Tag Archives: Ingredients

Grilled veggies

Grilled Summer Veggies

What You’ll Need:
1 red bell pepper, seeded and cut into 1-inch strips
1 green bell pepper, seeded and cut into 1-inch strips
2 yellow squash, cut into sticks
1 zucchini, cut into sticks
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

What To Do:
Preheat grill to high heat.
In a large bowl, combine all ingredients; mix well and place in a grill basket.
Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp.
http://www.mrfood. com

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Easy Candied Fruit Cookies/Recipe Share

Easy Candied Fruit Cookies


  • 1 package (10 to 12 ounces) vanilla wafers, crushed
  • 2 cups chopped pecans or walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup chopped candied pineapple
  • 1 cup red and green candied cherries, chopped
  • 1/4 cup confectioners’ sugar


  • In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10×2-in. rectangle. Roll each rectangle in confectioners’ sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm.
  • Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.
Originally published as Fruit Roll in Cookies & Candies 2014 Bookazine

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Keto Salmon Fish Cakes Recipe with Creamy Dill Sauce/Recipe Share

Louise Hendon | April 16

Keto Salmon Fish Cakes Recipe with Creamy Dill Sauce #keto https://ketosummit.com/keto-salmon-fish-cakes-creamy-dill-sauce

There’s nothing fishy about these keto salmon fish cakes recipe – they’re delicious. The creamy dill sauce is the perfect complement to this easy ketogenic fish cakes dish.

Modifications for a Keto Diet

Generally salmon cakes will contain bread or breadcrumbs. Tasty, but off-limits. Instead, I included coconut flour and shredded coconut.

Coconut flour and shredded coconut help bind the cakes together, along with eggs.

The dill sauce didn’t really need much in the way of modifications, although this version uses coconut milk where a lot of others use sour cream.

Health Benefits of Salmon

As you probably know, fish in general and salmon in particular are really good for you. Probably at the top of the list are their omega-3 fatty acids.

Omega-3 fatty acids decrease inflammation, reduce cancer risk and improve artery health. If you’re concerned about heart health, increasing your intake of omega-3s is probably a smart move.

In addition, omega-3s are good for your joints, your brain and your vision. Basically, there are a lot of good things going for it.

Salmon is also a great source of vitamin B12, vitamin D, vitamin B3 and selenium.

As you’d probably guess, salmon also provides a good amount of protein. A serving using this keto salmon fish cakes with creamy dill sauce will get you 42 grams.

Protein assists with healing and recovery, bone health and prevents muscle loss. That last one becomes even more important as you age.

Power up your mind and body and enjoy a healthy meal with this keto salmon fish cakes recipe with creamy dill sauce! In case you are just looking for a non-keto version, here’s one for you.

Keto Salmon Fish Cakes with Creamy Dill Sauce #keto https://ketosummit.com/keto-salmon-fish-cakes-creamy-dill-sauce


Keto Salmon Fish Cakes Recipe with Creamy Dill Sauce

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: 4 servings
  • Category: Dinner, Lunch
  • Cuisine: Chinese


For salmon fish cakes –

  • 3 cans of salmon (approx. 450 g), drained and flaked (or use salmon filets and cook them first)
  • 2 Tablespoons of fresh dill (6 g), finely chopped
  • 3 medium eggs, whisked
  • 1/4 cup of coconut flour (28 g)
  • 1/4 cup of shredded coconut (20 g)
  • 1/4 cup of coconut oil (60 ml)
  • Salt and pepper, to taste

For cooking the fish cakes –

For creamy dill sauce –

  • 1/4 cup of mayo (60 ml)
  • 1/4 cup of coconut milk (60 ml) (from a room temperature can)
  • 2 cloves of garlic (6 g), minced or finely diced
  • 2 teaspoons of fresh dill (2 g), chopped
  • Salt and pepper, to taste


  1. In a small bowl, whisk to combine the dill sauce ingredients.
  2. In a large bowl, thoroughly combine the fish cake ingredients. Form the mixture into 8 patties.
  3. In a large skillet, melt 2 Tablespoons (30 ml) of coconut oil. In batches, carefully place patties in the oil. Cook until golden brown on one side and turn over and cook until golden brown, about 3 to 4 minutes per side.
  4. Serve the salmon patties with the creamy dill sauce.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g


  • Calories: 600
  • Sugar: 1 g
  • Fat: 50 g
  • Carbohydrates: 5 g
  • Fiber: 3 g
  • Protein: 42 g


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Turkey Cucumber Roll Ups/Recipe Share


Turkey Cucumber Roll Ups



1 cucumber

1/2 cup veggie dip
2 slices applegate turkey deli meat


  1. Use your veggie peeler to create long “noodles” with the cucumber.
  2. Take two noodles and overlap them to form one large noodle.
  3. Spread about 1 tablespoon of veggie dip on the cucumber slices then add 1/4 slice of turkey meat.
  4. Cut cucumber noodles in half then roll each half up.
  5. You shouldn’t need a toothpick to hold these together, but you can use them if you want!

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Instant Pot Chicken Creole/Recipe Share

Instant Pot Chicken Creole


  • 1 lb boneless chicken breast
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 cup chicken broth, low sodium
  • 1 bell pepper, diced
  • 2 large carrots, diced
  • 1-14.5 oz can diced tomatoes, low sodium
  • ½ cup tomato sauce, low sodium
  • ¼ cup tomato paste
  • 2 tsp. Creole seasoning
  • ¼ tsp. cayenne pepper
  • 2 cups cooked brown rice


  1. Place all ingredients in the Instant Pot.
  2. Cover, adjust valve to VENTING and cook on Medium for 6 hours.
  3. Shred chicken.
  4. Top over brown rice.

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Guilt-Free Arancini (Risotto Balls)/Recipe Share



  • 2 egg whites
  • 2 Tbsp. flour
  • ¼ cup panko breadcrumbs
  • 1 package Mushroom Risotto


  1. Preheat oven to 350 F.
  2. Place risotto, flour, eggs and breadcrumbs in separate dishes.
  3. Roll risotto into six to eight balls.
  4. Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
  5. Place on a greased baking sheet. Lightly spray with nonstick spray.
  6. Bake for 20 minutes, flip halfway through.

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Chicken Green Onion Balls/Recipe Share


¼ lb (115 g) bacon (about 2 – 3 thick cut slices)
1 lb (454 g) ground chicken
½ cup (35 g) chopped green onion
1 tsp (2 g) ground sage
½ tsp garlic powder
MIX: Roughly chop the bacon slices and put them in the food processor. Process until the bacon resembles ground meat, but not so long that the bacon becomes a paste. Add the ground chicken, green onion, sage and garlic powder to the food processor. There should be plenty of salt in the mixture already, thanks to the bacon! Pulse until the meat mixture is just combined and you can see that the green onions are evenly distributed throughout.
SHAPE: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Use a 2 tablespoon (30 ml) scoop to measure out 16 equal-size portions of the meat mixture and drop them onto the lined baking tray. Use your hands to roll each portion into a round mini meatball shape.
BAKE: Cook the burger bites for 20 minutes and rest them for 5 minutes on the baking tray before serving. These are great paired with either BBQ Sauce  or Creamy Green Onion Dressing

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Skinny Crab Cakes/Recipe Share

Healthier Crab Cakes


  • Crab Cake
  • 2 scallions, finely chopped
  • ¼ cup parsley, finely chopped
  • 1 tsp. minced garlic
  • 1 jalapeno pepper, seeded and minced
  • ½ tsp. paprika
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. sea salt
  • ½ cup whole wheat panko bread crumbs
  • ¼ cup egg whites
  • 1-pound canned, lump crab meat
  • Nonstick cooking spray
  • Dipping Sauce
  • ½ cup nonfat plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1 scallion, finely chopped
  • 1 Tbsp. lemon juice
  • Pinch of cayenne
  • Pinch of sea salt and freshly ground black pepper


  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  2. In a medium bowl, thoroughly mix all crab cake ingredients except egg whites and crab meat. Fold in lump crab and egg whites, being careful to avoid breaking crab into small pieces.
  3. Scoop 2” diameter cakes onto the foil lined baking sheet (should make 10 crab cakes). Pat lightly and mist tops with cooking spray. Bake for 15 minutes or until the tops are lightly golden.
  4. While crab cakes are baking, whisk together dipping sauce ingredients in a small bowl.
  5. Serve 2 crab cakes with 2 tablespoons of the dipping sauce.

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