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SALMON ORZO SALAD:.
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Bring a large pot of water to a boil.
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In large bowl, combine salad dressing, yogurt, mayonnaise, milk, and Parmesan cheese and mix well.
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Flake salmon and add to dressing mixture along with tomatoes, bell peppers, and cheese and stir gently.
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Top with peas; do not stir.
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Cook pasta according to package directions until al dente.
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Drain and add to salad in bowl; stir gently to combine.
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Cover and chill for 2-3 hours to blend flavors before serving.
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CHEESY HERBED MUFFINS:.
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Preheat oven to 400F Grease 12 muffin cups with unsalted butter and set aside.
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Combine onion, parsley, dill seed, thyme, and garlic in small bowls; set aside.
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In large bowl, combine flour, whole wheat flour, sugar, baking powder, baking soda, salt, and dill weed and mix until blended; there will be a few lumps.
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Fill prepared muffin cups 3/4 full.
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Sprinkle each muffin with the onion mixture and lightly press into batter.
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Bake muffins at 400F for 17-22 minutes or until muffins are firm and light golden brown.
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Cool 1 minute in pan, then remove from pans and cool for 30 minutes on wire racks; serve warm.
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12 muffins.
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To reheat in the microwave, place muffins on a microwave-safe plate and cover with microwave-safe paper towel.
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Microwave on HIGH for 10-15 seconds per muffins; let stand 1 minute, then serve.
