Salmon with Tzatziki in Pita Bread

What a great recipe!  We really enjoyed the fresh, light goodness of this pita bread entree.  I decided to just use fresh, grilled salmon instead of making a burger so I could cut out some carbs.  We loaded up the pita with the salmon, lettuce, tomato, avacado, and the tzatziki sauce.  I cut the recipe in half for the sauce and it was just the right amount for about 2 lbs. of salmon.

Salmon Burgers with Tzatziki in Pita Bread
*1 egg
*¼ cup breadcrumbs
*salt and pepper, to taste
*2 tbsp of lemon juice
*1/2 teaspoon garlic, minced
*1 can salmon (take out tiny bones)

1. Mix all items together, adding more breadcrumbs if mix is too sticky
2. Broil for about 3 minutes on each side- I like mine a little more “done” so this will vary. You can also pan fry them with a bit of olive oil
3. Stuff into pita pockets with tzatziki, tomatos, and lettuce

Tzatziki (only if you want to, I bought mine premade)
*2 (8 ounce) containers plain yogurt
*2 cucumbers – peeled, seeded and diced
*2 lemon, juiced
*salt and pepper to taste
*1 tablespoon chopped fresh dill
*3 cloves garlic, peeled

1. In a food processor or blender, combine yogurt, cucumber, lemon juice, salt, pepper, dill and garlic. Process until well-combined.
2. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

http://youngmarriedchic.com/2011/05/salmon-pitas-2/
Thank you young married chic

Healthy Sweet Potato Skins

Now these are a great way to jazz up the old sweet potato!  They were a breeze to make and had a very pleasing taste to them.  I left out the chickpeas since I didn't have any, but I think they would be great in there.  Definitely a keeper.

Healthy Sweet Potato Skins

5.0 from 6 reviews

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Author: Pinch of Yum

Prep time: 20 mins

Cook time: 60 mins

Total time: 1 hour 20 mins

Serves: 2-3

Ingredients

• 2 medium or large sweet potatoes
• 1 1/2 tablespoons butter
• 1 shallot, minced
• 1 bag fresh baby spinach
• 1/4 cup light sour cream
• 2 ounces light cream cheese
• 1 cup chickpeas
• 1/4 cup shredded mozzarella cheese
• salt and pepper to taste

Instructions

1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

http://pinchofyum.com/healthy-sweet-potato-skins
Thanks pinch of yum