Shrimp and Asparagus Salad

shrimp (boiled), lemon juice, fresh cream, mayonnaise, salt, chervil (Photo credit: Wikipedia)

If you're looking for a light and satisfying low carb salad, this can be eaten alone or used as a side dish. Enjoy!

Ingredients:

    1 10-ounce package frozen asparagus spears                     
    1 pound shrimp cooked
    1 tbsp Old Bay Seasoning
    2 tablespoons lemon juice                                 
    1/4 cup Ranch dressing                          
    1/4 cup finely chopped green onions                             
    Romaine lettuce                                                   
    Tomato wedges                                                  
    Lemon wedges                                                   
    2 tablespoons parsley chopped                                  

Cook asparagus according to package directions. Drain and cool.

Meanwhile, in a medium bowl, sprinkle shrimp with lemon juice and Old Bay Seasoning. Let stand for 2 minutes stir and drain off excess. Add 1/4 cup of the dressing and green onions. Chill for 20-25 minutes.
Take Romaine lettuce leaves and line salad bowls. Arrange asparagus in a circular pattern. Spoon shrimp mixture over asparagus. Finish with tomato, lemon and parsley.

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Low Carb Tuna Patties

"I have made these for quite sometime and find that kids seem to like Tuna Patties a little better than Salmon. This patty tastes great by itself of as a part of a whole meal served with Cold Macaroni Salad, Rice with Tomatoes or in a sandwich with a slice of cheese melted on top"~~Dawn


Ingredients:
2 cans of Tuna (5 oz. )
2 Whole eggs
1/4 cup finely chopped onion
1/2 cup soy flour
2 tablespoons of Parsley
2-3 tablespoons of Parmesan cheese
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
Dash of Garlic Powder
Dash of Paprika
2-4 tbs Extra Virgin Olive Oil
In a large bowl combine all ingredients giving them a good stir just until well blended.
Heat a large skillet , heat your Extra Virgin Olive Oil until a drop of water starts to sizzle when added to the pan.

Using a soup ladle or a large spoon scoop out your tuna mixture and cook on one side until patty moves around in the pan freely. Turn over and repeat the process cooking for additional few minutes. Patty is ready when it no longer expells raw batter when pressed with a spatula and is firm.

Place cooked patties on a plate lined with paper towels to drain and add seasoned salt to them the minute the come out of the frying pan. Patties should be golden brown in color.

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