QUICK-AS-A-FLASH WILD RICE AND SALMON BISQUE

2 cups water

1 1/2 cups frozen chopped peppers, onions, celery vegetable blend
1/2 tsp dried dill weed
1/2 cup light tub-style cream cheese
1 tbsp white whole-wheat flour
1 cup fat-free milk
1 pouch (5-oz) cooked skinless, boneless pink salmon, coarsely flaked
1 pouch (8.5-oz) cooked whole grain medley brown and wild rice
3 cups fresh baby spinach
1/2 tsp lemon zest

In a 12-inch skillet combine the water, frozen veggie blend, and dill weed; bring to a boil.

Meanwhile, in a bowl whisk together cream cheese and flour until smooth. Whisk in 1/2 cup of the milk until smooth; add mixture to the skillet and whisk until well combined. Stir in the remaining milk.

Add the salmon and rice; cook, covered, 3 minutes. Remove from the heat. Stir in the spinach. Sprinkle with the lemon zest.

Yield: 4 servings (1 1/2 cup each)
Per serving: 247 calories, 8 g (4 g sat) fat, 27 g carbs (2 g fiber), 16 g protein

Note: Variations -
Sub 2 (2.6-oz each) packets for the salmon OR 1 (7-oz) pouch white chicken

Note: This is basically a Diabetic Living recipe.