(Healthy) Creamy Tomato Soup

Ingredients:

• 2 (14.5 oz) cans of low-sodium vegetable or chicken broth
• 28 oz can of crushed tomatoes
• 1 c cannellini beans (white Italian beans)
• 1 c milk
• several bay leaves
• salt and pepper to taste

Directions:

1. Combine broth, crushed tomatoes, and bay leaves in a medium saucepan over medium heat.
2. Mash 1 cup of the cannellini beans with the back of a spoon and set aside.
3. When the soup starts to bubble, pour in the milk and season with salt and pepper.  Reduce the heat.
4. Simmer for 15 minutes, stirring occasionally.
5. Remove and throw away bay leaves and stir in mashed beans.
6. Puree soup in a blender in small batches and return to the saucepan.

I got the recipe from when  I was playing on yahoo one day and saw they had an article on how to take your favorite comfort foods and make them healthier.  There was mac n cheese, mashed potatoes, etc.  I promise I'm not stealing- I just can't find the link!

How it tasted: TBD

Tofu Chili

  

Ingredients:

• 1 block of tofu
• 1 packet McCormick's 30% less sodium chili mix
• 1 can (14 ounces) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 can of corn
• 1 1/2 cup vegetable broth
• 1 1/2 cup yogurt
• shredded cheese
• cooked rice (brown or white)

Directions:

1. Cube tofu and pat it dry.*
2. Mix all ingredients except for yogurt and shredded cheese
3. Simmer for 20-25 minutes, stirring occasionally.
4. Pour onto rice and put shredded cheese and a scoop of yogurt on top.

*The recipe calls for browning the tofu in oil first, then patting dry, but I don't see that as necessary!

I got the recipe from The Supermarket Diet Cookbook (Good Housekeeping).

How it tasted:  I always like this recipe.  It's easy, it's fast, and it's filling.  It sounds weird, but my favorite part is the yogurt on top.  Audrey gave it a try, but didn't like it as much as we did.

Waffle Sandwiches

Ingredients:

• frozen waffles
• butter
• your favorite cheese (I used cheddar and colby jack)
• whatever you like in grilled cheese (avocado, bacon, ham, turkey, tomato, etc.)

Instructions:  If you can make grilled cheese, you can make this!

1. Toast the waffles and then butter one side.
2. Put one waffle in the pan (butter side down) and put cheese on it.
3. Put meat, avocado, tomato, or whatever you want on it and put more cheese on top of that.
4. Put the second waffle (butter side up) on top and grill it like a grilled cheese.

I got this recipe from my head.  We were craving Bruxie, but didn't want to drive all the way out to Orange or Brea to get it.  I decided to give it a whirl.

It tasted pretty good, but nothing beats Bruxie!  I didn't buy gruyere like they use, and I'm not sure if Tillamook Cheddar tasted different than Albertson's brand.  I also used Eggos and not their waffle recipe since I don't have their waffle recipe or the patience to make waffles.  This is definitely an easy meal/snack to make!

Hot Spinach-Artichoke Dip

Ingredients:

• 4 garlic cloves
• 10 ounces frozen spinach
• 14 ounces artichoke hearts
• 10 ounces Alfredo sauce
• 1 cup Mozzarella cheese
• 1/3 cup Parmesan cheese
• 1/2 package cream cheese

Instructions:

1.  Preheat the oven to 350.  Peel the garlic cloves and put them in the oven for 10 minutes to roast.

2.  Defrost the spinach (I buy the block of spinach and put it in the microwave for 6 minutes).

3.  Mix the Alfredo sauce, cream cheese, and Mozzarella and Parmesan in the food processor with some pepper until they're blended, and then throw in the artichoke hearts and garlic for a few pulses.

4.  Squeeze out the extra water from the spinach and put it in the food processor until it's mixed in (a few more pulses).

5.  Bake covered for 30 minutes.

6.  Serve with chips or bread.

I got this recipe so long ago, I don't remember where I got it!  I'm sure I looked it up online years ago.  I do not make anything up myself!  I wish I could remember where I got it so I could link the website.

How it tasted:  I think it's pretty good.  People have asked me for the recipe.  I've made this dozens of times for work treats days and family potlucks.  I'm pretty sure some people think spinach dip is the only thing I can cook (other than macaroni and cheese), but I promise, there is much more in my repertoire!

Somen Salad

Somen Salad

Ingredients:

• 1 package somen noodles (4 bundles)- You can get these at any Asian market.
• 1/2 head shredded lettuce
• 1 block extra firm tofu
• 2 eggs and 1-2 teaspoons sugar
• 3 stalks green onions
• sesame seeds (as desired)

 Dressing:

• 6 tablespoons sugar
• 6 tablespoons cider vinegar (I only had white vinegar, and it tasted fine)
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons sesame oil
• 1/2 cup oil (I used olive oil)
• 1 teaspoon shoyu (soy sauce)

Instructions:

1.  Steam the tofu for 2 minutes in the microwave for a minute and then cut it into matchsticks.  Put the pieces onto a paper towel to dry (otherwise, they will break up and the salad will get soggy).

2.  Whisk the eggs and sugar together.  Fry like an omelet and cool.  Pat the eggs dry and cut them into matchsticks.

3.  Cook the somen noodles according to the directions (they cook much faster than spaghetti) and cool.

4.  Chop the lettuce and green onions (but keep them separate).

5.  Layer the ingredients in a 9x13 pan in this order:  somen noodles, lettuce, tofu, green onions, egg, sesame seeds.

6.  Mix the dressing ingredients and drizzle it on top.

I got this recipe from Zakka Life, but modified it.  I left out the kamaboko ( fish cake) and char siu, but added tofu and sesame seeds.  You can see the original recipe for more details.  (Side note:  I love finding recipes online and modifying them, but this one was an especially good find!  She did a great job of adding pictures for each step so you can see if you're doing it right.  This is a really neat website for cooking and crafting, two of my favorite things!)

How it tasted:  Yum!  I'll definitely be making this again.  It is a little tedious cutting everything, but totally worth it.  I can see shredding a little carrot for some color.  Mine lost the color when I removed the kamaboko and char siu.  If you like bell pepper (which I do NOT), that might be colorful, too.  John had seconds, and he doesn't always like trying new things!

Tonight, I served my somen salad with teriyaki tofu and zucchini over rice with edamame on the side.  Yum!  I don't make my own teriyaki sauce, though.  This is so easy and yummy to make, we eat it at least once a week (usually without the zucchini mixed in).  I added this to make sure Audrey had something to eat!

Asian Rice Pilaf with Tofu

Ingredients:

• 1 box Near East Rice Pilaf mix
• 8 ounces extra firm tofu, diced
• 2 carrots, diced
• 1 yellow bell pepper, diced (yuck!  I leave this out every time!)
• 1/2 seedless cucumber (mine always have seeds)
• 2 green onions, thinly sliced
• 1/4 cup slivered almonds, toasted (I leave this out for Audrey's sake)
• 2 tablespoons olive oil*
• 1 tablespoon shoyu (soy sauce)*
• 1 garlic clove
• 1 teaspoon grated fresh ginger

*Instead of the olive oil and shoyu, I use Angelo Pietro Sesame Miso Dressing, but I've made it with both ways and it's yummy either way.

Instructions:

1.  Cook the rice pilaf according to the directions using 1 tablespoon of the olive oil.  (I usually put the carrots in to cook with the rice, but you can cook them separately or mix them in raw.)   Remove the pan from heat.  Stir in the tofu; cover and let it stand until heated through, about 5 minutes.

2.  While the rice is cooking, whisk the remaining 1 tablespoon of oil, shoyu (soy sauce), garlic, and ginger.  Stir the dressing into the rice and tofu.

3.  Add the carrots, bell pepper (your funeral), cucumber and green onions, and mix well.  Sprinkle with almonds (if they're not a choking hazard to your family).

I got this recipe from The Supermarket Diet Cookbook (Good Housekeeping), but have modified it.

How it tasted:  It's very yummy, and I cook it frequently.  I usually make it when John is craving Korean BBQ (which you can get already marinated at almost any Asian market).  If you're not a tofu fan, you can easily leave it out and substitute pre-cooked chicken.  Probably.  Plus, Audrey will eat anything with rice and tofu.  I can usually get her to eat cucumbers if I cube them and put them on her tray.  I decided to serve it with broccoli this week since I was craving more vegetables.  It's definitely something you should try.

Sunflower Zucchini Pie

Disclaimer:  It's not really this yellow!

Ingredients:

• 1 tablespoon olive oil
• 1 medium zucchini (grated)
• 1 tablespoon dried Italian seasoning
• 1 clove (minced) garlic
• 5 large (beaten) eggs
• 1 1/2 cups cooked (brown or white) rice (I used brown)
• 2/3 cup shredded reduced fat cheddar cheese
• 2/3 cup grated parmesan cheese (divided 1/3 and 1/3)
• 1/2 cup lowfat milk (I used nonfat)
• 1/4 cup roasted, shelled sunflower seeds
• 1/4 teaspoon salt

Directions:

1.  Preheat the oven to 375.  Oil/coat a 9-inch pie plate and set aside.

2.  Heat the oil in a skillet over medium-high heat.  Add the grated zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes.

3.  Place the eggs, rice, cheddar cheese, 1/3 cup parmesan cheese, milk, sunflower seeds, salt and cooked zucchini in a large bowl and stir.

4.  Pour the mixture into the pie plate, top with the 1/3 cup parmesan cheese, and cook until brown (30-35 minutes).

I got this recipe from Meal Makeover Moms.  They have some awesome recipes that are easily modified.

How it tasted:  I thought it was pretty good, despite forgetting the sunflower seeds.  I thought it might sound good with broccoli added to it or salsa on top, but John said that might make it more like a quiche.  I would probably make this again, but maybe not put it into my regular rotation.  It would be good for breakfast, or as a healthy Treat Day food!