Kashi Stuffed Salmon Filet
 

Serves 4
 

Four 6 oz   skinless Salmon Filets

1 tsp. sesame seeds

1 tbsp. olive oil

Stuffing:

Mix together:

1 cup Kashi Seven in the Morning (ground in coffee bean grinder)

1 cup Puffed Kashi roughly chopped

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

½ tsp. McCormick’s All-Purpose Seasoning

3 large white mushrooms (diced)

1 egg white

Slice each filet lengthwise ¼ in. deep.  Stuff each filet with ¼ of stuffing mix.  Sprinkle each with sesame seeds and drizzle with olive oil.  Place on lightly Pam sprayed sheet and bake at 375 for 12 -15mins.

Per Serving:
320 calories 36 grams protein 25 grams carbs 11 grams fat

Salmon and Fennel Salad

serves 8

2 pounds small new potatoes
2 fennel bulbs, peeled and thinly sliced
2 heads friseé, (curly endive)
2 tablespoons canola oil
8 4-ounce salmon fillets
1 cup Parmesan cheese, shaved
 

1. Place the potatoes in a medium saucepan and bring to a boil. Lower the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15 minutes, depending on size. Remove from the heat, drain and cool to room temperature. When the potatoes are cool slice into thin rounds.

2. Preheat the broiler.

3. Brush the fillets with oil and season with salt and pepper. Place the seasoned fillets on a non-stick baking sheet.

4. Broil the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets take less time, thicker fillets take more.)Let the fillets cool.

5. To arrange the salad, divide the friseé evenly and place on 8 cold plates. Place the thinly sliced fennel on top and flake the salmon over the fennel. Arrange the potatoes around the salad and using a vegetable peeler, shave the Parmesan into large strips over the salad.

6. Drizzle a tart vinaigrette over the salad.

Serving Size: 1 1/2 cups of salad

Oatmeal 'Energy' Pancakes
Serves 1

1/2 cup old fashioned oats or meusli
¼ cup fat free or 2% cottage cheese
4 egg whites
1 tsp. ground flaxseeds
¼ tsp. cinnamon
¼ tsp. vanilla extract (or almond or hazelnut)
1/8 cup sliced bananas (or raisins or sliced strawberries or blueberries) (optional)
maple syrup

Combine the oats, cottage cheese, egg whites, cinnamon, flaxseeds and extract in a bowl.  Whisk together with a wire whip or fork until frothy, or for a smoother pancake, blend with a wand hand blender.  Gently stir in fruit of choice.  Preheat a non-stick pan or skillet to med-high and spray with Pam cooking spray.  Pour mixture in thirds onto pan, creating 3 medium-sized pancakes.  Let cook for at least 4 minutes before flipping, and leave until cooked all the way through.

 Top with maple syrup.

Zucchini Crab Cakes

½ lb. zucchini (2 small), washed and trimmed - 1 large egg - 1 lb. jumbo lump crab meat - ½ cup Japanese panko style bread crumbs - ½ T. ginger - ¼ cup grated, fresh Parmesan cheese - 2 T. minced scallion onion - 1/8 T. garlic - 1/8 t. black pepper - vegetable oil cooking spray

1. Coarsely grate zucchini in bowl, add egg, crab meat, panko, cheese, onion, garlic powder and pepper, mix well
2. Heat large frying pan, preferably nonstick, over high heat, lightly coat inside of pan with cooking spray
3. Drop rounded tablespoons of zucchini mixture into pan, allowing room for spreading, flattening slightly
4. Cook over medium-high heat 2 to 4 minutes on each side, or until lightly browned, remove from pan and keep warm, repeat with remaining zucchini mixture until all pancakes are cooked