Parmesan Baked Salmon - by Connie Sarros

• 6 salmon fillets, 5 oz. each
• 1/3 cup GF lowfat mayonnaise
• 3 Tbsp. GF grated Parmesan cheese
• 3 Tbsp. minced green onion
• 1 tsp. GF white wine Worcestershire sauce

Preheat oven to 400 degrees. Spray a baking dish with gluten-free nonstick spray. Rinse the fish then pat it dry with paper towels. Place the salmon pieces in the baking dish. In a small bowl, whisk together the mayonnaise, cheese, onion and Worcestershire sauce; spread this mixture evenly over the fillets. Bake, uncovered, 15 minutes or until the fish flakes easily with a fork. Serves 6. Calories: 281

Chicken Rice Casserole

• 2 cups cooked rice
• 2 cups (8 0z) shredded Monterey Jack cheese
• 1 1/2 cups cooked, choppeed chicken breast meat
• 1 Egg, beaten
• 1 can (12 oz) Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 2 large eggs, lightly beaten
• 2 Tablespoons butter or margarine, melted
• 1 Tablespoon Ortega Diced jalapenos

Preheat oven to 350 degrees. Lightly grease 2 quart cassarole. Combine rice, cheese, chicken, milk, onion, eggs, cilanatro, butter and jalapenos in prepared casserole; stir well. Bake 45 to 50 minutes or until knife inserted incenter comes out clean. Makes 4 servings
Hint: Can double or triple this recipe and freeze for another occasion.