15 oz. canned salmon
6 oz. drained, canned, water chestnuts, diced
1 egg, beaten
1/2 c. diced celery
1/2 c. diced onion
1/3 c. plus 2 tsp. ketchup
1/4 tsp. dried dill (or 1 tsp. fresh)
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
4 lemon or lime wedges

Combine all ingredients except lemon or lime. Spray pan with non-stick cooking spray. Turn salmon mix into pan, shape into loaf. Bake 35-45 minutes at 350 degrees. Serve warm or let cool. Slice, serve with lemon or lime wedges. 4 servings.

Each serving: 4 protein, 1/2 bread, 1/2 vegetable exchanges. 25 optional calories.