Our hot lunch wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Salmon Muffin Meal.
1 (6 1/2 -ounce) can skinless and boneless salmon (do not drain)
2 eggs
½ cup coarsely chopped celery
½ cup quick-cooking rolled oats
¼ teaspoon baking powder
¼ cup evaporated milk
2 teaspoons fresh lemon juice
¾ teaspoon salt
¼ teaspoon ground pepper
2 dashes Tabasco
- Preheat the oven to 350 degrees F, Coat 6 cups of a standard muffin tin with nonstick baking-spray
- Put all the ingredients into the bowl of a food processor and process until pureed. Spoon an equal amount of the salmon mixture into each of the cups. Bake for 30 minutes, or until firm to the touch and light golden brown. Unmold and serve Salmon Muffin Meal when cool enough to eat, or refrigerate and serve cold.
Variation: You can substitute canned tuna for the canned salmon. You can also bake the mixture in a 9×5 inch loaf pan for 30 to 40 minutes, until light brown.
Storage: These muffins will keep for about 1 week in the refrigerator.
You can carry your hot lunch in a heated lunch tote.