Sausage and cheese stuffed shells

Sausage and Cheese Stuffed Shells
Ingredients:
1 pound Italian sausage
1 onion, diced
1 (8 oz) package cream cheese
1 egg, lightly beaten
2 cups shredded mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup low-fat cottage cheese
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
24 jumbo pasta shells, cooked and cooled
1 (26 oz) jar pasta sauce

Directions:

Spray a 9x13" baking pan with non-stick cooking spray.
Brown sausage and onion over medium heat in a large saucepan; when meat is no longer pink, drain. Transfer meat to a large bowl. Add in the spinach, cream cheese and egg; stir well. Add 1 cup mozzarella cheese, all the cheddar cheese, cottage cheese, Parmesan cheese, salt, and pepper and mix once again.
Stuff pasta shells with sausage mixture and place stuffed shell in prepared pan. Once all the shells are stuffed, spoon the sauce over the shells.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. 

Raspberry Fluff

1 12. oz. container fat free whipped topping

1 small pkg. sugar free vanilla pudding

1 12 oz. pkg. frozen raspberries

48 oz. fat free raspberry yogurt

Mix yogurt and pudding until lumps are gone. Fold in cool whip and frozen raspberries. Let set. Enjoy!

Ranch Chicken

Ranch Chicken Recipe:

Ingredients:
1 cup corn flakes, finely crushed
3/4 cup grated Parmesan cheese
1 packet ranch dressing mix
8 boneless chicken breasts, cut in half or thirds
1/2 cup (1 stick) butter, melted

Directions:
Preheat oven to 350 degrees.  Mix corn flakes, cheese, and dressing mix together in a bowl until blended.  Dip thawed chicken in butter, then roll in corn flake mixture. Place coated chicken in 9"x13" greased baking pan. Bake for about 45 minutes or until chicken is thoroughly cooked.

Whole Wheat Zucchini Muffins

• 1 large zucchini
• 1 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt

1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes (20 min for muffins). Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.