While I’m on the mend from my recent brain surgery, I’ll be posting recipes from favorite brands and good friends like Holly Clegg. Holly was one of the first people to reach out to me when I was in the hospital. It’s wonderful to have the support of such a wonderful lady!
This recipe comes from her cookbook, Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes [affiliate link]. You can find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.
As an Udi’s Gluten Free community leader, I feel compelled to share how to make this gluten free. First, use Udi’s Gluten Free buns. And make sure to use a gluten free rice cereal like Rice Chex [affiliate link] or Erewhon's Crispy Brown Rice Cereal [affiliate link].
Sizzling Summer Burger
Too hot to cook so, we have to keep dinner quick and easy. Hot and sizzling burgers are an all-American summer classic. Most folks have their favorite go-to recipe for the good old-fashioned hamburger. But when the weather is hot, why not try something on the lighter side and put a little something adventurous between those buns? Different summer schedules can get hectic, but don’t fret most all burgers may be made ahead of time, covered and refrigerated, to pull out and cook for a nutritious satisfying meal.
I absolutely love salmon, and the Snappy Salmon Burgers from KITCHEN 101 is a delectable way to prepare salmon while not giving up your burger. Add your favorite condiments – mine is avocado – or try red onions and sliced cucumbers. Diabetic-friendly and delicious, this recipe will have even picker eaters won over – just tell them this is your new secret summer burger. Your heart will be glad as fresh salmon is packed with those heart healthy omega-3’s – proven to help lower blood pressure and cholesterol, and reduce the risk of heart disease.
Snappy Salmon Burgers from Holly Clegg's KITCHEN 101: Secrets to Cooking Confidence
Fresh salmon makes all the difference with these sensationally delicious burgers full of snap and pop!
Terrific Tip: Salmon patties may be made ahead of time and refrigerated until ready to cook. If grilling, place salmon patties in freezer about 20-30 minutes and they will hold together better. Serve with your favorite condiments.
- 2 pounds fresh salmon fillets, skinned
- 1/2 cup chopped green onions
- 1/2 teaspoon minced garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon dried dill weed leaves
- Salt and pepper to taste
- 1 egg
- 1 egg white
- 2 cups crisp rice cereal
- With knife or food processor, chop salmon into small pieces.
- In large bowl, mix together salmon, green onions, garlic, lemon juice, dill and season to taste.
- In another bowl, whisk together egg and egg white and add to salmon mixture.
- Using your hands, gently mix salmon mixture with cereal (mixture will be loose). Form mixture into burgers.
- Heat large nonstick skillet coated with nonstick cooking spray over medium heat. Cook 3-4 minutes on each side or until golden brown.
- Serving size: 1 burger (no condiments or bun)
- Calories: 188
- Calories from Fat: 55 (29%)
- Total Fat: 6g
- Saturated fat: 1g
- Unsaturated fat: 5g
- Sodium: 142mg
- Total Carbohydrates: 7g
- Sugar: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 76mg
Dietary Exchanges: 1/2 starch, 3 lean meat
Recipe and photograph used with permission of the author.
Here’s a Fourth of July guest post from Holly Clegg featuring a recipe from her new cookbook, Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]. Serve leftovers (if you have any) as a pasta salad the next day.
Red, White and Blue
Fourth of July is right around the corner, and I wanted to share the perfect summer recipe to add to the red, white and blue festivities. For a classic, any-occasion dish the pasta salad is where it’s at – and this Sensational Summer Pasta does not disappoint, especially since it is “red and white!” Fresh ingredients at their best, ripe juicy tomatoes, basil, and creamy mozzarella, meld together for an all-star crowd favorite.
An easy tip to seed tomatoes - cut the tomato in half from side to side and gently squeeze the tomato to watch seeds easily pop out. Try growing basil in pots as it is fairly easy and nothing beats fresh basil in the summer! You can easily chop fresh basil by rolling it up and slicing it into pieces. If you don’t have fresh basil handy, you can use dried at a ratio of 3:1. In other words, 1 tablespoon fresh = 1 teaspoon of dried herbs.
Add a side of blueberries, or your favorite blueberry cobbler and you have a delicious red, white and blue spread! Highlighting the fresh ingredients of the season to accompany the meat you throw on the grill, this trim&TERRIFIC recipe is sure be worthy of the fireworks on those hot summer nights.
Sensational Summer Pasta
- 4 cups coarsely chopped ripe tomatoes
- 1 tablespoon minced garlic
- 1/2 cup chopped green onion
- 1/2 cup loosely packed basil leaves, torn or chopped
- 1/4 pound fresh mozzarella cheese, cubed
- 4 tablespoons olive oil
- Salt and pepper to taste
- 12 ounces bowtie or curly pasta
- In large serving bowl, combine tomatoes, garlic, green onion, basil, cheese, and olive oil. Season to taste. Cover, and keep at room temperature at least 2 hours up to 6 hours.
- When ready to serve, cook pasta according to package directions. Drain and add to tomato mixture.
- Serving size: 1 cup
- Calories: 278
- Calories from Fat: 97 (35%)
- Total Fat: 11g
- Saturated fat: 3g
- Unsaturated fat: 8g
- Sodium: 19mg
- Total Carbohydrates: 36g
- Sugar: 4g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 12mg
Dietary Exchanges: 2 starch, 1 vegetable, 2 fat
Recipe and photo used with permission of the author.