How To make Cheesy Tuna Rice Muffins
2 cups cooked rice
* see note
1 cup Cheddar cheese :
shredded
6 1/2 ounces white tuna in water drained
3/4 cup black olives :
sliced
1 tablespoon onion flakes dried
1 tablespoon parsley :
dried
1 teaspoon seasoned salt
2 large eggs beaten
2 tablespoons milk
PAM cooking spray
Tangy Butter Sauce 1/4 cup butter :
melted
1 tablespoon lemon juice
1/2 teaspoon seasoned salt
1/2 teaspoon parsley -- dried
* note: I have always used left over cooked Rice a Roni. Pre-heat oven to 375 deg. F. Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Spray muffin tin with PAM. Divide the rice mixture evenly among the cups. Bake @ 375 for 15 minutes or until lightly browned. Meanwhile, combine the sauce ingredients. Loosen muffins with a spatula and serve with sauce.
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Makes 9 medium patties
Ingredients:
2 cans (280g) tuna
1 cup (90) rolled oats
2 eggs
1/2 large onion
2 garlic cloves
1/4 bunch chives
1/4 bunch parsley
1/2 tsp salt
1/4 tsp chili flakes or black pepper
2-3 tablespoons olive oil
Directions:
1. Drain the oil (or water) from tuna cans. place in a large bowl.
2. Finely chop onion, chive and parsley. Crush garlic. Add to the bowl.
3. Place the oats into a food processor and process for 2 minutes. Add the oat flour to the bowl.
4. Add salt and chili flakes or black pepper. mix well.
5. In a small bowl beat eggs and add to the tuna mixture. Stir until well combined. Shape into patties.
6. Heat olive oil over medium-high heat. Cook the patties for about 3-4 minutes from each side. Or until golden brown. Transfer to a plate lined with paper towel to drain.
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Hi-Protein Oat, Turkey & Cheese Breakfast Muffins / Muffins de Desayuno con Queso
Eggs, oatmeal & turkey bacon NEVER tasted this good! These #breakfast muffins can't lose. Great for healthy #mealprep! Recipe -
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