breakfast and dinner recipes loved by all for my StrollerFit Families and one can be a passover recipe

Spinach Tostados with Shrimp and Potatoes

Ingredients:


For the tostadas:
2 (10-ounce) packages frozen spinach, thawed
1 tablespoon finely diced red bell pepper
1 teaspoon finely diced serrano pepper
4 cloves garlic, minced
2 large eggs
1/3 cup panko bread crumbs
1/3 cup grated Parmesan
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon cayenne
3 tablespoons extra-virgin olive oil

For the Shrimp topping:
2 tablespoons sour cream
1/2 teaspoon lime zest
1 tablespoon finely diced shallot
3 Roma tomatoes, seeded and diced
2 russet potatoes, cooked in boiling salted water until just fork tender, then cut in 1/2-inch dice
2 tablespoons capers
1/2 pound shrimp, shelled, cleaned, cut into 1/2-inch pieces
1/4 cup low-sodium chicken stock
1 teaspoon freshly cracked black pepper
1 tablespoon chopped Italian parsley leaves
2 tablespoons grated feta cheese

Directions:
Preheat the oven to 250 degrees F.

Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet.

Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties.
In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.
Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.
In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat.
Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.

This recipe was made by Guy Fieri on the food network, it is 3 pts a serving or 5.5 points for 2 servings if you are doing weight watchers.  the whole family loved this.  I also made a batch replacing the panko in the spinach tostados with matzoh meal for a passover recipe and it was a hit, so I am going to make that to go with the seder meal on tuesday and serve it as a side with the pot roast.

Oatmeal, Almond & Blueberry Pamcakes

Ingredients:
1 1/2 c whole wheat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/2 cup old fashioned oats
2 eggs
1 3/4 cup low fat buttermilk
1 tsp vanilla extract
3/4 cup fresh or frozen blueberries
3/4 cup chopped almonds
non stick spray

Directions:

Mix the first five ingredients together.  Mix eggs, buttermilk and vanilla in a seperate bowl.  pour liquid into dry ingredient and mix until all ingredients are well incorporated.  Mix in blueberries and almonds.  heat a pan and spray with non stick spray.  pour out about 1/3 cup for large pancakes  or 1/4 cup or less for silver dollar pancakes.  flip after about 2 minutes, when the batter begins to show signs of bubbling and side down is golden brown, do not rush.

3 large panckes are 4 points - makes 9 pancakes, 3 silver dollar pancakes is 2 points, makes 23 small silver dollar pancakes.

Serve with real maple syrup.  I froze the rest and put 3 in the toaster oven today to heat them for breakfast, they were just as good as the fresh ones.

Joey helped mix and crack the eggs and add the berries and almonds.  He loves helping in the kitchen.  We hope our StrollerFriends enjoy these recipes as much as we did