Salmon Garden Skillet


  • 1 14.5-ounce can salmon, drained
  • 1 cup CNP Magic Mix
    2 cups water or broth
  • 2 teaspoons ranch seasoning
  • 1 cup canned peas, drained
  • 1 cup canned corn, drained
  • 2 cups whole-wheat or egg noodles, uncooked
  • 1/2 cup low-fat cheese, shredded


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Prepare ingredients. Stir together in a large pan or electric skillet.
  3. Bring to a boil.
  4. Reduce heat. Cover pan and simmer 10-15 minutes, until pasta is tender.
  5. Top with cheese or breadcrumbs, if desired, near the end of cooking.

Makes 4-6 servings

Shrimp Fried Rice


  • 3 – 4 green onions, sliced
  • 2 Tablespoons canola oil
  • 2 eggs, beaten
  • 1 ½ cups pre-cooked shrimp, (if using frozen, thaw)
  • 3 cups cooked brown rice
  • 2 Tablespoons low-sodium soy sauce


  1. Wash hands with warm, soapy water.
  2. If rice is not cooked, follow directions on package and cook it first.
  3. In a skillet or electric skillet, cook green onions in oil until tender. Add egg and cook to a scrambled egg consistency.
  4. Increase heat to high. Add rice, shrimp, and soy sauce. Stir constantly until rice is heated through.

Add Veggies- In step 4, add 1 ½ cups of canned vegetables or a 10-ounce bag of frozen vegetables.

Makes 6 servings


  • This recipe is a great way to use leftover rice.
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