Cheese and Mushroom Manicotti

Cheese and Mushroom Manicotti

2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese


In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside.
Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
Stuff manicotti shells with cheese mixture and arrange side by side in sauce.
Pour remaining sauce over top.

Bake, covered, in a 375F degree oven for about 1 hour.
Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
Serve with Parmesan cheese.

Stuffed Zucchini

Stuffed Zucchini

1 1/2 lbs. zucchini
1 1/2 cups bread crumbs
3/4 cup grated cheddar cheese
1/4 cup minced onions
2 tbsp. minced parsley
1 1/4 tsp. salt
2 eggs, beaten
1/8 tsp. pepper
3 tbsp. butter

Wash zucchini and cut off ends. Boil until tender in water with 1 tsp. salt (5-7 min. more if very large), cut in half, and remove the centers with a spoon.

Preheat oven to 350 degrees.

Chop zucchini centers and mix with bread crumbs, 1/2 cup cheddar cheese, minced onions, parsley, salt, eggs and pepper.

Pile mixture into zucchini shells, dot with butter, and sprinkle with remaining 1/4 cup cheddar cheese. Bake for 30 minutes or until golden brown.

Potato Enchiladas

Potato Enchiladas

A cheap and hearty supper offering.

12 corn tortillas
Salt and pepper to taste
1/2 medium onion, chopped
Shredded lowfat Monterey Jack and Cheddar Cheese
1 1/2 tbsp. chopped canned green chiles
3/4 - 1 pound boiled, unpeeled small red potatoes (really, any potato will do
fine)
1 tsp. chopped jalapeno peppers (optional)
1 can green enchilada sauce

Chop the potatoes finely. Combine the potatoes, chiles, onion and jalapeno
peppers in a large bowl. Add the cheese and stir to combine. Soften the
tortillas and fill with the potato mixture. Place the enchiladas in a
greased baking dish and cover with the sauce and remaining cheese. Bake in a
preheated 350° oven until cheese and sauce are bubbling and enchiladas are
heated through.