Saturday's Recipe at Liz's House

Super Salmon Patties: Submitted by: Official Kimkins | Date Added: 17 Oct 2009

Ingredients:

Serves 4

2 6-oz cans salmon, drained (I used Red)
1/4 cup red bell pepper, finely minced
1 green onion, finely minced
1 tablespoons dry grated parmesan cheese
1 egg white, beaten
2 teaspoons dried dill
1/2 teaspoon each garlic powder & pepper

In a medium bowl flake salmon and add other ingredients. Mix gently to blend. Divide into 4 equal portions.

Treat a nonstick skillet with cooking spray over medium heat.

Form each salmon portion into a patty and place in skillet. Coo****il lightly browned, about 3-5 minutes. Flip and brown on the reverse side and serve hot!

Tip: Don't use flour in the patties or the carbs will zoom through the ceiling: 1 cup of flour = 95 carbs & 455 calories!

Calories: 111
Carbs: 1 grams
Protein: 18 grams
Fat: 4 grams

Low Carb Version of my Grandmothers Egg Noodles & Cottage Cheese

1 10 oz. Bag of Al Dente Carba-Nada Egg Noodle Fettuccine (Available at Amazon.com, Netrition.com, LowCarbU.com)

1 Qt. 1% Small Curd Cottage Cheese or Pot Style Dry Flake Cottage Cheese

2 TBSP Non Fat Plain Greek Yogurt

Salt/Pepper & Butter to taste

Boil Noodles to desired texture

In a large skillet melt about 2 Tbsp. Butter, add cooked Egg Noodles, When all noodles are glistening from Butter and slightly browned add cottage cheese (try to avoid adding liquid from container) stir constantly to incorporate the cottage cheese into the noodles, add salt and pepper.  When desired consistency is reached turn off stove and stir in the yogurt. 

The noodles say that 1 1/2 cups is a serving, however, that is way too much for a post op patient.  I'd say 1/4 cup along with your protein should be more than enough.

Mock Calzone (Crustless Pizza)

Preheat Oven to 400.

Ingredients:

Canola Spray Oil

2 Cup bag of Sargento 4 Blend Reduced Fat Italian Cheese

10 oz. of Hunts Zesty and Spicy Spaghetti Sauce

1/2 Cup Egg Beaters

1 Cup of Breakstone 2% Cottage Cheese, I've tried other brands and didn't taste so good.

10 oz. of Frozen Spinach thawed and completely drained

In a mixing bowl combine spinach and cottage cheese with a fork till blended evenly, add the eggbeaters, 2 oz. of the sauce, and 1/4 cup of the cheese.  Continue blending till fully incorporated.  Turn out onto a metal baking pan that has been sprayed with the canola spray.  You can shape the mixture round or square, doesn't matter.  Make sure the mixture is of even thickness in the pan with no holes or gaps. Top with remaining cheese and drizzle with remaining sauce. 

Bake for 20-25 minutes until cheese is golden and bubbly.

Allow to cool before cutting into.  Its extremely filling, I suggest cutting into 8 servings. 

Will hold up in fridge for at least a week. 

I cut mine and wrap up in foil packets to take to work for a meal.

Delicious Cold or Room Temperature

If you prefer to make without cottage cheese, substitute Classico Spicy Tomato & Pesto Sauce for the Hunts Zesty and Spicy Spaghetti Sauce .... Yes, it does make a difference.