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Cook a one pound bag of mixed vegetables and drain.
Make a white sauce as follows:
1 can evaporated no fat milk - or 12 oz. no fat half'n'half
3 Tbsp. whole wheat flour
1 Tbsp. dry butter buds
1 Tbsp. chicken broth granules
dash Tobasco
2 Tbsp. Chopped chives
1/4 cup dry white wine
salt & pepper to taste.
Stir with wire whisk over medium heat until it thickens.
Add 16 oz. package of cooked and drained mixed vegetables.
Add one 16 oz. can salmon, drained, but with bones and skin.
Mix well and pour into sprayed 2 quart casserole.
Top with "dumplings" made from low fat Bisquick and low fat milk. Bake at 375 degrees for about 20 minutes or until "crust" is done. SERVES 4.
This goes well with my Pears and Blue Cheese Salad, or a nice tossed salad made with
mixed baby greens, extra virgin olive oil and red wine vinegar.
For dessert, try my delicious CHOCOLATE RASPBERRY DREAM CAKE
or a great FROZEN FRUIT DESSERT.
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