The wonders of lactose-free cooking...

I'm a busy med student who requires 3 things of her recipes in order to minimize prep time (and GI distress) and maximize nutrition:
1. All mixing, cooking, and serving will at most dirty 2 dishes.
2. The recipe will include at least 3 of the 5 food groups.
3. Only lactose-free dairy will be included.

With that said, here's my fantastic chicken pot pie recipe:

1. Preheat oven to 425
2. Cook 16 oz frozen veggie mix with 14 oz chicken broth until veggies are thawed.
3. Add 6 oz of egg noodles and another 14 oz chicken broth and cook until noodles are tender.
4. Add 1 cup lactose-free milk and 1-2 cups chopped, pre-cooked chicken and stir.
5. Pour mixture into pie pan already prepared with pie shell.
6. Don't forget to pierce top pie crust!
7. Bake for 30 minutes.

Eat with some fruit and you've got all 5 food groups, baby!
Plus, this tastes great leftover and will keep for about a week.

I've learned that a single meal including meat can cause a person's glomerular filtration rate to increase 30-50%. I haven't learned yet whether that's good or bad.