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.

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?

asian cucumber mint salad

 

When it comes to food, to me the word “asian” means light, fresh ingredients mixed with a tang or spice.  This recipe is no exception.  It’s light, it’s tangy, it’s a great side or starter paired with any meat.  I had it with chicken in a thai glaze, yum-tastic.

 

Here’s what you need:

• 1 large cucumber, sliced as thinly as possible
• 1 red onion, thinly sliced
• 1 carrot, grated
• 1 handful mint leaves, chopped
• 1 lemon, juice and zest
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon soy sauce
• 1/2 teaspoon sriracha, or your favourite hot sauce (I used frank’s but sriracha would be WAY better)

It’s very easy, like most salads, you just throw everything into a bowl and toss.  You can either make the dressing on the side (which is what I did, so I could make it ahead of time) or just add the ingredients together at the same time.  Be sure to serve immediately, after a few hours the lemon and honey will suck the moisture out of the cucumber.  It won’t look as great, but it’ll have the same great taste.  IF you do need to make it ahead of time, either make the dressing in a separate jar or just be sure to toss again before serving.  Enjoy!

asian turkey noodle salad

This one is pretty simple, yet another Weight Watchers recipe, second from the PointsPlus cookbook, and again amazing.  This is a great summer meal and a fantastic picnic or barbeque meal.

 

 

Here’s what you need for this light, fresh noodle salad:

• 4 oz wide rice noodles
• 2 tbsp rice vinegar
• grated zest and juice of 1 lime
• 2 tbsp packed dark brown sugar
• 2 tsp asian fish sauce
• 1 tsp chili-garlic paste (I couldn’t find this ingredient, so I used equal parts minced garlic and chili powder to make up 1 tsp)
• 2 tsp canola oil
• 1 lb ground skinless turkey breast
• 1/2 tsp five-spice powder
• 1/4 tsp salt
• 1/2 lb asparagus, trimmed and cut into 3 inch pieces
• 3 garlic cloves, minced
• 1 tbsp minced peeled fresh ginger
• 1/4 cup chopped fresh cilantro
• 3 tbsp unsalted dry-roasted peanuts, coarsely chopped (optional)

Cook the rice noodles according to the package directions – for mine I boiled them on high for 6 minutes, drained, rinsed under cold water and drained again.  Set aside in a large bowl.

While the noodles are cooking, in a small bowl, whisk together vinegar, lime zest and juice, brown sugar, fish sauce, and chili paste until brown sugar dissolves.  This is your dressing.

To cook the turkey, heal half of the oil over a nonstick skillet over medium high-heat.  Add the turkey, five-spice powder and salt.  Honestly, even though the amount of spice doesn’t seem like it’s enough IT IS!  Believe me.  Cook, breaking up the turkey with a wooden spoon until no longer pink and most of the liquid has evaporated.  Ground turkey doesn’t give off as much liquid as ground beef, there is hardly any and it usually evaporates so there is no need to drain it.  This takes about 5 minutes.  Add the turkey to the noodles.

Heat the remaining oil in the same skillet over medium-high heat and add the asparagus, garlic and ginger.  Cook, stirring constantly, just until the asparagus turns a more intense shade of green, about 2 minutes.  Add asparagus mixture to the noodles and turkey mixture in the bowl.  Add dressing and cilantro, and toss to combine.  If you are using peanuts, sprinkle them on top and serve immediately.  We didn’t use peanuts because of mine and my mum’s allergy, but they would be a great bonus.  Also try cashews or pistachios.

This is a great wheat-free, corn-free, yeast-free, dairy-free meal, and for me there was not one thing that I was allergic to, and I’m allergic to 65+ things.  So a great option for everyone and anyone.

a not-so-fatty egg salad

So today I came across a couple of hard boiled eggs in my fridge and decided to find a weight watchers version of the classic.  I found one that was TWO points.  Amazing.  And tasty, as I’m eating it as I write this. 🙂

 

 

Here’s what you need:

• 4 large eggs
• 2 large egg whites (you’ll have to boil the eggs and then discard yolks)
• 2 tbsp chives, fresh, chopped
• 2 tsp reduced-calorie mayonnaise
• 1/2 tsp dijon mustard
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground
• I added (on top of the original recipe): 1/2 tsp paprika and 2 tbsps chopped celery

To boil the eggs, place in a medium saucepan with enough water to cover them, and bring to a boil.  Reduce heat to medium low, and simmer for 10 minutes; then drain and place in ice water.  When the eggs are cool enough to handle, remove the shells and discard the yolks of two of the eggs.  Chop into bite sizes pieces.

In a bowl, mix all ingredients together and either place over salad greens or in a sandwich.  Enjoy!