Stuffed Shells

· 1 box jumbo pasta shells
· 1 can (15 ounces) chunky
tomato sauce
· 1 can (8 ounces) tomato sauce
· 1 tablespoon olive oil
· 1 small yellow summer squash
(shredded)
· 2 cloves garlic, chopped
· 1 small carrot, shredded
· ½ cup chopped fresh mushrooms
· ¼ cup sliced green onions (2 or 3 each)
· 2 cups nonfat or low fat ricotta cheese (15 ounces)
· 2 egg whites, lightly beaten (or ¼ cup cholesterol free egg product)
· 2 teaspoons dried basil leaves (or 2 tablespoons chopped fresh)
· ½ cup shredded low fat mozzarella cheese
· ¼ cup grated parmesan cheese

Preheat oven to 350 degrees. Cook pasta shells according to
instructions on package. Pour some oil in the water before
adding shells so they wont stick to each other. Mix both tomato
sauces and pour half into bottom of rectangular baking pan.
Cook squash, carrot, mushrooms, garlic and onion in olive oil
until crisp-tender. Mix in remaining ingredients. Fill shells
with vegetable cheese mixture. Pour remaining tomato sauce over
shells. Cover loosely with foil and bake 45-50 minutes.
Top with parmesan cheese.

Super salad

· 1 cup fresh spinach, rinsed, ripped into large bite size pieces
· 1 cup iceberg lettuce, rinsed, and ripped into bite size pieces
· 5 radishes, sliced thick
· 10 fresh mushrooms, sliced into thick pieces
· 1 tablespoon fresh cilantro