Peanut Sauce Tofu with Roasted Brocolli

This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.

1 (12- to 14-ounce) block of tofu (firm or extra firm)

1 lb of broccoli cut into florets

1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)

1/2 teaspoon ground ginger

2 tablespoons lime juice (or orange juice)

1 tablespoon soy sauce

2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)

1 tablespoon sweet chili sauce or sriracha

Preheat over to 425.

Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.

Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.

Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.

I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.

In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.

Honey Chili Glazed Brussels Sprouts

These are simple and so yummy!!

• 2 lb brussles sprouts, halved
• 2 tbps olive oil
• 1/4 tsp salt
• 1/4 c honey
• 1 1/2 tbsp sriracha
• 2 tsp lime Joice
• 1 tbsp toasted sesame seeds

Preheat oven to 450.

Toss Brussels Sprouts in oil and salt. Spread on pan and back 20 – 30 minutes until browned.

Combine remaining ingredients in a small bowl. Pour over Brussels Sprouts and roast for 5 min more.

Serves 4.

Minor

Herb Roasted Chicken with Potatoes and Olives

I love sheet pan meals! Easy to make and easy to clean up.

• 1/4 c olive oil
• 3 tbsp fresh oregano, minced
• 1 tbsp fresh thyme, minced
• 3 tbsp fresh sage, minced
• 3 cloves garlic, minced
• Salt and pepper
• 1 1/2 baby potatoes, quartered
• 1/2 c pitted Castelventrano olives
• 1 lb chicken thighs
• 1 lemon, cut into wedges

Preheat oven to 450. Spray a large baking pan.

Combine herbs, garlic, oil, salt and pepper in a large boil. Add potatoes and olives and toss to coat. Place potatoes onto pan. Top with lemon wedges.

Toss chicken in the remaining oil and place on baking pan.

Bake 40 – 45 minutes. Serve.

Serves 4.

Pepper, Mushroom and Sausage Sheet Pan Dinner

Mushrooms, bell peppers, onions and sausage – with a little sprinkle of cheese so good and so easy.

• 3 bell peppers, sliced thin
• 1 onion, sliced thin
• 16 oz mushrooms, sliced
• Olive oil spray
• Salt and pepper
• 1/4 tsp paprika
• 2 – 4 pork sausages
• Shredded cheese

Preheat oven to 375.

Spray a sheet pan with olive oil. Spread veggies over the pan, spray with olive oil. Cook for 20 minutes. Stir, make room for the sausages – cook for 10 minutes. Turn the sausages over and stir the veggies and bake 10 minutes longer.

Divide among plates and sprinkle with a little cheese.

Serves 2 – 4.

Sheet pan Chicken and Veggies

I’m loving sheet pan meals! So quick to whip up and easy clean up!

• 16 asparagus, trimmed
• 16 oz sweet potato, cut 3/8 inch thick on a mandolin
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper

CHICKEN:

• 1 lb chicken tenders
• Salt and pepper
• 2 tbsp flour
• 1 large egg, beaten + 2 tbsp water
• 3/4 c Panko breadcrumbs
• olive oil spray
• 1/2 medium lemon, plus 4 lemon wedges for serving

Preheat the oven to 425 degrees F.  Lightly spray 2 rimmed sheet pan with nonstick spray.  

On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste.  Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.

While the vegetables are cooking, season the chicken with the salt and pepper to taste.  Put the flour in a shallow plate and put the egg in a medium bowl.  Put the panko in another shallow plate.  Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess.  Dredge in the panko, lightly pressing to evenly coat.  Set aside on a plate.

Place the chicken on a sheet pan and spray the tops with olive oil spray.  Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes.  Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.

Serves 4. 9 WW PP.