Veggie Pizza

A twist on the classic! I took this to New Year's Eve at my aunt's house. I cooked the crust, mixed the cream cheese "sauce", and chopped the veggies ahead of time. I assembled it just a little bit before serving so that the crust wouldn't get soggy. I don't know exactly how much of each veggie I used (I know it was 2 c total), and I can't remember how many pieces I cut it into, but this should be pretty close. :) And I have no picture... sorry... it got eaten up!

Ingredients:
1 package Pillsbury seamless crescent rolls
8 oz tofutti better than cream cheese
1 tsp dill weed
2 c assorted chopped vegetables
---broccoli
---cauliflower
---black olives
---zucchini
---carrots
---artichoke hearts
---green pepper

Directions:
Bake dough according to package directions. Remove from oven and allow to cool completely.
Soften cream cheese in the microwave. Mix in dill weed using a food processor.
Spread cream cheese over the cooled crust. Layer veggies on top.
Refrigerate before serving.
Makes 20 servings.

Nutritional Information:
Calories: 75
Fat: 5g
Saturated: 1.5g
Carbs: 6g
Fiber: 0.5g
Protein: 1.5g

Ratings:
Kristen: 4
My mom and sister also loved it!

Ginger Mushroom Chicken/Tofu

Got this recipe from a Light & Tasty magazine. It can also be found online. Now, if you are a normal person, and don't constantly forget to make the rice for a recipe, you could eat this over rice. If you're me, you realize at the last minute that you didn't make the rice, then stub your toe really hard (unrelated, but ever more frustrating), and decide to eat it without rice. *shrug* Take your pick. This makes 4 servings. I only made 2.

Ingredients:
1 c fresh snow peas
2 tsp cornstarch
1/2 tsp salt
1/8 tsp pepper
3/4 c milk (unsweetened silk)
1 lb chicken or 4 svg extra firm tofu
3 tsp grapeseed oil
1/2 lb sliced baby portobello mushrooms
1/2 tsp ground ginger

Directions:
Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside.
In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside.
In a large non-stick skillet or wok (I just used the same saucepan I boiled the peas in), stir-fry chicken/tofu in 1 tsp hot oil. Remove and keep warm.
In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 min. Add peas, stir-fry for 2 min longer.
Stir cornstarch mixture and stir into mushroom mixture.
Return chicken/tofu to pan. Bring to a boil; cool and stir for 2 min or until thickened.
Makes 4 servings.

Nutritional Information:
Tofu (no rice):                    Chicken (no rice):
Calories: 153                     Calories: 163
Fat: 8g                               Fat: 4.5g
Saturated: 0.5g                  Saturated: 0.5g
Carbs: 7.5g                       Carbs: 5.5g
Fiber: 2.5g                        Fiber: 1.5g
Protein: 12g                      Protein: 26g

Ratings:
Kristen: 3
Dave: 3

Sweet Sesame Cashew Tofu (or Chicken)

I took this recipe from my friend Holly's blog.

Ingredients:
2 servings (79g each) Nasoya extra firm tofu, cubed and drained, OR 8 oz chicken tenderloins
1 T grapeseed oil (or any other oil of your choice)
1/8 tsp red pepper flakes
2 cloves garlic
2 tsp sesame seeds
1/4 c cashews, chopped
1/4 c vegetable broth
1 T cornstarch
2 T pancake syrup
2 T seasoned rice vinegar
1 T ketchup
1/2 T low sodium soy sauce
8 oz can water chestnuts, sliced
1 c uncooked rice


Directions:
1. Cook rice according to package directions.
2. Heat oil in a skillet. Add tofu, garlic, red pepper flakes, sesame seeds, and cashews. Saute until tofu is lightly browned; remove from skillet.
3. Whisk together broth and cornstarch until combined. Add syrup, vinegar, ketchup, and soy sauce. Heat until mixture thickens.
4. Add water chestnuts and tofu mixture; heat through.
Serve over cooked rice. Makes 2 servings.

Nutritional Information:
Tofu:                               Chicken:                             Ratings:
Calories: 553                  Calories: 563                             Kristen: 4
Fat: 23g                          Fat: 19.5g                                  Dave: 4
Saturated: 2.5g               Saturated: 2.5g
Carbs: 69g                      Carbs: 67g
Fiber: 4g                         Fiber: 3g
Protein: 17.5g                 Protein: 31.5

                          

Mediterranean Pizza

I got this recipe from the Nasoya website.

Here is what I did:
Ingredients:
Whole Wheat Pizza Crust Dough:
**This makes one thick, or two thin crusts. I divide it in half, use one half for a thin crust and save the other half for the next pizza!
1 c warm water
2 T oil
1 T sugar
1 tsp salt
1 c whole wheat flour
1-1/2 c bread flour
1 package yeast

Toppings:
2 tsp EVOO
1/2 small red onion
2 tsp balsamic vinegar
1 12-oz jar marinated artichoke hearts
1/4 cup red wine vinegar
1/2 tsp dried oregano
1/4 tsp salt
3 svgs (237g) Nasoya Extra Firm Tofu, drained and then cubed
3-4 Chipotle peppers in adobo, rinsed

Directions:
Marinate the tofu ahead of time. Drain the artichoke marinade (reserve artichokes) into a resealable container and add the balsamic and red wine vinegars, oregano and salt. Add tofu and shake to cover. Put in refrigerator for at least a couple of hours, but preferably overnight.
I make the pizza dough in my bread machine. When it is done, I pierce it all over with a fork and bake at 400F for 10-12 min. Take it out of the oven and top first with olive oil, then onions, peppers, artichokes, and finally tofu (drained).
Bake at 400F for 15-20 minutes or until the edges are lightly browned.
Makes 6 servings.

Nutritional Information:

Calories: 193
Fat: 7g
Saturated: 0.5g
Mono: 0.5g
Poly: 2g
Carbs: 23g
Fiber: 2g
Sugars: 1.5g
Protein: 8g

Ratings:
Kristen: 4
Dave: 3.5

Notes: I used chipotle peppers because I had some leftover that I needed to use, but if I made it again I'd go with the suggested roasted red peppers instead.

Spaghetti and No-Meat Balls

I got this recipe from Food Network. Here's how I made it tonight:

Ingredients:
Meatballs:
2 tsp EVOO
1/8 c finely diced red onion
Salt and pepper
1 oz mushrooms, sliced
1 garlic clove, chopped
Dash of red pepper flakes
1 svg (79g) Nasoya extra firm tofu, drained and crumbled
1 T egg beaters
1 T dry bread crumbs
Fresh chopped herbs, I used oregano and cilantro
1 T whole wheat flour

Tomato sauce (I used 1/2 c Muir Glen Organic Fire Roasted Crushed Tomatoes, put through the blender)
2 oz spaghetti, prepared

Directions:
In a medium skillet over medium heat, warm 1 tsp of EVOO. Add the onion and a pinch of salt. Cook until softened. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized.

Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and another pinch of salt and pulse to combine. Add the bread crumbs and herbs and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper.
Spread the flour on a plate. Form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour. (Mine made 6.)
In a large skillet over medium heat, warm the remaining 1 tsp EVOO. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side.
Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve over pasta. Makes 1 serving.

Nutritional Information: 

(No-Meat Balls only, not including sauce or pasta)

Calories: 240.2
Fat: 14g
Saturated: 1.9g
Polyunsaturated: 3.8g
Monounsaturated: 7.6g

Cholesterol: 0g
Carbs: 16.7g
Fiber: 3.1g
Sugar: 1g
Protein: 12.9g

Ratings:
Kristen: 3.5
Dave: 4 (I made him the same thing but instead of the no-meat balls I cut up and cooked a Jennie-O hot italian turkey sausage link to put in the sauce)

Island Quesadillas

The original recipe (from Kraft) is here. I forgot to take a picture, but if you look at the site, that is what it looks like! Here's how I made it:

Ingredients:
1-1/3T Olde Cape Cod All Natural Olive Oil & Basil Sun Dried Tomato Dressing
1 garlic clove, minced

1 whole mango, peeled, chopped (82g)

1/2 medium green pepper, chopped (77g)

1/3 tsp. ground cinnamon

1 svg (75g) Nasoya extra firm tofu or 4 oz chicken

4 Don Marcos Stone Ground Corn Tortillas, 6"

2 wedges Laughing Cow Light Original Swiss Cheese

1 oz Ilchester Applewood Smoked Cheddar, shredded

Directions:

Heat dressing in medium skillet on medium-high heat. Add garlic, mango, pepper and cinnamon; cook 3 min. stirring often. Add chicken or tofu; cook 10 min. or until cooked through for chicken, or 5 min for tofu, stirring often. Remove mixture from skillet; keep warm. Spread 1/2 of the Laughing Cow wedge cream on each tortilla. Spoon warm chicken/tofu mixture evenly on half of each tortilla; top each evenly with cheese. Fold in half.
Heat skillet sprayed with cooking spray on medium-high heat. Place quesadillas in skillet; cook 2 min. Turn over; cook 2 min. or until cheese melts and edges are lightly browned.
Makes 2 servings (2 quesadillas each).

Nutritional Information: (For tofu, which is 80 cal/svg, 4g fat, 2g carbs, 8g protein.)
Calories: 327.4
Fat: 12.9g
Saturated Fat: 5.1g
Polyunsaturated Fat: 1.3g
Monounsaturated Fat: 0.5g
Cholesterol: 28.5mg
Sodium: 455.5mg
Potassium: 71.8mg
Carbs: 38g
Fiber: 3.9g
Sugar: 9g
Protein: 14.7g

Ratings:
Kristen (with tofu): 4
Dave (with chicken): 4