meat loaf in muffin pans is a joy, either make/bake/freeze or make freeze,
decant and store bringing out to cook, i also do turkey dressing this way
helps with portion control, Lee
"Ozgirl" > wrote in message
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> "basilisk" > wrote in message
> ...
>> Salmon Cakes
>>
>> 14.75oz canned salmon, remove bones if they bother you.
>> 2 stalks celery, chopped fine
>> 1 small green onion and bulb, chopped fine
>> 3 small portabello mushrooms, chopped fine
>> 2 large eggs plus 1 yolk
>> 1/4 tsp garlic powder
>> 1/4 tsp black pepper
>> 1/2 tsp salt or to taste
>> 2 tbs olive oil, divided
>>
>> Preheat oven to 380 degrees.
>>
>> Drain salmon and mix all ingredients, reserving half of
>> olive oil to grease pan.
>>
>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>> or until glossy and browned.
>>
>> Let cool for 15 minutes before removing from tins.
>>
>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>> of protein.
>>
>> Not for the faint of heart where fat is a concern.
>
> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>
> They would make a nice lunch with salad, yum. I know someone who used to
> make what Americans call "sausage" in muffin pans. He would make a heap on
> weekends and freeze them and reheat to have with eggs (any which way) for
> a quick breakfast. He added lots of low carb veggies to the sausage mix
> (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus the
> egg binding and seasonings. My aunt makes frittata in muffin pans too.