Seared Salmon with Avocado, Shrimp,and Mango Salsa. Saturday, May 9 2009 

I have one word for this recipe.  Yum. I found I liked it better with the salsa only on the greens as a salad and the salmon plain.  I used the leftover salsa for lunches without the salmon and it was very filling.  This will become a staple on our house.




4 servings


  • Salmon:
  • Cooking spray
  • 4  (6-ounce) salmon fillets (about 1 inch thick)
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • Salsa:
  • 1  cup  cubed peeled ripe mango
  • 1/2  cup  medium shrimp, cooked and peeled (we used jumbo as we had a bag from Costco)
  • 1/4  cup  chopped red onion
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  fresh lime juice
  • 1  tablespoon  olive oil
  • 1  jalapeño pepper, seeded and chopped (We left some of the seeds in, we like spicy)
  • 6  cups  gourmet salad greens (Ours are not gourmet, I think it was butter lettuce)
  • 2  tablespoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  peeled avocado, cut into 1/4-inch wedges


To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.

To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine.

Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.

Nutritional Information

Calories: 500 (54% from fat)
Fat: 30g (sat 5.5g,mono 14g,poly 8.2g)
Protein: 42g
Carbohydrate: 15g
Fiber: 5g

Roasted Cabbage Rolls Saturday, May 9 2009 

A few weeks ago when we got the organic produce (which we have since cancelled) I searched for recipes to use up the produce.  This was one that I probably never would have tried otherwise, but it was good!  Ben loved it and actually ate the leftovers for lunch.




8 servings


  • Cabbage rolls:
  • 1  (3-pound) head cabbage
  • 2  tablespoons  water
  • Cooking spray
  • 1  onion, slivered
  • 1  cup  water
  • 1/3  cup  uncooked long-grain rice
  • 1  cup  diced Granny Smith apple
  • 2/3  cup  chopped green onions
  • 1/2  cup  2% reduced-fat milk
  • 1 1/4  teaspoons  garlic salt
  • 3/4  teaspoon  dried rubbed sage
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  black pepper
  • 1  large egg
  • 1  pound  ground turkey
  • 1/4  cup  water
  • Basting glaze:
  • 4  bacon slices, chopped
  • 1/3  cup  dark corn syrup
  • 3  tablespoons  tomato paste
  • 1 1/2  tablespoons  water
  • 3/4  teaspoon  salt


To prepare cabbage rolls, core cabbage using a serrated knife. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water. Loosely cover with heavy-duty plastic wrap. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes. Cover dish and let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves. Cut off raised portion of the main vein of each leaf, and set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with slivered onion.

Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well.

Preheat oven to 350°.

Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg). Crumble turkey over mixture; stir just until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf. Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage. Cut several 1/4-inch-deep slits across top of each roll. Pour 1/4 cup water over rolls. Cover with foil, and bake at 350° for 30 minutes.

To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned. Remove from heat. Remove bacon from pan; discard bacon drippings. Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls. Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes. Spoon about 1/4 cup remaining cabbage on each of 8 plates; top each with 1 cabbage roll.

Nutritional Information

Calories: 223 (20% from fat)
Fat: 4.9g (sat 1.7g,mono 1.6g,poly 1g)
Protein: 17.4g
Carbohydrate: 28.7g
Fiber: 4.2g

Weight Watchers Week #14 Monday, May 4 2009 

Yeah, not good.  Up 1.2 pounds.  So here is the lesson I learned.  Don’t drink three nights in a row, eat bar food, then fatty fast food, your husband’s burgers, on top of a fairly fancy meal, along with staying out until 5 in the morning, and then being too tired all the next week to work out.

Did you catch all that?  Don’t do it.

Back in the game this week.  I did yoga tonight and am looking forward to talking the kids to the park and getting in a good walk tomorrow.  I am hoping to attempt running.  Yes, me.  I have found that running with Eleanor’s stroller is much easier, not sure why.