French Salad

500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1 cup low fat sour cream
300 g (10 oz) fat free mayonnaise
1 tsp prepared mustard
salt, pepper

1. Toss the peas, carrots, potatoes, cucumbers together in a bowl.
2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

Easy Tuna Casserole

• 1/2 pound macaroni noodles
• 8 ounce can tuna
• 1 cup canned or frozen peas
• 1 cup fat free sour cream
• 1/2 cup low fat cheddar cheese
• salt and pepper to taste

in a large pot, cook noodles and peas according to package directions. turn off stove and drain water. drain tuna and add to pot along with sour cream. stir until mixed thoroughly. add salt and pepper. sprinkle with cheddar cheese.

Cubed Moist Potatoes

7 large potatoes, cubed
1 onion, chopped
1 tbsp. low-salt chicken base
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Vegit, or low-salt seasoning
1 tsp. fruit sugar
2 cups peas, frozen
2 tbsp. butter
1/2 tsp. Bragg's seasoning, or sea salt
3 cups water, boiled

Fry the onions and potatoes in the butter until lightly browned. Pour in the hot water and add the seasonings. Simmer until the potatoes are tender. Add the peas during the last 3 minutes of cooking.

Snow Peas with Toasted Almonds

• 1 tablespoon unsalted butter
• 1/4 cup sliced almonds
• 1/2 pound snow peas, trimmed
• 2 teaspoons minced shallot
• 1 teaspoon fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

Salmon Cakes with Creamed Peas

1 cup dry mashed potatoes flakes
1 can salmon (15-ounce), drained and flaked
1/4 cup reserved salmon liquid
1/4 cup onion, finely chopped
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 cup egg beaters
1 tablespoon fat-free margarine
1 tablespoon all-purpose flour
1/2 teaspoon dill weed
1/4 teaspoon salt
3/4 cup non-fat skim milk
1 can sweet peas(15 1/2-ounce), drained

Preheat oven to 350 degrees. Spray 8 muffin cups with non-stick cooking spray.
Salmon cakes: Combine salmon, potato flakes, onion, lemon juice, pepper and eggs; mix well. Press firmly into muffin cups. Bake 30 to 35 minutes.

Creamed Peas: In a medium saucepan, melt margarine. Stir in flour dill, salt and pepper to taste Cook until smooth and bubbly. Gradually add milk and reserved salmon liquid. Cook until mixture boils and thickens, stirring constantly. Stir in peas and heat until hot. Serve over salmon cakes.