This is a product of random things I have in my cabinets and fridge, and it turned out so well! This meal is balanced and only costs you about 400 calories! You can even treat yourself to a post-lunch dessert (…like I am now, currently snacking on a chocolate-cinnamon “Dessert for One” pancake 😉 ) It’s super simple and even kids would approve!
(Each of these recipes serves two)
1 package Tofu Shirataki noodles (I used the spaghetti type)
2 tablespoons pesto (I used Pesto alla Genovese from Trader Joe’s)
1 teaspoon minced garlic (I used a packaged one)
Salmon Cakes (makes about 6 cakes)
1 can salmon in water
2 tablespoons Panko bread crumbs
1ish tablespoon low fat cottage cheese
1ish tablespoons fat free greek plain yogurt (or whatever plain yogurt you’ve got)
1 large teaspoon minced garlic
2 cups mixed baby greens
2 oz goat cheese crumbles (I use a log, then crumble using a fork)
Pasta: Drain tofu noodles, than toss in a lightly oiled pan. Add pesto and garlic. Saute to mix. Let heat up for the rest of the preparation of the lunch.
Salmon cakes: Combine all ingredients. Drop cakes onto a lightly oiled pan. Let sit for about 4-5 minutes, then flip using a spatula. *Variation could be using some egg white to better bind the cakes together but I didn’t have any, so they became salmon cake-crumbles. Repeat until all cakes are cooked.
Salad: After plating pasta, place a cup per plate of mixed greens. Then once the salmon cakes are placed upon mostly the salad, sprinkle some goat cheese on top. Notice I don’t use a dressing, the flavors are so moist you don’t even need a dressing.
And voila! An awesome, balanced lunch for you!
Here’s what mine looked like:
Looks like a jumbled mess, but it’s quite yummy!