{ Healthy Easy St. Patrick’s Day Recipe }

st patricks day recipe

{ Sausage, Cabbage and Caramelized Onion Gravy }

On St. Patrick’s Day, everyone could use a meal with a little sausage and cabbage right? Well, I took this traditionally heavier recipe, made with mashed potatoes, and laid the sausage on a bed of green cabbage. With this dish you will be feeling light, lean and maybe a little lucky.

Make sure to check out Crawfish & Crunches Pinterest for more recipes.

Tag Crawfish & Crunches on Instagram in your creations.

Ingredients: For 4

  • 2 packages turkey kielbasa sausage, chopped into large sections
  • 1 head cabbage, chopped into bite size pieces
  • 1 red onion, chopped into long strips
  • 2 T wheat flour
  • 2 T butter or coconut oil
  • 2 T balsamic vinegar
  • 2 T brown sugar
  • 1 cup beef broth
  • 1 T Salt
  • 1 T pepper
  • 1 T garlic powder
  • 1 T seasoned salt
  • 1/4 cup vinegar
  • 1/4 cup chicken broth

Directions:

1) Set your burner to low, and in a small saute pan caramelize your chopped onion. This should take about 30-40 minutes, so do this first and let it sit while you cook.

2) Preheat your oven to 400 and place your sausage on a roasting pan. Roast for about 40 minutes or until deeply browned on the outside

3) Place your butter/oil in a large pan over medium heat, saute your cabbage in the pan. Pour in chicken broth and vinegar. Season with garlic powder, salt, pepper. Saute until wilted to desired consistency. You can cover the pan to decrease cooking time.

4) Once your onions are caramelized, stir in your flour to coat, then brown sugar. Saute for a few minutes, stir in your balsamic, beef broth. Bring to light boil and then simmer for about 20 minutes. Season to taste. Add more broth if you like a thinner consistency.

5) Serve your cabbage, then sausage, then onion gravy on top. Top with seasoned salt if necessary.

 

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 information on Shannon’s social media management business, click here.

More Posts:

{ Skinny Southern Deviled Egg Salad }

{ Mom’s Famous Banana Bread }

{ Black Eyed Pea and Collard Greens Stew }

Continue Reading

{ How to Cut Back on Bread – Recipes, Tips, and More }

bread blog

Whether you are sensitive to gluten, watching your weight, or just trying to maintain a healthy lifestyle, most of us could benefit from cutting back on the bread in our lives.  You may think it’s impossible to pack a lunch without your turkey sandwich. Think again. You just need to get a little more creative and try some of these great recipes and tips.

Make sure to check out crawfish.n.crunches on Instagram.

Pin Shannon’s recipes on Pinterest

Subscribe to the blog on the right hand sidebar to get posts straight to your inbox

First, try lettuce wraps, and salads that are NOT boring or bland.

This { Skinny Kickin’ Tuna Melt } will have you looking forward to lunch each day.

SkinnyKickinTunaMeltscrawfishcrunches3

On a weekend, grill all of your meats and veggies for the week such as these { low carb jambalaya skewers }

Can’t heat up your lunch at work? Try this { Skinny Kickin’ Chicken Salad }SkinnyKickinChickenSaladcrawfishcrunches2

Second, if you love peanut butter and jelly but could withstand out all the sugar and carbs, try rice cakes for a quick snack.  They pack a little crunch and you can top them with high protein peanut butter and sugar free jam.

Hitting the road? Sandwiches do not always have to be the solution. Here are { 5 Low Carb Snacks to Pack for Vacation }

If you aren’t totally willing to give up bread but could benefit from an organic bread sprouted from whole grains with no sugar added try Ezekiel breads.

What am I forgetting? What are your favorites and why?

 

 

More Posts:

{ No Excuses! Tips for Getting Your Workout Done When Traveling }

{ Ways to Use Greek Yogurt Your Totally Missing Out on }

{ 3 Tips and Tricks for Packing Healthy Snacks When Flying }

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.

For information on Shannon’s social media management business, click here.

Continue Reading

{ Healthy Dessert Recipe: Louisiana Strawberry & Cream Parfaits }

HealthyLouisianaStrawberryParfait

{Healthy Dessert Recipe:  Louisiana Strawberry & Cream Parfaits }

On National Soft Ice Cream Day, I thought that this recipe would be a perfect healthy substitute for anyone watching their waistline.  In this recipe, you will notice a few of my favorite tricks when making anything creamy and delicious – including greek yogurt and light cool whip.  So, go ahead, grab a scoop of this guilt free dessert.

Make sure to check out crawfish.n.crunches on Instagram.

Pin Shannon’s recipes on Pinterest

Subscribe to the blog on the right hand sidebar to get posts straight to your inbox

 

For one:

  • 1/2 cup plain fat free greek yogurt
  • 2 squirts of liquid stevia – vanilla flavored, or 2 Splenda packets, or sweetener of choice
  • 1/2 cup fat free sugar free cool whip
  • 2 T Kashi Go Lean Crisp
  • 1 drizzle honey (optional)
  • 1/4 C strawberries or food of choice

1) Put greek yogurt in your bowl, then sweeten with your stevia or sweetener of choice, mix.

2) Layer on your cool whip, then cereal, then strawberries, then honey.

 

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.

For information on Shannon’s social media management business, click here.

More Posts:

{ 3 Healthy Meal Prep Tips }

{ Mom’s Famous Banana Bread }

{ 3 Skinny Must-Make Southern Summer Desserts }

Continue Reading

{ 3 Skinny Must-Make Southern Summer Desserts }

threesouthernsummerdesserts crawfish and crunches

Even though it’s sweltering hot here in the south, kids are going back to school in two weeks! Some of us need to make these healthy southern summer desserts before it’s too late. As the  barbecues and the vacations wind down, make sure to offer to bring dessert so you can show off these fresh fruit ladened treats.

Pairs well with  { Honey Creole Bacon Wrapped Pork Tenderloin } or { Andouille Sausage Deviled Eggs }

Make sure to check out my Pinterest for more recipes.

Tag me on Instagram in your creations.

berries-cream-pudding-parfaits-crawfish-and-crunches

{ SUPER SIMPLE  POUND CAKE PUDDING PARFAIT }

No bake, no cook. Pick your local fresh berries and throw it in a mason jar and boom, you’ve got yourself a southern dessert.

Click here for the recipe..

quick-skinny-southern-banana-pudding-crawfish-and-crunches

{ QUICK & SKINNY SOUTHERN BANANA PUDDING}

Since these are chilled in the fridge, it makes for the most perfect treat to cool you off. Recipe here.

 

LouisianaPeachCobberwithPecanStreuselcrawfishandcrunches

{ LOUISIANA PEACH COBBLER WITH PECAN PRALINE STREUSEL }

You really cannot pass up cobbler with fresh peaches. Your house will smell amazing and with a big dollop of frozen vanilla greek yogurt or light whipped topping, you will be swinging on your front porch in delight. Recipe here.

 

 

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 Posts:

{ Five Ways to Walk Yourself Fit }

{ Skinny Kickin’ Tuna Melts }

{ skinny New Orleans muffaletta chicken }

Continue Reading

{ 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 }

Continue Reading

{ 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 }

Continue Reading

{ Summer Sweet Corn & Crawfish Chowder }

SummerCornandCrawfishChowderCrawfishCrunches3

{ Summer Sweet Corn & Crawfish Chowder }

We are about to embark on July and August in the south. I officially broke a sweat walking out the front door to my car, and then again leaving the grocery store. However, even though it’s hotter than heck out there, it doesn’t mean you can’t enjoy this healthy summer soup recipe in the A.C. at night.  The corn is plentiful in the south and even though it’s a long crawfish season, you can buy them frozen if need be.  If you don’t have access to crawfish, shrimp would work great here too.

Don’t worry, no heavy cream or flour involved here! This recipe is super light and healthy.

Pairs well with  { Honey Creole Baked Chicken Tenders } or  { Super Simple Pound Cake Pudding Parfait } 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.

SummerCornandCrawfishChowderCrawfishCrunches2

For four servings:

  • 2 T Olive oil or cooking oil of choice
  • 4 ears fresh corn kernels
  • 4 cups golden potatoes, chopped into bitesize pieces
  • 1 yellow onion
  • 4 cloves garlic
  • 4 T salt
  • 4 T black pepper
  • 1 lb crawfish tails (cooked, preferrably boiled) or shrimp (peeled)
  • 1 T Old Bay seasoning
  • 2 T paprika
  • 1/2 C greek yogurt
  • 2 C chicken broth
  • 4-5 C unsweetened plain almond milk
  • optional garnish: green onion, chopped tomato, paprika, additional cajun or creole seasoning

1) In a large stockpot saute your corn lightly in olive oil until golden on medium heat, about 15 minutes. Add your salt, pepper, Old Bay, paprika.

2) Chop your onion in food processor. Add to stockpot. Saute about 10 minutes. Chop your garlic in a food processor until fine. Stir into stockpot. Add your chopped golden potatoes, saute another ten minutes.

3)  Lower heat and whisk in greek yogurt.  Keep whisking as you add in chicken broth, then almond milk. I say 4-5 C almond milk because your liquid should fully cover your ingredients.

4) Bring pot back to a boil, then lower to simmer. If you are adding crawfish, add now. If you are adding shrimp instead, just stir them in at the last minute before serving until they turn pink. Simmer at least one hour. Your potatoes should be fork tender. The longer it simmers the better, the next day it’s even better!

5) Taste to see if it needs anymore seasoning. If your broth reduced down too much during the simmer, you can always add more almond milk or broth. If your crawfish were preboiled, they probably have some heat to them and the soup should not need to much extra seasoning. If they were steamed or frozen, you may need to add additional Old Bay, creole or cajun seasoning.

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 }

Continue Reading

{ Honey Creole Baked Chicken Tenders }

CrawfishCrunchesHoneyCajunBakedChickenTenders4

{ Honey Creole Baked Chicken Tenders }

I’ll tell the truth. I tried to make a baked version, or a healthy version of fried chicken. Let’s just say it’s not an easy task. Don’t get me wrong, these chicken tenders were moist and delicious, however I would never call them a healthier version of “fried” chicken because I think the southerners might hunt me down. They weren’t crispy enough to call them fried.  Stay tuned for another go at it. In the meantime, if you want to serve up some fun on a weeknight or even a weekend, get to dippin’ these tenders in every sauce your little heart desires! I tried buffalo, ranch, and barbecue. Yum.

Pairs well with  { cajun caviar } or  { Super Simple Pound Cake Pudding Parfait } 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.

CrawfishCrunchesHoneyCajunBakedChickenTenders2

For 16 Tenders or about 4-5 Servings:

Marinade:

  • 2 C Buttermilk
  • 1 T garlic powder
  • 1 T onion powder
  • 1/2 T chili powder
  • 1 T paprika

Breading:

  • 1 T creole seasoning
  • 1 Cup Whole Wheat Flour
  • 1 Cup Whole Wheat Panko breadcrumbs
  • 1 T paprika
  • 1/2 C cornmeal
  • 1 T salt
  • 1 T pepper

Nonstick cooking spray

3 T butter or butter substitute of choice

1 T honey

Dipping sauces of choice. Barbecue sauce, buffalo sauce, Ranch

1) Marinate chicken in marinade for up to 24 hours in either Ziploc bag or airtight container.

2) Drain chicken in a collander. Preheat your oven to 400 degrees. Spray large baking sheet with nonstick spray. Spread pads of butter onto baking sheet.

3) Dredge your chicken in breading mixture. Lay out on baking sheet.

4) Bake for 10 minutes on 400 then broil until the top side becomes golden. Flip chicken carefully then broil the other side until golden brown. Watch carefully.

5) Remove from oven and drizzle lightly with honey. Serve with a fresh salad and plenty of dipping sauces.

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 }

Continue Reading

{ Super Healthy Summer Rainbow Slaw Recipe }

super healthy summer rainbow slaw crawfish & crunches 2

{ Super Healthy Summer Rainbow Slaw }

Now that we have all celebrated Father’s day to the fullest, it’s time to get back on track this week with a healthy recipe. Summer salad’s are yummy, but this is like a salad and a slaw all in one! NO cooking necessary, just chopping, and you can eat it all week. Great for bringing to a picnic or a barbecue when you are in charge of a salad.

Pairs well with  { Honey Creole Bacon Wrapped Pork Tenderloin }

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.

super healthy summer rainbow slaw crawfish & crunches

For 4-6 servings:

  • 1/3 head red cabbage
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 mango
  • 1 lime
  • 1 lemon
  • 1/2 cup green onion
  • 1/4 cup cilantro
  • 5 T olive oil
  • 5 T white wine vinegar
  • 2 T Cracked Sea Salt
  • 2 T pepper to taste

1) Julienne bell peppers and cabbage into thin, bitesize, matchsticks.

2) I kept the skin on my mango and cut it into the same thin slices, but you may choose to take the skin off.

3) Chop your cilantro and green onion fine.

4) Toss all vegetables together with olive oil and vinegar, salt and pepper, juice of lime and lemon.

5) Allow to marinate in fridge for at least one hour. Before serving, taste test to see if it needs more salt and pepper and if so, add accordingly.

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:

{ New Orleans Beignets with Salted Caramel & Cream Cheese Icing }

{ cajun caviar }

{ low carb jambalaya skewers }

Continue Reading

{ sirloin steaks with healthy creamy crawfish sauce }

Sirloin Steaks with creamy mushroom crawfish sauce crawfish & crunches

{ sirloin steaks with healthy creamy crawfish sauce }

Per usual, this is another one of those recipes that sounds and looks super fancy, but it’s super easy. If you follow a low carb diet, it’s even decently healthy for you! No cream of mushroom canned soup or even butter involved. Wait til you hear the tricks I have up my sleeve.

Go ahead – serve this for a date night in or even for a group of friends. If you have someone, cough, husband, cough do the steaks on the grill, all you have to do is whip up this simple sauce. If you need some carbs, it would pair well with my { creamy crowd-pleasin’ corn grits }

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 4 (If serving for two, you will want the leftovers for the following night)

  • 4 Sirloin steaks, about 4 ounces per person
  • 2 T Montreal Steak Seasoning
  • 1/4 C whole wheat flour
  • 2 T olive oil
  • 1 T onion powder
  • 1 large pint mushrooms, sliced
  • 1 lb crawfish tails, cooked
  • 1/2 T cajun or creole seasoning + more to taste
  • 3 cloves minced garlic
  • Salt and pepper to taste
  • 1/4 C green onion
  • 2 T fresh chives
  • Sprinkle of parsley for garnish
  • 2 C chicken broth
  • 1 C plain nonfat greek yogurt

1) Pat your steaks dry and season with Montreal Seasoning on both sides. Read more for grilling instructions. I use a meat thermometer and often undercook slightly the first day so that when they are heated up the second day they don’t dry out.

2) Heat a large skillet over medium-high heat. In 1 T olive oil, saute all of your sliced mushrooms. Once they reduce down and are lightly golden brown, reduce heat to medium-low and add in your garlic and saute a few more moments.

3) Whisk in your flour until it absorbs up all the moisture from the pan. You may need to add 1 T olive oil to soak it all up. Pour in 1 C chicken broth and bring to a boil. Add in your green onion and chives.

4) Stir in 1 T salt, 1 T pepper, onion powder, cajun or creole seasoning.  Once your sauce has thickened, reduce heat back down to low and simmer. Stir in your cooked crawfish. Stir in 1 C plain nonfat greek yogurt. Do not cook on too high of heat or the dairy will not mix in and blend evenly.

5) Taste sauce. If necessary, add more cajun or creole seasoning, salt and pepper. If you want your sauce thinner or to loosen it the following day, add a little more chicken broth.

6) Garnish with parsley and serve sauce over steaks.

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 the long version about how the site was born, read more.

More Recipes:

{ Texas Taco Style Stuffed Bell Peppers }

{ grilled cantaloupe summer salad }

{ low carb jambalaya skewers }

Continue Reading
1 2 3 7