Chewin'

the News

July 2005

Alaskan Salmon Muffins

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Makes: muffins	6	12	18	24	30	36
Ingredients:
Boneless, skinless salmon; drained well	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Eggs	2	4	6	8	10	12
Finely chopped celery	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Finely chopped green pepper	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Finely chopped onion	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Shredded sharp cheddar cheese	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Salt and pepper to taste

Assembly Directions:

Mix all ingredients together. Spoon into 6 sprayed muffin cups. Bake at 350 degrees for 30 minutes. Let them stand 5-10 minutes. Serve warm or cool and freeze.

Freezing Directions:

Cool muffins 10-15 minutes in muffin cups. Remove and continue cooling. Put muffins in quart-sized freezer bags. Label, seal and freeze.

Serving Directions:

These can be reheated in the microwave on high for 45 seconds.

Comments:

• These are a great low-carb snack for all of you Atkins and South Beach dieters.

• Pack the muffin mixture into a 1/4 measuring cup for easy, even measuring.

• These taste great served with tartar sauce. Yum!

• Use either canned or fresh salmon. You can substitute tuna for salmon.

• Great source of omega-3.

Nutritional Info: 

Per Serving: 142 Calories; 8g Fat (52.0% calories from fat); 16g Protein; 1g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 396mg Sodium. 

Exchanges: 2 Lean Meat; 1/2 Fat.

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