Salmon patties cooked in muffin tin

Dinner Mashed taters and salmon patties. But being swamped with other tasks than cooking, the patties went into a stone muffin pan and a regular muffin tin. Baked at 350 for about an hour. The mozzarella and asiago cheeses in the mix made for a wonderfully crunchy crust and an excellent flavor. Feeling pleased about it!

4 cans salmon, drained except 1 can which you use the broth also

8 eggs

8 oz mozzarella

4 oz asiago

3 cups grain free (homemade) bread crumbs

dash oil

dash melted butter

onion powder

garlic powder

salt

1 cup homemade mashed taters

Use ninja to shred/crumb the bread. and then do the same for the cheeses.

Mix all ingredients together. Let sit an hour to blend

Oil the heck out of the stone and the muffin tin. Roll a ball of the mix and drop into the tin/stone. Bake at 350 degrees for about an hour.

Done when golden and crispy on top and the bottoms are the same.

Dump and Bake - squash frittata and salmon frittata

cooking for the day is done.

Used ninja to blend cheese (10 oz), eggs (5), garden scallions (1/4 cup), garlic (4 cloves), onion (1/4 cup), milk (1 cup) and salmon (1 pound).  Poured into very large casserole dish (cake pan size or bigger).

Used ninja to blend  blend cheese (10 oz), eggs (5), garden scallions (1/4 cup), garlic (4 cloves), onion (1/4 cup),  milk (1 cup) and 5 large yellow squash.  Poured into very large casserole dish (cake pan size or bigger).

10 minutes prep time.  5 minutes rinsing and putting dishes in dishwasher.

Cheeses - asiago, feta, cheddar, parmesan, farmer - but you can use whatever you like.

Now the oven is baking 2 very large casseroles/fritattas at 350 for about an hour

...and lunch is baked for the week.  YAY.

Quick and easy mashed potatoes: The perfect use of a Ninja...

When your hands hurt - or you have a stomach bug and allergies enough you cannot take advantage of instant potatoes...  Here is a great way to make quick and easy homemade mashed potatoes.

Rinse several potatoes.

Put on glass baking dish.  Set into oven.  Turn onto 400 degrees Fahrenheit.  Let bake at least a hour.  Done when soft to the touch.

Pull glass dish with baked potatoes out of oven.  Using silicon mitt to protect your hands, split the potatoes and squish out the insides into a bowl.  Either set the skins aside later for baked cheese skins or dispose of the skins.

Into Ninja (I used the small pitcher and the dough blade), dump the tater insides.  Add butter and milk to taste.  I used about 1/3 cup milk, 3 medium potatoes, and 2 tablespoons butter.  Put the lid on and process like you would dough.  Scrape down the sides once or twice if needed.  Add salt, garlic, sour cream, etc. to suit yourself.

The actual work time for this - about 6 minutes all told.  The total time from start to eating... about 1 1/2 to 2 hours.  For me, with a stomach bug today... I took a nap for the time it was taking to bake the potatoes.

Even better - the dishes all went into the dishwasher... so no fuss, no mess, and something gentle on the tummy.