Mexican Style Breakfast Tofu

Ingredients

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives
1/2 pound soft tofu
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1 teaspoon turmeric
1/8 teaspoon ground cumin

Instructions

Beat egg whites until broken up and they start to foam in a small bowl. Add finely crumbled tofu to egg whites and mix. Next, add in the soy sauce, pepper and turmeric and set mixture aside. Over medium heat, combine and cook tomato, onion, cumin, garlic, and green chili in a large frying pan. Cook until onions are see-through and all liquid has evaporated. Add tofu mixture to the skillet and stir well. Scramble complete mixture until egg whites have been cooked completely. Once scrambled sprinkle with chives and serve.

Cheesy Shells Primavera

Ingredients

1 12oz package of shells and cheese pasta mix.
2 tablespoons Low Fat Italian dressing
1 cup broccoli florets
1 red or green pepper cut into strips
1 cup baby peas (frozen)
1/4 teaspoon dried basil leaves
2 tablespoons Parmesan cheese

Instructions

Cook shells and cheese pasta as directed on packaging using low fat milk. In a large skillet, warm dressing over medium heat. Combine broccoli and peppers and add to skillet. Cook until vegetables are somewhat tender. Add frozen peas and cook until peas are cooked through. Mix cooked shells and cheese with basil and add to skillet. Top with Parmesan cheese and serve warm.

Potato Slices with a Kick

Ingredients:

6 large potatoes
3 tablespoons soy sauce
1 teaspoon rosemary
1 teaspoon ground thyme
3/4 teaspoon oregano
1/4 teaspoon salt
1 minced garlic clove
1 1/2 tablespoons olive oil

Instructions

Preheat oven to 375 degrees. Cut potatoes into wedges. Line wedges in a 9X13 inch, ungreased glass casserole dish. Mix all other ingredients in a small bowl and pour over potato wedges. Stir to coat potatoes well. Place in over uncovered and bake until potatoes are tender (approximately 45 minutes), being sure to stir every 15 minutes or so.

Tomato Broccoli Lunch

Ingredients

1 broccoli bunch
12 cherry tomatoes
3 tablespoons minced parsley
2 tablespoons chopped chives
Salt to taste

Instructions

Wash and cut broccoli. Slice tomatoes into quarters. Place cut up broccoli in a take along bowl. Add cherry tomatoes on top of broccoli. Next sprinkle parsley, chives and salt on top of tomatoes. Do NOT mix ingredients. Cover bowl and chill in refrigerator until you’re ready to eat. Once you are ready to eat, remove lid from container and mix ingredients together. Microwave for 6-8 minutes depending on whether you want your broccoli soft or crunchy. Serve.

Creamy Broccoli Stuffed Chicken Breasts

Ingredients

1 16oz package chicken flavored stuffing mix
1 cup water
6 boneless skinless chicken breasts
1 10oz package frozen chopped broccoli, thawed and drained
1 10 3/4oz can fat-free condensed cream of chicken soup OR fat free cream of mushroom soup
1/2 cup fat free milk
2 tablespoons Parmesan cheese
1 teaspoon paprika

Instructions

Preheat oven to 400 degrees F. Combine stuffing mix and water in a large bowl. Allow to stand for 5 minutes. While the stuffing stands, using a meat tenderizer, pound chicken breast until they are approximately 1/4 inch thick. Add broccoli to stuffing mixture and lightly stir. Spoon stuffing mixture onto chicken, leaving approximately 1/2 of chicken edges uncovered. Roll each breast up, starting at the short end. Place chicken in a 9X13 inch baking dish with the seam side down. Repeat with each chicken breast until all have been added to pan. Sprinkle chicken with paprika and cheese. Bake uncovered for approximately 30 minutes or until chicken is cooked completely.

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