This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
- 12 oz firm tofu, cut into small squats
- 1″ piece of ginger, peeped and grated
- 1/4 c soy sauce
- 3 tbsp rice wine vinegar
- 1/2 tsp red pepper flakes
- Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
This soup is so good and healthy!
- 1 quart reduced sodium chicken broth, or vegetable broth
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 clove garlic, chopped
- 5 c broccoli florets
- 3 tbsp sour cream, plus optional more for garnish
- ground black pepper to taste
- 1/2 cup sharp cheddar cheese, shredded
In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
Add broccoli and pepper and cook, covered, 10 more minutes.
Add sour cream and puree soup with an immersion blender.
Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
Serves 4 – 6
This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!
- 2 tbsp butter or oil
- 1 sweet onion, sliced thin
- 1 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.
Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.
Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.
Serves 4 – 6.
These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.
- 1 c masarepa
- 1 c warm water
- 1/4 tsp salt
- Avocado oil
- 1 poblano, diced
- 1 onion, diced
- 1 jalapeno, diced
- 1 clove garlic, minced
- 1 15 oz can black beans, rinsed
- 1 c fire roasted tomatoes with chilies
- 1/4 c cilantro, minced
- 2 limes, quartered
- 1/4 c cotija, crumbled
Masarepa, water and salt and mix till smooth.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
Top arepas with beans, cilantro and cheese.
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
Serves 4. 12 WW PP.
This vegetarian tacos are the bomb! Mostly hands off time makes them even better.
- 1 pack taco seasoning
- 6 tbsp lime juice, divided
- 1 tbsp olive oil
- 1 can chickpeas, rinsed and drained
- 1 lb butternut squash, diced chickpea size
- 1 c chopped cabbage, sliced thin
- 1 avocado, sliced thin
- Mexican creama or sour cream
- Taco sheslls
- Hot sauce
Preheat oven to 400.
In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.
Toss cabbage with remaining lime juice.
Steam taco shells to soften for 10 min.
To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.
Serves 6. 7 WW points per 2 taco.
So good and only 4 WW points per mushroom! Did I mention they are super easy to make?
- 4 portobello mushrooms, wiped clean and gills and stem removed
- 6 oz artichoke hearts in water, chopped
- 1 tomato, chopped
- 8 kalamata olives, chopped
- 4 oz mozzarella cheese, diced
- Panko breadcrumbs
- Olive oil spray
- Salt and pepper
- Chili flakes or Aleppo pepper
Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.
In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.
Serves 4 as a side, 2 as a main. 4 ww points per mushroom.
This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!
- 1 lb green beans, trimmed
- 4 tbsp unsalted butter
- 3 tbsp minced garlic
- 1/2 c parsley, chopped
- 1 tsp salt
- A few drops lemon juice
Steam green beans for 8 – 10 minutes until tender.
In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.