Sunday Night Supper-V.3

I'm almost caught up! Kept tonight's sunday supper fairly simple, but still delicious. Made my own Crusted Dill Salmon with Stuffed Potatoes and carrots. So incredibly tasty and easy. The salmon and the taters cook at the same time, making it even easier to put it all together.

Crusted Dill Salmon
4 salmon fillets
2/3 cup light miracle whip
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried dill weed
dash each salt and pepper
1 dill pickle, finely chopped
2 tsp. dill pickle juice
2/3 cup bread crumbs

Preheat oven to 400F. Place salmon fillets in greased 9X13" baking pan.

Mix miracle whip, spices, pickle and juice in bowl. Spread on flesh side of fillets. Sprinkle breadcrumbs on each fillet.

Bake for 15 to 20 minutes, until cooked. Broil for 5 minutes or until bread crumbs are light brown. Makes 4 generous servings.


My Fave Stuffed Potatoes
4 bakers potatoes, scrubbed, dried, and pricked with a fork
1/4 cup light sour cream
1/4 cup green onions, finely chopped
1/2 cup grated old cheddar

Prepare potatoes. I put them on a paper towel lined plate, and cook them in the microwave for 10-13 minutes, on high.

Slice in half, and scoop out flesh, leaving a layer in the shell. Combine potatoes with remaining ingredients. Fill shells and place on baking sheet.

Bake at 400F for 15 to 20 minutes, then broil for 5 minutes. Serve with a dollop of sour cream, if desired. Makes 4-8 servings.

Note: Before baking, these can be wrapped in foil and frozen for later use.