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    6 cups milk, divided
    1/2 cup sugar
    1/2 teaspoon salt
    1/2 cup long grain white
    rice, I use a heaping half
    2 teaspoons vanilla extract
    ground cinnamon, optional


    Old-Fashioned Rice Pudding is so creamy with the perfect texture and
    sweetness. Only a handful of ingredients and a little patience. Perfect for the
    nine days.
    In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil
    over edium-high heat.
    Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a
    gentle simmer.
    Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to
    consistency of yogurt.
    Once thickened, remove from heat and stir in vanilla.
    Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before
    serving. Sprinkle with cinnamon if desired.



    3 large zucchini
    1 16 ounce container low-fat
    ricotta cheese
    1 jar of marinara sauce
    1 cup of shredded cheese
    1 egg
    3 tablespoons of Parmesan
    Salt, pepper and dried
    parsley to taste


    With a peeler peel the zucchini lengthwise into narrow strips
    In a separate bowl mix together the ricotta, Parmesan, egg and seasoning.
    Take four strips of zucchini, 2×2 creating a cross at 90 degree angle(so that it looks like a
    hashtag sign).
    Take a spoonful of ricotta filling in the middle and fold the zucchini up and over in both directions.
    Layer zucchini in a 9 x 13 tray.
    Pour a jar of your favorite marinara sauce over it and sprinkle shredded cheese on top.
    Bake at 350° covered for 45 minutes and uncovered for 25 minutes.



    Cole slaw for tacos
    1 bag shredded cole slaw mix
    juice of 1 lime
    1 cup reduced fat sour cream
    1 tsp salt
    Fish tacos
    4 Tilapia filets
    1⁄4 teaspoon ground cayenne
    1⁄2 teaspoon garlic powder
    1⁄2 teaspoon cumin
    1⁄2 teaspoon salt
    1⁄2 teaspoon pepper


    Combine all cole slaw ingredients and let the flavors combine for
    several hours in the fridge.
    Fish Taos: Combine seasoning, sprinkle generously on both sides of
    fish. In a skillet with oil
    sauté the fish until fully cooked, about 8-10 minutes. When finished,
    flake the fish. I like to use soft whole wheat tortillas, but anything
    works. Put some slaw on the tortilla, top with fish and desired
    toppings, fold and eat!



    16 ounces wide egg noodles
    1/2 stick butter (melted)
    16 ounces cottage cheese
    16 ounces sour cream
    4 large eggs (lightly beaten)
    2 tablespoons pure vanilla extract
    3/4 cup sugar (divided)
    Optional: 1/4 cup golden raisins (for
    extra sweetness)
    1 1/2 cups cornflakes (crushed)
    2 teaspoons cinnamon


    Cook noodles according to package, drain and rinse and set aside in large bowl.
    Add the melted butter, cottage cheese, sour cream, eggs, vanilla, and 1/2 cup of the sugar (and the raisins,
    if you use that option). Mix well. Pour the noodle mixture into greased 9×13 pan and smooth the top with a
    spatula. In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar. Sprinkle the
    cornflake mixture evenly over the top of the noodle mixture. Bake the kugel, uncovered, in a preheated 350
    degree oven for 45 to 50 minutes or until it is set. The top should be golden brown