Mushroom Chicken with Rice

You'll need:

Chicken Breasts (enough to feed your family)
a little flour
1 can Campbell's Mushroom Soup
Milk
1-2 tbl oil
Rice

Season the chicken breast with garlic powder, coat with a small amount of flour, (not trying to make fried chicken) then cook in a skillet with the oil until chicken is done. Meanwhile, prepare the Mushroom soup according to the directions on the can using the milk. When the chicken has cooked through, drain some of the oil off and pour the mushroom soup over the chicken, let it cook together for 5 minutes or so, it will thicken a little. Serve over steamed rice or noodles whatever your family prefers.

Shrimp with Green Rice

1 (14.5 oz) can chicken broth
3TBL butter, divided
1 c long grain rice
1 c each: chopped asparagus and fresh spinach
1/4 c chopped green onion
1 lb medium shrimp, peeled and deveined
Garlic salt and chopped fresh basil to taste

Bring broth and 1 TBL butter to a boil in a medium saucepan. Add rice, reduce heat and simmer, covered, for 20 minutes. Quickly stir in asparagus, spinach and onions; cover an let stand for 5 minutes. Meanwhile, melt remaining butter in a large skillet; stir in shrimp and cook, stirring frequently, until shrimp is pink. Season rice and shrimp with garlic salt and basil; top rice with cooked shrimp. Makes 4 servings.

Salmon Patties

In a bowl combine cooked salmon, panko bread crumbs, 1 beaten egg and chopped up chives. I baked fresh salmon, but you could use canned. Sorry, I don't have amounts of ingredients, I just throw stuff in till it looks good.

Form into patties, then fry in oil till brown on both sides.

Serve with your favorite side dish. I was choosing to eat low-carb this night so I just had salad

Shrimp "Boil" Dinner

Serves 4

1 lb Smoked Sausage
12 oz peeled medium shrimp
4 ears fresh or thawed frozen corn, halved
2 tsp Louisiana seasoning (Old Bay Seasoning my be substituted)
4 lemon wedges
Garnish: sliced scallions

1. Place oven rack in second position from bottom. Heat to 500.
2. Coat top of four 24 inch long sheets of foil with nonstick spray.
3. For each packae: Place 2 chunks sausage, 1/4 the shrimp and 2 pieces corn in center of foil. Put 1 tsp butter on shrimp; sprinkle shrimp and corn with 1/2 tsp Louisiana seasoning.
4. Bring Long ends of foil together; double-fold to seal. Seal sides same way. Place on a rimmed baking sheet.
5. Bake 15 minutes. Remove from oven and open sides of packets away from you.
6. Squeeze lemon over shrimp and toss, with juices in packet, to coate. Sprinkle with scallions.