*SALMON AND VEGGIES*

Makes 4 servings
Exchanges per serving (1/4 recipe)-1 Protein, 1 Vegetable

4-3 ½ or 5 ½ oz. pieces of fresh, skinless salmon fillets (according to plan)
1 t. olive oil
4 med. Zucchini, cut into thin slices
3 cloves garlic
¼ c. fresh orange juice, not from concentrate
½ c. water
½ t. ground white pepper
1 t. chicken bouillon, low sodium cubes
1 T. margarine
2 T. parsley

Heat olive oil in a nonstick pan. Add garlic and zucchini to the pan, stirring constantly. When zucchini is still not fully cooked, remove from heat. Keep warm. Boil orange juice, water, bouillon and pepper in a skillet. Reduce to medium heat; add salmon. Poach for 8-10 minutes or until salmon begins to flake off easily. Place vegetables in a dish, place salmon on top.

CHEESY TUNA NOODLE CASSEROLE

Ingredients:

1 (10.75 oz) can reduced-fat, reduced-sodium cream of mushroom soup
1 to 1 ½ cups milk
2 cups frozen peas
2 cans (12 oz) tuna, drained
3 cups hot, cooked medium egg noodles
1/2 cup shredded reduced-fat cheddar cheese

Preparation:

Stir soup, milk, peas, tuna and noodles in a 3 qt. casserole.
Bake 400F for 30 minutes or until hot. Stir.
Sprinkle 1/2 cup of shredded Cheddar of top of tuna mixture. Bake 5 minutes more.

Makes: 6 servings

Serving size: 1/6 recipe

LA Exchange: 1/2 Protein, 2 Vegetables, 1 Starch, 1 Condiment