Savory Salmon Scallop
Source of Recipe
Joanna M. Lund
Recipe Introduction
Serves 6 (1 cup)
List of Ingredients
- 1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
- 1/4 cup Land O Lakes no-fat sour cream
- 1/4 cup (one 2-ounce jar) chopped pimiento, undrained
- 1 teaspoon dried dill weed
- 1 1/2 cups frozen peas, thawed
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 6 slices reduced-calorie white bread, torn into small peices
- 1 (14 3/4-ounce) can pink salmon, drained, boned, and flaked
Instructions
- Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine celery soup, sour cream, undrained pimiento, and dill weed. Stir in peas, celery, onion, and bread pieces. Add salmon. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Final Comments
HINT: Thaw peas by placing them in a colander and rinsing them under hot water for one minute.
Each serving equals:
HE: 2 1/4 Protein * 1 Bread * 1/2 Vegetable
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218 Calories * 6 gm Fat * 19 gm Protein * 22 gm Carbohydrate *
683 mg Sodium * 225 Calcium * 4 gm Fiber
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DIABETIC: 2 1/2 Meat * 1 Starch * 1/2 Vegetable
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