Teriyaki
  Salmon Supper 

  INGREDIENTS: 
  *3/4 cup 
  A.1.  STEAKHOUSE    
  *Marinade
  for Seafood Ginger 
  *Teriyaki
  with Orange, divided
*4 salmon fillets (1 lb.), skin removed
*2 cups small broccoli florets
*1 cup short thin red pepper strips (about 1
          medium)
*1 can (14 oz.) fat-free reduced-sodium chicken
           broth
*2 cups instant white rice, uncooked
*1/4 cup thinly sliced green onions (about 1
           medium)

DIRECTIONS:

POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.

PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.

MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

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Cheesy Chicken & Rice Bake

INGREDIENTS: 
* 1 can Campbells Healthy Cream of Chicken
     Soup 
* 1 1/3 cups of water 
* ¾ cup uncooked long grain white rice
* ½ tsp onion powder
* 2 cups of frozen vegetables
* 4 skinless boneless chicken breasts halves
* ½ cup reduced fat shredded cheddar cheese


DIRECTIONS:

Preheat oven at 375 F

STIR soup, water, rice, onion powder & vegetables in 12 x 8” shallow baking dish 

SEASON chicken (to your taste) add chicken to ingredients from Step 1. 

BAKE at 375 F for 45 minutes or until done. 

REMOVE from oven and top with cheese.
Prep time 5 minutes, bake at 45 minutes.

Makes 4 servings.  *Serve with rolls.

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   Shrimp Pasta

   Ingredients:
   *  4 oz.linguine,
      uncooked
  *  1 cupcleaned
      medium fresh
      shrimp

*  2 mediumtomatoes, chopped (about 1 cup)

*  1/2 cupPHILADELPHIA Cream Cheese Spread

*  1-1/2 cupstorn cleaned spinach

COOK linguine as directed on package.

MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.

DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.

**Note can substitute cream cheese for Alfredo Sauce.

Serve with garlic bread and a nice glass of iced tea. For the "adults" a nice glass of Chardonnay!