shhhhalan:

Salmon & Avocado Omega Burger

Paul and I have been trying to eat a lot healthier lately. Doesn’t always work, but I’m frequently on the hunt for new low fat, low sodium recipes.  I came across this one in an issue of Chatelaine recently and tried it out on Paul, my cousin, my aunt and my mom and they all loved it!  I made a couple of changes to the original recipe by omitting the salt and using only egg whites instead of whole eggs.  These “burgers” do not stick together well, so be careful when flipping them.  I served them open-faced style on a piece of toasted whole grain bread that I lightly brushed with a mixture of whole-grain dijon mustard mixed with a bit of olive oil to thin it.

Recipe:

Ready in 30min, serves 4

500 g fresh salmon fillets

1/4 egg whites (about 2 eggs without the yolks)

1 green onion, finely chopped

3 tbsp flax meal

2 tbsp finely chopped fresh dill (I used dried dill)

1 tbsp lemon juice

1/2 avocado, diced (I used a whole avocado)

Remove and discard skin from salmon.  Chop salmon into 1/2-in. pieces, then transfer into a large bowl.  Stir in egg, onion, flax meal, dill, lemon juice.  Gently stir in avocado.

Heat a large non-stick frying pan over medium.  Spray pan with cooking spray.  Scoop a heaping 1/2-cup portion into pan.  Press into a 1-in.-thick round patty.  Repeat, cooking 2 patties at a time.  Cook until bottoms are golden-brown and crisp.  3 to 4 min.  Flip and continue cooking until salmon is cooked through, about 3 more min. Place on toast and serve.

infinitas410:

ツナとドライトマトのパスタ

材料 （ 1人分 ）
スパゲティ 100グラム
ツナ缶(ノンオイル) 一缶
ドライトマト 数個
にんにく 2かけ
鷹の爪 1-2本
オリーブオイル 適宜
塩 適宜
こしょう 適宜

goddessofscrumptiousness:

TRULY ASIAN… OR MY VERSION OF IT

justeatyourveggies:

Green Bean and Pumpkin Stew

Ingredients

• 2-1/2 lbs kabocha squash or 2-1/2 lbs japenese squash, not peeled
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 cups water
• 1/2-1 teaspoon salt, depending on taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 2 cups fresh corn kernels, or 15.5oz can whole kernel corn, drained
• 1 lb bag green beans, washed and cut into 1-inch lengths
• parsley sprig
• 2 sliced orange

Directions

1. Using a firm, heavy-duty chef’s knife, cut the squash or pumpkin into bite-sized chunks. Set aside.
2. Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened.
3. Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.

Nutritional information (makes 6 servings): 165 calories, 3g fat, 217mg sodium, 6.5g fiber, 11g sugars, 5g protein.

scentofvanilla:

Green Lentil Salad
1/2 cup dried green lentils

2 cups boiling water

1 tbsp olive oil

1/4 onion, chopped

1/4 cup cooked corn

2 tomatoes,cubed

1 red pepper, cubed

2 tbsp lemon juice (fresh)

1/4 cup chopped flat leaf parsley

Sea salt, cumin, black pepper

1. Leave dried lentils in hot water for a few hours.

2. Saute onions in olive oil for two minutes. Add lentils and continue sauting them all for 5 mins. Add cumin, salt and 2 glasses of boiling water.

3. Turn the heat down to a simmer and cook for 20 minutes. Drain and let cool.

4. At the same time boil corn for seven minutes. Drain and let cool.

5. Take off the heat and add lemon juice, cubed tomatoes, red pepper and parsley.

granolawarrior:

Freekeh Salad with Cucumber, Pistachios and Mint

From What Would Cathy Eat

3 cups cooked freekeh, whole or cracked grain (cooled after cooking)
1 cup diced cucumber
1/2 cup pistachios, toasted
1/4 cup sultana or golden raisins
2-3 scallions, thinly sliced
3 tablespoons chopped fresh mint
1/4 cup extra virgin olive oil
1 1/2 tablespoons lemon juice
1 tablespoon pomegranate molasses (if you don’t have it, make your own)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fat-free or reduced fat feta cheese (optional)

Toss the freekeh with the cucumbers, pistachios, raisins, scallions and mint.

In a bowl, whisk together the olive oil, lemon juice, pomegranate molasses, salt and pepper. Mix gently with the freekeh. Top with feta cheese, if desired.

Keeps for several days, but warm leftovers up to room temperature.

Serves 6

bexjoblogspot:

My roommate gave me this recipe and I am in love. It is so simple and very tasty. You also can prepare the night before and bring it for lunch the next day. Take a look at Kalyn’s Kitchen blog. It has some great recipes!

Garbanzo, Tomato, and Cilantro Salad with Lime and Chile Dressing (with or without avocado)

Ingredients:
1 can garbanzo beans (chickpeas), rinsed well and drained
4-5 tomatoes or 1 cup cherry or grape tomatoes, diced in 1/2 inch pieces
1/2 cup green onion, sliced
1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef’s knife or food processor
1 avocado, diced (optional, but good)

Dressing Ingredients:
2 T fresh lime juice (plus 2 tsp. more for avocado, if using)
2 T extra-virgin olive oil
1/4 tsp. ground Chipotle chile powder (I used Shirrachi)
1/2 tsp. chile powder (mild)
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest from one lime
salt, fresh ground pepper to taste

Instructions:
Drain beans into colander and rinse until no foam remains. Let drain well. Mix together the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing, then put beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that’s big enough to hold all the salad ingredients.) Let beans marinate in dressing one hour or longer.

If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. (You can skip that step if using cherry tomatoes or if your tomatoes aren’t that juicy.) Thinly slice the green onions and wash, dry, and chop the cilantro.

Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.) Season with salt and pepper to taste and serve.


This printable recipe from KalynsKitchen.com.

oliphillips:

Cheat Sheet Placemat

by llot llov

Hahaha I’ve always said that a well-set table is a sure invitation to dinner. I love it.

gaintirade:

Hot Onion Dip

2 cups, thinly sliced or chopped vidalia or sweet onions
2 cups shredded jarlsberg cheese (usually 1 wedge)
2 cups lite mayonnaise

1. Combine all ingredients in a medium sized mixing bowl.
2. Spray an 11”x7” pan with cooking spray.
3. Bake at 350 for 30 minutes
4. Serve with hearty crackers

Cook’s Note: If you are using jarlsberg cheese you will need to buy a wedge at your deli and shred it yourself (it usually doesn’t come pre-shredded.

*Thanks to ballbellyboy for this recipe!

emptycapsule:

Lasagna Cupcakes. Tell me that doesn’t look incredible.

Then after I make those, I should probably try these Macaroni & Cheese cupcakes!

(I love cute little portions of food.)