Tofu and Alfalfa Sprouts Tacos

I normally post dinner recipes on here, but I just HAD to post today's lunch.  I eat this for lunch quite often, actually.  Especially after I make a fresh batch of tortillas (from this recipe).  When buying tofu, please buy organic. 

As with most meals I make, this one is completely adaptable to whatever you like or have on hand.  My basics are always roasted tofu and alfalfa sprouts.  Today I added baby sweet bell peppers.  I've also done cucumber slices, julienned carrots, sprouted sugar peas, and avocados.

Tofu and Alfalfa Sprouts Tacos

Ingredients:

• 1 block of organic tofu, drained and patted dry
• olive oil in a Misto
• Tastefully Simple Seasoned Salt
• 100% whole wheat tortillas
• alfalfa sprouts, rinsed and patted dry
• baby sweet bell peppers, sliced

Directions:

• Pre-heat toaster oven to 350 degrees, F.
• Slice the block of tofu in half, lengthwise.  Then slice it again, lengthwise, then again, lengthwise.  You should have 8 long thin pieces.  Pat them dry.
• Spray a toaster baking sheet with olive oil.  Arrange the tofu in a single layer on the baking sheet.  Sprinkle with TSSS.  Roast in the toaster oven until golden around the edges, about 15 minutes.  Remove pan from oven and set aside to cool slightly.
• Place a tortilla on a plate and arrange with sprouts and pepper slices.  Place two pieces of the roasted tofu on top, fold the tortilla in half and enjoy!

 If you like a little more kick, add a few drops of sriracha, tabasco, buffalo sauce, etc. 

Frittata with Veggies and Feta

I love frittatas for Meatless Mondays.  They are so easy and versatile.  You just take some eggs and a little bit of milk, then dump in whatever leftover veggies you have in the fridge.  Done.  Leftovers heat up well, and I eat them for breakfast for the next few mornings.  Boo-ya!

Today's dinner version includes leftover steamed asparagus, sautéed mushrooms, and those cute little baby sweet bell peppers.  Oh, and feta, of course.

Frittata with Veggies and Feta


Ingredients:

• 8 eggs
• 1/4-ish cup nonfat milk
• Tastefully Simple Seasoned Salt
• 1 tablespoon coconut oil 
• 1/2-ish cup steamed asparagus, chopped
• 1/2-ish cup sautéed mushrooms
•  1/4-ish cup baby sweet bell peppers, thinly sliced into rounds
• 1/4-ish cup crumbled feta

Directions:

• Pre-heat oven to 450 degrees F.
• In a bowl, whisk together the eggs, milk and a few dashes of TSSS.
• Melt coconut oil in a 10" pan over medium heat, and swirl it around to coat the entire bottom as well as some of the sides (this will prevent your frittata from sticking to the pan).  Pour in the whisked eggs.  Add the veggies and stir with a wooden spoon until everything is evenly spread out.  Sprinkle the feta on top.
• Let cook on the stove top for a few minutes until the bottom is set and the top edges begin to firm up.
• Place the pan in the oven and bake until the top is set and the edges are lightly browned, about 10 minutes.
• Remove pan (carefully!) from oven.  Slide the frittata onto a cutting board and slice and serve.

Chicken Noodle Soup with Veggies

I make a lot of chicken noodle soup because the kids both love it.  You know how some kids are with mac and cheese?  Or pizza?  Or spaghetti?  That's how mine are with chicken noodle soup.  They ask for it at least once a week, often more.

I use a basic recipe with onions, carrots and celery.  Then I add other veggies depending on what's in my fridge, and the type of noodle depends on what I have on hand and/or what the kids request.  It's a great way for me to get them to eat their veggies.  Veggies I often use are beans, peas, mushrooms, kale, bok choy, zucchini...  And I stick to whole grains like whole wheat pasta or brown rice noodles.

No measurements.  Just fill the pot and taste as you go.  Tonight's version includes beech mushrooms, baby bok choy and brown rice noodles.

Chicken Noodle Soup with Veggies

Ingredients:

• water
• 2 boneless, skinless chicken breasts 
• fish sauce
• 1/2 onion, chopped
• 3 - 4 large carrots, chopped
• 3 - 4 large ribs of celery, chopped
• 1 package (4 oz.) beech mushrooms
• several handfuls of brown rice noodles
• dried thyme
• 5 heads of baby bok choy, washed, drained and chopped

Directions:

• Fill a soup pot or dutch oven (I use a 3-quart one, which is perfect for my family of 4) 2/3 of the way with water and add the chicken breasts and a few dashes of fish sauce.  Bring to a boil, then reduce to simmer and cook until the chicken is no longer pink, about 15 minutes.  Skim off any foam.  Once the chicken is finished cooking, remove it to a clean plate to cool.
• Add the onion, carrots, celery, mushrooms, noodles and a dash or two of dried thyme to the pot of hot chicken water.  Bring to a boil and reduce to simmer.  Cook until veggies and noodles are tender, about 15 minutes.
• While the veggies are cooking, chop or hand-shred the chicken when it is cool enough.
• Return the shredded chicken to the pot and add the baby bok choy.  Add more water if necessary, and more fish sauce to taste.  Bring to a boil.  Cook for another minute or two until the bok choy is tender, but still firm. 
• Remove from heat and serve immediately.

Cooking the noodles in the pot with the rest of the ingredients results in an opaque/cloudy broth due to the starches released from the noodles.  I don't mind it, and it does make the soup a tad thicker.  It's just convenient for me to be able to make a one-pot meal.  If you prefer a clear broth, boil the noodles in a separate pot, drain them, then add them to your soup towards the end.

Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms

I've been seeing this recipe for Broccoli-Quinoa Casserole all over Pinterest lately.  Sounds yummy, but I don't use cream of anything soup.  And I don't like mayonnaise.  And why would you add sugar (natural or otherwise)?  I also like my bakes extra saucy.  So I used this recipe idea as a springboard and came up with my own version.  Using leftover veggies.  You can use whatever veggies you like (peas? zucchini? bell peppers? artichokes?).

Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms
Inspired by this recipe.


Ingredients:

• 3 tablespoons butter, divided
• 1/2 onion, chopped
• 1 package mushrooms, chopped (about 1 cup)
• 2 tablespoons whole wheat flour
• 1 can evaporated skim milk
• 1 cup milk (I used 2%)
• 1.5-ish cups shredded reduced-fat cheddar
• 1/2-ish cup crumbled feta
• Tastefully Simple Seasoned Salt
• 2-ish cups steamed broccoli, chopped
• 1-ish cup steamed asparagus, cut into 1" pieces
• 2-ish cups cooked quinoa

 Directions:

• Pre-heat oven to 350 degrees, F. 
• In a large pot, melt 1 tablespoon butter over medium heat.  Add the onion and stir a few minutes to sweat.  (The onions, not you.  Haha!)  Add the mushrooms and cook until soft. Transfer to a clean plate.
• Melt the other 2 tablespoons butter in the pot.  Add the flour and whisk for a minute.  It will become a thick paste.  Add both milks  and bring to a low boil (stirring often) to thicken.
• Turn off the heat.  Add both cheeses and and a few shakes of TSSS and stir until melted.  Add the cooked veggies and quinoa, toss to coat everything completely.  Adjust TSSS as needed.
• Pour the mixture into an 9x13 (or equivalent) baking dish.  Bake for 30 minutes until bubbly.  Remove from oven and let sit for 10 minutes before serving.

Lentil and White Bean Soup with Arugula

Yesterday was supposed to be Meatless Monday in the house, but it was the hub's birthday, and he requested steak.  He is incredibly supportive of my endeavors to convert us to a more healthy lifestyle, but he draws the line at birthdays.  Fair enough.  :-)

So Meatless Tuesday it is for this week.

Lentil and White Bean Soup with Arugula

Ingredients:

• 1 cup dry lentils
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs of celery, chopped
• 1-ish teaspoon cumin
• salt and pepper to taste
• 2 (15 oz.) cans white beans, drained and rinsed (I used Great Northerns)
• 1 (14.5 oz.) can petite diced tomatoes
• 5 cups water
• a couple large handfuls of arugula, washed and dried 
• feta cheese (optional)

Directions:

• Rinse the lentils and drain.  Place lentils in a bowl and cover with water; set aside to soak for an hour or so.
• Heat oil in a soup pot or dutch oven over medium heat.  Sweat the onions until translucent.  Add the carrot, celery, cumin and a few dashes of salt and pepper and stir for a minute.
• Drain the soaked lentils and add them to the pot.  Add the beans and tomatoes and water. Stir and bring to a boil.  Reduce to simmer and cook, uncovered, until the carrots and celery and lentils are tender, about 45 minutes.  Taste and add salt and pepper as necessary.
• Once the veggies are tender, add the arugula and stir it in so it wilts, about 30 seconds.
• Serve immediately with a sprinkle of feta cheese.

Off Topic - Decorated Cookies - Surf's Up!

April - Jack's birthday; surf-themed cookies
2 dozen vanilla sugar cookies and 2 dozen chocolate cookies

Off Topic - Decorated Cookies - Easter Peek-a-Bunnies

March - Easter; peek-a-bunny cookies, mini butterfly cookies
2 dozen 100% whole wheat vanilla sugar cookies