Hello Everyone,

Once more, for my Vegetarian Friends, here's one of my favorites. We were always taught to eat our vegetables when we were growing up, so when we tried Manicotti at a restaurant for the first time and liked it, Mom came up with this version. It's been a Family favorite ever since.

Mock Manicotti

Ingredients

• 3 cups (24 ounces) fat-free cottage cheese, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup reduced-fat sour cream
• 1 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 lasagna noodles, cooked, rinsed and drained
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup meatless spaghetti sauce, optional

Directions

• In a large bowl, combine the first seven ingredients. Spread 1/2 cup over each noodle; roll up jelly-roll style. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with mozzarella cheese.
• Cover and bake at 350° for 35 minutes. Uncover; drizzle with spaghetti sauce if desired. Bake 10 minutes longer or until heated through. Serves 8.

Have A Wonderful Weekend,

Phil

Hi Pat,

Thanks for stooping by and Thanks for the nice Comments. Hope that you and Steve enjoy the Manicotti. Today's meal returns to my old standby whenever I do eat meat, Chicken.

A sprig of rosemary adds wonderful flavor and aroma to this quick and easy recipe for grilled bacon-wrapped chicken. This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? Great with grilled vegetables and rice.

Grilled Chicken with Rosemary and Bacon

Ingredients

• 4 teaspoons garlic powder
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 4 sprigs fresh rosemary
• 4 thick slices bacon

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F . Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving. Serves 4.

Have A Terrific Weekend,

Phil

Great recipes.

Only the cottage cheese is a problem for me.

I think it's the consistency.

Some folk love it but not me.