We’re tightening the boot straps in a little bit more, but still trying to eat sensible dinners. Not always the easiest task. It helps that it is wrestling season and the boys are more mindful of what they are eating. What I notice is that everyone is eating much more sensible portions. I love that. Food stretches farther, and they are willing to try an even larger variety of food because the meals are geared to fueling the body, streamlined. There is definitely some not-as-good foods still floating around here, but I find I’m not making as much and we are still getting by amply. Even if I make a greasy, gooey batch of mac and cheese, a smaller dish will feed us fine.
I really, really appreciate that. For my budget, and for my own waistline.
Take one can of salmon (I currently use Wild Pacific, though I wish I could afford Wild Alaskan Sockeye, a better choice), and use a fork to mash it up in a bowl with a couple tablespoons of mayonnaise. I also add some salt and pepper, and Spike (a healthier version of seasoning salt, made with lots of dried veggies), and garlic powder is good, too.
Take 5-6 pieces of bread (depends on bread size and how thick you spread the salmon) , and spread salmon mixture on them. Cover with sliced or grated cheese.
Put in the oven at 350 F to bake for about 10 minutes (I often just use my toaster oven to save energy). Allow to cool for a minute and that’s it!
I picked up a loaf of crusty bread from the store, had them slice it, and grabbed 1 more can of salmon (I already had one). Doubling the recipe, and using a 1/2 slice of provolone each, I made enough for all 6 of us to have 2 sandwiches (well, Franny had 1), and we had 1 left over. For my seasoning, I used Old Bay Seasoning in mine (I love that stuff). It was warm, crusty, tasty and hearty. Oh – and easy! On the side we had a pasta salad. I also had chips on the table, but nobody touched them. Shocking!