Salmon Cakes with Brussel Sprouts

One of my health goals is to eat more omega 3 fats...and thus to eat more salmon. But, salmon can be expensive, especially the good stuff. This is a very tasty recipe for canned salmon, which is very economical.

Serves 3

Ingredients:
1 can of salmon
1 egg
3 tablespoons of good mustard
1 clove of garlic, chopped
Squeeze of lemon juice
Crushed red pepper flakes (to taste)
Dried Dill Sesoning
Bag of frozen brussel sprouts(steam in bag)

Take the salmon out of the can and remove the bones and skin. Place into a bowl. Add the garlic, dill, pepper flakes, and squeeze of lemon juice. Toss to combine. Add one egg and 1 tablespoon of mustard and combine. We are using this combination as a binder for the salmon. Add more if necessary to hold the ingredients together. Form the salmon into patties a little smaller than the palm of your hand. I usually get 6 to 8 salmon patties.

Heat some oil in a pan over medium high heat. Add the salmon patties to the pan. Be careful not to overload the pan because you need room to flip the patties. After about 4 minutes, check to see if the patties have browned. If so, flip and cook until the other side is browned.

While the patties are cooking, heat the frozen vegetables according to directions.

For a great sauce to top your patties, combine 1 Tablespoon mayonnaise with 1 Tablespoon mustard and a squeeze of lemon juice. Or omit the mayonnaise and just use mustard and lemon juice.

Lebanese Salad

This is my favorite salad with my favorite salad dressing.

Ingredients:
Romaine lettuce
Red onion
Tomato
Cucumber


 Dressing Ingredients: (per person)
1 Tablespoon extra virgin olive oil
1 Tablespoon lemon juice
Garlic salt (to taste) or 1/2 clove garlic per person
Pepper

Combine all ingredients in a large bowl and enjoy!

Chicken Calbaza Stew

This is one of my favorite slow cooker recipes for a busy day. It smells great when you come home too!

Ingredients:
4 calabaza squash, sliced into bite size pieces
2 cans Rotel
1/2 onion, diced
8 ounces chicken, cut in bite size pieces
1 T garlic salt (according to taste)
1 T ground cumin (according to taste)
Tortilla chips (optional)

Serves 4

Place the first six ingredients in your slow cooker. Stir to combine. Cook on low for 8 hours or on high for 4 hours. *If you don't want to use a slow cooker, just combine the onion, squash, chicken and spices in a pan and cook until the chicken is done. Add the Rotel and just let it simmer for 15 minutes.

For serving, top with chips if you like.

Tamales with Refried Beans and Tomato Avocado Salsa

I am so lucky to have my mom give me some tamales. If you don't have any tamales, this meal is great with cheese quesedillas as well.

Ingredients:
Tamales (or tortilla and cheese for quesedillas)
Can of pinto beans
2 Tomatoes
1 Avocado
Cilantro
Lime juice
Garlic Salt
Chili Powder

Heat some oil in a pan over medium heat. Add the beans, garlic salt, and chili powder. Mash the beans with a fork or potato masher. Cook until heated through.

Dice the tomatoes and avocado. Top with lime juice, salt, and cilantro.

Serve with tamales or quesedillas.

Salmon Cakes with Brussel Sprouts and Spring Vegetables

One of my health goals is to eat more omega 3 fats...and thus to eat more salmon. But, salmon can be expensive, especially the good stuff. This is a very tasty recipe for canned salmon, which is very economical.

Serves 3

Ingredients:
1 can of salmon
2 Tablespoons of mayonnaise
1 Tablespoon of mustard
4 green onions, chopped
1 clove of garlic, chopped
Squeeze of lemon juice
1/4 cup Italian Bread Crumbs (or crushed crackers, etc). 
Crushed red pepper flakes (to taste)
Bag of frozen buttered brussel sprouts(steam in bag)
Bag of frozen spring vegetables (steam in bag)

Take the salmon out of the can and remove the bones and skin. Place into a bowl. Add the green onion, garlic, bread crumbs, and squeeze of lemon juice. Toss to combine. Add 1 Tablespoon each of mayonnaise and mustard and combine. We are using this combination as a binder for the salmon. Add more if necessary to hold the ingredients together. Form the salmon into patties a little smaller than the palm of your hand. I usually get 6 to 8 salmon patties.

Heat some oil in a pan over medium high heat. Add the salmon patties to the pan. Be careful not to overload the pan because you need room to flip the patties. After about 4 minutes, check to see if the patties have browned. If so, flip and cook until the other side is browned.

While the patties are cooking, heat the frozen vegetables according to directions.

For a great sauce to top your patties, combine 1 Tablespoon mayonnaise with 1 Tablespoon mustard and a squeeze of lemon juice.

Chicken Broccoli Parmesean

I was craving Italian food even though I was doing low carb. You could easily add pasta to this if you want.

Serves 2

Ingredients:
Chicken, cut into bite size pieces (4 ounces per person)
1/2 onion diced
1 large head of broccoli cut into florets
1 clove of garlic, diced
1/2 jar of Spaghetti Sauce
Crushed red pepper flakes
Parmesean cheese (to taste)
2 Tablespoons of pesto sauce (optional)

Season the chicken with salt and pepper and then cook in a pan over medium heat with some oil until no longer pink. Add the broccoli and cook about 2 minutes. Add the garlic, spaghetti sauce, and crushed red pepper flakes. Cook until the chicken is completely done and the broccoli is bright green and tender. When serving, top with pesto sauce and Parmesean cheese if desired.

Chicken Stir Fry with Broccoli

This is part of my low carb program. If you wanted to, you could add rice. You could also use whatever vegetables you like. Stir fry is a great quick and healthy meal.

Ingredients:
Chicken, cut into bite sized pieces (4 ounces per person)
Broccoli, cut into florets, about 2 cups
1/2 onion chopped
1 red bell pepper chopped (or green for a cheaper recipe)
1 bag snow peas
Ginger
Soy Sauce
Red Chili Paste (optional)
Asian dried seasoning (optional)

Season the chicken breast with Asian seasoning. Stir fry the chicken in a little bit of oil over medium high heat until no longer pink. Add the vegetables, ginger, soy sauce, and red chili paste. Cover and cook for four minutes until chicken is cooked through. Serve with rice if desired.