Grilled Salmon Burgers with Avacado Salsa

I found this recipe on laughingspatula.com, and immediately wanted to give it a try.  My entire family loves salmon, and since I am currently eating an anti-inflammatory diet I was looking for something that was gluten free, dairy free, sugar free, and soy free.  This turned out delicious!

What you need for the salmon burgers:

1 pound salmon fillet, de-skinned and cut into small pieces (do not use food processor, that will make them too mushy)

1/2 cup panko crumbs, for a binder (I used more than 1/2 cup because my salmon patty mixture was still too moist to hold together when I used only 1/2 cup.  I also found gluten free Italian bread crumbs instead of traditional panko)

1 egg

2 green onions, chopped

1/2 a pablano pepper seeded and chopped fine (this is a mild pepper and I used it with trepidation, but everyone loved the taste!  You will use the other half of the pepper in the avacado salsa)

the juice from half a fresh lemon, squeezed over mixture

1/2 tsp salt

1/4 tsp pepper

What you will need for the avacado salsa:

1 large ripe avacado, seeded, peeled, and chopped (or two small ones)

the other half of the pablano pepper, chopped

2 green onions, chopped

juice from the other half of the fresh lemon

1/4 tsp salt

1/4 tsp pepper

What to do:

Mix all the ingredients for the salmon burgers together in a bowl.  Check the consistency.  If too moist add more panko crumbs.

Form the mixture into patties.

Grill or fry over medium heat.  These cook really quickly, so be sure you don't over cook.  Just 3-5 minutes per side is all you need!

While the patties are frying or grilling, mix up all the salsa ingredients in a medium sized bowl.

Serve the patties "naked" (as I did) or inside a bun.  The avacado salsa is meant to be served on top of the patties, and acts as a condiment if you also use a bun.  This prevents the burgers from being too dry.  I served my salsa on  the side.  It was super yummy!  This recipe was loved by all, and I will definitely be making again!

Parmesan Lemon Baked Spaghetti Squash with Chicken

That is a mouthful of a name, but it describes it very well!  I found this recipe on inspiredtaste.net, and since I have always wanted to try squash "spaghetti," I figured now was the time.  It was reeeeally delicious, and not a lot of work if you plan ahead and remember that you have to bake the squash for 45-60 min ahead of time.

Ingredients:

spaghetti squash, not sure how much you will need since it depends on the size of the squash.  I cooked three smallish sized ones (cut in half making 6 halves) and it made the perfect amount for four people, with generous servings.

olive oil

2 T butter

1-2 pounds boneless, skinless chicken thighs

1 lemon, halved

2 ounces grated parmesan cheese

1/2 cup fresh parsley leaves and tender stems, chopped

Salt and pepper to taste

Directions:

Use a heavy chef's knife and cut the squash in half lengthwise.  Use a towel underneath the squash to keep it from slipping while you cut.

Scoop out the seeds and discard.  Rub a light layer of olive oil over the inside and edges of the squash halves, and sprinkle with salt and pepper.  If you have any rosemary, place a sprig inside each half to add extra flavor while baking.  Turn the squash halves cut side down and bake at 350 for 45-60 minutes (I baked mine for 60).

When the squash is about half done baking, start cooking the chicken.  Melt the butter in a frying pan and add the chicken chunks.  Use salt and pepper to taste while browning, and be sure to brown both sides thoroughly.  Squeeze the juice of one lemon half onto the chicken.  I added mushrooms to this recipe, since my family likes sauteed mushrooms, but leave those out if your family does not like them!

When the squash is finished baking, flip them over and discard the rosemary.  Use a fork to run through the flesh of the squash, making spaghetti like strands.  Place all these strands in the skillet with the chicken.

Add most of the grated cheese, the parsley, and some fresh ground pepper to taste.

Serve with a bit more grated parmesan cheese on top, and a little splash of lemon juice from the second lemon half.

I am not normally a huge fan of squash, but this was delicious.  The blend of flavors really worked for me!  The whole family liked it, and the boys did not know that squash formed the "noodles" until I told them after the meal.  It is another largely anti-inflammatory meal, being mostly dairy free (except for the parmesan cheese), gluten free, soy free, and sugar free.  A delicious and healthy dinner!

Stir Fry Chicken and Bok Choy

I found this recipe on amindfullmom.com and it looked really delicious so I decided to give it a try.  It WAS delicious!!  It was a hit with the whole family so I will definitely be making again.  And it is dairy free, soy free, and gluten free, which makes it an anti-inflammatory meal.

Here is what you will need:

For the sauce

2 T honey
2 T soy sauce
1 T rice wine vinegar (or rice vinegar)
1/2 t freshly grated ginger (or 1/2 t ginger spice)
2 cloves garlic finely chopped

For the stir-fry

1 T sesame oil (be sure to use light colored sesame oil, not dark, and refrigerate it between uses so it doesn't go rancid)
1 pound boneless skinless chicken breasts or thighs cut into one inch pieces (I used thighs and I used more than a pound because I was making for the whole family)
1 head of bok choy washed and cut into one inch strips (I did not use all of the leafy end, but cut the white portion of the bok choy down about halfway into the leaf and discarded the rest)
2 large carrots cut in strips (I used more, again because I was making for our whole family)
5-6 green onions, diced
1 T sesame seeds (I didn't have these so left out)
1/4 cup chopped cilantro (I left this out)


In a small bowl stir all the sauce ingredients together.  Set aside for later.

Heat sesame oil in a large wok or frying pan over medium high heat.  Add in chicken and cook til chicken is done.  Add bok choy and carrots.  Cook til they are heated through and slightly soft (or if you like super soft veggies, cook longer!).  I covered my frying pan for a while so the veggies would steam and get done a little faster.  When veggies are near done, add the green onions, sesame seeds and cilantro (if desired).  Add sauce and cook until all the chicken and veggies are coated with the sauce.

Serve as is or over rice.  Yum!!