I know, I know. But for as weird-sounding as salmon burgers are, they are so extremely good.
We’re talking crispy outsides, flaky insides, and a perfect golden color, not to mention lots of nutrition, THANK YOU SALMON.

They are also easy to make and require (usually) minimal, if not zero, grocery shopping, assuming you keep a decently stocked pantry. I love, love, love these crispy pan-fried little guys.



And as if the salmon burgers weren’t good enough already to eat on their own (which, um, they are), I need you to make this slaw to serve your salmon burgers in/on/around. It is nothing fancy – just a shredded cabbage, yogurt, herbs, garlic, and vinegar situation, but paired with the salmon burgers? the crispy-salty-tangy combo is an ON POINT combo. Plus, again with the super nutrition. Plus Sugar Free January friendly.

Dill isn’t really in season at the moment, but I do love to have these burgers with a little dill. You can usually buy it at the grocery store in those little plastic clamshells that cost too much. Know the ones I’m talking about?

But if you’re not super excited about the expensive-winter-dill-in-a-clamshell situation, you can use 1) freeze-dried dill, which I keep in my spice collection year-round, and 2) any other fresh herb! I made a version of these with parsley and cilantro when I didn’t have any dill, and mwah. They were still totally delicious.

Dill would still be my first choice, but as with all my favorite recipes, you can play with that a little bit.



And now for the big question. Do you use canned salmon? Subtext: is it gross?

Answer: Yes, I use canned salmon. Fresh salmon that you’ve already cooked would also work if canned salmon is too weird for you. But I’d like to take a moment to assure you that it is very possible to find non-gross canned salmon if you do a little searching and are willing to spend a little extra for higher quality. I really like Wild Planet canned salmon which I buy at Whole Foods. It is caught in Alaska, and Wild Planet prioritizes sustainability and conservation of marine ecosystems with all their products. Not sponsored, just a superfan. You can also buy it here on Amazon. And because it’s canned, you can just keep it in your pantry and have it at the ready whenever you need a literal 15-minute lunch or dinner.

God bless pantry meals.



INSTRUCTIONS

For the Salmon Burgers: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.

For the Slaw: Mix all slaw ingredients together. Taste and adjust. 
Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.


NOTE

Breadcrumbs are important here. Panko gives a really nice texture whereas whole wheat breadcrumbs would be a good choice if you want to skip the refined grains. If you use a seasoned breadcrumb mix, reduce the amount of salt in the burgers by about 1/2.

For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned salmon! That’s what I usually do. I would recommend looking for a brand of canned salmon that is caught in the US. I really, really like Wild Planet for quality canned salmon.

If you happen to have a jar of Sunshine Sauce in  your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. Super yummy.
The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. It probably has one day max in the fridge once it’s been mixed up.

Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. Almond meal would work just as well too.

Italian Roasted Mushrooms and Veggies – absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious. I have a simple recipe for you today and that is roasted mushrooms and veggies. I roast veggies like this all the time, on a weekly basis. This time I chose to use gorgeous and delicious cremini mushrooms, cauliflower and tomatoes. If you’ve never had roasted tomatoes before, my friends, this needs to go on your bucket list because it’s the best thing ever. Don’t cut them up or anything, I like to use cocktail tomatoes, and I roast them whole, then as you bite into them you get an explosion of flavor in your mouth, one of my favorite things.

I also added loads of garlic here, and that is whole garlic cloves, they roast nicely and once done you can almost spread them on a piece of bread, like butter, so good. But the roasted mushrooms are to die for, they’re incredible. Then just roast everything for about 20 or 30 minutes at 400 F degrees and garnish with some fresh parsley. How much more simple could a side dish get? As I said I make this often, but not only in this combination. I love to use baby potatoes with tomatoes, or onion, peppers and sweet potatoes. The possibilities truly are endless. I usually serve this alongside roasted chicken drumsticks or roasted pork loin or pork chops.

Oh and if your tomatoes burst open while roasting, you’ll want to make sure you get some crusty bread to soak up all that tomato juice all mixed in with the olive oil and herbs. It’s a good thing! INGREDIENTS Amount Per Serving (181 g)     Calories 91 Calories from Fat 45     Total Fat 5.01g 8%
Saturated Fat 0.727g 4%     Polyunsaturated Fat 0.671g     Monounsaturated Fat 3.314g     Sodium 122mg 5%     Potassium 532mg 15%     Total Carbohydrates 9.73g 3%     Dietary Fiber 2.5g 10%     Sugars 4.09g      Protein 4.07g 8%     Vitamin A 26%     Vitamin C 62%     Calcium 3%     Iron 6%

Plump juicy and sweet strawberries are the main attraction in this strawberry avocado spinach salad. We’ll top it off with a citrusy poppyseed dressing and voila! Your new favorite spring/summer salad is here.



Just look at all those beautiful strawberries?

I’m crushin’ hard on this avocado strawberry spinach salad situation that comes dressed with a citrusy poppyseed dressing, makes for excellent spring//summer lunches, and quick and easy dinners too. Bright, colorful, and eye-catching, basically all the things I love about a salad other than the most obvious one which is FLAVOR. Ever since the biological clock stuck the big 3-0, it feels like my body craves meals that are packed with nutrition. Don’t get me wrong, I’ll take a brownie or three right afterward because I have the worst sweet tooth that kicks in 10 seconds after I’ve finished eating a meal, but when it comes to the actual meal itself, I need the greens, the goods, and let’s not pretend I’m above it, the dressing.

Guys I can’t stop, won’t stop with this beautiful berry spinach salad!

We’ve got juicy, plump blueberries, buttery avocado, spicy red onions, creamy feta cheese, crisp baby spinach leaves, and sweet strawberries. Toss that all up extra generously with homemade poppyseed dressing and a hint of salt and pepper.

It’s refreshing and oh so filling.




And if you’re questioning the usage of crumbled feta cheese in a salad that’s loaded with sweet berries, hold the phone, think about the way creamy, salty, and rich flavors of that feta will pair with acidy, tangy-sweet berries. I’m telling you this combo just can’t be beaten!

Besides all the most obvious usage of strawberries, like pies, cupcakes, and shortcakes, I wanted to highlight how you can naturally incorporate more fruit into your everyday meals.

And with the weekend about 24 hours away I’m really trying to do this one diet on the weekdays called vegetables + fruits + lean proteins and attempting to keep it real where food doesn’t make me want to hate life. But really I already know when Friday strikes, it all kinda goes flying out the window until Sunday. A salad in one hand and 5 glazed and sprinkled doughnuts in the other, life is all about balance I tell you.

How about we make a deal where weekend foods don’t count? K thanks.





Noteworthy, i’ve made this strawberry spinach salad about 20 times — yes it’s that good. The dressing lasts for about a week in the refrigerator so meal prep it on Sunday’s and enjoy tossing a few ingredients together and calling it lunch on weekdays.

You can even prep this salad in your meal prep contains (these are my favorite) and pack it to go. Or if you work from home, step away from that desk for 5 seconds to toss the contents of your refrigerator into a bowl and drizzle it homemade poppyseed dressing. And when you’re too tired to cook, dice that leftover chicken from the weekend and add it in and make your strawberry spinach salad game stronger. ?? And if you’re summer 2014 was also all about Panera’s Strawberry Poppyseed Salad then toss in a can of mandarin oranges, chopped chicken, and a handful of pecans//almonds//walnuts and sit back and bask in the glory of your mega salad making skills.


PREPARATION


DRESSING: whisk together the juices, mustard, mayo, honey, and poppy seeds. Stream in the olive oil as you whisk until combined. Season with salt and pepper to taste.

SALAD: Toss all the ingredients for the salad together with desired amount of dressing. Serve immediately.

MAKE AHEAD: salad ingredients can be prepared ahead of time and kept separate from the dressing until ready to serve. Leftover dressing will last for up to 5 days, covered in the refrigerator.

NOTES:

Sometimes I like to add grilled chicken to this salad along with mandarin oranges, pineapple chunks, and chopped pecans for a different twist!




INGREDIENTS


POPPYSEED DRESSING

2 teaspoons dijon mustard
1 tablespoon mayonnaise
2 tablespoons honey
2 teaspoons poppy seeds
1 tablespoon EACH lemon juice, lime juice, AND orange juice
1/2 cup olive oil
salt and pepper

STRAWBERRY SPINACH SALAD

6 cups baby spinach
2 cups sliced strawberries
1 cup blueberries
1 large or 2 small avocados, diced
1/2 a medium red onion, sliced
1/2 cup crumbled feta cheese


NUTRITION INFORMATION

Serving Size: 1 (195 g)    Servings Per Recipe: 4

Calories 266.1    Calories from Fat 190 72%    Total Fat 21.2 g 32%    Saturated Fat 3.7 g 18%    Cholesterol 13.1 mg 4%    Sodium 295.3 mg 12%    Total Carbohydrate 18.6 g 6%    Dietary Fiber 5.6 g 22%    Sugars 6.2 g 24%    Protein 3.5 g 6%



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My family is more of the pumpkin pie kin. Sweet potatoes are left for marshmallow-topped casseroles. No shame there.

Recently, I’ve been craving them all the time. For instance, in granola or buried under a mound of chickpeas, Mediterranean style.

But I’ve yet to thrust them into the breakfast scene. And if there’s one nutrient-packed root veg that deserves the morning spotlight, it’s this guy.




Sweet potatoes are a powerhouse when it comes to nutrition.

They’re rich in beta carotene and vitamins A and C, and they act as an anti-inflammatory in the body. One large potato provides 4 grams protein, 6 grams of fiber, and just 162 calories. So, indulge away my friends. Indulge away.




These oats require just 7 ingredients and about 30 minutes start to finish. And, if you bake (or microwave) your sweet potatoes ahead of time (like me!), it’ll go even faster and you’ll always have some on hand to add to your morning oats or a quick soup.

Though I made this version with rolled oats, I included notes for using steel cut oats as well. You can also find my other steel-cut oat recipe here served with brown sugar pears, as well as my favorite Creamy Pumpkin Oats with Blueberries.

So many oats, so little time.

To give this dish a more indulgent “sweet potato pie” feel, I topped it with my Pumpkin Maple Pecan Granola! But of course, it would be just as delicious with any granola and a few roasted or raw pecans or walnuts.




These oats scream fall. They’re:

Warm
Comforting
Perfectly sweet
Cinnamon-infused
Loaded with sweet potato flavor
Simple
Healthy
Creamy with a bit of crunch from the granola
& Perfect for chilly fall mornings

If you make this recipe, be sure to take a photo and tag it #Cooks Network on Instagram! We try and look at every photo you guys post, and it always makes our day when we see what you’re cooking up. Cheers, and happy fall!


PREPARATION


To roast your sweet potato, preheat oven to 400 degrees F (204 F) and cut a sweet potato in half and lightly coat with olive oil. Place flesh side down on a foil lined baking sheet and bake for 20-25 minutes or until soft and tender. This will depend on your size of potato. (Alternatively, pierce a few times with a fork and microwave for 4-5 minutes until tender.)

Once done, pull potatoes out of the oven and start your oats (see notes for steel cut directions). Bring water to a boil in a small saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water - about 5 minutes - stirring frequently.
In the meantime, mashed your sweet potato and measure out roughly 1/2 cup. Set aside.

Once your oats are just about done cooking (~5 minute mark), stir in sweet potato puree, sweetener of choice, cinnamon and flax seed and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).

Divide oats between two serving bowls and sprinkle with Pumpkin Maple Pecan Granola (or roasted pecans). Add a drizzle of honey for more sweetness. Enjoy immediately. Best when fresh.

Notes

*To make this recipe with steel-cuts oats, add 3/4 cup raw steel cut oats to 1 1/4 cup boiling water, reduce heat to simmer and cover. It's recommended to cook for up to 25 minutes, but I prefer mine with a little more texture and only cook them for 15 minutes until they've just absorbed the water. If you prefer softer oats add 1/4 more water in the beginning and continue cooking until the 20-25 minute mark.





INGREDIENTS


1 cup rolled oats, GF for gluten-free eaters (see instructions for steel-cut oats)*
1 3/4 cups water
1/2 cup sweet potato puree (~1 small potato | see below for roasting instructions)
2-3 Tbsp brown sugar, maple syrup, or other sweetener of choice (like date paste)
1/2 tsp ground cinnamon
optional: 1/2 Tbsp flaxseed meal
3 Tbsp Pumpkin Maple Pecan Granola (or sub roasted pecans)



NUTRITIONAL INFORMATION

Serving size: 1 bowl (1/2 recipe) Calories: 253 Fat: 8.8g Saturated fat: 1.5g Carbohydrates: 55.9g Sugar: 15.7g Sodium: 22mg Fiber: 8g Protein: 9.7g



SWEET POTATO HEALTH BENEFITS


Diabetes

Sweet potatoes are considered low on the glycemic index scale, and recent research suggests they may reduce episodes of low blood sugar and insulin resistance in people with diabetes.

The fiber in sweet potatoes is also important. Studies have shown that people with type 1 diabetes who consume high-fiber diets have lower blood glucose levels, and people with type 2 diabetes have improved blood sugar, lipids, and insulin levels. One medium sweet potato with the skin on provides about 6 grams of fiber.

Blood pressure

Maintaining a low sodium intake helps keep a healthy blood pressure. However, increasing potassium intake may be just as important. According to the National Health and Nutrition Examination Survey, fewer than 2 percent of American adults are meeting the daily 4,700-milligram (mg) recommendation for potassium. One medium sweet potato provides about 542 mg.

High potassium intake is linked to a 20 percent decrease in the risk of death from all causes.

Cancer

According to a study conducted by the Harvard School of Public Health's Department of Nutrition, among younger men, diets rich in beta-carotene may help protect against prostate cancer. Beta-carotene may also protect against colon cancer, according to a Japanese study.

Digestion and regularity


Because of its high fiber content, sweet potatoes help to prevent constipation and promote regularity for a healthy digestive tract.



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Everyone should have a slow cooker chicken vegetable soup recipe in their recipe arsenal. A great recipe for chicken vegetable soup definitely fuels and heals the soul. But if you want a batch that can last a few days but is quick, easy and super delicious, then consider making it in a slow cooker.






This slow cooker chicken vegetable soup recipe is the perfect balance of healthy chicken breast and loaded with veggies. If you want more vegetables, then just add more to your hearts content. Not only is this a great recipe that you can come back to in a few hours to a beautiful soup aroma, but it’s a smaller batch.  It’s perfect to feed about 4-5 for a side dish, or for 3-4 hearty entree sizes. And best of all, you can have some left over for lunch the next day.


PREPARATION

In slow cooker add all the soup ingredients (chicken, carrots, celery, onion, zucchini, broccoli, garlic, bay leaf, dried thyme, chicken broth, Worcestershire sauce, and 1/2 teaspoon kosher salt) except for the additional salt/pepper to taste and minced parsley. Gently mix together all the ingredients to make everything combine well. Broccoli Note: We Love broccoli in our soup, but be prepared for the strong broccoli odor. To eliminate the cooked broccoli smell, you can par boil the broccoli first on the stove top, then add the broccoli to the soup about 15 minutes before the soup finishes.

Cover and cook the soup on low for 7 hours or about 4 hours on high.

Gently shred the chicken with two forks and stir the soup to mix the chicken evenly throughout the soup.

Season to taste with additional salt and pepper. Garnish soup with minced parsley.






INGREDIENTS

1 pound (455g) boneless skinless chicken breast
1 medium carrot, diced
2 stalks celery, diced
1 small onion, diced
1 small zucchini, cubed
1 cup (240ml) chopped broccoli (optional)
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme leaves
5 cups (1180ml) chicken broth
2 teaspoons (10ml) Worcestershire sauce
1/2 teaspoon kosher or sea salt
additional salt and pepper, to taste (optional)
minced parsley for garnish (optional)



NUTRITION INFORMATION

Serving Size: 1 (422 g)     Servings Per Recipe: 6


Calories 167.2    Calories from Fat 59 36%    Total Fat 6.6 g 10%    Saturated Fat 3.1 g 15%    Cholesterol 10.3 mg 3%    Sodium 1263.3 mg 52%    Total Carbohydrate 20.1 g 6%    Dietary Fiber 3.3 g 13%    Sugars 5.6 g 22%    Protein 9 g 17%

This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter. Dunk it in, take it for a swim, watch the excess drip off your fork and enjoy.






I honestly think this is the best thing I’ve ever cooked. THIS is the way you should eat lobster.

Make broiled lobster tails at home for Valentine’s Day or any special occasion and you’ll pay less than half of what you’d drop in a nice restaurant and GET THIS: it totally tastes gourmet! The garlic and dijon sauce was inspired by my wildly popular baked salmon and everyone who tries it loves it.




2. Flip the tail over to the back see-through side of the tail and crack the ribs in the center. This will help open the shell.

3. Open the shell using your thumbs and fingers and loosen the meat from the shell (remove vein if present). Work carefully – shells can be sharp! Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. The bulk of the lobster meat should be sitting over the top of the shell.








How to Make Broiled Lobster Tails:

1.Place rack in center of oven so when you bake, the meaty tops of your lobster tails will be at least 6 inches from the top heating elements. Preheat oven to broil on high heat.

2. In a small bowl, add the marinade ingredients: 1 Tbsp parsley, 2 pressed garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice. Stir to combine.







3.Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide the marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.









4. Broil lobster tails on high 10-11 minutes (or according to the lobster tail size – see chart below). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer lobster tails to a serving platter and garnish with fresh parsley if desired.









5. To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into small ramekins and use as dipping sauce.








Broiling Times for Lobster Tails:

Smaller (3 to 4 oz) lobsters 6 to 8 minutes
Medium (5 to 6 oz) lobsters 10-11 minutes
Larger (7 to 9 oz) lobsters 12-15 minutes (with rack in middle of oven)
Broil lobster meat until opaque and white in the center, or 145˚F.







PREPARATION


How to Prepare/Butterfly Lobster Tails:

Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.

Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.

Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
How to Make Broiled Lobster Tails:

Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.

In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, ¼ tsp salt, ⅛ tsp pepper, 1½ Tbsp olive oil and 1½ Tbsp lemon juice.

Place butterflied Lobster Tails into a 9x13 or 8x12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with ½ Tbsp of butter cut into smaller pieces.
Broil lobster tails on high heat 10-11 min (or according to the lobster tail size - see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired.

To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.


NOTES

!Broiling Times for Lobster Tails:
Smaller (3 to 4 oz) lobster tail 6 to 8 minutes
Medium (5 to 6 oz) lobster tail 10-11 minutes
Larger (7 to 9 oz) lobsters tail 12-15 minutes (with rack in middle of oven)
Broil lobster meat until opaque and white in center, or 145˚F.


INGREDIENTS

4 lobster tails (5 to 6 oz each)
1 Tbsp fresh parsley, very finely chopped, plus more for garnish
2 garlic cloves, pressed
1 tsp dijon mustard
¼ tsp salt
⅛ tsp black pepper
1½ Tbsp olive oil
1½ Tbsp fresh lemon juice
4 Tbsp unsalted butter, divided



NUTRITION INFORMATION


Serving Size: 1 (260 g)     Servings Per Recipe: 4

Calories 463    Calories from Fat 238 52%    Total Fat 26.5 g 40%    Saturated Fat 15.1 g 75%    Cholesterol 219.7 mg 73%    Sodium 1185.9 mg 49%    Total Carbohydrate 6.8 g 2%    Dietary Fiber 0.3 g 1%    Sugars 0.1 g 0%    Protein 47.2 g 94%




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