Week 21

Mediterranean Pita Pizza (adapted from Low Glycemic Meals in Minutes), serves 4
Preheat oven to 375 F
Bake 4 large whole wheat pitas on a cookie sheet for 5 minutes or until crisp (planning on making my own with this recipe from The Fresh Loaf).
Mix:
2 cups cooked ground beef
1 small red onion, thinly sliced
1/2 cup tomato sauce
1 tsp dried oregano
1 tsp dried basil
1/2 tsp each salt and pepper
Combine in separate bowl:
1 large tomato, chopped
1/2 cup feta cheese (or mozzarella), crumbled
1/2 cup grated parmesan

Layer a quarter of the meat mixture on each pita, then layer a quarter of the tomato mixture over top. Sprinkle tops with sliced olives. Bake 12-15 mins or until cheese is melted.

Broccoli Walnut Salad (from Low Glycemic Meals in Minutes), 6-8 side servings

1 head broccoli, cut into very small florets
1/4 cup diced red onion
1/2 cup raisins
1/2 cup chopped walnuts
1 cup red seedless grapes, cut in half
Dressing:
1/2 cup mayo
1/2 cup sour cream or plain yogurt
1 Tbs honey
1/2 tsp ground ginger

In large bowl, combine dressing ingredients. Add broccoli, onions, raisins, grapes and walnuts. Toss well to coat, cover and refrigerate several hours or overnight before serving.


Baked Salmon with Green Beans and Corn (adapted from Prevention magazine), serves 4
12 oz fresh green beans, trimmed
EVOO for drizzling
2 cups fresh corn kernels
4 6oz salmon fillets
salt and pepper
1/4 cup mayo
4 Tbs shredded parmesan, divided

Heat oven to 450 F. Place green beans on rimmed baking sheet. Drizzle with EVOO. Season with salt and pepper, toss and spread out in single layer. Roast until browned in spots, about 10 mins. Add corn to baking sheet, mix with beans and push to one end. Season with salt and pepper. Mix mayo with half parmesan and spread over salmon. Sprinkle remaining cheese on top. Roast until topping is golden at the edges and salmon is just done, 7-9 minutes.


Asian-Spiced Catfish with Carrot Slaw (adapted from Delicious Living magazine), serves 4
I am not sure if catfish is something you can find too often wild-caught. If not, I will have to find a decent substitute for catfish as I'm trying to only eat wild-caught fish.
 1/2 cup rice vinegar
2 Tbs brown rice syrup
2 tsp sweet red chile sauce, plus more for serving
8 oz udon noodles
1 tsp ground ginger
1 tsp ground cumin
pinch of cayenne
4 (6 oz) catfish fillets
1 Tbs grapeseed oil, plus more for pan
4 med carrots, shredded
3 cups thinly sliced cabbage

Combine rice vinegar, brown rice syrup, and chile sauce in small bowl and set aside. In large bowl, mix carrots and cabbage. Pour half dressing over and toss to coat well, set aside and toss occasionally. Cook noodles according to package directions, 8-10 mins. Drain, rinse, keep warm. In small bowl, combine ginger, cumin, and cayenne. Cut each catfish fillet into two inch pieces, place in shallow dish and sprinkle with spice blend, turning to coat. Heat oil in skillet or wok over high heat and add catfish. Fry for about 3 mins, until browned on both sides. Add remaining sauce and cook until bubbly, tossing gently. Serve fish over noodles with slaw.