Salmon Croquettes

Tonight's dinner was my own spin on a recipe I discovered online.  I've never thought about canned salmon (in fact I probably didn't know it existed) until I saw this recipe.  Poor, poor Brian.  He refuses to eat anything with salmon, and he severely missed out on one of the most delicious and easy meals I've had in a long time!

I had my croquettes with a mixed greens salad and aged balsamic vinegar.

The finished product, ready for consumption!

My first bite - I'm excited to see how it tastes!

Mmm!  So Good!

Salmon Croquettes - 7 Points
Adapted from MyRecipes.com 
Yields 4 servings, 2 croquettes per serving


For the Croquettes:

• 2 Tbsp low-fat Greek style yogurt
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp Dijon mustard
• 1/4 cup scallions, finely chopped
• 2 Tbsp red bell pepper, minced
• 1/2 tsp garlic powder
• 1/3 tsp salt
• 1/8 tsp Cayenne pepper
• 12 oz canned pink salmon
• 1 egg, lightly beaten
• 1 cup Panko bread crumbs
• 1 Tbsp canola oil

For the sauce:

• 2 Tbsp low-fat Greek style yogurt
• 1 tsp fresh lemon juice
• 1 tsp Dijon mustard (or more to taste)
• 1 Tbsp fresh parsley, chopped
• 1 tsp capers, finely chopped
• 1/2 tsp minced garlic
• salt, to taste

Combine all but last two ingredients for croquettes (through egg), stirring well.  Add panko; toss.
Shape mixture into 8 patties.
Heat oil in a large skillet over medium heat.  Add patties and cook 5 minutes on each side, or until browned.
(I cooked the first side for 5 minutes, and the other side for 3).

Meanwhile, combine ingredients for sauce, stirring well.

Remove patties from oil and pat dry with a paper towel.  Serve immediately with sauce and a tasty balsamic salad.

Tasty Hummus

This is perfect as a sandwich spread, or a dip for fresh veggies and pita slices.

Anyone who lives in Singapore understands how difficult it is to find good hummus.  Luckily, one of my favorite cookbooks, 1000 Jewish Recipes, has a few to choose from!  I took tidbits from each recipe and adapted them into my own, delicious version.  You can add lemon juice and/or water to achieve your desired consistency, without affecting the points value.  Adding olive oil will increase the total points (1 point per tsp).
You can also sprinkle toasted pine nuts over the hummus - note this will affect the points value.

• 3-4 medium cloves garlic, peeled
• 2 15-ounce cans chickpeas, drained and rinsed
• 3 Tbsp tahini (sesame paste, or sometimes called sesame butter), stirred before measuring
• 1/4 cup strained fresh lemon juice (start with this and add more to taste)
• 1/2 cup water
• salt, to taste
• cayenne pepper, to taste
• 2 tsp olive oil

1. Mince garlic in food processor.  Add chickpeas and process to chop.
2. Add tahini to food processor.  Add 1/4 cup lemon juice and 1/4 cup water; puree until finely blended.  Add more lemon juice if desired.  Add more water as necessary so that the hummus has consistency of a smooth spread.
3. Drizzle with olive oil; season with salt and cayenne

Total Points = 30
Don't ask me how, but Weight Watchers online determined the following...
Points per serving (for 10 servings) = 2
Points per serving (for 8 servings) = 3

Weight Watchers Italian Meatballs

Italian Meatballs
From Weight Watchers
Servings:  8
Points:  3

I know they look wimpy and pathetic, but these are incredibly tasty!  They are perfect by themselves as an appetizer, with some pasta and sauce for dinner, or simply mixed up with a bunch of other options, as I did for dinner on Sunday (with Quinoa and Spinach, and Green Beans with Tomato and Garlic).

• 1.5 tsp butter
• 1.5 tsp olive oil
• 1 large onion, minced
• 1 pound raw lean ground beef
• 1 large egg, beaten
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1 Tbsp fresh parsley, minced (or 1/2 tsp Italian seasoning - I did this)
• 1/4 cup beef broth, or chicken broth (I used beef)
• 1/4 cup white wine

In a large skillet, melt butter and oil over medium heat.  Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes.
Remove onions to a large mixing bowl and add beef, egg, red pepper flakes, salt and parsley (or Italian seasoning); mix well to combine.
With damp hands, roll forty-eight 1/2-inch meatballs.


Place same skillet over medium-high heat.  Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes.


Yields 6 meatballs per serving.