Quick zucchini salmon patties

As far as I’m concerned, leftovers are practically what makes the world go ‘round. Things would not function here without leftovers, civilization would break down.

I just can’t cook a whole new meal from scratch seven days a week. Or six, or really even four or five. I’ve got four kids, a husband, a house, a dog, a cat, a garden, and plenty more that demands my time. I generally cook something from scratch about three nights a week, and most of the other nights are some form of seeing the same food again.

Two nights ago I made an amazing salmon dinner. We have salmon quite often here because it’s one of the few things that everyone in my house will eat.


A lot of leftovers just get reheated and served again, but fish doesn’t usually work so well like that. I don’t think it’s nearly as appealing just warmed back up, so I like to find new ways to use it. Sometimes I mix it into a cream sauce for pasta, or serve it cold on a salad. Today I made some quick salmon patties for lunch with the leftover salmon, and because it’s August - aka zucchini season - I felt I had to add some zucchini.

This isn’t really a recipe - you don’t need one for this kind of thing, just the basic idea of what to throw in.

So here’s what I did:

I flaked the leftover cold salmon in a bowl and added several eggs, a bit of coconut flour (or you could use any kind of flour), some shredded zucchini with all the water squeezed out, and seasoning - salt, pepper, garlic, onion powder.

You could add any kind of other chopped veggies if you like that, I just like to keep mine simple.

Mix it together really well. Shape it into the size you like and fry in hot oil until brown and crispy on both sides. Since you don’t have exact quantities, I suggest you cook one first and see how it works you might need another egg if it’s not holding together well, or a bit more flour if it’s too wet. It’s also good to cook one first so you can taste and decide if you need to add more seasoning.

I served mine with some mayo and sliced tomatoes and cucumbers. It would be great with a homemade aioli or tartar sauce.


Lemon ZUCCHINI Bread

I just made this lemon zucchini bread recipe so I wanted to share it here with you. This isn’t my own recipe, so I won’t include the recipe here, but you can scroll down to the link to the original recipe for all the details.


As I say every time I share something, I think all recipes are open for interpretation and flexibility.

This is a great recipe but of course I had to make a few tweaks because that’s just how I cook.

Her original recipe calls for light olive oil. This just isn’t something I ever use or buy, so I didn’t have any. I normally might have substituted vegetable oil, but I was out of that too, so I substituted melted butter. And honestly I’m generally always of the mind that everything is better with butter anyway, so why not. When you add melted butter to a mixture of sugar and eggs just be sure to add it very slowly so that the hot butter doesn’t cook your eggs.

The second change I made was in the quantity of lemon juice. The recipe actually only calls for one tablespoon of lemon juice for two full loaves of bread, which really didn’t sound like enough to me. If I’m going to make lemon bread then I want it to taste really lemony. So I increased this to three tablespoons. If you were using green zucchini you probably would want to squeeze out a bit of the water in order to account for this slightly increased liquid.

But I didn’t bother with that because the third change I made was that I used yellow summer squash for this instead of green zucchini. I usually find that the yellow squash are slightly less watery than the green, so I think the changed worked just fine with the extra lemon juice. I like using the yellow squash because then the bread is more yellow, rather than having flecks of green, which frankly my kids might have turned their noses up at.

After those three changes, I followed this recipe exactly as is, and these loaves turned out amazing. We are devouring them as fast as I can slice!

Click here to get the recipe.

Insulated lunch bags for school

My top recommendation for insulated lunch bags for school or work are these awesome bags by Thirty-One. I love that they come in so many shapes and sizes to fit your needs, and so many awesome and cute colors and prints. They are on sale right now through the end of July, so don’t miss the best price!

I know some folks prefer to shop from Amazon and take advantage of the free Prime shipping and returns. Honestly I do too for most things. So if that’s the case - then these here are my top pick from Amazon. We’ve had several of these for several years and they have held up really well.

10 Minute Pasta Hack!

Easy pasta hack from whatlisacooks.com - 10 minutes, no draining. Dinner is done.

This is the only way I cook pasta any more - the no draining method.

All those years spent thinking pasta had to be cooked in gallons of water! It doesn’t!

This way is so much faster!

In a shallow pot, one pound of pasta, any shape, needs about 4 cups of cold water. A standard sized package of most kinds of pasta in the US is usually one pound.

1 package of pasta + 4 cups cold water.


You can play around with this ratio and figure out what works for you, if you like your pasta softer or more firm, but I’ve found these quantities to be pretty spot on for us.

I add a bit of salt and butter, bring it up to a simmer, stir occasionally until the water is absorbed and pasta is cooked, maybe 10 minutes.

When the pasta is almost finished I usually just add a bit of cream. My kids prefer when I serve it simple like that. But you can add any sauce or other ingredients you like at this point, or add this in to any recipe you have that calls for cooked pasta

This is so quick and easy. No waiting for water to boil! No rinsing. No draining. You are going to wonder why you ever did it any other way.

Orange Banana Protein Smoothie

Orange Banana Protein Smoothie

This is my favorite smoothie, and my go-to when I want something quick and fresh.  It's fast and easy, and I love knowing that it's got whole fruit and no added juice. I make this one for my kids a lot and they love it.  And it reminds me of an old fashioned Orange Julius.

Because you are starting with whole oranges, you don't need to add any extra juice or other liquid to this.  It's great because you get all the fiber and vitamins from the fruit, not just the juice. You can however add a splash of milk or cream (or almond milk) if you want it a little creamier. 

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