| Here's a couple of recipes that may fit into your diet plan. This is an easy recipe to fix ahead of time and pop in the oven to heat. Serves 4 Spinach & Ricotta Manicotti 1 pkg frozen chopped spinach, thawed and squeezed dry, 10 oz pkg.
15 oz ricotta cheese
1 egg
1/2 cup grated parmesan cheese
1 tsp garlic salt
8 manicotti shells, cooked (if uncooked, add a little extra water and refrigerate a few hours or overnight before cooking)
1 can, 15 oz, diced tomatoes, undrained
1 6 oz can tomato paste
1 tsp. basil leaves, crushed
1 tsp, oregano, crushed
1 cup mozzarella cheese, grated Mix spinach, ricotta, egg, parmesan cheese, garlic salt. Stuff manicotti shells with mix and place in a baking dish, 12x8. Mix tomatoes, tomato paste, basil, oregano with 1 cup water. Pour over manicotti. Sprinkle with mozzarella. Bake uncovered in preheated 350 degree oven, 30 minutes or until heated through. This is good served with crusty French bread to sop up juices or over steamed rice: Eggplant Casserole 1 large eggplant
Salt
Flour
1 large onion, sliced
3-4 Tbs. olive oil
1-2 sliced bell peppers
1-2 sliced zucchini
2-3 sliced tomatoes
(I like to add Italian spices to saute)
1 cup grated cheddar or Monterey jack cheese
Garlic pepper Slice eggplant 1/2 inch thick. Lightly salt and let stand on cutting board for 15 minutes. Dipp eggplant in flour and set aside. Saute onion in olive oil, set aside. Add eggplant to pan and brown on both sides. Put onions on top, then layer peppers, zucchini and tomatoes. Let simmer gently until vegetables are tender. Cover with cheese for last minute before serving. Sprinkle with garlic pepper. You can add ground meat if you want. Saute after the onions. | 
