Salmon Chowder with Pineapple Bran Muffins
Check out the list of good foods that go into this meal: salmon, potatoes, onion, zucchini, bran, and pineapple. Essential fatty acids, phytochemicals, fiber and vitamins!
How many servings?From kitchen to table in 45 minutes.
Salmon Chowder
potatoes
canned salmon
onion
zucchini
water
pickle relish
Ranch salad dressing
lemon juice
pepper
garlic salt
basil
milk
Pineapple Bran Muffins (Makes 12 Muffins)
1 1/2 cups bran cereal
8 ounces canned crushed pineapple in juice
1 cup milk
2 eggs
1/4 cup olive oil
3 tablespoons sugar
1 1/2 cups flour
1 tablespoon baking powder
non-stick cooking spray
Directions
- Peel potatoes and dice into small cubes. Place in a saucepan with a lid.
- Drain salmon and add to potatoes.
- Dice onion and zucchini and add to potatoes.
- Pour water over top and add pickle relish, Ranch salad dressing, lemon juice, pepper, basil and garlic salt. Heat to boiling then cover and reduce heat to low.
- Preheat oven to 375 degrees.
- Combine bran cereal, pineapple WITH JUICE, milk, egg, olive oil and sugar into a large mixing bowl. Mix well.
- Spray muffin tins with non-stick cooking spray.
- Dump flour onto bran mixture and sprinkle baking powder over the top. With a fork mix baking powder into flour and then mix flour into bran mixture. Beat well.
- Use a 1/3 measuring cup to fill muffin tins.
- Bake for 20 to 30 minutes or until golden brown.
- When muffins go into the oven, uncover chowder and add milk. Increase heat to medium.
- Continue cooking chowder uncovered, stirring often.
- Serve with muffins.