Tofu Tenders

3/4 cup wheat germ

Dash of salt, all-purpose seasoning

1/2 tsp. chili powder

1 package (10.5 oz) tofu, extra firm, drained

1/4 cup soy milk

Preheat oven to 375 degrees.

Combine wheat germ, seasoning & chili powder in a shallow bowl. Mix well.

Spray a large wire rack or baking sheet w/ vegetable spray.

Cut tofu into about 20 sticks, approx. 1/2 inch wide.

Dip each stick in milk, roll in wheat germ mixture & place on wire rack.

Bake for 35 minutes, or until crisp & brown.

Pasta w/ Black Bean & Tomato Sauce

1 T. olive oil
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1 can (14.5 oz) stewed tomatoes
1 can (15 oz) black beans, drained & rinsed
12 oz whole-wheat pasta

In large skillet, heat oil over medium heat.

Add garlic & cook for 1 minute, stirring frequently.

Add chili powder & cumin- cook for 1 additional minute.

Add tomatoes & beans; break up tomatoes while stirring.

When sauce just begins to boil, cover, reduce heat to low & simmer for 20 minutes.

Cook pasta to package directions & drain.

Serve sauce over pasta.

One of my Christmas presents

http://www.bedbathandbeyond.com/EnlargeProduct.asp?SKU=16034185&ZMPHT=380/9321616034185P.JPG

They're gorgeous & much better than my cheapos that I've had for years. My Aunt laughed when I told her that I got them & said "But you don't cook!". :) I told her that these will help me pretend better.

Black Bean & Cheese Enchiladas

(from BettyCrocker.com)

1 teaspoon vegetable oil

1 medium onion, finely chopped (1/2 cup)

1 teaspoon ground cumin

1 can (15 oz) black beans, drained, rinsed

1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch), heated

2 cups shredded Monterey Jack cheese (8 oz)

1 can (10 oz) enchilada sauce

1/2 cup shredded Cheddar cheese (2 oz)

Salsa, if desired


1. Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.

2. Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

***These were DELICIOUS!!!

Crock Pot Mac & Cheese

(from About.com)
I am a freak about mac & cheese. I think it's probably my most favorite thing to eat. I get so excited when I find a new recipe that sounds good! I love my crock pot but never have any recipes that I want to try out in it. This recipe sounds like a win-win!

Prep Time: 15 minutes
Cook Time: 3 hours

Ingredients:
16 oz. elbow macaroni
1 12 oz. can evaporated skim milk
1-1/2 cups milk
1/2 cup butter
1 cup shredded cheddar cheese, divided (I cheated & put a whole cup in right off the bat)
1 cup shredded gruyere cheese (I was told that Swiss is similar, so I decided to go w/ that instead of spending $8 on the smallish chunk of Gruyere)
1 cup shredded asiago cheese
1 tsp. kosher salt

Preparation:
Prepare macaroni according to package directions, cooking until the pasta is al dente. Drain.
Spray the slow cooker stoneware with cooking spray. Pour the cooked pasta into the slow cooker.
Add the remaining ingredients, except for 1/2 cup of the shredded cheddar cheese. Stir.
Cover and cook on low 3 hours.
Sprinkle with reserved cheese. Cover and cook on low another 10 minutes

It's currently cooking, so I can't say what it actually tastes like. I'm super excited though!!!

THE VERDICT: Meh. I now know that I am not a fan of Asiago cheese. I was surprised that I could taste it so strongly, even though I had only put a cup of it in. I ended up mixing in some American cheese singles (that I'm really not a fan of) & adding even more Cheddar cheese, in an attempt to mask the Asiago. I think it did a so-so job.
I found a crock pot mac & cheese that is a Paula Dean recipe, so I'll try that one next! :)

Easy Enchiladas

1 package Morningstar Farms Veggie Crumbles
2 c. shredded Mexican cheese blend
1 small onion, chopped
2 10 oz. cans enchilada sauce
10 flour tortillas (the fresher, the better)

Pour 1/4 c. enchilada sauce in a glass 13 X 9" pan to coat bottom.
Brown crumbles and onion together.
Once cooked, turn heat off and stir in 1 1/2 c. cheese.
Add 3/4 c. enchilada sauce to crumbles/cheese.
Put 1/4 c. crumble mixture to each tortilla, rolling tightly.
Place seam down in the pan.
Top with remaining sauce and cheese.
Bake covered at 350 for 25-30 minutes, removing foil half-way through cooking.

*Can be prepared ahead and stored in the fridge for up to 24 hours before baking. If cooking refrigerated enchiladas, cooking time will increase to about 40 minutes.

Taco Rotini

1/2 package (8oz) Rotini
1package of Morningstar Farms Veggie Crumbles
3/4 cup chopped onion
1 (28oz) can crushed tomatoes
1 (1 1/4oz) package taco seasoning mix
1 cup water
Shredded Cheddar cheese
Crushed tortilla chips (optional)

Cook pasta according to package.
In large skillet, over medium heat, cook crumbles & onion until crumbles are browned & onion is tender. Add tomatoes, taco seasoning mix & water; bring to a boil. Reduce heat; simmer 15 minutes. Serve over pasta; top w/ cheese & tortilla chips if desired.
4-6 servings

Veggie Nuggets

2 Cups frozen broccoli
1 Cup frozen cauliflower
1 Cup shredded cheddar cheese
1 Cup cooking water from vegetables
2/3 Cup flour
1/2 Cup breadcrumbs (plus more for breading)
Salt/pepper/garlic powder to taste
A little oil
(These measurements are really approximations- you may find that you'll need to add a little more flour, breadcrumbs, etc. once you get mixing everything together)

Put veggies in a pot and cover with water.
Cook on medium heat until tender.
Scoop out with a slotted spoon and put into a mixing bowl.
Using a hand mixer or potato masher (or a food processor would be great if you have one) mix and mash the veggies together.
Stir in cheese and seasoning.
Gradually add cooking water and flour/breadcrumbs until the desired consistency is achieved. Chill the mixture in the fridge to allow it to be easier to work with.
Prepare a skillet over medium heat with just enough oil (canola, vegetable, whatever) to cover the bottom.
Using your hands, form patties with the chilled mixture.
Dip into breadcrumbs.
Place the nuggets into the hot pan.
Cook each side for 3 minutes or until lightly browned.
Drain on paper towel and cool on wire racks.

Mmmmmmm... Soooo good! The best part is that you'll be able to make bunches w/ this recipe, so you'll have some to freeze.

English muffin pizzas

English muffins
Pizza sauce
Mozzarella cheese, shredded
Whatever toppings you want

Slice English muffin in half.
Spread with pizza sauce.
Add topping and cheese.
Bake at 350 degrees for 10 to 12 minutes or until cheese is melted.

Ha! What a way to start this blog off w/ a bang, right?! ;) However, it was something I had never even thought of to make for Roman. And you know what? He LOVED them! Ridiculously easy & you can add whatever healthy toppings you want to them.