11 oz Salmon; skin, drain, flake 1 c Reduced-calorie creamed -cheese spread 1 tb Onion; minced 1 tb Lemon juice 1 ts Horseradish mustard 1/4 ts Salt 2 tb Parsley; finely chopped 42 Melba rounds Using a for, in medium mixing bowl thoroughly combine all ingredients except parsley and melba rounds. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Transfer salmon mixture to serving platter and form into a mound; using rubber scraper smooth sides and shape into a ball. Sprinkle parsley over surface of ball, pressing to adhere. Serve with melba rounds. 1 serving= 1 protein; 1/2 bread. 5 cal optional exchange. 85 cal, 2 g fat; 8 g CHO 60 mg calcium, 8 mg chol. 136 mg sodium. *This recipe does not include reduced-calorie creamed cheese count for cholesterol. Serving suggestion: Try this on crispbread, as a dip for breadsticks, or as a tasty sandwich filling.
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This is one of the dinners I portioned out during my Sunday prep day! (Check my other videos for Sunday's full prep!). Super quick since we had it all prepped and ready to go! This is only 4SP!! For the rice, I just used the 90-second microwave rice. (Sorry - somehow I lost the part where I put the salmon back in the oven, as well as my sign-off part) At least the food is there! :-)