Thai Peanut Shrimp, with Avocado Romaine Salad with Ranch

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For those low-carb dieters...1 serving.

Ingredients:

1/2 cup medium shrimp
1/2 cup romaine lettuce (chopped)
1/2 Haas avocado
2 stalks baby bok choy
2 tablespoons Thai spicy peanut sauce
3 cherry tomatoes (sliced)
dash of crumbled feta

Directions:

1. Saute' shrimp in peanut sauce for two minutes.
2. Prepare your veggies (romaine, avocado, bok choy, tomatoes)
3. Add all ingredients to a plate, and serve!

Easy, low carb.

Shrimp, Mushroom & Sun-dried Tomato Alfredo with Bow-tie Pasta

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This is a very easy and delicious recipe.  It is not low in carbs!

Ingredients:

Bow tie pasta
1 cup medium pink gulf shrimp (cooked, peeled)
1/2 can small peas
2 tablespoons bacon bits
5 medium baby bella mushrooms
4 small sun dried tomatoes
1/4 cup diced red onion
2 tablespoons bacon bits
1 tablespoon minced garlic
2 teaspoon parsley
2 table spoons olive oil
1 teaspoon sea salt

Directions:

1. Boil bow tie pasta in a quart size pot for approximately 20-25 minutes.
2. While pasta is boiling, dice your onions, mushrooms, and sun-dried tomatoes.
3. In a small saute' pan, add olive oil, mushrooms, sun-dried tomatoes red onions, garlic, parsley, and sea salt (figure 1).
4. Saute' until mushrooms are soft, about 4-5 minutes.
5. Add shrimp to mix, and saute' for only 2 minutes or less.  Add bacon bits then set aside (figure 2).
6. Drain pasta, then put back into skillet or pan.
7. Add shrimp mixture, add peas, and Alfredo sauce.  
8. Heat on medium heat until hot.  
9. Ready to serve!

figure 1

figure 2

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bow tie pasta

Veggie Soup from scratch!

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The cupboards are bare again, but I realized I had a some stock of canned veggies, fresh potatoes, sweet onion, and carrots ready to go, so of course I made a pot of veggie soup!  This is an extremely easy recipe and it yields servings for days.  The fresh veggies are boiled, but if you drink the broth, they health benefits are retained :).  Serve with flax crackers, and butter, and you have a low-carb meal full of nutrients.

Ingredients:

Canned items:

1 can whole corn
1 can green beans
1 can diced tomatoes (I used Dole's chili sytle for this)
1 can small peas
1 can tomato paste
3 cups of water
2 cups of vegetable stock or chicken broth (I used chicken broth for this recipe)
2 fresh carrots (diced or julienne)
1/2 sweet onion (diced)
2 medium potatoes (peeled and diced)
4 tablespoons olive oil

Spices:

Modify to your taste.  I play with seasoning until I get the taste I want, so these measurements are subjective.

1 tablespoon paprika
1 1/2 tablespoons brown sugar
1 1/2 teaspoons Maggi's seasoning
1 1/2 teaspoons sea salt
black pepper
parsley
oregano
garlic powder
chili powder

Directions:

1. Dice the fresh veggies.
2. Add water and broth to pot and begin to heat on medium.
3. Add all the canned items (only drain peas, the rest use the juice in the cans).
4. Add fresh veggies.
5. Begin to heat till boiling.
6. Add seasonings.
7. Taste periodically and add seasoning according to personal tastes.
8. Boil on medium heat uncovered for 30 minutes (until carrots and potatoes are edible).