CORN CHIP-CRUSTED SOUTHWESTERN SALMON CAKES WITH CREAMY LEMON CHILI SAUCE

YIELD:
3 to 4 salmon cakes, 1/2 cup sauce

PREP TIME:
15 minutes

COOK TIME:
 30 Mins

TOTAL TIME:
30 Minutes

INGRIDIENTS:

• 15 mins 3 to 4 salmon cakes, 1/2 cup sauce Ingredients: Corn Chip-Crusted Southwestern Salmon Cakes (gluten-free)
• 2 cups Fritos corn chips, whole and uncrushed (or use about 3/4 cup seasoned breadcrumbs)
• 1 large egg
• 1 6-ounce can salmon (or from a foil-pack; freshly prepared salmon is not necessary for this recipe but can be used if desired - or substitute crab or tuna)
• 1/2 cup southwestern style corn medley with black beans and bell peppers, or similar
• 1 teaspoon Old Bay Seasoning (or similar such as Mrs. Dash blend, 21 Salute)
• 1 teaspoon cumin
• pinch chili or cayenne powder, optional and to taste
• salt and pepper, optional and to taste (note: there is plenty of salt in the chips and salmon)
• 2 tablespoons all-purpose flour
• 2 tablespoons+ butter, for frying
• Creamy Lemon Chili Sauce
• 1/2 cup sour cream (or mayonnaise, Greek-style yogurt, or doctor up tartar sauce)
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• pinch chili powder or cayenne powder, optional and to taste (or use Old Bay, Mrs. Dash, 21 Salute if you don't like heat)
• pinch salt and pepper, optional and to taste

DIRECTIONS:

• Corn Chip-Crusted Southwestern Salmon Cakes - In a medium mixing bowl, add the Fritos, and with a wooden spoon or your hands, crush them into pebble-sized pieces (not a job worthy of dirtying a food processor).
• In a separate mixing bowl, crack the egg and beat it lightly with a fork.
• Add the salmon, break it apart gently with the fork, and stir to combine.
• Fold in the corn, seasonings, and stir to combine.
• Add the crushed chips, flour, and stir to combine.
• Form 5 patties of equal size, about 3 1/2 inches in diameter, or four larger patties.
• Add 1 to 2 tablespoons butter to a large non-stick skillet and over medium-high heat, melt the butter.
• To the melted butter, add the salmon cakes, cooking for 3 to 4 minutes on first side. Flip and add an additional tablespoon or two of butter if needed so second side browns nicely.  Cook for 2 to 3 minutes on second side, or until cakes are golden. Allow cakes to cool and rest for a few minutes before serving. I served my cakes over a bed of alfalfa sprouts. Leftover cakes can be stored airtight in the fridge  for up to 3 days and either served cold or reheated gently on the stovetop or microwave.While cakes cool, make the sauce.
• Creamy Lemon Chili Sauce - Combine all ingredients in a small bowl and stir, seasoning to taste.
• Drizzle on top salmon cakes or serve on the side. Extra sauce will keep airtight for up to 5 days in the fridge.

EASY SALMON AND POTATO FOIL PACKETS

Total Time:
30 Mins

Yield:
Serves 2

Prep Time:
5 Mins

Cook Time:
25 - 30 Mins

INGREDIENTS: 
1 medium potato, sliced into very thin rounds about 
1/16th-inch thick, divided about 
4 tablespoons olive oil, divided salt and pepper to taste, divided 2 salmon filets, about 6 ounces each
1 large orange halved
1 lemon, halved

Directions:

1. Preheat oven to 400F. To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
2. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
3. Top each pile of potatoes with 1 salmon filet.
4. Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
5. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
6. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
7. Season each salmon filet with salt and pepper.
8. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.

Nutrition analysis per serving (2 servings)

Calories 425, Total Fat 27g, Saturated Fat 4g, Trans Fat 0g, Total Carbohydrates 44g, Fiber 6g, Sugar 9g, Protein 5g, Sodium 17mg

SLOW COOKER TATER TOT CASSEROLE

Prep Time:

15 mins

Yield:
Serves 8

Cook Time:
4 Hours 5 Mins

INGREDIENTS: 

• 1 tablespoon olive oil 
• 1 1/2 pounds ground beef 
• 1 onion, diced 
• 1 (15-ounce) can black beans, drained and rinsed 
• 1 cup corn kernels, frozen, canned or roasted 
• 1 cup salsa, homemade or store-bought 
• 1 (4.5-ounce) can chopped green chiles, drained 
• 1 tablespoon taco seasoning mix 
• 1 (10-ounce) can mild enchilada sauce 
• 1 (16-ounce) package frozen tater tots 
• 3/4 cup shredded sharp cheddar cheese 
• 2 tablespoons chopped fresh cilantro leaves

Instructions:

1. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.
2. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce.
3. Lightly coat the inside of a 4-qt slow cooker with nonstick spray.
4. Spread half of the tater tots onto the bottom of the slow cooker; top with ground beef mixture and remaining tater tots. Cover and cook on low heat for 3-4 hours. Add cheese during the last 30 minutes of cooking time.
5. Serve immediately, garnished with cilantro, if desired.

Slow Cooker Creamy Beef Stroganoff

Total Time:

8 Hours 10 Mins 

Yield:
Serves 4  

Prep Time:
10 Mins

Cook Time:
8 Hours

Ingredients:
1½ - 2 pounds stew meat 
2 teaspoons Italian seasoning 
salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper) 
2 cups beef broth (I used low sodium) 
1 cup sliced mushrooms (preferably fresh, not canned) 
3 tablespoons Worcestershire sauce 
3 teaspoons minced garlic 
1 tablespoon dijon mustard 
1 cup sour cream 
6 ounces cream cheese, cut into 1-inch cubes, softened 
4 tablespoons corn starch (or flour) + ½ cup beef broth 
12 ounces short pasta noodles, cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)

Instructions:
 Lightly grease your slow cooker, then add stew meat and sprinkle Italian seasoning, and salt and pepper to taste over the top. Add mushrooms, beef broth, garlic, Dijon mustard, and worcestershire sauce. Cover and cook on low for 8-9 hours. About 30 minutes before serving, stir corn starch (or flour) into ½ cup beef broth and stir mixture into slow cooker. Add cream cheese and sour cream to slow cooker then cook another 20-30 minutes on high, stirring occasionally until cream cheese and sour cream are incorporated and sauce is thickened. Taste, add salt and pepper to your personal taste if needed, and stir in noodles. Serve immediately garnished with cracked black pepper and fresh thyme if desired.

Slow-Cooker Red Wine Beef Stew

Total Time:

8:20 

Yield:

Serves 8  

Ingredients:
2 c. beef stock 
3 tbsp. all-purpose flour 
2 tsp.Dijon mustard 
1 lb. carrots, cut into 2-inch pieces 
1 (8-ounce) package cremini mushrooms, halved if large 
1 large red onion, cut into wedges 
2 large celery ribs, cut into 2-inch pieces 
4 cloves garlic, chopped 
6 sprigs thyme 
1 tbsp. canola oil 
3 lb. pot roast, trimmed and cut into 4 pieces Kosher salt and freshly ground black pepper 
1/4 c. tomato paste 
1 c. dry red wine 
1 tbsp. unsalted butter 
Chopped fresh flat-leaf parsley, for serving
Directions:

1. Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine.
2. Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
3. Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter.
4. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours.
5. Serve topped with parsley.

PER SERVING: protein: 39 g; fat: 27 g; carbohydrate: 14 g; fiber: 3 g; sodium: 262 mg; cholesterol: 144 mg; calories: 477.

Banana Blueberry Muffins Makes

Prep Time:

1 Hour

Serve:

12 Muffins

Ingredients: 

• 3/4 cup buttermilk
• 3/4cup packed light brown sugar , 
• 2 large eggs 
• 1 cup mashed ripe banana, (about 3 medium) 
• 11/4 cups whole-wheat pastry flour          
• 1 cup all-purpose flour 
• 11/2 teaspoons baking powder 
• 3/4 teaspoon ground cinnamon 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground nutmeg 

Instructions:

Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. Equipment: Muffin tin with 12 (1/2-cup) cups

Directions:

1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. 2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. 3. Whisk whole-wheat pastry flour, all-pur- pose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. 4. Fold the dry ingredients into the wet ingre- dients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full). 5. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 min- utes more before serving.