Saturday, March 19, 2011

Two Days In a Row!

Scarlet (our beautiful and perfect 3 year old Granddaughter) spent the night with us last night. It was wonderful. She loved the spaghetti and garlic bread I fixed last night.

So, tonight we are having:

Salmon Cakes w/Tarragon-Chive Sauce

2 T apple cider vinegar
2 t Dijon mustard
2 t chives
1/4 t dried tarragon
1 t capers, drained and chopped
1 t olive oil
1 1/4 t black pepper
14 3/4oz canned salmon, drained
1/4 c fat-free mayo
1/4 c scallions, chopped
3 T dried bread crumbs
1/4 c dried bread crumbs
1 egg white, lightly beaten
2 c mixed greens, salad

To make the sauce, combine the vinegar, mustard, chives, tarragon, capers, oil and pepper in a small bowl. Cover and refrigerate until ready to serve.

Preheat the broiler. Spray a small baking sheet with Pam.

To make the salmon cakes, with a fork, mash the salmon and bones in a large bowl. Add mayo, scallions, 3 T of the bread crumbs and the egg white. With wet hands, shape the mixture into 4 patties.

Put the remaining 1/4 c bread crumbs on a sheet of wax paper. Coat patties with crumbs.

Place the patties on the baking sheet. Broil 4 inches from the heat until crisp and golden, about 4 minutes on each side.

Yield: 1 patty, 1 T sauce and 1/2 c salad per serving at 6 pointsplus.

Flavorful Mashed Potatoes

4 pounds red potatoes (about 12 medium)
6 garlic cloves, peeled and thinly sliced
1/2 c fat-free milk
1/2 c reduced-fat sour cream
2 T butter, melted
2 t dried parsley flakes
2 t dried thyme
1 t dried rosemary, crushed
1 1/4 t salt

Scrub and quarter potatoes; place in a large saucepan and cover with water. Add garlic. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender; drain.

In a large bowl, mash potato mixture. Stir in remaining ingredients.

Yield: 12 servings (3/5 c each) at 4 pointsplus.

Lemonade Ice Box Pie

12 oz can fat-free evaporated milk
3/4 c pink lemonade concentrate
1 1/2 c low fat Cool Whip
1 reduced-fat graham cracker crust

In a bowl, combine milk and lemonade concentrate; fold in Cool Whip. Pour into crust. Freeze 3 hours.

Yield: 8 slices at 5 pointsplus.


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