Chayotes Stuffed With Cheese

Ingredients:

• 6 small chayotes (christophine), cut in half, lengthwise
• 2 quarts water
• 1 cup low fat cheddar cheese, shredded
• 1/4 teaspoon salt
• 1 tablespoon margarine
• 1/2 cup plain bread crumbs

Directions:

1. Wash chayotes and bring to a boil in water.
2. Cover and boil at moderate heat for about 1 hour or until fork-tender.
3. Preheat oven to 350 F.
4. Drain chayotes, remove cores and fibrous part under cores.
5. Scoop out pulp, being careful not to break shells.
6. Place shells on cookie sheet.
7. Immediately mash pulp and mix with cheese, salt, and margarine.
8. Stuff shells with the mixture.
9. Sprinkle with bread crumbs.
10. Bake for 30 minutes.

Yield: 6 servings--Serving size: 2 chayote halves

Each serving provides:

Lemon and Tomato Cous Cous

Ingredients:

• 1 cup of vegetable broth, boiling on the stove
• 1 cup of cous cous
• 1 onion, chopped
• 4 tbsp of olive oil
• 4 tbsp of lemon
• 3 tomatoes, chopped
• salt and pepper

Directions:

1. Sautee the onion and tomatoes in the oil for 6 minutes.
2. Add the lemon juice.
3. Add the cous cous and the chicken broth.
4. Stir the ingredients for 30 seconds and allow them to cool for 5 minutes before serving.

Serves: 2-3 persons

Ricotta Frittata

Ingredients:

• 6 eggs
• Salt and freshly milled white pepper
• 1 cup ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 1/2 Tablespoons chopped marjoram
• 1 small clove garlic, crushed
• 2 Tablespoons of mixture of olive oil and melted butter

Directions:

1. Preheat broiler.
2. Beat eggs with 3/4 teaspoon salt and white pepper to taste.
3. Stir in cheeses, marjoram and garlic.
4. Heat oil and butter in 8- or 10-inch skillet.
5. Add egg mixture and lower heat.
6. Cook until set, about 12 minutes, then brown 4-6 inches under broiler.
7. When done, slide frittata onto a plate

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