Tuesday’s Tasty Tips by Jane Jarrell

Tuesdays are our days where Sweet Jane Jarrell, the meal maven shares her secrets. Check our janejarrell.com for more recipes and other great info.

Thanks Jane!!

… and thanks for walking the road with me.

-Kay

The Prepared Pantry

Canned Meats like tuna, chicken and salmon offer more than just a mayo-and-relish sandwich. A cheap source of protein to make fish burgers, fold into omelets, quiches or add to chowders. Toss with noodles and veggies for a pasta course. Mix with lettuce, potatoes, and olives for a Nicoise salad. Think outside the can!

Salmon Patties

1 (15 oz.) can pink salmon, 1 egg, 1/3 cup minced onion, 5 saltine crackers, crushed, ½ teaspoon Old Bay seasoning. Drain salmon; in a medium mixing bowl, mix salmon, egg, seasoning and onion until sticky. Stir in crackers. Form into small patties and fry until golden brown (about 5 minutes). Serve with tartar sauce.

Potatoes make the meal. Try them stuffed, smashed, and oven-fried or slow cooked with a pot roast. The options are endless, really. Bake, open and fill with your favorite toppings. Tuck leftover meats into your potato, top with your favorite condiments and dinner is served. Add a side of fruit or salad to complete the meal.

BBQ Chicken potato

Bake a large potato, cut open and fluff the potato, adding butter, sour cream, salt and pepper. Spoon leftover barbeque chicken over the potato, top with extra sauce and green onion slices.

Soups become the base of your on creation. Start with a simple can of soup and add fresh veggies, pasta or rice, roasted chicken, grated cheese, and you’ve got a real meal! Soups have long been the base for casseroles — cream of chicken or cream of mushroom soup can be the inspiration for a quick-and-easy chicken potpie or a chicken and rice bake.