Fun with Seasonal Recipes

Bob comes home for dinner between assignments. I don't know when that is until he calls and lets me know. I put together this meal in less than 30 minutes. "Curried Salmon with Tomatoes and Dried Plums". . . and that included defrosting the salmon. Since this skillet served 2, the nutritional information in the original recipe can be cut in 1/2.  The recipe is from Better Homes and Gardens.

Preparing attractive, nutritious meals is another outlet for creating and inspiration is all around.  I always find several recipes to test from Food Network Magazine. 

These Salmon Apple Burgers were delicious.  Mine's made with homemade applesauce:
4 oz. Salmon, raw weight
1 Egg Yolk
1 Tbsp. Wheat Germ
2 Tbsp. Onions
1/3 cup Applesauce, unsweetened
1 tsp. Curry Powder
2 tsp. Balsamic Vinegar
Combine the applesauce, curry powder, diced onions and balsamic vinegar in a saucepan and heat until liquid evaporates.  Pulse salmon in a food processor with egg yolk and wheat germ.  Add applesauce mixture.  Form into 2 patties.  Heat in small skillet sprayed with Pam until mixture reaches 155 degrees F, turning once.  
Nutrition Information without bread: 
194 Calories, 15 grams Protein, 10 grams Fat, 46 mg Sodium and 2 grams of fiber. 
We ate ours on 1 slice Seven Grain Bread.

In last month's Food Network Magazine was a booklet insert titled 50 Canned Pumpkin Recipes.  Here's my version of the Twice Baked Potato:
1/2 large Baked Potato
1/3 cup Pumpkin
3 Tbsp. Greek Yogurt, plain nonfat
Dash Nutmeg
Scoop out flesh of potato, mixing with pumpkin, Greek yogurt and a dash of nutmeg.  Spoon flesh back onto potato skin. (I cut into 1/4 potato wedges)
1/2 ounce Cheddar Cheese, grated
Mrs. Dash Seasoning
Sprinkle with Mrs. Dash and grated Cheddar.  Bake approximately 20 minutes.
Nutrition Information per 1/4 potato:
97 Calories, 4 grams Protein, 16 grams Carbohydrate, 2 grams Fat, 47 mg Sodium and 2 grams Fiber 

Finally, a dessert recipe from a favorite organization, Oldways Foods :  Spiced Walnut Brownies.

The original recipe calls for dates.  I substituted dried figs.  Nutrition Information per piece:
118 Calories, 4 grams Protein, 13 grams Carbohydrate, 7 grams Fat, 67 mg Sodium and 3 grams Fiber.  I put 1/2 of these in the freezer and the other 1/2 in the refrigerator.  1 piece makes a very filling and nutrition dessert.

Thanks for stopping by!