Dinner 5/11/09

MEDITERRANEAN SALAD WITH CHICK PEA PATTIES

1 15.5 oz can chickpeas, rinsed

1/2 cup fresh flat-leaf parsley

1 clove garlic, chopped

Kosher salt and black pepper

2 tbsp all-purpose flour 

2 tbsp olive oil(or substitute)

1/2 cup low-fat yogurt

2 tbsp fresh lemon juice

8 cups mixed greens

1 cup grape tomatoes

1/2 small red onion, thinly sliced

Pita chips(if you please)

1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 tsp each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.
2. Form 8, 1/2 inch inch patties and coat with the flour, tapping off excess.
3. Heat the oil(or substitute) in a nonstick skillet over medium high heat. 
4. Cook the patties, turning carefully until golden brown.
5. In a small bowl whisk the yogurt, lemon juice, and salt and pepper. 
6. Divide the greens, tomatoes, onion, chickpea patties among the plates. Drizzle with dressing over salad and serve with pita chips! 

Dinner 5/12/09

TUNA BURGERS IN POCKETS:

1/2 cup minced red onion

1/4 cup chopped celery

1 tbsp non-fat cream cheese

2 tsp minced fresh dill

1 tsp fresh lemon juice

4 oz drained canned water-packed white tuna, flaked

1/4 cup plain dried bread crumbs

1/4 tsp freshly ground black pepper

1/4 cup plain non-fat yogurt

1 small (1 oz) sourdough pita, heated and halved crosswise

4 ice berg lettuce leaves 

1 large plum tomato, cut into 6 lengthwise slices

1. Spray medium nonstick skillet with not stick cooking spray.
2. Add onion and celery to skillet-cook over medium heat, stir frequently until vegetables are softened.
3. Add cream cheese, 1 tsp of dill and juice, stir to combine-remove from heat.
4. Form tuna mixture into two 3 inch patties. 
5. Place remaining 1 tbsp of bread crumbs onto sheet of wax paper or plate
6. One at a time, press each patty into crumbs turning to coat.
7. Then put the patties in a cooking spray covered skillet, and cook till brown on both sides
8. In a small bowl combine yogurt with 1 tsp of dill.
9. Fill each pita with lettuce leaves, then a tuna burger, and some tomato slices.
10. Top each burger with half of the yogurt mixture.