Try these great low carb recipes!

A Kick in the Asparagus

Cut one inch off the bottom of the asparagus. Wash. In a shallow 9 inch casserole dish, place the asparagus in the dish and cover with the above marinade. Let sit one to three hours.
Prepare the grill for the direct heat method. Grill the asparagus using a medium-hot temperature and baste with the marinade frequently. Grill for no more than six minutes. Serve.

Asparagus and Leek Soup

In a saucepan cook the leek and the garlic in the Olive Oil over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Puree two thirds of the mixture in a blender until it is very smooth, stir the puree into the mixture remaining in the pan, and whisk in the PREPARED Ideal Protein Leek Soup and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.
2 Servings

Asparagus and Mushroom Stew

1/3 oz Dried porcini mushrooms
1 tb Olive Oil
3 Cloves garlic; minced
1/2 lb Mushrooms; portobello or shitake, chopped
½ c Low Sodium Chick Broth
1/2 ts Salt
1 lb Asparagus spear; 1" diagonals
1 md Red bell pepper; julienned
1 tb Water
1 ts Apple Cider vinegar
1 Pkg Ideal Protein Mushroom Soup
Salt and pepper; to taste

Place dried mushrooms in small heat proof bowl and cover with boiling water. Let soak 15 minutes. Meanwhile, in large skillet, heat oil over medium heat. Add garlic and fresh mushrooms and cook, stirring often, until mushrooms are tender. Add chicken broth, salt and mushroom liquid. Add asparagus, bell pepper and dried mushrooms. Simmer, uncovered until asparagus are tender, about 7 minutes. Add vinegar & PREPARED Ideal Protein Mushroom Soup . Bring mixture to a boil and simmer until it thickens slightly, about 30 seconds.

Asparagus and Sauteed Vegetable Salad

1 Head iceberg lettuce; shredded
1/4 c Olive oil
3 Garlic cloves; minced
1 tb Grated gingerroot
1/2 Red bell pepper; diced
1/2 Yellow bell pepper; diced
1/2 lb Tofu
1/2 lb Zuccini; cubed
1/4 c Soy Sauce (Low Sodium Preferred)
1/4 c Vegetable stock
1 lb Asparagus; cut into 1-inch pieces and steamed (about 4 to 5 minutes)
2 tb Fresh parsley

Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add the garlic, ginger, peppers and tofu. Cover and cook 4 minutes. Add the remaining oil and zuccini. Cook, uncovered, an additional 3 minutes. Add the Soy Sauce and stock.
Stir with a wooden spoon until the liquid is reduced, about 3 to 5 minutes. Mix in the asparagus and parsley. Serve on the iceberg lettuce.

Asparagus Chicken

Brown the chicken in oil. Stir in chicken broth and Ideal Protein Chick Soup cook until thick. Remove from heat; add Tabasco. Place asparagus in the bottom of a 9x13" casserole. Arrange the chicken on top of the aspragus. Pour sauce over the chicken and asparagus. Sprinkle with crushed Ideal Protein Sour Cream and Onion Puffs. Bake at 350 for 45 minutes.

Simply Sauteed Spinach

Heat a large skillet and then add the olive oil.
When the oil is nice and hot throw in the spinach and let that wilt down, stirring occasionally, and season with salt and pepper.
Add in the garlic and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavor
Taste and re-season if needed.
Remove from the heat and serve!

SAUTEED WILD MUSHROOMS WITH SPINACH

2 teaspoons olive oil
3 cloves garlic, minced 
4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)

1 1/2 tablespoons reduced-sodium soy sauce 
2 (10-ounce) bags fresh spinach

Heat oil in a large skillet over medium heat. Add garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

Tilapia (or Sole) with Zesty Mustard Sauce

1 1/2 Tsp Paprika
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 Tbl Dijon Mustard
3 tbls Lemon Juice
1/2 tsp Lemon Zest
1/2 tbls worcestershire
2 tbls EVOO
3 Drops Stevia

Whisk EVOO, mustard, lemon zest & worcestershire.  Salt & Pepper and paprika both sides of the fish.  Saute fish in 2 tblsp EVOO covered for 4 minutes on med-low heat. Turn & saute 4 more minutes (until fish flakes).  Transfer to platter and spoon mixture over fish.