Tonight's dinner inspired by...Sh*t on a Shingle

If you've never heard of it, google it.  It's creamed chipped beef on toast, something we ate as a kid.

We also ate creamed tuna on toast.  And that's kind of what I was going for here.

You see, I looked in the pantry, saw a can of salmon.  Decided to figure out what to do with it that didn't require much effort.  Salmon casserole was going to be too much work (like tuna casserole).  So I decided to make the "base" for it and throw it over brown rice.

Step 1: the night before while cleaning the kitchen, throw the rice in the cooker.  Don't forget to put it in the fridge when it's done.

Step 2: the night before, look up the "recipe" for homemade cream-of-whatever soup mix and set it on the counter next to the can of salmon.

Step 3: chop the onions and put in fridge

Step 4: while the baby is taking a 30 second nap (or it felt like it), open the can of salmon, flake it, put it in fridge.

Step 5: when husband gets home, hand over baby and start cooking!

Creamed salmon and peas over rice
For the soup mix: Probably about 25 cents:
1 Tbsp onion flakes
2 Tbsp cornstarch
1/3 c. dry milk powder
parsley, salt, pepper, thyme

1 15-oz can salmon: $2.50
2 cups frozen peas: 1.00
1 T canola oil: 0.05
some chopped onion (optional): 0.25

Saute the the onion until soft in a medium saucepan. 

Mix the soup mix with a fork, and add to 2 cups water.  Mix with a fork again until well blended.  Add to the cooked onions.  Bring to a boil.  Cook for about 5 to 10 minutes until it starts to thicken, then reduce heat and simmer.  Add salmon and peas and simmer until desired thickness.

Serve over rice.  About $4.05 for the salmon dish.
About 3 cups of rice was $0.42. 
So for $4.47, we had dinner for two nights and one lunch serving.  About five servings.  I was aiming for 4 servings, but it stretched further than I thought it would.

Oh, and we got organic corn from the farm.  But only two ears, so I didn't get any.