Happy Sunday, preppers! This week’s dinners will be sockeye salmon fishcakes (319 calories (for 3 cakes) 28P 5C 21F w/ 2g of Fiber), lightly steamed broccoli & a serving of instant grits with a Kraft single melted into it (I grew up on this and I can’t let it go lol it’s so good). My son’s freezer stash of fish cakes for his allergen exposure ran out last week so it was time to make some more. It’s usually really difficult to find non-frozen wild caught salmon in my area but I saw this gorgeous sockeye and got so excited 😆. It feels like a bit of a culinary crime to use it in a batch of fish cakes but the baby can’t quite handle finely flaked fish without gagging, yet, so cake-form is a must. • Fishcakes: https://mytableofthree.com/crispy-fish-cakes/ Notes: I usually use cod fillets but the salmon worked out fine! I do recommend slightly undercooking the fillets in the oven. It helps keep the cakes from being too dry.…