Place these on a sheet pan, freeze until firm, then freeze in a resealable bag, up to 3 months. Defrost when you need a quick dinner option.
Prep Time: 20 minutes
Total Time: 40 minutes
Comments (2)
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From: Edwina Paddis | 6/22/11 at 4:10 pm
Great food! Well done!
From: Katy | 6/28/11 at 3:21 am
I made this with catfish, tabouleh salad instead of parsley (had leftovers). Didn't use mustard or mayo. No lemon so used a packet of crystallized lemon. Basically altered this recipe as much as you could possibly alter it and it still turned out delicious!