2 cans (14.75 oz. each) canned salmon, drained
3 tablespoons sliced black olives
1-Â½ cups bread cubes
Â½ cup skim milk
2 eggs, beaten
2 tablespoons grated fresh onion
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
Â½ teaspoon Morton Lite SaltÂ® Mixture
Freshly ground pepper to taste
Remove any skin and bones from salmon and discard. Mix salmon with remaining ingredients. Pour mixture into a loaf pan sprayed with nonstick spray. Bake in a preheated 375 degree oven for 40 minutes. Serves 5.
Per serving: 260 cal. (43% from fat); 24 g protein; 12.5 g fat (2.8 g sat); 11.7 g carbo.; 667 mg sodium; 146 mg chol.; 0.79 g fiber. Exchanges 3 lean meat, 1 bread, Â½ fat.
Â½ cup fat-free ranch salad dressing
2 tablespoons each: minced celery, green onion and dill pickle
Mix all ingredients together. Refrigerate up to 1 weel. Serves 4 (3 tablespoons per serving).
Per serving: 52 cal. (0% from fat); 1 g protein; 0.01 g fat (0 g sat); 11.3 g carbo.; 319 mg sodium; 0 mg chol.; 0.08 g fiber. Exchanges 2/3 bread.