High Protein Double Baked Potatoes

Ingredients:

• 5 large potatoes, boiled
• 1 tbsp olive oil
• 1 tsp of coriander
• salt and pepper
• 2 cups of chickpeas
• 1 cup of fat free plain yogurt

Directions:

1. Heat oven to 300 degrees F.
2. Halve the boiled potatoes and hollow them out, placing the extra potato into a bowl.
3. Add to the extra potatoes the chick peas, oil, coriander, salt and pepper to liking, and yogurt.
4. Mash the ingredients together until the mixture is pasty
5. Fill the hollowed-out potatoes with the mixture.
6. Place them in the oven for 15-20 minutes

Serves: 5 persons

Vegetarian Shish Kebab

Ingredients:

• 2 medium eggplants, diced into cubes
• 2 medium zucchini, sliced thickly
• 1 acorn squash, diced
• 1 large onion, quartered
• 10 baby potatoes
• 10 cherry tomatoes
• 1 large bell pepper, cut into squares
• 10 wooden skewers
• 3 tbsp of olive oil
• salt and pepper

Directions:

1. Preheat oven to 300 degrees F.
2. Place all the vegetables on a large bowl.
3. Pour the oil and sprinkle the salt and pepper on the vegetables; mix well.
4. Rub the skewers with olive oil and stab the vegetables onto them.
5. Place the skewers in a 300 degree oven or on the grill until the zucchini is tender or for about 15 minutes.

Serves: 5 persons

Cucumber Sandwiches

Ingredients:

• 2 medium cucumbers
• 2 medium-sized green bell peppers
• 1 tsp. garlic salt
• 2 tbsp. parsley
• 2 pkg's. (8 oz. each) low-fat cream cheese, softened
• 2 tbsp. light mayonnaise
• ½ tsp. salt
• 16 slices rye or pumpernickel bread

Directions:

1. Peel and seed cucumbers; dice cucumbers and green peppers.
2. Combine cucumbers, green peppers, garlic salt and next 4 ingredients in a bowl and mix well.
3. Spread mixture onto one slice bread and top with another to make a sandwich.
4. Cut diagonally and serve.

Makes 16-32 appetizer servings.

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