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salmon burgers topped with peach salsa and a summer slaw

This was something new for us, and was a great light summer meal.  Each of these are Weight Watchers recipes, the salmon burgers and salsa together are 5 points and the coleslaw is 1 point.  My friend Stef and I made this meal together for my family and believe me, it was gobbled up.

Sorry for the picture quality, and believe me, it tasted WAY better then it looks.  In the slaw we used a Mexican root vegetable called Jicama, which tastes like a cross between water chestnuts and snow peas.  It can be eaten cooked or raw and is a great substitute for chips and crackers – it can be dipped too!

Anyways here’s what you need for the Salmon burgers and salsa:

• 2 large peach(es), diced
• 1 small jalapeٌo pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)
• 1 tsp fresh lemon juice
• 1/8 tsp table salt
• 2 Tbsp cilantro, fresh, chopped
• 14 3/4 oz canned salmon, red, drained, broken into small chunks
• 1 medium scallion(s), finely chopped
• 2 1/2 tsp lemon zest
• 1 large egg(s), beaten
• 1/4 tsp black pepper
• 3 1/2 Tbsp dried bread crumbs, whole wheat
• 1 packet(s) Sweet’N Low Low calorie sweetener

To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl. Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
Preheat grill.
To prepare burgers, mash salmon bones with the back of a fork. Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well. Shape salmon mixture into four 1-inch-thick patties.
Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill about 3 minutes more, until golden brown on both sides. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.)

And for the slaw, you need:

• 4 cup(s) green cabbage, Napa, shredded
• 1 1/2 cup(s) jicama, peeled and shredded
• 1 cup(s) radishes, shredded
• 2 Tbsp fresh lime juice
• 2 Tbsp rice vinegar
• 1 tsp dark sesame oil
• 1/2 tsp Cumin seeds
• 1/2 tsp table salt

Toss the cabbage, jicama and radishes in a salad bowl.  Add the lime juice, vinegar, sesame oil, cumin and salt. Toss well to serve. Yields about 1 cup per serving.

hello dollies

So as a treat since I’ve been mega MIA lately, I have decided to share my secret hello dolly recipe with you.  It’s an instant classic and quick to make.

Here’s what you need:

• 1 cup melted butter
• 1 1/2 cups graham cracker crumbs
• 1 cup chocolate chips
• 1 cup chopped pecans
• 1 1/4 cups coconut
• 1 can sweetened condensed milk

First pour the melted butter in the bottom of a 9 inch x 13 inch pan, then spread the graham cracker crumbs on top.  Press the crumbs into the pan so the butter seeps through.  The harder you press down, the better.  Next spread the chocolate chips evenly over the crumbs, followed by the pecans and coconut.  Finally pour the condensed milk over top evenly, and you should be able to cover the whole mixture with the milk.

Stick the pan in an oven preheated at 350 degrees and bake for 30 – 40 minutes, or until the condensed milk is slightly browned and bubbling on the edges.

This recipe makes about 35 bars of chocolaty, buttery goodness.

spinach noodle salad + the perfect iced coffee recipe

This was something I kind of just made up on the spot, it was light, cheesy, spicy.. Mmmm.  And very easy.  (Key.)

 

 

Here’s what you need:

• 4 oz rice noodles, or spaghetti
• 4 handfuls of baby spinach
• 10 asparagus stalks
• 1/2 sweet red pepper, sliced
• 1 tbsp garlic, chopped
• 1 tbsp fresh ginger, chopped
• 1/2 tsp red pepper flakes
• 1 tsp Mrs. Dash
• 1 tsp dried oregano
• 1/8 cup chopped cilantro
• 3 tbsp grated parmesan cheese
• 2 tbsp olive oil

Start by cooking the noodles as directed, either by setting the in bowling water as you would normal pasta, or by pouring boiling water over them in a separate bowl and letting them soak until soft.

This meal goes by fast so you will be doing a lot of things at the same time.  As the noodles are cooking, prepare a bed of spinach in a bowl (still raw).  You will be using the hot noodles to wilt the spinach later on.

In a skillet, heat 1 tbsp of the oil, then add the asparagus and red pepper, garlic, ginger and spices, leaving the cilantro out.  Saute until the asparagus is a darker colour and the pepper is soft.  When the noodles are done, drain and return to the pot.  Mix the cooked veggies in with the noodles, and add the remaining oil, cilantro and grated parmesan.  Toss and add more cheese if needed.  Lay over the spinach, cover and let sit for 5 minutes.  Toss and serve.  This makes 4 servings and is a great, light summer meal.

Even though rice noodles are my favourite, I would suggest maybe trying with regular spaghetti since the denser noodle tends to stay hot longer, giving the spinach heat to work with and wilt.

Also if you’re looking for a great summer drink, try this recipe for Iced Coffee.  I made it last night, and seriously enjoyed it today.  I recommend filling a large cup with ice, and then mixing 3 parts coffee to 1 part skim milk and then added 1 tsp of sugar.  But then again, I’m not one for cream so try these recipes and let me know what you think!

What is your favourite summer meal?

How do you take your iced coffee – creamy and sweet or dark and bold?

three dip appetizer

At a family dinner, our part of the family was responsible for the appetizer.  My mum and I decided to keep it light and make three dips.  We made a creamy mexican dip, a feta and spinach dip, and a mango salsa.  All of them are weight watchers, and all were big hits.  My favourite was the mexican dip, and while I’m not a fan of spinach dips, it got eaten too.

SO first the mexican dip:

Here’s what you need:

• 1 cup plain greek yogurt
• 1/2 cup salsa, hot chipotle variety is suggested, but we used Garden Fresh Salsa, Medium.
• 3/4 cups avocado, diced
• 1/3 cup cilantro, fresh, chopped
• 1/4 cup red onion, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp table salt, or more to taste

In a medium bowl, stir together yogurt and salsa until blended; and stir in the remaining ingredients one at a time.  Garnish with cilantro.  This is a great light dip, and is only 1 point per serving, which is an eighth of the mixture – about 1/4 cup.

Next the feta spinach dip.

Here’s what you need:

• 4 cups spinach, fresh, chopped, about 2 oz
• 1/2 cup low-fat cream cheese
• 1/2 cup fat-free sour cream
• 1/4 cup feta cheese, crumbled
• 1/4 cup chives, fresh, minced, divided
• 2 tsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 tsp table salt, or less to taste

Place spinach in a saucepan with 2 cups of water, and cook over high heat for 1 minute; drain well.

Place the spinach, cream cheese, sour cream, feta cheese, 1 tbsp of chives, lemon juice and pepper in a blender; puree.  Taste the dip and add salt if needed.  Spoon dip into a serving dish and garnish with remaining chives.

This dip is very easy to make, a crowd favourite if you like spinach dips and is about 2 points per serving, which is about 3 tbsps.

And finally for the mango salsa, here’s what you need:

• 2 small mangoes, diced
• 1 medium cucumber, peeled, seeded and diced
• 1/2 medium sweet red pepper, diced
• 1/4 cup cilantro, chopped
• 1 medium scallion, cup into 1/4 inch slices
• 1 tsp unpacked brown sugar
• 2 tbsp fresh lime juice
• 1/8 tsp table salt
• 1/4 tsp red pepper flakes

We followed the instructions and it ended up like more of a fruit salad, so I would say combine mango, cucumber, red pepper, cilantro and scallions in a blender, and blend until desired consistency – not a puree and a little chunky.  Add the seasonings and mix, taste and adjust until the salsa is sweet and tangy, with a nice kick.  Garnish with fresh cilantro.

This salsa is 0 points, and super quick and easy to make.  Serve all these dips with pita or bagel chips and enjoy!