Budget Friendly Seafood Meal That’s Also Perfect for Diabetics

If these current economic times have caused you to cut back on your grocery budget, try this inexpensive meal of Salmon Hash, Tomato Cucumber Salad, and Easy Chocolate Cherry Dessert.  This meal is quick, inexpensive, and tastes good, too.  All of these recipes are diabetic friendly but if you don’t have a diabetic in you family or group of friends, you can easily change the dessert to a regular one by using regular items in place of the sugar-free items listed.  However, the no-sugar-added cherry pie filling and the 1/2 the sugar cake mix is really better for anyone.

SALMON HASH

1 can (15 1/2-oz) can red salmon, drained

2 cups finely chopped peeled potatoes

2 tbsp butter

3 green onions, finely chopped

1/8 tsp black pepper

1/4 tsp lemon zest, optional

Remove and discard skin and bones from salmon; flake salmon with a fork and set aside.  Saute potatoes in butter in a large skillet for 15 minutes or until tender.  Remove potatoes from skillet and set aside.  Add green onions to skillet and saute 2 to 3 minutes; stir in the pepper and lemon zest, if using.  Add potatoes and salmon to skillet and cook over medium heat, without stirring, until thoroughly heated.

TOMATO CUCUMBER

3 medium tomatoes, sliced

1 small cucumber, thinly sliced

1 green onion, chopped

3 tbsp Italian salad dressing

1 tbsp vinegar

1 tsp chopped fresh basil OR 1/4 tsp dried basil

1/4 tsp salt, optional

dash of black pepper

dash of garlic salt

In a serving dish. layer half the tomatoes, all the cucumber, and then the remaining tomatoes.  Sprinkle with the onion.  Combine the salad dressing, vinegar, basil, salt, pepper, and garlic salt in a jar with a tight-fitting lid.  Shake jar well to blend the ingredients.  Pour over the salad.  Cover and chill at least a half hour or until serving time.

EASY CHOCOLATE CHERRY DESSERT

1 can no-sugar-added cherry pie filling

1/2 box 1/2 the sugar chocolate cake mix

1 stick butter

1/4 cup slivered almonds

Preheat oven to 375 degrees.

Spray an 8-inch square baking pan with nonstick cooking spray.  Pour the pie filling into the prepared pan.  Sprinkle the cake mix over the pie filling.  (Seal the remaining half of the cake mix in a zip-top plastic bag and save for another use or to make this recipe again later.)  Dot cake mix with the butter and sprinkle the almonds over the top.  Bake at 375 degrees for about 40 minutes or until cake is done.

Yield: 9 servings