3 Four Block Meals

Ingredients:
1 can (14.5 ounces) Wild Caught Salmon
1/3 cup dry rolled oats
1/4 cup egg substitute
1/2 cup onion, chopped
3/4 cup red pepper, chopped
3/4 cup green pepper, chopped
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon Old Bay Spice (optional)
1 teaspoon dill
1 teaspoon Tabasco sauce
Salt and pepper to taste
2-3 medium red Bliss potatoes
Olive oil spray
3 cup mixed berries
1 1/2 cups cooked oatmeal

Instructions:
In small pot cover potatoes with water and bring to a boil. Turn down heat and cook until just fork tender. Cut nine slices about 1/4-inch thick. Lightly spray with olive oil. Soak rolled oats in egg substitute for 10 minutes In mixing bowl add salmon (flake with hands, breaking up any hard pieces). Add onion, red and green pepper, lemon peel, lemon juice, Old Bay Spice, dill and Tabasco sauce. Mix in oat mixture. Form into six patties. Lightly spray with olive oil. Heat a non-stick pan over moderate heat and cook salmon cakes and potato slices until lightly browned on both sides.

To balance meal with 2 salmon cakes have 1 cup of mixed berries and 2/3 cup cooked oatmeal and 3 potato slices.

Cook’s note: This recipe makes 3 servings. Many recipes call for whole eggs and breadcrumbs. We used egg substitute (no yolks) and oatmeal in place of the breadcrumbs.Keeping your protein portion the same, you can mix up your carbohydrates using the food block guide at: http://drsears.com/foodblockguide.page. Example: Salmon cakes with 1 cup cooked oatmeal topped with 1/2 cup of blueberries.