Chicken Casserole

6oz. dry corn-rice rotini

Cook the pasta about half way. Rinse in cold water and drain. Chop the vegetables and cut the chicken into bitesize pieces.

12oz. roasted chicken

10oz. asparagus

16oz. mushrooms

1 Vidalia onion

2 big carrots

Combine the pasta with a little raw onion, chicken, the can of soup, some hot water, and 2-3T chicken Better Than Bouillon.

I cooked the vegetables separately this time, but if you're careful to cut them into pieces that require the same cooking time, you can cook them all together.

Once they're about half done, combine them with the chicken and pasta. Check the flavors. I added pepper and garlic salt.

Before serving, heat in a 350° oven for 20-30 minutes. . .Lin

Shrimp-Pasta Stirfry

This makes one big serving:

1 carrot - sliced

1.5oz. dry corn-rice (gluten-free) pasta

Simmer these until al denté, then drain in a strainer.

Marinate the following in a big splash of Lemon-EVOO Dressing then sauté:

7 med. shrimp, cut in half

3 smashed-minced garlic cloves

As soon as the dressing begins to sizzle, add the drained carrot and pasta. Let everything sizzle a minute or two, stir, then let it sizzle again. Continue this until the shrimp and garlic are just barely done. Flip this around in the pan, then serve. This is great as a quick, healthy lunch or dinner. Shown with a side of coleslaw. . .Lin