1 can salmon (14.75 oz)
half a small onion, chopped fine
2 t dried dill (or 2 T minced fresh dillweed)
1/2 t smoked paprika
1/4 c cooked quinoa
Preheat oven to 350.
Place salmon in a mixing bowl. Remove bones if desired, or else break them up well. Flake the fish.
Add all other ingredients, stirring well.
Form 6 patties. Place on a greased baking sheet.
Bake at 350 for half an hour.
Let rest for five minutes, then serve.
1 c. low calorie mayonnaise
1 c. plain yogurt
1 tbsp. parsley
1 tbsp. dill weed
1 tbsp. onion, minced
1 tbsp. Lawry’s seasoned salt
Mix above ingredients together until smooth.
8 oz pasta (I used shells)
8 slices bacon, cooked & drained
2 cups cooked chopped chicken
½ avocado, diced
1 tomato, seeded & diced
½ cup cheddar cheese, cubed
½ cup buttermilk
½ cup mayonnaise
½ cup sour cream
1 tablespoon chives
1 tablespoon fresh dill
1 tablespoon fresh parsley
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper to taste
Combine all dressing ingredients and set aside.
Cook pasta according to directions. Rinse under cold water.
Toss all ingredients in a large bowl except dressing. Add dressing to taste (there may be leftover dressing).
1/2 cup sour cream (or plain yogurt)
1 tomatoes (medium to large)
2 slices onions (slice like you would for onion rings)
4 tsps lemon juice
3/4 tsp dill
1 pinch salt
Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat.
In a bowl, combine dill and salt.
Add sour cream or yogurt and lemon juice to taste. Mix well
Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.