Sunday, December 15, 2013

Salmon Zucchini Cakes

I came up with this recipe when I was trying to figure out a creative way to make my ever famous salmon patties which my mother adores yet my father just likes. My goal is to always make a hit- something that will leave my customers wanting more of whatever it was that I served. So when I thought about adding the zucchini into - it seemed perfect. It adds a little more taste to it and it is super (!!) healthy. And for those of you that don't like zucchini you can either just put less in or skip it...But I think yo should try it.

Salmon Zucchini Cakes

2 6 oz. canned salmon
1/2 cup of shredded zucchini
1/8 tsp. of onion powder
1/8 tsp. of salt
1/8 tsp. of dry mustard
2 eggs
1/2 cup of whole wheat bread crumbs
1 tbsp. of low fat mayo

1. shred the zucchini
2. drain and mash the canned salmon and then add in the zucchini, onion powder, salt, dry mustard and mayo and mix well.
3. add in 2 eggs and the bread crumbs
4. spray a pan with Pam cooking oil and allow it to heat for 2 minutes
5. form the paste into mini pancakes and place on pan and cook for on medium heat for about 5 minutes on each side- flipping it periodically
6. serve with ketchup, mustard, sour cream or whatever your heart's desire!

Fresh Baked Salmon with Lemon Sauce and Salad

This was a huge hit at my house and I know it will be the same at yours!

Fresh Baked Salmon with Lemon Sauce and Salad

4 oz. salmon fillets
4 tbsp. of lemon juice
1/4 tsp. black pepper
1/4 tsp. garlic salt powder
1/2 tbsp. of olive oil
1 c. seasoned bread crumbs

1. mix the lemon juice, black pepper, olive oil and garlic salt powder together
2. drizzle over the salmon and coat well- Allow it to marinate over night
3. preheat oven to 350
4.  coat the salmon in egg and then place into a baking dish
5. pour bread crumbs over salmon making sure it is fully covered
6. bake for 30 minutes
7. pour your favorite Fresh Express salad mixture into bowl along with your favorite dressing - serve with baked fish on the side..Enjoy!!

Chocolate Cheesecake Brownie

I know what you're thinking when you saw this post..healthy? Well like I said my whole angel is taking everyday recipes we all love and are used to and making them healthy. So while this recipe does have sugar in it and fat it is done in a healthy way to leave you feeling guilt free.

Chocolate Cheesecake Brownies
1/2 cup of unsalted I Can't Believe It's Not Butter
1 cup of sugar in the raw
1 tsp. of vanilla
1/2 cups of 100% whole wheat flour
2 organic large eggs
1/4 tsp. sea salt
1/4 tsp. baking powder
2/3 cups of Hershey Chocolate coco

Cheesecake Filling
8 oz. of cream cheese, softened (low fat)
1/2 cup Splenda
1 egg
1 tsp. vanilla
1/4 ts. salt

3 tbsp. of Hershey Coco
1/4 c. water
1/4 cup of powdered sugar

1. mix all the dry ingredients together fro the brownie mixture: flour, sugar, baking powder, salt, Coco,
2 mix the eggs and butter and then add in the dry mixture - mix well
3. pour half into a greased pan
4. with an electric mixture mix the cream cheese, sugar, egg and vanilla together
5. pour into brownie mixture and then pour the rest of the brownie mixture on top
6. bake in a preheated oven at 350 for 25 minutes
7. allow it to cool for 20 minutes
8. mix the Coco, water and powdered sugar together until creamy - frost the brownies.
9. leave to harden for a few hours

Serve and Enjoy!