Healthy Memorial Day Recipes

Ingredients

• 4 large whole-wheat pitas
• 1⁄2 Tbsp butter
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 jar (12 oz) artichoke hearts in water, drained and chopped
• 1 box (16 oz) chopped frozen spinach, thawed
• 1 can (4 oz) roasted green chiles, drained and chopped
• 2 Tbsp olive oil mayonnaise
• 2 Tbsp whipped cream cheese (Whipped cream cheese has air beaten into it, making it lighter and easier to spread.)
• Juice of 1 lemon
• Salt and black pepper to taste

Directions

1. Cut the pitas into 6 to 8 wedges each and separate the layers.
2. Spread on 2 baking sheets and bake at 400°F for 5 minutes or until crisp.
3. Heat the butter in a large skillet or sauté pan over medium heat.
4. Add the onion and garlic and cook for 5 minutes or until softened.
5. Add the artichokes, spinach, chiles, mayonnaise, cream cheese, and lemon juice.
6. Cook, stirring often, for 5 minutes or until hot. Season with salt and pepper.
7. Serve with the pita wedges

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1⁄2 tsp Old Bay seasoning (optional)
• Salt and black pepper to taste
• 1⁄2 cup ketchup
• Juice of 1⁄2 lemon
• 1 Tbsp prepared horseradish
• 1 tsp sriracha or other hot sauce

Directions

1. Preheat the oven to 400°F.
2. On a baking sheet, toss the shrimp with the olive oil, Old Bay (if using), and salt and pepper. Bake for about 5 minutes, until the shrimp are pink and just firm.
3. While the shrimp cook, combine the ketchup, lemon juice, horseradish, and sriracha.
4. Taste and adjust the spice level to your preference. Serve with the shrimp.

Ingredients

• 1 lb fresh tuna
• 4 scallions, minced
• 1 tsp minced fresh ginger
• 1 Tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• Canola oil, for grilling
• 2 Tbsp olive oil mayonnaise
• 1⁄2 Tbsp prepared wasabi (from powder or in premade paste)
• 4 whole-wheat sesame buns, split and lightly toasted
• 1 cup sliced cucumber, lightly salted
• 2 cups mixed baby greens

Directions

1. Chop the tuna into 1⁄2″ cubes, then place in the freezer for 10 minutes to firm up (this will make grinding easier).
2. Working in batches if necessary, pulse the tuna in a food processor to the consistency of ground beef. (Be sure not to overdo it; you only want to pulse it enough so that you can form patties.)
3. Transfer to a mixing bowl, and mix in the scallions, ginger, soy sauce, and sesame oil. Form into four equal patties.
4. Place in the fridge for at least 10 minutes before grilling to firm up.
5. Preheat a well-oiled grill or grill pan.
6. When hot, add the patties and cook for 2 to 3 minutes a side until browned on the outside, but still medium-rare in the center.
7. Flip and handle carefully, as these burgers are more delicate than beef burgers.
8. Mix the mayo with the wasabi, then spread evenly onto the bun tops.
9. Line the bottoms with cucumber and greens, top with the burgers, then crown with the bun tops.