Tomato/Eggplant Casserole

Eggplant
Egg substitute
Can of stewed tomatoes
Bread crumbs
PepperParmesan cheese
Peel 1/2 eggplant and slice thin. Put in deep dish and pour boiling water over. Drain, dip in egg substitute and fine bread crumbs. Saute in small amount of oil until brown on both sides. Drain between 2 pieces of paper towels. Layer eggplant in bottom of casserole. Sprinkle ground pepper and Parmesan cheese on top. Layer stewed tomatoes over and continue with another layer of eggplant. Cover and bake at 350 degrees for 25 minutes. Serves 4.

Stuffed Peppers

4 tbsp. corn oil
2 onions, sliced
2 cloves garlic
1 zucchini, diced
4 tomatoes, diced
2 c. cooked brown rice
1/2 c. cheddar cheese, grated
4 lg. green peppers, seeded
2 c. tomato juice
Heat oil in large skillet over medium heat and saute onions, garlic, zucchini, and tomatoes. Combine rice and cheese and add to this mixture.
Stuff peppers with the vegetable mixture and replace pepper tops. Pour tomato juice into the bottom of a casserole dish. Place peppers in the casserole. Bake at 375 degrees for 30 minutes. Serves 4

Chicken Stir Fry ( Heart healthy )

2 chicken breasts, cut in bite size pieces
1 c. carrots, cut diagonally
1 c. broccoli flowerettes and stems
1 c. celery, cut diagonally
1 green pepper, diced
1 red pepper, diced (optional)
1 med. sweet onion, sliced in rings
1/2 c. chunk pineapple (save juice)
Sweet and sour sauce
Slivered almonds (garnish)Rice
Boil chicken in water until almost done. Strain. Save juice. Add pineapple juice to make about 1 1/2 cups. Add 3 tablespoon sweet and sour sauce. Thicken with arrow root (or cornstarch). Cook until slightly thick, cover and keep warm.
Use a wok and saute carrots, push aside, saute broccoli, push aside, saute celery, push aside, saute green and red peppers, push aside, saute onion. Secret is to undercook vegetables so they stay crisp. Add pineapple and cooked chicken. Mix thoroughly. Add hot liquids and mix again. Garnish with slivered almonds. Serve with rice.

HEART HEALTHY COCOA BROWNIES

4 egg whites
1/2 c. Puritan oil
1 tsp. vanilla
1 1/3 c. sugar
1/2 c. cocoa
1 1/4 c. flour
1/4 tsp. salt

Heat oven to 350 degrees. Oil bottom of 9 x 9 inch pan and set aside. Place egg whites in large bowl. Beat with spoon until slightly frothy. Add Puritan oil and vanilla. Mix thoroughly. Stir in sugar and cocoa. Mix well. Stir in flour and salt blended. Pour into pan.
Bake at 350 degrees for 22 to 26 minutes. Avoid overbaking. Cool completely before cutting. Sprinkle with powdered sugar