Athlete Recipes – Page 11

Exploding Tuna, Broccoli and Cheddar Sweet Potato Skins

Course Snack

Ingredients

2 sweet potatoes about 700 g, scrubbed
1-1/2 cups 375 mL broccoli florets
2 cans each 170 g PC Wild Albacore Flaked White Tuna , drained
1/4 cup 50 ml finely chopped celery
3 tbsp 45 ml unsalted pumpkin seeds (pepitas) or sunflower seeds
3 tbsp 45 ml PC Blue Menu Light Mayonnaise Type Dressing
1 tbsp 15 ml Dijon mustard
1/4 tsp 1 ml freshly ground black pepper
2/3 cup 150 ml PC Blue Menu Light Triple Cheddar Shredded Cheese

Instructions

Preheat oven to 400°F (200°C). Line baking sheet with foil.
Prick sweet potatoes with a fork. Spray with cooking spray to coat. Place on prepared baking sheet. Bake in centre of oven for 1 hour or until tender.
Meanwhile, in small saucepan of boiling water, cook broccoli for 2 minutes or until tender-crisp. Drain. Transfer to bowl. Stir in tuna, celery, pumpkin seeds, mayonnaise, mustard and pepper. Stir in ½ cup (125 mL) of the cheese.
Halve sweet potatoes lengthwise and return to baking sheet, cut side up. Spoon tuna mixture over each potato half; sprinkle with remaining cheese. Return to oven. Bake for 10 minutes more or until cheese is bubbly.

Notes

Thanks to http://www.presidentschoice.ca/ for the recipe.

Salmon Mango Bango

The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish."

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Prep Time 10

Cook Time 5

Total Time 30

Course Salad

Servings 2

Calories 307 kcal

Ingredients

1 Mango - peeled, seeded and diced
2 Salmon fillets, skin removed
2 tbsp Lime Juice
Sea Salt to taste
2 tbsp red bell pepper and ancho chili pepper jam
2 tbsp Vegetable Oil
2 tbsp Chopped fresh cilantro

Instructions

Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke.
Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more.
Transfer to a plate and top with chilled mango relish.

Notes

Per Serving: 307 calories; 11.6 g fat; 27 g carbohydrates; 25.1 g protein; 51 mg cholesterol; 211 mg sodium.

Thanks to AllRecipes.com for this plate of deliciousness.

WATCH the chef making this dish.