Pantry recipes using canned chicken or salmon?

Gdetrailer wrote:
Me and DW don't like fish fresh or canned, never cared much for it and never acquired a taste for it.

Beef, chicken, pork, turkey is more like it for us..

But, for taste and texture, you can freeze those meats after cooking and it generally does not have much effect on texture and taste.. The downside is you do need a lot of freezer space.

DW's company gave her a 19 lb turkey for Christmas, we already had a ham so we finally got around to cooking that last weekend.. I made up 9 plates of turkey "dinners" on heavy coated paper plates.. Covered them in plastic wrap to freeze them overnight then once frozen we vacuum packed them..

Still ate turkey the entire week but we now have quick turkey dinners in the freezer that can be reheated in about 4 minutes in the microwave.. The upside is they should be less than half the sodium than store bought frozen dinners!

:c Hope you found the time to make some turkey carcass soup too!

The Princess (AKA DGD) spent the day with us unexpectedly and when evening came realised what we'd planned for dinner wouldn't do for her. Took a leaf out of this thread and made tuna and black bean fritters served w/ a green salad.

This is how I did it. Need to write it down since I'll nevah remember the exact how to otherwise, LOL.

2 cans of tuna packed in water (staying at my mother's house for the minute so have a different pantry to navigate)

1 whole egg and 2 egg whites (the whites were leftovers)

3" of a frozen baguette, run through the food processor to make breadcrumbs. Could have used a 4 sided grater instead.

1/4 cup of minced green pepper; same amt of minced shallot
1/8 cup of minced celery. Celery leaves have more flav than stalks; would have used 'em if I didn't need them for soup making.

10-12 leaves w/ stems of parsley, chopped

1/3 can of black beans; leftovers. Would have use a touch more if any was available.

2 TBS mayo

about....1-1/2 tsp of fajita seasoning

Mix all ingredients in a bowl and refrigerate for at least 20 minutes; could hold overnight. Mixture didn't mold well so I added approx 1/8 cup of crumbled cornbread and returned to fridge. Would have added 1/2 the contents of a vacuum packed small can of corn if I'd had one on hand.

Place about 1/4" of olive oil in skillet over medium heat and after 3-4 minutes add tuna mixture to pan using 1/3 cup measure. "Smush" mounds down and cook each side 2 minutes. You should be able to fit 4 mounds in a 12" skillet.

Serve and top with tomato based salsa. Yield was 12 cakes/fritters. Still mulling whether remainder (about half the mixture) can be frozen; will let you know what I decide.

The man pronounced them "tasty" which is about as high a critique I can get from him after his many years in Long Island:B. He also longs for Howard Johnson's style meatloaf every August but I digress.