Salmon Teriyaki...

I took this recipe from my Celebrate Virginia Cookbook.
The Teriyaki sauce is made from scratch instead of opening a jar.
I prefer to use low sodium soy sauce. I think using low sodium the sauce it a bit sweeter, it is personal choice item.
If you are in a time crunch, make the sauce a day ahead of time, and then re-warm it before use.


Ingredients:
1. 1/2 cup packed brown sugar
2. 1/4 cup soy sauce
3. 1/4 cup water
4. 2 Tablespoons fresh lemon juice
5. 4 salmon steaks
6. lemon slices

Directions:
In a medium to large skillet (big enough to hold the salmon snugly) mix the first four ingredients together.
Boil mixture, until the sugar is melted, stir occasionally.
Add salmon steaks, cover and reduce heat for 5 to 6 minutes per side
Remove salmon to a platter and keep warm
Boil sauce for about 4 minutes or until sauce has thickended.
Drizzle sauce over the steaks and garnish with the lemon slices

Cottage Cheese Pancakes…

One of my biggest pet peeves is people who are on a diet; and claim they have had to give up all their favorite foods. If you are trying to lose weight or even eat healthier, you do not have to have to give up your favorites. You either have to eat much smaller portions of the “full fat” version or try to find a different version that is lower in the fat content.

Pancakes are an American favorite for breakfast and hehehe sometimes dinner! The recipe today is a healthier version for pancakes; they are similar to crepes.

White flour is replaced with whole-wheat flour and wheat germ. Top with fruit jam or preserve of your choice, or sugar free syrup.

The recipe makes six pancakes. I suggest splitting them between two people and serve with fruit salad.

Ingredients:

2 eggs

1/2cup cottage cheese, prefer low fat

2 Tablespoons wheat germ

2 Tablespoons whole wheat flour

1/8 teaspoon salt

Fruit jam or preservers

Powdered sugar, optional

Directions:

Blend eggs, cottage cheese, wheat germ, flour and salt until smooth. I suggest a food processer for this step.

Pour a small amount of batter onto lightly greased pan or griddle and cook until light brown.

Remove to plate, spread jam on top of each then roll up. You can finish by sprinkling powdered sugar over the top.