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{ Easy Peasy Peanut Butter Cup Icebox Pie }

DadsPeanutButterCupIceboxPiecrawfishcrunches

{ Easy Peasy Peanut Butter Cup Icebox Pie }

Nothing says “Southern Living Magazine” more to me than icebox pies.  Nothing says summer in Louisiana more to me than icebox pie. You won’t believe how easy this recipe is, and I’ll even share a few healthy ingredient substitutions if you are into that kind of thing. Sorry, I’m not giving up my Reese’s though.

Pairs well with  { Grilled Cantaloupe Summer Salad } or { Andouille Sausage Deviled Eggs }

Make sure to check out my Pinterest for more recipes.

Follow the blog on the homepage right hand side to receive recipes to your inbox.

Tag me on Instagram in your creations.

Ingredients:

  • 1- Pre-made Graham Cracker Crust
  • 2- Small Boxes of Jell-O Instant Sugar Free Chocolate Pudding
  • 1½ Cups Fat Free Milk
  • ½ Cup Peanut Butter
  • 1 Tub Light Cool Whip
  • One large pack of Reese’s cups or Reese’s mini’s chopped (as many or as little as you like)

Directions:

  1. Combine Jell-O Pudding and Milk in a Bowl and Blend on High for 1 Minute or until thick.
  2. Add in Peanut Butter and Blend again
  3. Pour Mixture into the Graham Cracker Crust
  4. Slightly melt whipped topping by defrosting or a quick zap in the microwave, spread over chocolate peanut butter layer.
  5. Top with your chopped Reese’s
  6. Freeze for at least one hour. Defrost slightly before serving.

DadsPeanutButterCupIceboxPiecrawfishcrunches4

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ Quick & Healthy Summer Broccoli Stem Slaw Recipe }

{ cajun caviar }

{ skinny New Orleans muffaletta chicken }

{ No Guilt New Orleans Barbecue Shrimp }

NewOrleansBarbecueShrimpcrawfishcrunches

{ No Guilt New Orleans Barbecue Shrimp }

The funny thing about traditional New Orleans Barbecue Shrimp, is that it has nothing to do with barbecuing! The sauce resembles a barbecue sauce, but no need to hit the grill in this summer heat.  This summer recipe is adapted from Emeril Lagasse, but made slightly skinnier and slightly healthier.

Now, Emeril serves his shrimp alongside homemade biscuits. Delish. It is also commonly served with a big loaf of French bread for sopping up all the juices. I just happened to have grits on hand so I served it with grits. The following day I just ate the shrimp with veggies and coated my veggies in the sauce as well. Low carb!

So light you will have room for { Skinny S’mores Ice Cream Sandwiches } for dessert.

Make sure to check out my Pinterest for more recipes.

Follow the blog on the homepage right hand side to receive recipes to your inbox.

Tag me on Instagram in your creations.

  • PREP TIME: 30 minutes
  • TOTAL TIME: 2 hours
  • YIELD: 4 servings
  • 3 pounds large Gulf shrimp, peeled, deveined, tail on
  • Cracked black pepper
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onions
  • 2 tablespoons minced garlic
  • 1 T crushed dried bay leaf seasoning
  • Juice of 3 lemons
  • 2 cups water
  • 1/2 cup Worcestershire sauce
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 2 cups unsweetened almond milk
  • 2 tablespoons butter substitute
  • 2 T creole seasoning
  • Pat shrimp dry with paper towels. Sprinkle shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Toss shrimp with the seasonings. Refrigerate the shrimp while you make the sauce.
  • Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes.
  • Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Remove from heat and let cool about 5 minutes.
  • Whisk milk and butter into barbecue sauce base.
  • In a large saute pan, heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. To blacken, or get a darker color, cook shrimp in batches.
  • Serve shrimp alongside bread, grits, or biscuits, and drizzle sauce over top.

NewOrleansBarbecueShrimpcrawfishcrunches3

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ Skinny Kickin’ Tuna Melts }

{ Summer Sweet Corn & Crawfish Chowder }

{ skinny New Orleans muffaletta chicken }

{ Quick & Skinny Southern Banana Pudding }

Quick & Skinny Southern Banana Pudding crawfish and crunches

{ Quick & Skinny Southern Banana Pudding }

Everyone needs a signature banana pudding recipe in the south. It’s perfect for bringing to a party or a barbecue, or if you make the healthy version, why not nibble on it all week for dessert? It comes together in literally five minutes. A delicious cool summer treat with no guilt necessary.

Pairs well with  { Honey Creole Baked Chicken Tenders } or  { Andouille Sausage Deviled Eggs }

Make sure to check out my Pinterest for more recipes.

Follow the blog on the homepage right hand side to receive recipes to your inbox.

Tag me on Instagram in your creations.

For about 4 servings:

  • 1 Box instant vanilla sugar free fat free pudding
  • 2 C light whipped topping
  • 2 large sliced bananas
  • 2 C fat free milk
  • 2 C vanilla wafers

1) Whisk your pudding packet with milk for about two minutes.  Chill according to directions.

2) In your serving dish of choice, either one large bowl or individual glasses or bowls, layer your vanilla wafers, then pudding then whipped topping, then banana. Repeat if necessary.

3) Chill for at least two hours and serve cold.

DSC_0408

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ Quick & Healthy Summer Broccoli Stem Slaw Recipe }

{ cajun caviar }

{ skinny New Orleans muffaletta chicken }

{ Quick & Healthy Summer Broccoli Stem Slaw Recipe }

Quick & Healthy Broccoli Stem Slaw crawfish&crunches

{ Quick & Healthy Summer Broccoli Stem Slaw Recipe }

Mind=blown. I pride myself in using every part of every vegetable, even the leafy parts of celery stalks. So when I used broccoli stems for the first time, I couldn’t believe what I had been missing out on. I thought they would be tough or bitter, but I might even like them more than a cabbage slaw. This recipe is super quick, super clean, and super tasty! Oh and you gotta love another “no-cook” summer side in this southern heat.

Pairs well with  { Honey Creole Baked Chicken Tenders } or  { Honey Creole Bacon Wrapped Pork Tenderloin }. I also served it right on top of some lean and mean turkey burgers.

Make sure to check out my Pinterest for more recipes.

Follow the blog on the homepage right hand side to receive recipes to your inbox.

Tag me on Instagram in your creations.

Quick & Healthy Broccoli Stem Slaw2Ingredients for 4:

  • 4 Broccoli Stems (tops removed)
  • 2 T olive oil
  • 1 T vinegar
  • 1/4 C dill pickle juice
  • 1 T salt
  • 1 T pepper
  • 3 T fresh chopped dill

1) With a peeler shave off some of the excess bumpy or nubby parts of the broccoli. Once you clean the stems up a bit, start shaving the parts you want to keep into a large bowl. I tried to get the pieces to be as long as possible, but it doesn’t really matter. Your patience may kick in at this point and you don’t want to get too close to your fingers, so don’t feel bad throwing a way some pieces.

2) Once you have all of the shaved broccoli stems in the bowl, toss with the remaining ingredients. Chill in the fridge for at least one hour, but it is best the next day after the flavors have marinated. Taste to see if it needs more salt or pepper.

3) Serve as a side, over burgers, on your hot dog, you name it!

 

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ gulf shrimp stuffed portobello mushrooms }

{ cajun caviar }

{ skinny New Orleans muffaletta chicken }

 

 

 

{ Skinny Kickin’ Tuna Melts }

SkinnyKickinTunaMeltscrawfishcrunches2

{ Skinny Kickin’ Tuna Melts }

Tuna recipes can be healthy and delicious people! They don’t always have to be loaded with mayo and added calories. I’m letting you in on a little secret that makes my tuna recipe high in protein and just a little bit healthier. Fat free plain greek yogurt. My husband and his co-workers don’t know exactly why the tuna is so yummy, but they sure love it. Also, to keep things southern (and more delicious) I add just a sprinkle of cajun seasoning to take boring old tuna to the next level.

So skinny and low carb you will have room for { Skinny S’mores Ice Cream Sandwiches } for dessert.

Make sure to check out my Pinterest for more recipes.

Follow the blog on the homepage right hand side to receive recipes to your inbox.

Tag me on Instagram in your creations.

For about 4 servings:

  • 2 large cans chunk light tuna in water, drained
  • 5 tablespoons fat free greek plain yogurt
  • 3 tablespoons light mayo
  • 3 tablespoons red wine vinegar
  • 2 cups diced celery
  • lots of cracked black pepper
  • sea salt to taste
  • 4 large slices tomato
  • 4 slices colby jack cheese – low fat if preferred
  • 4 large romaine leaves
  • 4 T green onion, chopped
  • 2-3 T creole seasoning

1) Mix your tuna with mayo, yogurt, black pepper and salt, celery, red wine vinegar.

2) Lay your tuna salad over cheese and large tomato slices.

3) On a small baking sheet, melt in the toaster or broiler just until cheese melts. Top with green onion. Sprinkle with creole seasoning. Serve alongside some romaine lettuce.

This recipe can be modified to your tastes. If you want it extra skinny, you can dial down the mayo and the yogurt, but if you want it creamier, bump up the yogurt and mayo.

SkinnyKickinTunaMeltscrawfishcrunches3

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ gulf shrimp stuffed portobello mushrooms }

{ Summer Sweet Corn & Crawfish Chowder }

{ skinny New Orleans muffaletta chicken }

Fourth of July Recipe: { Skinny S’mores Ice Cream Sandwiches }

SkinnySmoresIceCreamSandwhichesCrawfishCrunches

July Fourth Recipe: { Skinny S’mores Ice Cream Sandwiches } 

I don’t know about all of your Independence Day celebrations, but in the south, it’s a fourth of July weekend. That means all day Friday, Saturday, and Sunday we will be barbecuing, boating, sunning and boozing. Well, all of that fun with too much indulgence can put a hurtin’ on your waistline. Since I love my desserts so darn much and I can’t pass them up this weekend, I created a little bit healthier ice cream sandwich recipe. Feel free to use full fat ingredients if you would like, but here is my lighter take.

Pairs well with  { Honey Creole Baked Chicken Tenders } or  { Andouille Sausage Deviled Eggs }

Make sure to check out my Pinterest for more recipes.

Follow the blog on the homepage right hand side to receive recipes to your inbox.

Tag me on Instagram in your creations.

For about 8 ice cream sandwiches

SkinnySmoresIceCreamSandwhichesCrawfishCrunches2

For the waffles:

  • 4 servings Whole wheat waffle mix of choice + required ingredients if indicated (milk, egg, oil)
  • If your mix requires milk, try using unsweetened almond milk
  • 2 scoops chocolate protein powder
  • nonstick spray
  • 1/2 C water

1) Follow the ingredients and the directions for your waffle mix of choice. I chose a whole wheat blend which required adding milk, egg, and oil.

2) Once your waffle mix is prepared to a batter like consistency – add in 2 scoops of whey protein powder and 1/2 C extra water. Whisk until combined well.

3) Heat your waffle maker and spray with nonstick spray. Pour in batter and cook waffles just until soft and removable from the waffle maker. Don’t make them hard or crispy! They will only harden further in the freezer.

4) Allow to cool in freezer. Break or cut into quarters.

For the filling:

  • 1/4 C marshmallow spread, or light cool whip topping if you really want to save calories.
  • 1 carton low sugar graham cracker or s’mores ice cream – my favorite is a version called “Graham Slam” – if you can’t find this use another low sugar flavored ice cream of choice, such as chocolate, marshmallow, or vanilla
  • hot fudge drizzle optional for serving immediately

1) Spread your marshmallow then ice cream on sandwiches. Move quickly so they don’t melt.

2) Serve immediately. If you must freeze for later, allow them to defrost slightly in microwave so the waffle part doesn’t have such a hard consistency.

SkinnySmoresIceCreamSandwhichesCrawfishCrunches5

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ gulf shrimp stuffed portobello mushrooms }

{ cajun caviar }

{ skinny New Orleans muffaletta chicken }