INGREDIENTS:
1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired)
1 large fresh egg, slightly beaten
½ cup chopped onion
½ cup diced green bell pepper
½ cup fresh whole wheat bread crumbs
1 tablespoon lemon juice
1 teaspoon grated lemon peel
½ teaspoon dry rosemary, crushed
1/8 teaspoon ground black pepper
4 hamburger buns
DIRECTIONS:
Combine salmon, beaten egg, onion, bell pepper, bread crumbs, lemon juice, lemon peel, rosemary and black pepper. Refrigerate mixture for at least ½ hour to set. Form mixture into 4 patties. Pan fry in vegetable oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with your favorite condiments, lettuce, tomato and red onion as desired. Note: Use egg whites or egg substitutes for whole egg if desired for lower cholesterol.
Nutrition Information: For one serving (209 g) - each Plain Salmon Patty & Bun Calories 300(from Fat 80), Fat 8g (Saturated 2g), Trans Fat 0g, Cholesterol 135mg, Sodium 760 mg, Total Carbohydrate 28g, Fiber 2g, Sugars 4g, Protein 22g.
This my favorite salmon burger recipe. It reminds me of summer because I like to make quick and easy dinners when the weather is nice. Cheap too.
Wednesday, April 29, 2009
Saturday, March 28, 2009
Chicken and Red Potatoes (crockpot meal)
Ingredients:
* 3 tablespoons all-purpose flour
* 4 boneless skinless chicken breast halves (6 ounces each)
* 2 tablespoons olive oil
* 4 medium red potatoes, cut into wedges
* 2 cups fresh baby carrots, halved lengthwise
* 1 can (4 ounces) mushroom stems and pieces, drained
* 4 canned whole green chilies, cut into 1/2-inch slices
* 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
* 1/4 cup milk
* 1/2 teaspoon chicken seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
Directions:
Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear and vegetables are tender. Yield: 4 servings.
Another good one!! Easy to make and very flavorful! The chicken came out very tender. I could not find cream of onion soup so I ended up using cream of chicken. I think any cream of soup would work in this case. This recipe is from Simple and Delicious Magazine.
* 3 tablespoons all-purpose flour
* 4 boneless skinless chicken breast halves (6 ounces each)
* 2 tablespoons olive oil
* 4 medium red potatoes, cut into wedges
* 2 cups fresh baby carrots, halved lengthwise
* 1 can (4 ounces) mushroom stems and pieces, drained
* 4 canned whole green chilies, cut into 1/2-inch slices
* 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
* 1/4 cup milk
* 1/2 teaspoon chicken seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
Directions:
Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear and vegetables are tender. Yield: 4 servings.
Another good one!! Easy to make and very flavorful! The chicken came out very tender. I could not find cream of onion soup so I ended up using cream of chicken. I think any cream of soup would work in this case. This recipe is from Simple and Delicious Magazine.
Curried Chicken with Apples
Ingredients:
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 large sweet onion, halved and sliced
* 3 garlic cloves, minced
* 2 tablespoons canola oil
* 2 medium tart apples, peeled and sliced
* 1/2 cup water
* 1 teaspoon salt
* 1 teaspoon ground coriander
* 1 teaspoon minced fresh gingerroot
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon cayenne pepper
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 jalapeno pepper, seeded and chopped
* 2 tablespoons minced fresh cilantro
* Hot cooked rice
Directions:
In a large skillet or wok, stir-fry the chicken, onion and garlic in oil until onion is tender. Stir in the apples, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice. Yield: 4 servings.
This was last night's dinner and I found it really good!! I didn't have any gingerroot so I used ground ginger (about 1/4 teaspoon) and I thought it worked well. The meal has tons of flavor. The combination of ingredients sounds strange but is really good. I used stir fry rice noodles in place of the rice and it was almost like a pasta meal. Yum!! No salt petite diced tomatoes are what I ended up using. It doesn't need any extra salt.
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 large sweet onion, halved and sliced
* 3 garlic cloves, minced
* 2 tablespoons canola oil
* 2 medium tart apples, peeled and sliced
* 1/2 cup water
* 1 teaspoon salt
* 1 teaspoon ground coriander
* 1 teaspoon minced fresh gingerroot
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon cayenne pepper
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 jalapeno pepper, seeded and chopped
* 2 tablespoons minced fresh cilantro
* Hot cooked rice
Directions:
In a large skillet or wok, stir-fry the chicken, onion and garlic in oil until onion is tender. Stir in the apples, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice. Yield: 4 servings.
This was last night's dinner and I found it really good!! I didn't have any gingerroot so I used ground ginger (about 1/4 teaspoon) and I thought it worked well. The meal has tons of flavor. The combination of ingredients sounds strange but is really good. I used stir fry rice noodles in place of the rice and it was almost like a pasta meal. Yum!! No salt petite diced tomatoes are what I ended up using. It doesn't need any extra salt.
Friday, February 13, 2009
Light-But-Hearty Tuna Casserole
Ingredients:
* 3 cups uncooked yolk-free noodles
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup fat-free milk
* 2 tablespoons reduced-fat mayonnaise
* 1/2 teaspoon ground mustard
* 1 can (6 ounces) solid white tuna, drained
* 1 jar (6 ounces) sliced mushrooms, drained
* 1/4 cup chopped roasted sweet red pepper
* TOPPING:
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
* 1/2 teaspoon paprika
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon pepper
Directions:
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings
This is yet another recipe from my Healthy Cooking magazine. I am usually not a huge fan of tuna in casseroles but this one I really liked. I realized I didnt have the ground mustard so I used an equal amount of actual yellow mustard. Turned out just fine I think. I REALLY liked the addition of roasted sweet red peppers and the sliced mushrooms as opposed to yucky peas that tuna casserole usually has.
* 3 cups uncooked yolk-free noodles
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup fat-free milk
* 2 tablespoons reduced-fat mayonnaise
* 1/2 teaspoon ground mustard
* 1 can (6 ounces) solid white tuna, drained
* 1 jar (6 ounces) sliced mushrooms, drained
* 1/4 cup chopped roasted sweet red pepper
* TOPPING:
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
* 1/2 teaspoon paprika
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon pepper
Directions:
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings
This is yet another recipe from my Healthy Cooking magazine. I am usually not a huge fan of tuna in casseroles but this one I really liked. I realized I didnt have the ground mustard so I used an equal amount of actual yellow mustard. Turned out just fine I think. I REALLY liked the addition of roasted sweet red peppers and the sliced mushrooms as opposed to yucky peas that tuna casserole usually has.
Southwest Pasta Bake
Ingredients:
* 8 ounces uncooked penne pasta
* 1 package (8 ounces) fat-free cream cheese, cubed
* 1/2 cup fat-free milk
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 teaspoon dried oregano
* 1 pound lean ground beef
* 2 garlic cloves, minced
* 1 jar (16 ounces) picante sauce
* 1 can (8 ounces) no-salt-added tomato sauce
* 1 can (6 ounces) no-salt-added tomato paste
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/4 cup sliced green onions
Directions:
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
This was another recipe from my Light & Tasty magazine. It was really good. I definitely recommend it.
* 8 ounces uncooked penne pasta
* 1 package (8 ounces) fat-free cream cheese, cubed
* 1/2 cup fat-free milk
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 teaspoon dried oregano
* 1 pound lean ground beef
* 2 garlic cloves, minced
* 1 jar (16 ounces) picante sauce
* 1 can (8 ounces) no-salt-added tomato sauce
* 1 can (6 ounces) no-salt-added tomato paste
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/4 cup sliced green onions
Directions:
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
This was another recipe from my Light & Tasty magazine. It was really good. I definitely recommend it.
Monday, February 9, 2009
Crockpot Salsa Chicken
Ingredients:
4 boneless skinless chicken breasts
32 ounces salsa (I use 2- 16 oz. jars)
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained
flour tortilla
sour cream
guacamole
lettuce
tomato
cheese
salsa
Directions
1. Place first four ingredients in crock pot.
2. Cook on low 6-8 hours.
3. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
4. To serve, use chicken mixture as filling inside tortillas.
5. Add desired condiments.
I made this two different ways. One with regular salsa and another with mango salsa for a change. I use frozen corn instead of canned because that is what i had. I served the mango tacos with fresh mango salsa as a topper. Yum! It is a fast way to make yummy chicken tacos.
4 boneless skinless chicken breasts
32 ounces salsa (I use 2- 16 oz. jars)
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained
flour tortilla
sour cream
guacamole
lettuce
tomato
cheese
salsa
Directions
1. Place first four ingredients in crock pot.
2. Cook on low 6-8 hours.
3. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
4. To serve, use chicken mixture as filling inside tortillas.
5. Add desired condiments.
I made this two different ways. One with regular salsa and another with mango salsa for a change. I use frozen corn instead of canned because that is what i had. I served the mango tacos with fresh mango salsa as a topper. Yum! It is a fast way to make yummy chicken tacos.
Enchilada Casser-Ole!
Ingredients:
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
This recipe is from my Healthy Cooking Magazine. it is yummy. I ended up using 4 wheat tortillas instead of the 6 white ones to try to make it a little healthier. I didnt really like them in this but it works. I think next time I would just make it with the regular ones.
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
This recipe is from my Healthy Cooking Magazine. it is yummy. I ended up using 4 wheat tortillas instead of the 6 white ones to try to make it a little healthier. I didnt really like them in this but it works. I think next time I would just make it with the regular ones.
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