HEART HEALTHY COOKING CLASS - Say Cheese!

Reuben Dip

1 cup low-fat swiss cheese
1 cup fat-free mayonnaise
1/2 cup finely chopped onion
1 (8oz.) can sauerkraut, drained
1 (8oz.) package corned beef, shredded

Mix all ingredients (using 3/4 can of sauerkraut) and bake in oven at 350° for 30 minutes. Serve warm - spread on cocktail rye.

Three Cheese Zucchini Parmigiana

1 cup dry bread crumbs
1 cup grated low-fat parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 medium zucchini
8 egg whites - slightly beaten
3 cups low-fat ricotta cheese
1/4 cup parsley minced
1/2 teaspoon salt
3 cups low-fat mozzarella cheese - shredded

Preheat oven to 375°. Combine the bread crumbs, parmesan cheese, garlic powder, basil leaves, and the dried oregano in a medium bowl. Set aside 2/3 cup of mixture for topping.

Dip zucchini in two egg whites; coat with crumb mixture and place on two baking sheets prepared with non-stick cooking spray. Bake for 12-15 minutes.

Mix ricotta, six remaining egg whites, parsley, and salt. Spread half of the spaghetti sauce in a 13 x 9-inch baking pan. Layer 1/3 of zucchini. 1/2 the ricotta mixture, and 1/3 of the mozzarella.

Repeat layers of zucchini and ricotta and top it off with remaining zucchini, spaghetti sauce and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 minutes and cut into squares.

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