Friday, August 8, 2014

baked salmon patties









I've been going strong eating like a saint for over a month.  I indulged for lunch by having a couple of these baked salmon patties with some petite peas, apple slices and a glass of milk.  These were great- crispy on the outside and creamy in the middle.  I'll make these again for sure.

baked salmon patties (Fill Up To Slim Down by Edward B. Diethrich, M.D., and Jyl Steinback)
2 (6 ounce) cans salmon, drained
1 cup corn flake crumbs, divided (I used low fat Triscuits, broken up)
1 tablespoon nonfat sour cream
2 tablespoons lemon juice
2 egg whites
1/2 teaspoon onion powder
1/2 teaspoon mustard
3/4 teaspoons garlic powder

Preheat the oven to 350.  Line a baking sheet with foil and spray with cooking spray.  Combine the salmon, 1/4 cup corn flake crumbs, sour cream, lemon juice, egg whites, onion powder and mustard in a medium bowl; mix until the ingredients are blended.  Shape into 4 patties.  Combine the remaining 3/4 cup of crumbs and garlic powder in a zip-lock bag; shake until mixed.  Place the crumbs on a plate.  Place one salmon patty on top of the crumbs and flip over to coat both sides.  Place breaded patties on the baking sheet.  Bake for 20 to 25 minutes until lightly browned and crisp.

226 calories, 5g fat, 18g carbs, 24g protein
exchanges: 3 lean meat, 1 starch

ninjabread cookie cutters
















Have you seen these?  We got them for my husband for Christmas but it's taken us a while to get around to baking with them- Ninjabread cookie cutters!  You can find them HERE.  Instead of baking with gingerbread I went with our favorite sugar cookie recipe which you can find here.  We're going to surprise my husband with a little Ninja party.

ninjabread cookies (amazon.com)
Mix up your favorite sugar cookie recipe and use these cutters to create ninjas!  Then frost and ice with details.

Wednesday, August 6, 2014

store bought favorite: rojo's tomatillo avocado salsa













This photo demonstrates how much I love this salsa.  The serving size is 2 tablespoons but I use at least 1/4 cup to 1/2 cup every time.  I'm not cooking as much for myself lately because I've had to simplify.  My body wants to gain weight but I will not let it (that's what happens when you leave your thirties) so I've been sticking to the basics of grilled chicken, shredded chicken, whole grain tortillas, whole grain pasta and fresh fruits and veggies.  REALLY simple.  What makes it okay (I LOVE TO EAT, DANG IT!) is the delicious sauces I put with my chicken because the intense flavors satisfy me- not necessarily the food or the quantity.  I was born a lover of rich foods but am learning to enjoy the simple flavors of real food.

store bought favorite:  rojo's tomatillo avocado salsa (purchased at Costco)
made from all-natural ingredients- roasted tomatillos, avocado, garlic and cilantro
great cooking sauce for beef, pork, chicken or chile verde