Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.

I have had this recipe forever. It's been with me through many healthy meals. The carrots and zuchinni are shred finely so they are hidden from suspicious eyes. Great with monterey jack or parmesean cheese and some fresh green chili or jalapeno on top.

Submitted by GRATEFUL4TODAY

Makes 8 servings

Submitted by MAGICCITYKID

So this is something that my mom used to make, but now that I am vegetarian I wanted to try it and see if it worked. This is an experiment. I will keep updating the recipe as I go. It may need a bit of olive oil or salt or other things. So make this at your own risk! PLUS I had all these things in the fridge so why not give it a whirl?!

*edit - it needs a little olive oil and salt, add to taste.

Submitted by MADEMCHE

from 101 cookbooks.com. We used Giant Lima Beans instead of Corona Beans.

Submitted by MADEMCHE

Submitted by JENBETH

Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low carb side dish.

Submitted by MEGRENEE2

Looking for a powerful packed delicious post workout shake. A note: Add Frozen banana and orange flavored CLO. Yum

Submitted by DRBRANDI

I love to use this recipe for an afternoon or evening snack...seems to satisfy me enough that I don't eat any junk food!

Submitted by ORANGECOWCAT

This is a light healthy delicious chicken dish!!

Submitted by WOODLANDSPRYTE

A one pot meal. Start it in the morning and it is ready by dinner.

Submitted by KATJAMN

Leeks, Shallots, Scallions, Red and White Onions make this version of French Onion Soup. The depth of flavor really comes from giving time for the onions to do their thing.

Submitted by MRSSTINSON

This recipe is from the Feb. 2010 issue of Vegetarian Times, and includes some ultimate winter comfort foods: cheese and butternut squash!

This is a great way to play with mushrooms and enjoy some traditional French ingredients (Duxelle is a French mushroom paste that they use in EVERYTHING savory!). Enjoy it with Hungry Girl's Chicken Cordon Bleu or a simple roasted chicken!

Submitted by BTVMADS

My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food.

Submitted by JO_JO_BA

Boil the potatoes (with skins on) and the eggs until done. While the potatoes and eggs are cooking you can dice up the celery and onion into a fairly large bowl. Let the potatoes and eggs cool, then dice them up as well into the same bowl with the celery and onions. You can leave the skins on the potato if you like. Once everything is chopped you can mix it up with a 1/2 cup of miracle whip and a 1/2 cup of light mayo. Mix everything together and salt and pepper to taste. Lastly, add the vinegar and stir thoroughly and refrigerate until cool. I like mine very tangy so I put more vinegar depending on taste.

Submitted by CORTNEY_NAMASTE

This is a delicious Indian recipe, that I got from the director of the movie "Bend it Like Beckam". At the end of the DVD, the director prepares this dish along with her mother, and aunt.

Submitted by CORNWALLCATE