so this weekend I went shopping and bought a bunch of food to try. Below are the recipes for the salmon cakes and feta stuffed chicken I made this week. Remember, these are adapted from +Skinnytaste Gina .
|Saute 3/4 cup yellow onion, 1.5 cups chopped celery,|
1.5 cups orange bell peppers, 1/2 cup green bell pepper and
1/4 cup cilantro in 1 tbsp olive oil.
|1/2 lb Salmon fillet seasoned and seared|
on each side for 5 minutes.
|Take 1/4 cup portions of mix,|
arrange in patty form and place
on non-stick foil.
Now, if you want the whole shebang you can make a simple and refreshing dip for these salmon cakes to mingle with.
Avocado Cilantro Dressing
This dressing is really good, it is mayonaisseless and quite simple to make.
1 hass avocado
1/4 cup fresh cilantro
3/4 cup low fat buttermilk
1 garlic clove
1 small jalepeno (remove seeds, but keep em if you feelin saucy
1 scallion (chopped)
1/2 tsp black pepper and salt
1/8 tsp cumin seeds
1 juice of lime.
Throw these all in a blender and mix until you see no more cilantro pieces and voila you have a refreshing eggless salad dressing. This recipe makes 6 servings and yields 64.9 calories, mainly from the 4.8 grams of fat from the avocado and buttermilk used in this recipe. It's rather thick, so you can use this as a dip as well. Enjoy