Sweet Potato Salmon Cake Recipe

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SWEET POTATO

Salmon Cakes

Sweet Potato Salmon Cakes

Healthy sweet potato salmon cakes that take just 15 minutes to make! They’re flavorful, crispy on the outside, and perfectly moist thanks to the sweet potato. Serve with your favorite salad, veggies, and grains.

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Ingredients

• 1/2 cup cooked quinoa I used red for this recipe because I liked the color
• 1 medium sweet potato boiled and mashed
• 1 6 oz can wild salmon (skinless and boneless if possible)
• 2 large eggs
• 4 green onions minced
• 2 tablespoons gluten-free cornmeal
• Salt & pepper to taste
• Oil for cooking

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Instructions

1. Add all the ingredients in a large mixing bowl and mix with a wooden spoon (or your hands!) until everything is combined and a dough has formed.
2. Form the dough into 6 patties, place on a plate and set aside.
3. Heat the oil in a 10" skillet over medium heat. Saute the salmon cakes for 3 - 5 minutes per side, until browned, crispy and heated through.
4. Serve warm with your desired dipping sauce (we used guacamole with sriracha mixed in)

Nutrition

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Nit	Kilograms	Percentage %
Fat	6g	9%
Cholesterol	70mg	23%
Sodium	96mg	4%
Potassium	291mg	8%
Carbohydrates	10g	3%
Fiber	1g	4%
Sugar	1g	1%
Protein	8g	16%
Vitamin A	3245IU	65%
Vitamin C	2.1mg	3%
Calcium	26mg	3%
Iron	1.1mg	6%

Copyright © 2020 Nutrieat.org

Pizza Scroll Recipe

Pizza Scroll

Ingredients:

• 1 Cup Greek Yoghurt
• 1 ½ cups Self-Rasing Flour
• ½ Cup Tomato Paste
• 1 Cup Cheese, Grated
• 50g Bacon, Diced
• 1 Tsp Italian Herbs & Spices Blend

Yield: 15

Preparation: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Modal title

Conversion

Metric Cups	Milliliters	Tablespoons
8 cups	1895 ml	128 Tbs
4 Cups	960 ml	64 Tbs
1 Cup	250 ml	16 Tbs
¾ Cup	177 ml	12 Tbs
⅔ Cup	158 ml	11 Tbs
½ Cup	118 ml	8 Tbs
⅓ Cup	79 ml	5.5 Tbs
¼ Cup	59 ml	4 Tbs

°C	°F
150°C	300°F
160°C	326°F
180°C	350°F
190°C	375°F
200°C	400°F
220°C	425°F
230°C	450°F

Method:

1. Line baking tray, preheat oven to 190°C.
2. In a large bowl, combine Yoghurt and Flour untill balls form.
3. Turn onto floured bench and knead for 5 minutes. Add extra Flour if the dough is too stickey.
4. Roll the dough into a large rectangle of even thickness, using a rolling pin.
5. Spread Tomato Paste evenly over the entire dough surface.
6. Sprinkle Bacon and ¾ cup Cheese over the Tomato Paste. Sprinkle Herbs on top.
7. Roll the dough into a log, starting from one end cut into 2cm slices.
8. Place side up on tray and sprinkle with leftover Cheese.
9. Bake for 15-20 minutes, Leave to cool.

Click On The Number Below To Change How Long The Timer Goes For.

15

0

MINUTES

0

SECONDS

Tips:

The End Of The Recipe - ©Nutrieat.org 2020

Mummy Pumpkin treat

Source :WebMd

Star Rating

Italian Herb Lentil Patties with Mozzarella

Ingredients

3 cups dried lentils, rinsed

3 large eggs, lightly beaten

1 tablespoon dried minced onion

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 tablespoon dried parsley flakes

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

8 packets instant plain oatmeal (about 2 cups)

2 tablespoons canola oil

10 slices part-skim mozzarella cheese or provolone cheese

Marinara sauce, warmed, optional

Preparation 

1. Cook lentils according to package directions; drain and cool slightly.

2. In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties.

3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook patties in batches 4-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed. Top with cheese; cook 1-2 minutes longer or until cheese is melted. If desired, serve with marinara sauce.

Note: 

Once Try this and Request to feedback at https://www.nutrieat.org | Enjoy The Taste of health|

.

Nutrition Facts

Servings per Recipe:

10.00

Calories

416.00

Fat

12

g

Sodium

517.00

mg

Total Carbohydrates

54.00

g

Fiber

9.00

g

Protein

26.00

g

Eggplant (Brinjal) Pizza Snacks| Nutrieat

Star Rating

Eggplant Pizza

Ingredients

2 medium eggplants (makes 16 slices)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup traditional or tomato mushroom jarred pasta sauce

1 cup mozzarella cheese, shredded

Preparation 

1. Preheat oven to 350 degrees F.

2. Spray baking sheet with nonstick cooking spray.

3. Wash hands with soap and water.

4. Gently rub eggplant under cold running water.

5. Slice eggplant into 1/2-inch thick circular slices. Place eggplant on a plate or cutting board and sprinkle with salt.

6. Let sit with salt on top for 20-25 minutes. Use a paper towel to remove any excess liquid and salt on the eggplant slices.

7. Spray both sides of prepared eggplant slices with nonstick cooking spray and sprinkle with pepper.

8. Place eggplant slices on baking sheet and bake for five minutes. Remove from oven and flip eggplant slices. Bake for an additional 3 to 5 minutes or until eggplant is tender.

9. Top each eggplant slice with 1 tablespoon pasta sauce. Sprinkle each slice with 1 tablespoon mozzarella cheese.

10. Bake an additional 3 to 4 minutes or until cheese is melted.

Note: 

- Optional: Top with fresh or dried basil or oregano before final baking step.
- Note: Recipe can also be made with zucchini squash. Adjust amount of sauce and cheese accordingly depending on size of squash.
- Recipe makes approximately 16 slices, but this may vary depending on size of eggplant| Ask Nutrieat with out hesitation| .

Nutrition Facts

Servings per Recipe:

8.00

Calories

90.00

Fat

3.50

g

Sodium

290.00

mg

Total Carbohydrates

11.00

g

Fiber

3.00

g

Protein

5.00

g

Cinnamon, Sugar, corn (Tortilla) Chips

Star Rating

Cinnamon, Sugar corn Chips

Ingredients

6, 6-inch corn tortillas

Nonstick cooking spray

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Preparation 

1. Preheat oven to 400 degrees F.

2. Wash hands with soap and water.

3. Cut each tortilla/corn cacke into six sections with a large knife or pizza-cutting utensil.

4. Spray nonstick cooking spray onto a baking pan or cookie sheet. Spread out tortilla pieces. Spray tops with more nonstick cooking spray.

5. Sprinkle 1/2 tablespoon and 1/4 teaspoon cinnamon onto tortilla pieces.

6. Bake for 6-7 minutes. Flip chips over. Spray with nonstick cooking spray. Sprinkle remaining sugar and cinnamon onto chips.

7. Bake for an additional 6 to 7 minutes, until chips are light brown in color.

8. Let chips cool before enjoying.

Note: 

One serving is 9 chips | Nutrieat Healthy_Sancks|

Nutrition Facts

Servings per Recipe:

4.00

Calories

100.00

Fat

1.00

Sodium

0.00

mg

Total Carbohydrates

20.00

g

Fiber

0.00

g

Protein

2.00

Food Safety at Tips

Star Rating

Food Safety at Home

Keep everyone healthy by focusing on food safety at home. By practicing good food safety, you reduce the risk of someone getting sick from food-borne illnesses

Storing Foods in the Refrigerator and Freezer

Why Store it In Freezer?

Follow As Under

• Have a thermometer in both the refrigerator and freezer to make sure they are keeping your food cold enough to stay safe! Refrigerators should have a temperature of 40 degrees F or less. In the freezer, keep the temperature at 0 degrees or less.
• Store raw meats on the bottom shelf, and ready-to-eat items (such as salad greens, cheese, or fruit) above it. Storing raw meat below these other foods keeps bacteria in the meat from dripping onto other foods and drinks.
• Store milk and other dairy products in the main part of the fridge, not the door. Many times the temperature in the door of the fridge is not cold enough for milk and other dairy products.
• How long can foods and beverages, such as meats, eggs, and leftovers, be kept safely in the refrigerator or freezer before needing to toss them? We recommend taking a look at the guidelines from FoodSafety.gov!

Cooking at Home

Follow As Under

• Always wash your hands before you start cooking in the kitchen
• Wash fresh fruits and vegetables before you prepare and eat them.
• Do not wash raw meats, such as chicken or turkey! Cooking meats hot enough will kill the bacteria and other germs that many think they are washing away. All that washing meats does is get germs in other parts of your kitchen.
• When handling raw meats for cooking, make sure to wash your hands and any other surfaces after you are done with preparation. Use a different cutting board for raw meats than you use for fruits and vegetables. Use separate utensils and plates to remove cooked meats from the stove or grill, instead of the ones you used to transfer the raw meats.
• Make sure to cook foods to correct temperatures to keep them safe for the family to eat! These temperatures are recommended to kill bacteria and other germs that may be in foods. For meats, poultry, and fish, insert a meat thermometer into the thickest part of the meat to check the temperature.

.

Findout Accurate Temperatures

Follow to Enjoy Germfree Healthy Food

Food Item	Recomomned Temparature F॰
Ground beef Pork	160
Ground Tukey or Chiken	165
Fresh Beef Pork,(Steaks, Rost, or Chokes)	145 and Rest for 3 minuts
Whole Chiken Or Turkey	165
Chiken or turkey breast or Rost	165
Egg	Cook Until Both Yolk or White are Firm
Left Over Dishes	165
another Grains	135

Dealing with Leftovers

Can Save Your Money and time

• Using leftovers from other meals can be a great time and money saver to use at home
• Put leftovers in the refrigerator within 2 hours of serving to limit the growth of germs on the food. If you're outside and the temperature is over 90 degrees F, that window reduces to 1 hour!
• Use leftover within 3-4 days of storing.
• Cook leftovers to 165 degrees F before serving

Pumpkin pancake: Healthy Foods

Star Rating

These mouthwatering pancakes can be enjoyed any time of day.

| Image: Pumpkin pancake| Source:Nutrieat.org|

Total 8 Servings

Ingredients

• 1 cup flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1.5 teaspoon salt
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• 3/4 cup pumpkin puree 100 Gram
• 1 3/4 cups milk (nonfat) 250 ml
• 3 tablespoons vegetable oil
• 3 eggs (lightly beaten)

Steps

1. Wash hands with soap and water.
2. In a large bowl combine flours, baking powder, salt, brown sugar, and pumpkin pie spice.
3. In another bowl combine pumpkin, milk, oil and eggs. Mix until smooth.
4. Stir pumpkin mixture into the dry ingredients, mixing until moistened.
5. Spoon the batter onto a slightly greased, preheated skillet.
6. Cook slowly until bubbles appear on top and bottom becomes golden brown.
7. Turn pancakes and cook until other side is golden brown.
8. Serve warm. Top with powdered sugar or pancake syrup.

Meal Type: Breakfast 

Category: Kid-Friendly 

Food group: Vegetables, Grains 

Season: Winter, Fall

Source:- University of Illinois Extension.

Nutrieat Lentil and Pasta

Star Rating

 

Indian Lentils and Pasta

Image: nutrieat

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Number of Servings: 6

Ingredients

• 1 Tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic finely chopped or 1/2 teaspoon garlic powder
• 3 cups water
• 1 can (15 ounces) diced tomatoes, with juice
• 1/2 cup dry lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup orzo or tiny pasta
• 1/4 cup fresh cilantro, chopped

Directions

1. Heat oil in a large skillet over medium heat (300 degrees in an electric skillet). Add onion and garlic and cook 3 to 4 minutes.
2. Stir in water, diced tomatoes with juice, lentils, cumin, turmeric, and red pepper flakes, if desired.
3. Bring to a boil. Cover and reduce heat to low (250 degrees in an electric skillet). Simmer for 25 minutes.
4. Add pasta and cook uncovered until pasta is tender, about 10 minutes.
5. Sprinkle with cilantro and serve warm.
6. Refrigerate leftovers within 2 hours.

Notes:

• Serve topped with light sour cream or plain non-fat yogurt.

Nutrition Information

6 servings per container

Serving size                      1 cup (252g)

Amount Per Serving

Calories                                                   170

% Daily Value*

Total Fat                   3g                              4%

Saturated Fat             0g                               0%

Trans Fat                  0g                               0%

Cholesterol              0mg                             7%

Sodium                   170mg                          11%

Total Carbohydrate 30g                            14%

Dietary Fiber            4g                            

Total Sugars             4g

Includes 0g Added Sugars                            0%

Protein                       7g

Vitamin A                  14mcg                       2%

Vitamin C                  12mg                        13%

Vitamin D                  0mcg                         0%

Calcium                     47mg                        4%

Iron                          2mg                           10%

Potassium                 327mg                        6%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipes that make it to Food Hero have had a long journey getting there. Most of the recipes have been used by our nutrition educators in the field and then submitted to the Food Hero team to be considered for the website. Recipes have the criteria found

Nutrieat Creamy Squash Soup with Shredded Apples

Star Rating

 

Nutrieat Creamy Squash Soup with Shredded Apples

A Heart-Healthy Recipe from Nutrieat

Image: Nutrieat Kitchen 

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Number of Servings: 4

This quick-to-fix soup is bursting with warm you up flavour serve with a crisp green salad and crusty whole-wheat bread

Ingredients

• 2 boxes (900 Grams) frozen butternut squash pureed winter / or instead use pumpkin/ seed pureed
• 2 medium apples (try Golden Delicious or Gala)
• 1 Tbsp olive oil
• 1/2 tsp pumpkin pie spice
• 2 cans (750 ml ) fat-free evaporated milk
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Directions

1. Place the frozen squash in a microwave-safe dish. Cover loosely. Defrost in the microwave on medium power for 5–10 minutes, until mostly thawed.
2. Meanwhile, peel then shred the apples using a grater or food processor, or peel and finely chop apples into thin strips. Set aside 1/4 cup.
3. Warm oil in a 4-quart saucepan over medium heat. Add all but 1/4 cup of the apples. Cook and stir until apples soften, about 5 minutes.
4. Stir in thawed squash and pumpkin pie spice.
5. Add the evaporated milk about 1/2 cup at a time, stirring after each addition.
6. Season with salt and pepper.
7. Cook and stir over high heat just until soup is about to boil.
8. Serve into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice, if desired.

Nutrition Information

4 servings per container

Serving size                             1 and 1/2 cup soup

                               Amount Per Serving   

Calories                                           % Daily Value*

Total Fat                                                             4g

Saturated Fat                                                       1g

Cholesterol                                                      7mg

Sodium                                                         370mg

Total Carbohydrate                                           62g

Dietary Fibre                                                        5g

Protein                                                              18g

Potassium                                                   1,142mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tip: For chunkier soup, try two bags (14 oz each) frozen diced butternut squash. Or, cut a fresh butternut into small chunks, and place in a microwave-safe dish covered with 1 inch of water. Microwave on high for 5–10 minutes, or until squash is tender and can be easily pierced with a fork. Remove skin. Place squash in blender until desired consistency.