Special K Loaf

• 1 Sweet Onion


• 5 Eggs


• 1 Stick Of Butter


• 1 Large container of cottage cheese


• 6 Cups of Special K


• 2 Cups of waulnuts (+ or -) chopped


• 2 Packs of G.Washington's seasonsing

1. Preheat over to 350
2. Chop onion and saute' in pan with stick of butter
3. Chop walnuts to your liking
4. In large bowl mix walnuts. cottage cheese, eggs and broth mix
5. Add onions and cereal and "lightly" blend..fold so you do not bust the cereal up too much
6. Put in large casserole dish and pack down. Bake at 350 for 45 mins

Feta, Spinach and Artichoke Stuffed Shells

Modified from Cooking Light Magazine

Ingredients:
Large Pasta Shells
6oz package of Feta
8oz package of low fat Cream Cheese
10oz frozen chopped spinach
2-4 cups of shredded Mozarella, Provalone, or Italian blend cheese
One can artichoke hearts (chopped)
2 15oz cans canned fire roasted tomatoes
2  8oz cans no salt added tomato sauce
1/8 - 1/4 cup chopped pepporcinis
1-2 tablespoons dried oragano

Sauce:
Put Fire Roasted Tomatoes, Tomato Sauce, Oragano, and Pepporcinis in a pot, stir and heat on low while you do the rest.

Shells:

• Preheat oven to 350
• Cook and rinse shells according to package instructions
• Combine half your shredded cheese, Feta, softened cream cheese, artichoke hears, thawed and drained spinach in a large bowl and mix thoroughly.
• I usually get one 13" pan and one 8" square pan out of this.  I freeze the small one prior to cooking for later.
• Spoon enough sauce to cover the bottoms of your baking dishes.
• Stuff shells with a spoon or  your hands.  Get about 2 tablespoons in each shell.  Arrange shells in pans as you go.  I crowd them in there pretty good.
• Once pans are full, spoon sauce on top of shells, and then top with remaining cheese
• Bake covered for 25 minutes, and then uncovered for 25 minutes.