1 (9 oz.) pkg. frozen mixed vegetables	2 tbsp. margarine or butter	4 to 6 small red potatoes, thinly sliced (about 2 cups)
� cup sliced green onions	� cup half and half or milk	� tsp. dried basil leaves
� tsp. salt	1/8 tsp. pepper	1 (14� oz.) can salmon, drained, skin and large bones removed, broken into chunks

1. Cut slit in vegetable pouch; microwave on high for 2 to 3 minutes or until thawed.
2. Meanwhile, melt margarine in large skillet over medium-high heat. Add potatoes; toss to coat with margarine. Cover; cook 5 minutes, stirring once.
3. Add onions and thawed vegetables; cover and cook 5 to 7 minutes or until crisp-tender, stirring once.
4. Reduce heat to medium-low. Add milk, basil, salt and pepper; mix well. Gently stir in salmon chunks. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. DO NOT BOIL.

Ingredient substitution:
One tbsp. of chopped fresh basil can be used in place of the dried basil.

Serving suggestion:
Coleslaw and freshly baked biscuits complement this recipe. Serve Apple Crisp for dessert.

Serving size: 1� cups
Calories: 280
Calories from fat: 110
Dietary exchanges: 1� starch, 2 lean meat, 1 fat OR 1� carbohydrate, 2 lean meat, 1 fat