12 to 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced

One quarter cup Parmesan cheese, grated 1 15-oz. container ricotta cheese
One half cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded

Cook manicotti shells al dente. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture. Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese. Bake at 350 for about 20 - 25 minutes.

The Skinny: You can substitute low fat cottage cheese for the ricotta and low fat mozzarella to cut down on some fat and calories.

Savory French Bread

1 package dry yeast (one quarter ounce)
One half cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
One half tsp. garlic powder
One half cup cold water
2 Tbsp. sugar
3 cups all-purpose flour

Combine dry yeast and warm water and mix, set aside. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm. Combine flour and sugar and mix with yeast mixture and olive oil mixture. Stir well to create dough. Place on lightly floured surface and knead for several minutes. Allow to sit for 30 minutes to rise. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees. Make sure that your yeast is not out of date or else you may not get the rise that you need.

The Skinny: Not much to do here.