Southern Fried Salmon Patties

INGREDIENTS

1 (14 3/4 ounce) canned salmon

1/4 cup onion, finely chopped

1/4 cup cornmeal

1/4 cup flour

1 egg

3 tablespoons mayonnaise

DIRECTIONS

Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.

Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.

Shape the mixture into patties about the size of an average burger or less.

Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.

Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.

Yoo-Hoo Drink Mix

 

Yoo-Hoo Drink Mix

3/4 Cup Non-Fat Dry Milk (half gal = 3 cups)

3 Table Spoons Powder Chocolate Milk Mix (half gal = 3/4 Cup) 

1 1/2 Cup Cold Water (half gal = 6 cups)

Baking Mix Drop Biscuits

 

Drop Biscuits

Preheat Oven To 425 F

2 Parts Baking Mix

1 part water or almond milk

Drop by spoonful onto muffin pan

Bake 11 minutes in preheated oven.

Original Subway Sandwich Menu with vegetable list

No-Bake Sugar Free Jello Cheesecake

 

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Prep time

15 mins

Cook time

4 mins

Total time

19 mins

 

No-Bake Sugar Free Jello Cheesecake

Author: Lyndsay Baker

Recipe type: Sugar Free Cheesecake

Cuisine: American

Serves: 10 slices

Ingredients

• For the Sugar Free Jello Cheesecake:
• 2 pkg Sugar Free Jello
• 1 Cup Boiling Water
• ¾ Cup Cream Cheese, divided
• 1½ Cup Whipping Cream
• For the Low Carb Crust:
• ½ Cup Pecans (ground)
• ¼ Cup Almond Flour
• 1 Tbsp Sweetener (Powdered Swerve)
• 2 Tsp Butter (melted)

Instructions

1. In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the pureed pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.
2. Line a springform pan with parchment or wax paper (tin foil or plastic wrap will work too) Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheese is prepared.
3. In a large mixing bowl, whip the whipping cream and ¼ cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with ½ cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.
4. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

Cooking Rice On The Stovetop

 1. Use 1 part Rice to 2 parts Water.

2. Rinse the rice in strainer for 20 seconds with cold water to remove extra starches to avoid sticky rice.

3. Bring the water to a boil then stir in rice add pinch of salt and a pat of butter.

4. Bring back to a slow boil and turn down burner to medium-low or low heat with lid on.

5. Don't take off the lid. Check at 18 minutes 

6. Check at 18-20 minutes for tenderness then turn off heat. Leave covered until ready to serve.

 

Classic Spanish Chickpea Salad

Ingredients

FOR THE CHICKPEA SALAD

• 20 oz. canned cooked chickpeas 570 grams / 2 cups
• 1 green bell pepper
• 2 tomatoes
• 1 red onion
• 12 black pitted olives
• 2 tbsp. finely chopped parsley 8 grams
• sea salt & black pepper

FOR THE DRESSING

• 2 tbsp. extra virgin olive oil 30 ml
• 1/2 tbsp. sherry vinegar 8 ml
• 1 clove garlic
• sea salt & black pepper

Instructions

1. Drain the canned chickpeas into a sieve, rinse under cold running water, transfer into a dishcloth and pat completely dry, add the chickpeas into a large bowl

2. Finely chop 1 green bell pepper, finely chop 2 tomatoes, finely dice 1 red onion and thinly slice 12 black pitted olives, add all the ingredients into the bowl with the chickpeas

3. Add 2 tbsp. of finely chopped parsley into the bowl and season everything with sea salt & black pepper

4. To make the dressing, add 2 tbsp. extra virgin olive oil into a small bowl, along with 1/2 tbsp. sherry vinegar, finely grate 1 clove of garlic and lightly season with sea salt & black pepper, whisk together

5. Add the dressing over the salad and gently mix together until well combined, cover with saran wrap and add to the fridge

6. After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!

Recipe Notes

The Chickpea Salad will hold in the fridge for up to 4 days.