Salmon Patties

salmon pattiesServing Size: 1 patty | Serves: 6

Ingredients:

  • 1 can (14.75-ounce) salmon, drained
  • 1 egg
  • 1 slice whole wheat bread, shredded, or 5 saltine crackers, crushed
  • 3 green onions (including the green stems) or 1/3 cup white onion (chopped fine) (about 1/3 medium onion)
  • 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
  • Dash ground black pepper
  • 1/2 teaspoon seasoning (paprika, chili powder, or dill weed)
  • 2 teaspoons oil

Instructions:

  1. Open and drain can of salmon in strainer. Remove any large bones and skin from salmon. Break salmon into chunks with a fork.
  2. Break egg into a large bowl. Whisk with fork. Add salmon, bread or crackers, onion, garlic, pepper, and additional seasoning. Mix gently.
  3. Form into 6 patties about 1/2″ thick.
  4. Heat oil in a large skillet over medium heat. Place patties in skillet. Leave skillet uncovered. Cook 3 minutes. Turn over patties with a spatula. Cook the other side 3-4 minutes to a temperature of 145°F. Serve immediately.

Nutrition information per serving: 110 calories, 5g total fat, 1g saturated fat, 0g trans fat, 75mg cholesterol, 230mg sodium, 3g carbohydrate, 1g fiber, 0g sugar, 14g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more recipes, information, and videos, visit www.extension.iastate.edu/foodsavings/.

USDA’s Meat and Poultry Hotline

If you have a question on buying, storing, preparing, or cooking your turkey this Thanksgiving, the USDA’s Meat and Poultry hotline can help you. The hotline, which recently celebrated its 30th year, is available to answer any question on food safety.

Call 888-674-6854 Monday through Friday from 9 a.m. to 3 p.m. On Thanksgiving Day, the line is open from 7 a.m. to 1 p.m., but it is closed other government holidays. The hotline is available in Spanish as well. Recorded food safety messages are available 24 hours a day in English and Spanish. Or you can send questions to mphotline.fsis@usda.gov; use their virtual food safety representative at askkaren.gov or live chat during specified weekday hours. In addition, the USDA’s FoodKeeper app available on Android and iOS provides information on storage times for foods.

Source: www.fsis.usda.gov

Unravel the Meat Case Confusion

Cuts of meat have been labeled the same way since 1973. This 40-year-old labeling system used names like “Beef Shoulder Top Blade meat counterSteak Boneless Flat Iron.” Such terms left consumers confused, causing them to purchase the three or four cuts they already knew.

To help consumers better distinguish between the numerous cuts of meat, the Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC) has approved the use of new meat labels.

Consumers will see labels with three lines describing the meat cut. On the first line, instead of “Beef Top Loin Steak Boneless,” a simpler, more common name is used such as “Strip Steak.” On the second line will be “Beef, boneless” to describe further cut characteristics. On the third line, a descriptor of the cooking method, like “Grill for best results,” will help consumers choose the right cut for the cooking method they want to use.

Beef and pork share common names for cuts, like Rib, Tenderloin, Sirloin, Arm, and Blade. Typical names used in the past for pork will be used on beef cuts and vice versa. You will see beef labeled as Country-Style Ribs or pork labeled as T-Bone, Ribeye, and Porterhouse.

The ICMISC program is voluntary for retailers and may already be in use, if retailers have made changes to their scales, which print the meat labels.

Meat and Vegetable Macaroni

Serves: 4 (Serving size: 1 1⁄4 cup)Meat Veggie Mac

Ingredients

  • 1 7.25 ounce package macaroni and cheese mix
  • 1 16-ounce package frozen mixed vegetables
  • 1 1/2 cups chopped cooked beef, pork, or chicken
  • 1/4 cup nonfat milk
  • 1⁄8 teaspoon garlic or onion powder


Directions

  1. Wash hands.
  2. Cook macaroni in large saucepan as directed on package. After about 5 minutes, add the frozen vegetables and continue cooking until macaroni is tender and vegetables are cooked; drain.
  3. Return macaroni and vegetables to the pan. Add the meat.
  4. Stir the cheese sauce mix, milk, and garlic or onion powder together. Stir into macaroni mixture. (Omit the butter/margarine recommended on the package.).
  5. Cook over low heat for 1 to 2 minutes or until heated through, stirring occasionally.

Nutrient information per serving: 360 calories, 5 g total fat, 2 g saturated fat, 0 g trans fat, 55 mg cholesterol, 530 mg so- dium, 52 g carbohydrate, 5 g dietary fiber, 5 g sugar, 27 g protein

Recipe courtesy of Spend Smart. Eat Smart.

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