Garlic Shrimp Salad

1 lb medium cooked shrimp, best bought still frozen
1 bunch asparagus cut into 1 inch lengths, discarding bottom fourth, (cut entire bunch at the same time)
1 fresh tomato, seeds and excess pulp removed cut into 1/2 inch pieces
4 medium cloves garlic, pressed
3 TBS chopped fresh parsley
small head of romaine lettuce, chopped
*optional 2 oz crumpled goat cheese
salt and fresh cracked black pepper to taste
Dressing
3 TBS fresh lemon juice
2 TBS extra virgin olive oil
1 TBS Dijon mustard
1 tsp honey
salt and fresh cracked black pepper to taste

Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the salad.
Cook asparagus in lightly salted boiling water for about 3 minutes. Drain and make sure asparagus is dried of excess water with paper towels.
Cut tomatoes in half, remove seeds and cut out excess pulp. Cut into about ½ inch pieces.
Whisk together lemon, oil, mustard, honey, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15 minutes.
Discard outer leaves of lettuce head, rinse, dry and chop. Serve shrimp mixture on bed of lettuce and top with crumpled goat cheese if desired.

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Steamed Salmon and Asparagus with Mustard Dill Sauce
(Healthy Quick Recipe)

1 ½ lb salmon filet,skin and bones removed and cut into 4 pieces
1 + 1 TBS fresh lemon juice
2 bunches asparagus, bottom fourth removed
1 TBS extra virgin olive oil
salt & white pepper to taste
Mustard Dill Sauce
4 oz silken tofu
1 TBS prepared mustard such as Dijon
4 TBS fresh dill chopped
1 TBS honey
2 TBS fresh lemon juice
½ cup water
¼ tsp salt
¼ tsp white pepper
2 TBS extra virgin olive oil

Bring lightly salted water to a boil in a steamer with a tight fitting lid

While water is coming to a boil, put all sauce ingredients except olive oil in a blender and begin to blend on high speed for about a minute. While blender is running drizzle olive oil in a little at a time. Set aside.
Rub salmon with lemon juice and season with salt and pepper.

Cut ends off asparagus. When water is at a full boil place asparagus in steamer basket, cover, and cook until asparagus is tender, about 3-5 minutes, depending on thickness. Remove from steamer, toss with 1 TBS lemon juice, 1 TBS olive oil, salt and pepper.

Rub salmon with 1 TBS lemon juice and season with a little salt and pepper.

Place salmon in the same steamer basket and steam until pink inside, about 3-4 minutes. Place salmon on a plate and pour desired amount of sauce over it and the asparagus.

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Cheesy Mini Meatloaves (Healthy Quick Recipe)

Preheat oven to 350F/175C.

2 lb 1kg lean ground beef
Mix together in a large bowl.
1
1 small onion, finely chopped
2/3 cup
150 mL bread crumbs
1/3 cup
75 mL lemon juice
1 1 egg, lightly beaten
salt
pepper
Pack mixture into 12 muffin cups.

1/2 cup
125 mL cheddar cheese, shredded
Mound over each mini-loaf..
Bake for about 45 minutes or until meatloaves are set and brown and meat is no longer pink inside.

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