Recipe... Salmon patties with yogurt dip

2 pouches salmon
1/2 onion, chopped
dash cayenne pepper
1/2 c. Greek yogurt
2 TBSP lemon juice
1 tsp garlic powder
smoked paprika to taste
2 eggs
seasoned salt

Mix all together and form TBSP sized balls.  Roll in breadcrumbs and flatten to make patties.  Spray skillet with non-stick cooking spray or lightly coat with olive oil and cook 3-4 minutes each side until lightly browned.

Meanwhile, mix the following for yogurt dip and refrigerate until patties cooked:

1/2 cup Greek yogurt
1-2 cloves minced garlic
1-2 tsp adobe chipotle pepper sauce
dash lemon juice
1 tsp dijon mustard
agave nectar to taste

Recipe....Lentil Soup

1 pkg. lentils, rinsed
3 carrots cut in small chunks
1 potato, cubed (peeled if preferred)
2 celery stalks, diced
1 purple onion, diced
1/8 c. oregano
1/4 c. lemon pepper
6 Bay leaves
1/4 c. lemon juice (can also add lemon rind)
salt and pepper to taste
8 c. water (approximately)

Place all ingredients in a dutch oven then add enough water to cover vegetables plus one inch more of water.
Bring to a boil, then add one more cup of water and summer at least 2 hours.

Serve over cooked brown rice and top with lowfat feta cheese.

Note:  Seasoning measures are approximate.