Somehow I am a day behind on the dinner postings. So last night’s dinner was an experiment! It was inspired by Erica from Itzy’s Kitchen and No Meat Athlete . Before school yesterday, I marinated a piece of salmon in salsa. I was not sure what I was I was going to do with it but we had Asian and BBQ already this week so I wanted something different.

While searching some of my favorite blogs I came across Erica’s corn pancakes with a link to the recipe on NoMeatAthlete. I immediately thought they looked delicious and had an idea.

I made the corn pancakes with the following – they are slightly different than the original recipe because I omitted corn (didn’t have any) and oil and butter because I wanted to see if they would work without the added fat. Also, I used skim milk instead of buttermilk.

So my recipe included:

• 2/3 c. cornmeal
• 2 tbsp. whole wheat flour
• 1 c. skim milk
• few squirts of lemon – into the milk (to replace the buttermilk)
• chili powder
• salt and pepper
• 1/2 can of green chilis
• 1 egg white

1. Spray a non-stick pan and cook like a pancake!

Delicious, right?! I loved it, it was so much better than polenta!

So then I took the pancake, and following Matt’s lead, I spread refried beans mixed with green chilis on it. Then placed it on a bed of spinach – for extra greens.

The next layer of this delicious experimental meal included a tomato from my garden and a ripe avocado.

All of that goodness was topped with my salsa salmon which I broiled for about 10-15 min.

And here is a side view from Brady’s plate:

Overall, it was a simple and different dinner that we are definitely making again!   

Share on Facebook