On Tuesday, March 10th, it’s National Pack Your Own Lunch Day! I know, I know, there’s literally a day for everything, but it keeps my calendar fun. I try to pack my lunch as often as I can in order to save money and eat a little healthier. I know that whenever I buy my lunch, I don’t always choose the healthiest option.
Now, Chicken of the Sea® has created flavored salmon pouches to make packing your lunches that much easier. I’ve always been a fan of the tuna pouches, but salmon is a game changer! They’re shelf-stable and naturally high in protein and Omega-3 fatty acids. My doctor just told me that I need to eat more of that in order to lower my cholesterol.
The pouches come in a variety of flavors and are light, a cinch to open, and compact. They’ll fit in any lunchbox. I always take a couple on my work trips because they’re great to keep in my bag and easy to eat in a hotel room. Plus, I’ll actually feel full after eating it and stop my mindless snacking!
In this case, I actually used the pouches to bake with. There’s a ton of recipe ideas on Chicken of the Sea’s website!
The original recipe said to bake for 45 minutes, but I thought that was a little long. I think 30-35 minutes would have been more appropriate. It could have been my oven, though. Just keep an eye on your patties and make sure they don’t over bake!
To help you “Pink Up Your Lunch,” I’m doing a giveaway sponsored by Chicken of the Sea with a “Pink Up Your Lunch” kit! The kit includes:
- Samples of our Flavored Salmon Pouches (Barbeque, Lemon Pepper and Sweet & Spicy)
- Chicken of the Sea Pink Collapsible Bento Box
- “Pink Up Your Lunch” Lunch Pail
- “Pink Up Your Lunch” T-shirt
Enter via the rafflecopter below:
I’m also doing a separate giveaway on my Instagram, so head over there for another chance to win!
Recipe slightly adapted from Chicken of the Sea. I didn’t do the lemon sauce, but I did serve mine with a bit of tzatziki sauce on the side.
Ingredients
- 1 pouch (5 oz) Chicken of the Sea Premium Skinless/Boneless Pink Salmon
- 3/4 cup milk
- 1 cup soft bread crumbs
- 1 egg, beaten
- 1/4 cup finely chopped spinach
- 1 tsp minced onion
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/9 tsp pepper
Directions
- Preheat oven to 350.
- Combine salmon, milk, bread crumbs, egg, spinach, onion, Worcestershire sauce, salt, and pepper. Mix well.
- Spoon into eight greased muffin cups.
- Bake for 35 minutes, or until browned.
I received the products to review from Chicken of the Sea, but the opinions are expressed are my own.
They look delicious!
I would try the lemon pepper first.
yum! i’d try the sweet + spicy one 🙂
I would want to try the lemon pepper first
Lemon pepper!
Yum! I am curious about the barbecue flavor… LOVE salmon!
Sweet and spicy sounds really interesting. I need to start looking for them. A great alternative especially during Lent.
I would try the sweet and spicy!