Ingredients:

• 1 medium eggplant, cut into 1/4 inch slices
• 10 to 12 ounces tomato sauce
• 2 tsp. chopped parsley
• 2 tsp. chopped chives (or 1 tsp. grated onion)
• 4 tbs. grated Parmesan cheese
• 1 tsp. garlic salt
• Shake of Pepper
• 1 tsp. crushed oregano
• 3 oz part-skim Mozzarella cheese, cut into 8 to 10 thin slices

Directions:

Place slices of eggplant into boiling, slightly salted water in large saucepan;
turn down heat and simmer for 3 minutes. Drain off water and pat slices with paper towels to
dry.

Brown on both sides in large skillet coated liberally with no-stick vegetable spray (if you use two
skillets at a time, process may not have to be repeated to brown all eggplant).

Mix together tomato sauce, parsley, chopped chives (or onion), Parmesan cheese, garlic salt,
pepper and oregano.

Ingredients:

• 2 large tomatoes
• 1/2 cup rice
• 1/2 cup shredded American cheese
• salt and pepper to taste

Directions:

Cut 1/2 inch off the tops off each tomato. Scoop out some of the tomato pulp, leaving about a
3/4 inch thick shell.

Mix other ingredients together and pack lightly into tomato shells, saving a little cheese to
sprinkle on top of each stuffed tomato. Place in small baking dish and bake for 15 -20 minutes
in preheated 350 degree oven, or until piping hot.

Do not overcook.

Serves 2.

Other stuffings may be used, as follows:

No. 1 – 1/4 cup cooked rice, 1/2 medium pepper, chopped; 4 large mushrooms, sliced and
sauteed; 1/4 cup shredded cheddar cheese (or other cheese).

No. 2 – 1/2 cup cooked (or canned) corn; chopped tomato pulp, 1/2 medium pepper, chopped;
1/2 chopped pimento

No. 3- Cottage cheese and chopped nuts, topped with minced parsley
No. 4 – You may create your own from allowed foods

Ingredients:

• • 1 acorn squash
  • 1/2 tsp. salt
  • 1 medium apple, chopped
  • 1/2 tsp. lemon juice
  • 5 whole pecans or walnuts, chopped
  • 1 pecan or walnut, halved
  • 1 tsp. artificial brown sugar sweetener

Directions:

Preheat oven to 400 degrees. Cut acorn squash into halves lengthwise and scrape out seeds
and fiber.
Place halves in baking pan with cut sides down and pour 1/2 inch of water into pan around
them. Bake 20 minutes, or until just tender. Pour off water. Sprinkle salt into squash halves, fill
them with a mixture of the chopped apple, chopped nuts, and lemon juice. Sprinkle sweetener
over the tops of the filled halves. Return to oven and bake 10 minutes, or until filling is piping
hot. Serve with 1/2 nut centered on each half.
Serves 1 or 2.