2 pounds zucchini, shredded

1 1/2 cups Cheddar, shredded

1 can cream of chicken soup

2 cups sour cream

1/4 pound butter, melted

1/2 cup onion, diced

1 teaspoon salt

Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15

minutes. Use your hands to press all the liquid out you can.

Mix all ingredients. Place in a 9 x 13−inch baking dish and bake in a 350 degree oven for 45 minutes to

one hour.

Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat;

10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol

4 ea Fresh tomatoes

1 ea Ripe avocado

2 dr Lemon juice

1 pn Chili powder

1 sm Handful of alfalfa sprouts

2 tb Chopped celery or green bell

– pepper 1 ts Chopped parsley

1 pn Coriander

Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.