The recipe is adapted from Low-Fat Express: Great Taste in 30 Minutes, by Jean Paré, and is part of the Company’s Coming series. The recipe is simple to make, and tastes delicious. The spinach pasta adds a bit of extra colour and eye appeal.

If you don’t have spinach pasta in the cupboard, you could substitute another type of gluten free pasta, and the result will taste just as good.

Pasta With Tomato Cream Cheese Sauce

• 6 oz gluten free Spinach Pasta
• 1 cup diced tomatoes (with juice)
• 1/2 cup gluten free chicken broth
• 1/4 tsp garlic powder
• 1/4 tsp dried basil
• 1/4 cup low fat cream cheese, cut up
• 1 tbsp chopped fresh parsley
• dash of ground black pepper

1. Cook pasta according to package directions.
2. Drain pasta and return to the same pot. Cover to keep warm.
3. Meanwhile, combine tomato, broth, garlic and basil in medium saucepan.
4. Bring to a boil, and pour over pasta.
5. Add cheese, parsley and pepper.
6. Toss and serve immediately.

Makes 3 servings.

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You can find more information on the gluten free section of my Excel tips website.

It’s adapted from The 250 Best 4-Ingredient Recipes by Margaret Howard, in which I’ve found many excellent meal ideas.

If you’ve got a meat or poultry main dish planned for tonight, this would make a very tasty side dish.

Baked Summer Vegetable Layers

• 4 medium potatoes, thinly sliced
• 1 onion, diced
• 1 small zucchini, thinly sliced
• 1 grated carrot
• 2 tbsp fresh basil, chopped (optional)
• Salt and ground black pepper
• 2 tomatoes, sliced
• 2 tbsp grated Parmesan cheese

1. Preheat oven to 425°F
2. In greased 8″ shallow baking dish, arrange half the potatoes in an even layer.
3. Spread onions, zucchini and carrot on top.
4. Sprinkle evenly with 1 tbsp basil (optional), salt and pepper.
5. Add remaining potatoes, and top with tomato slices.
6. Sprinkle with remaining basil (optional).
7. Add 1/4 cup water.
8. Cover and bake in preheated over for 20 minutes.
9. Uncover and sprinkle with cheese.
10. Bake for 20 minutes more, or until potatoes are tender.

Serves 4.
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You can find more information on the gluten free section of my Excel tips website.

Spicy Ham Jambalaya

In a large frying pan, on medium high, sauté:

• 1/2 cup chopped onion (I used frozen)
• 1 cup chopped celery
• 1 cup chopped red pepper (I used julienne carrots)
• 1 tsp minced garlic

Cook about 5 minutes, until the onion is soft. Then, stir in:

• 1 cup uncooked rice
• 1/2 cup chicken bouillon
• 1 tsp hot pepper sauce
• 1 whole bay leaf
• 2 cups chopped, seeded tomatoes
• 2 cups cubed cooked ham

Bring to a boil. Simmer, covered, about 25 minutes, or until all the liquid is absorbed. Remove the bay leaf, and serve.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.