumming off my basic one. So the new place to find Skinny Girl Bistro is www.skinnygirlbistro.online. Could that be easier? I don’t think so. Please change your bookmarks to this new address.

Since the temperature is beginning to climb in various parts of the world, I thought a tasty salad recipe would be welcome about now. This one uses avocado along with apples, onions, celery, nuts and a tuna to make a delicious combination. You can also use chopped or shredded chicken in place of the tuna.

Tuna Salad with Avocado

1 ripe Haas Avocado
2 (5 ounce) cans or packets of flaked Light Tuna
½ medium Red Apple, chopped
½ cup chopped Red Onion
½ cup chopped Celery
¼ cup chopped toasted Walnuts or Pecans (optional)
2 tablespoons Mayonnaise
1 tablespoon sugar-free Sweet Pickle Juice
1 teaspoon dried Dill Weed (optional)
½ teaspoon Dijon Mustard
¼ teaspoon ground Cumin
Salt and Pepper to taste

Cut the avocado in half and use a spoon to scoop out the flesh into a large bowl. Mash the avocado with the back of a fork.

Add the rest of the ingredients and mix well. Adjust the salt and pepper to your own taste. Put in the refrigerator to chill for at least an hour to three hours. The longer it sits, the more the flavors will merge and increase the flavor.

Use a big scoop on top of lettuce for a tuna salad or put it on a low carb sandwich roll.

Makes about 6 servings.

Nutrition Information Avocado Tuna Salad

Main Dish, Seafood

Spicy Cod with Chorizo

Photo: Cod with Chorizo

Hola, amigos y amigas. Cinco de Mayo is just around the corner, so I think  it’s a good time to start getting up some posts for those of you who like to celebrate, Let’s face it. If you like Mexican food, it’s just the perfect day, or maybe week, to celebrate!

I tried this recipe out about a the middle of March and loved it. I think it’s a slightly different take on your traditional fare, but still has all the flavors you love. I did adapt it a little bit for a low carb lifestyle and to use ingredients I had on hand. If you want to see the original, you can find it here.

For the breadcrumbs, I used Dixie Carb Counters Low Carb Bagel Chips. If you have a favorite low carb bread, you can use that also. Be aware that anything higher than 2 net carbs for the amount called for will add a few carbs to the recipe.

While we’re talking about the upcoming celebration, let me remind you that I have a collection of recipes–most of which are not on this blog–to help you enjoy Tex-Mex-style Mexican food at home without guilt. Check it out at here. It’s available at most e-book sellers and in paperback through Amazon in a 3-booklet compilation that includes Breakfast Choices and Magic Muffins.

 

Spicy Cod with Chorizo

3 Tbsp. Olive Oil, divided
Salt and freshly ground Black Pepper
1 Tbsp. chopped Parsley
1 Tbsp. fresh Oregano leaves
1 small Shallot, thinly sliced
2 oz. Spanish Chorizo sausage, bulk
2 Tbsp. Sherry or Red Wine Vinegar
4 6-oz. pieces skinless cod or halibut fillets
1/2 cup Low Carb Bread Crumbs

Heat oven to 425°.

To make breadcrumbs: Use 1 or 2 slices of low carb bread. Or use about 6 DCC Low Carb Bagel Chips. Put the bread in a food processor and pulse until you get coarse crumbs.

In a large ovenproof skillet, such as cast iron or copper, heat 2 tablespoons oil over medium high heat. Add the bread crumbs and cook, stirring frequently, until they are golden brown and crisp. Add a little salt and pepper. Pour crumbs into a bowl and add parsley and oregano and mix. Set aside.

Use a paper towel to wipe out the skillet. Heat and add the sliced shallot and crumbled chorizo. Stir and cook until chorizo is done, 2 to 3 minutes. Remove to a bowl, then add sherry or vinegar and salt and pepper to taste.

Wipe out the skillet again and heat 1 tablespoon oil over medium-high heat. Season the cod with a spicy seasoning salt on both sides. Cook until the bottom turns opaque, around 3 to 4 minutes. Put the skillet in the oven and roast until the cod is completely cooked, about 4 to 5 minutes.

Serve fish with the chorizo mixture and toasted breadcrumbs on top. Add a fresh salad to compliment the fish. I also pan fried green beans with sliced celery and diced ham as a side.

Serves 4.