We are working on trimming our grocery budget, and one of my favorite things to do to save money is to make as many meals as we can from the pantry and freezer.
Other than saving money, eating from the freezer and pantry have a few more added benefits:
- Reminds you to clean out your freezer and pantry and take a closer look at all of the items that have been pushed to the back or moved to the bottom of a pile. There may be some goodies in there you forgot you had!
- Helps you get creative when thinking of dishes to make using what you have. Think of it like an episode of Chopped. The contestants are given 3-4 ingredients to make something delicious, even though they may not love everything they have to use.
- Keeps you from wasting food. Even items in the freezer have a recommended maximum storage time (see more about that here) and canned organic items may not last quite as long as their conventional counterparts in the pantry.
Something we always seem to have in our pantry is canned salmon and crab (no tuna, because I have a sensitivity to it). I’m a Maryland girl, so the canned crab is for me to whip up some grain-free crab cakes whenever I’m in the mood. I will definitely be sharing that recipe at some point, it’s one of my favorites!
We usually use canned salmon to make salmon salad (a little salmon and mayo) and eat it with plantain chips or over a bed of greens for a quick meal. We also love to make Kale & Salmon Cakes. These cakes make an excellent quick meal and reheat really well for week day lunches.
- 2 tsp + 1 Tbsp oil of choice (we use avocado oil)
- 1-2 gloves garlic, minced
- 1/2 an onion, minced
- 1 cup kale, large ribs and stems removed, chopped
- 12 oz Salmon (we use 2 - 6oz cans)
- 1 tbsp Otto's Cassava Flour (you can also use Almond Flour or Coconut Flour)
- 1 egg
- 1 Tbsp Dijon Mustard
- 1 tsp Old Bay Seasoning
- Heat frying pan with 2 tsp oil of choice over medium heat.
- Add kale, garlic and onions and saute for 5 minutes until onions are softened and kale is wilted.
- In a bowl, combine salmon, egg, Dijon mustard, old bay and flour.
- Add kale mixture to bowl with salmon and mix thoroughly.
- Add 1 tbsp of oil to your frying pan and heat over medium high heat.
- With your hands, form 8 patties with salmon/kale mixture.
- Add 3-4 patties to your frying pan and fry on each side for 3-4 minutes until nicely browned.
- Repeat with remaining patties.
These Kale & Salmon Cakes are grain-free, dairy-free and Whole30 compliant. Enjoy these anytime you’re cleaning out your pantry or just want to whip up something delicious in no time! Also, I realized when I moved to the Midwest that not everyone knows what Old Bay seasoning is. If you don’t have already have some in your pantry, you are missing out! Old Bay is the most wonderful compliment to all of your seafood dishes.
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