Spinach Strawberry Salad Smoothie

If you like spinach strawberry salad then I'm pretty sure you'll like this.

I have found that if I make this (or any smoothie) in the morning and put the extra in a cup, then it's an easy, cool snack to grab when you get the munchies during the day; AND you feel good about it because you are eating your fruits and veggies. You could also freeze extra smoothie into popsicles.

Ingredients:

• About 12 oz of liquid---1/2 apple juice, 1/2 water
• 2 heaping spoonfuls (big spoon, not a little spoon) of plain yogurt
• leaves from 1 large stalk of kale
• 1 1/2 handfuls of spinach
• About 10 frozen strawberries
• 2-4 Tb milled flax seed
• 2-4 Tb walnut chunks
  

Directions:

Put liquid in first, then add all the rest of the ingredients. Blend.

Edamame Succotash with Cous Cous

This recipe was submitted by Kim, and adapted from parents.com.

Ingredients:

• 2 tsp. extra-virgin olive oil
• 4 green onions, sliced, white and green parts separated
• 1 cup corn kernels (2 ears corn if using fresh)
• 1 cup shelled frozen edamame (soy beans, found in freezer section)
• 1 chopped red sweet pepper
• 1 tsp. marjoram (oregano can be subbed if you don't have it)
• 1 c chopped carrots
• 1 zucchini, chopped
• 1 cup low-sodium chicken or vegetable broth
• 1/2 Tbs cornstarch
• 1/2 c cous cous (or other grain) prepared with broth in place of water

Directions:

Heat oil in a large skillet over medium-high heat. Add carrots and white part of green onion and cook until carrots begin to soften. Stir in corn, edamame, sweet pepper, zucchini, & marjoram, and cook, stirring often, until the vegetables are crisp-tender, 4 to 5 minutes.

Stir together broth and cornstarch; stir into corn mixture. Reduce heat to low, cover and simmer until veggies are as soft as you like.

In the meantime, prepare cous cous or other grain. Remove lid from pan, cook and stir until thickened, bubbly, and liquid almost evaporates. Add cous cous and greens from onions. Stir to incorporate. Serve immediately or cooled.

Notes about this recipe:

1. I changed it from the original by adding more veggies, making more sauce, and adding the cous cous (but any grain would work).
   

Spaghetti with Tofu Sauce

This recipe is adapted from a recipe called "Tofu Balls with Greens Spaghetti" found on The Cancer Project website. It was tasty, and tofu was a perfect replacement for ground beef.

Ingredients:

• 1 pound dry whole-grain spaghetti or other pasta
  
• 1 medium onion, chopped
• 1 pound firm tofu
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 15-ounce cans tomato sauce or canned diced tomatoes or one of each (I prefer to do one of each.)
  
• 2 bay leaves
• 2 teaspoons minced garlic
• salt, to taste (optional)
• black pepper, to taste
• 1 teaspoon sweetener of choice
• 1/2 cup chopped fresh parsley
• 2–3 cups chopped fresh kale, spinach, or arugula

Directions:

In a large pan, sauté onion.

Drain tofu and use paper towels to gently sop up extra moisture if necessary. Crumble the tofu into tiny pieces. Add to the onion in the pan.

Add basil, oregano, tomato sauce &/or tomatoes, bay leaves, garlic, salt (if using), black pepper, and sweetener and stir. Allow sauce to cook for 20 minutes.

Cook pasta according to package directions. Drain and set aside.

Add parsley and greens. Stir and cook for 10 minutes more. Remove bay leaves. Serve over cooked pasta.

Makes 8 servings

Notes about this recipe:

1. I halved the recipe since I was only cooking for 3, however I still used a can of tomatoes AND added tomato sauce (I used almost half a jar of pasta basil and garlic pasta sauce).
   
2. I chose to use kale and it was yummy. I chopped it up pretty fine so the texture wouldn't be distracting or stringy.
3. My husband thought it was great with Parmesan cheese on top.
   

Southwest Stuffed Bell Peppers

This recipe comes from Our Best Bites, and they adapted it from America's Test Kitchen.

Ingredients:

• 4 very large or 6 medium sweet peppers (red, yellow, or orange)
• 1 Tbs salt
• 1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
• 2 Tbs olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
• 1 14oz can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 green onions, sliced
• 1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
• 1 tsp kosher salt, plus more to taste
• 1/4 black pepper, plus more to taste
• 1 14.5 ounce can diced tomatoes, preferably fire roasted
• 1 1/4 C jack or pepperjack cheese, divided
• 3-4 Tbs chopped fresh cilantro
• tortilla chips, just a handful and more for serving if desired.

Directions:

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Notes about this recipe:

1. I used quinoa instead of rice. To cook it I used the water that the bell peppers were boiled in, but I measured it out (I only needed 1 cup for 1/2 c. of quinoa) to make sure I didn't have to drain my quinoa, like the directions say to do.
2. I used 3 oz. of canned mild green chilis, instead of jalapeno pepper and I only used 1/2 tsp of the chipotle chili powder. This combo still had kick but not so bad that you can't eat it. If you aren't one for spice you may want to nix the mild green chilis or do less than 1/2 tsp of chili powder.
   
3. I used kidney beans instead of black beans and it was super yummy. I'm sure black beans are great too.
4. Don't start preheating your oven until you start making the filling (sauteing onions, etc).
   
5. We didn't use the tortilla chips and it was still superb.
6. I only used 4 peppers, and then just saved the extra filling for leftovers (tastes awesome as a burrito filling!). If buying that many peppers is too expensive for you, you could just chop one up and add it to the filling. Serve it up some kind of bread and fruit sides. Saves money and time!
   

This recipe was a huge hit! Both my husband and I thoroughly enjoyed eating it for dinner.

Spinach Banana Strawberry Smoothie

I made my first "green" smoothie!

Ingredients:

• About 12 oz of liquid---1/2 was water, 1/2 was orange juice
• Almost 1 banana (my baby got a few slices before it went in the blender)
• 1 1/2 handfuls of spinach
• The leaves off of 2 stalks of kale
• Milled flax seed (I didn't measure, but it was probably 2-4 Tb)
• About 2 handfuls of frozen strawberries

Directions:

Put liquids in, then add the rest of the ingredients, and blend!

Notes about this recipe:

1. "Green" smoothies are usually green, but if you add berries or other red fruits they turn brownish. Don't let the color scare you!
2. My baby LOVES smoothies, and she liked today's "green" one too! I think kids and smoothies are a great combination.

FYI: Black Beans

Picture from http://nutritionholistic.com/2008/12/health-benefits-of-black-beans/

What is it?

Black beans are a legume. They are oval shaped, with a black skin and whitish flesh.

Why should I eat it?

Black beans...

• are very low in saturated fat, cholesterol, and sodium.
• are a good source of protein, thiamin, magnesium, phosphorus, and maganese.
• are a good source of dietary fiber and folate.
  

What should I know about using it?

• Most packaging will tell you to rinse and sort your beans before soaking and cooking.
• Dried beans should be soaked before being cooked.
• Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.
• Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking.
• If you need to add water during the cooking process make sure it is hot water. Cold water will cause your beans to split.
  

Information from:

• http://nutritiondata.self.com/facts/legumes-and-legume-products/4284/2
• http://www.food.com/library/black-bean-192
• http://homecooking.about.com/od/howtocookvegetables/a/blkbeantips.htm
  

Sweet Potato Enchiladas

This recipe was shared with me by my sister-in-law, Crystal, and I tried it out using some of her adaptations and some of my own adaptations. The original recipe comes from Mindika Moments.

Ingredients:

• 2 large sweet potatoes
• 4 oz cream cheese
• 4 or 5 green onions, chopped
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. pepper
• About 14-15 oz of cooked black beans
• About 12-15 corn tortillas
• 1 19oz can red enchilada sauce
• Shredded cheese (any kind you prefer, and as much as you prefer)
• Optional toppings--sour cream, cilantro

Directions:

1. Bring a large pot of water to boil. Peel and cut sweet potatoes into big chunks. Cook until tender (around 15-30 min.).
2. Meanwhile, chop green onions. Combine all the spices in small bowl. In a separate, larger bowl place the 4 oz. of cream cheese.
   
3. When sweet potatoes are done, drain and add to the cream cheese. Mash together.
4. Add the green onions, spices, and black beans to sweet potato mixture.
   
5. Preheat the oven to 350 degrees. Grease your 13x9 baking dish.
   
6. Put a scoop of filling into a corn tortilla, along with about 1 Tb of red enchilada sauce and a sprinkle of cheese. Close and place seam down in the baking dish. Repeat with each tortilla until there is no more room in your dish for more enchiladas.
7. Pour remaining red enchilada sauce over all the enchiladas, and then sprinkle with cheese.
8. Bake for about 45 min (or until the enchiladas are bubbling and the cheese is beginning to brown).
   

Notes about this recipe:

1. I made half of mine without cheese and it was still yummy!
2. I had extra filling, so depending on how much filling you put in each enchilada you may want to grease another baking dish to cook the extras.
3. In the future I may try adding corn to the filling as well, just to see what it would taste like.
   

Pasta Primavera

I found this recipe at Whole Food Mommies. It comes from a book by Rip Esselstyn called The Engine 2 Diet. The blogger had permission to post from the author, and to honor copyright laws I will not re-post it here, but please go here to find this yummy recipe!

It is a pasta dish that incorporates kale, corn, and red pepper. Not a mix I usually think of when making pasta, but it was delish! (My husband and baby both enjoyed it as well!)

Notes about the recipe:

1. I forgot to put my cashew nuts on top! I'll have to try that part out next time.
2. I didn't use the jalapeno pepper.
3. I chose to use red pepper instead of green.
4. I did the first 2 steps of the directions, but before I added the diced tomatoes and pasta sauce I took out half of my sauted veggies to save for a later meal. Then I used 1/2 the amount of diced tomatoes and just over 1/2 the sauce. (I had only cooked about 1/2 the amount of pasta as well.)
   

Summer Garden Couscous Salad

This recipe was submitted by Whitney. It comes from Taste of Home. Some of her notes are added into the recipe.

Ingredients:

• 1 C corn (we like to cook fresh corn first, let it cool and cut it from husk - we've also used frozen corn thawed when fresh wasn't an option)
• 1 C chicken broth
• 1 C uncooked couscous
• 1 medium cucumber, halved and sliced
• 1 1/2 C cherry tomatoes, halved
• 1/2 C crumbled Feta
• 1/4 C chopped red onion

• 3 Tbs minced fresh parsley
• 3 Tbs olive oil
• 3 Tbs lemon juice
• 1 tsp dried oregano
• 3/4 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

Cook the corn and set aside (if using frozen, just add it later with the other veggies)

In a small saucepan, bring broth to boil

Stir in couscous, remove from heat, cover and let stand 5-10 min or until water is absorbed

Fluff with a fork and set aside to cool slightly

In a large bowl combine cucumber, tomatoes, feta cheese, onion, parsley and corn

Stir in couscous

In a small bowl whisk the oil, lemon, and seasonings

Pour over couscous mixture, toss to coat

Serve immediately or cover and refrigerate until chilled

FYI: Sweet Potatoes and Yams

Top: Sweet Potato
Bottom: Yam

What is it?

Sweet potatoes are a large, starchy, sweet-tasting root vegetable. It is believed that they originated in Central and South America, but they are grown in various parts of the world as well. Sweet potatoes can have a pale, thin, light yellow skin with yellow flesh OR darker, thicker orangy-reddish skin with orange flesh. (This latter sweet potato is sometimes called a yam by mistake.)

Yams are also a root vegetable. They are quite large and are usually between 5.5-11 lbs but can get up to 7 feet long and 150 lbs. They originated primarily in Africa and Asia. Yams have a brown or black skin and the flesh can be off-white, purple, or red.

Why should I eat it?

Sweet potatoes...

• are low in calories.
• have no fat.
• are rich in beta-carotene and potassium. (These nutrients help protect against heart attack and stroke, and maintain fluid & electrolyte balance in body cells.)
  
• rich in complex carbohydrates.
• rich in dietary fiber.
• have vitamin C and B6.

Yams...

• are high in vitamin C and B6, potassium, and maganese.
  
• are rich in dietary fiber.
• are low in saturated fat and sodium.
• have a lower glycemic index than potato products (this means they can provide a more sustained form of energy).
  

What should I know about using it?

Sweet potates--

• Bruised sweet potatoes deteriorate more quickly than unbruised (so beware of bruises when buying them)
• When sweet potatoes begin to go bad, throw the whole thing away because it will infiltrate the taste of the whole potato.
• Store sweet potatoes in a dry, dark, and cool place. If stored correctly they can last up to 3-4 weeks. If not stored in ideal conditions, use them within a week of purchasing.
  
• Don't refrigerate sweet potatoes.
• Cooked sweet potatoes can last 4-5 days in the fridge.

Yams--

• Same as the sweet potato list, except that they can last for 2-3 days in the fridge after being cooked.
• A true yam will most likely be sold in chunks sealed in plastic wrap.

Information and pictures from:

• http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm
• http://homecooking.about.com/od/foodstorage/a/swpotatostorage.htm
• http://homecooking.about.com/od/foodstorage/a/yamstorage.htm
• http://en.wikipedia.org/wiki/Sweet_potato
• http://en.wikipedia.org/wiki/Yam_%28vegetable%29
  

Quinoa Taco Salad

This recipe comes from Good Life Eats.

Ingredients:

• 1 cup quinoa
• 1 red onion, chopped
• 3 cloves garlic, minced
• half a red bell pepper, chopped
• half a green bell pepper, chopped
• half a yellow bell pepper, chopped
• 1 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1-2 teaspoons chili powder, depending heat preferences
• dash cayenne pepper
• 1 -15 ounce can black beans, drained
• 3/4 cup diced tomatoes (fresh or canned)
• 2 limes
• salt and pepper, to taste
• 6-8 ounces baby spinach
• 1 bunch cilantro
• 1/3 cup cheddar or feta cheese
• 1 avocado, diced

Directions:

Cook the quinoa according to package instructions.

Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes.

Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.

Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

Notes about this recipe:

1. My refrigerator is crazy and is freezing half of my poor vegetables, so my spinach and my cilantro were gross. Instead of eating it on the spinach I ate mine in a tortilla and my husband ate his with tortilla chips. Both ways tasted great.

3 Bean Chili

I've adapted this recipe from Betty Crocker. (Side note, I hope you aren't judging whether to make recipes or not based only on the pictures. I am not very good at photographing food!)

Ingredients:

• 1 can (14 oz) vegetable broth
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
  
• 2 cans diced tomatoes with green chili peppers
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
• 1 to 2 teaspoons chili powder (depending on how spicy you like your chili)
  
• 1 can (15 to 16 oz) red beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) purple hull beans, drained
• 2-3 c. frozen peas and corn
• 1/2 c. water
  
• 2 tablespoons chopped fresh cilantro or parsley
  

Directions:

1. In 4-quart Dutch oven or large stew pot, heat 1/4 cup of the broth to boiling over medium-high heat. Cook onion and garlic in broth about 5 minutes, stirring occasionally, until onion is tender.
2. Stir in remaining broth, tomatoes, oregano and chili powder. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.
3. Stir in the beans, corn, peas, and water. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cilantro.

Serve with chips, rice, baked potatoes, or cornbread...whatever you like best with your chili!

Notes about this recipe:

1. I used 1 tsp of chili powder this time and it was still spicy, so next time I think I may do 1 can of tomatoes with chillies and 1 can without chillies. I think the extra spice may be coming from there.
2. If you use the exact recipe from Betty Crocker with kidney beans, garbanzo beans, and chili beans it will look more like the picture below.
   

Mexican Sweet Potato Quinoa Salad

This recipe (and photo) is from Good Life Eats, from a guest blogger Allison of Some the Wiser.
 

Ingredients:

• 1 cup uncooked quinoa
• 2 medium sweet potatoes (about 1 pound)
• 1 red bell pepper, cored, and diced
• 3 tablespoons minced green onion
• 1 cup sliced black olives
• 1 avocado, diced
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon chipotle chili powder (or to taste)
• 1/4 cup minced fresh cilantro
• 1/2 cup diced cherry tomatoes for garnish
• salt
• freshly ground pepper

Directions:
Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If there is some water remaining, carefully strain the quinoa. Let cool slightly.
Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.
Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado, and cilantro. Whisk the oil, lime juice, and chili powder together then toss the salad with the mixture. Taste and adjust salt and pepper seasonings. Garnish with cilantro and grape tomatoes. Serve warm with tortilla chips.
Note: If you have a baby, six months or older, at home, this makes delicious baby food too! Reserve a small portion of cooked quinoa and cooked sweet potatoes. Puree with one or two tablespoons of milk and serve.
Notes about this recipe:
1. I would get the sweet potatoes started first, and then start the quinoa.
2. I personally LOVE avocados and the black olives and cilantro were yummy too, so next time I'm adding in a 2nd avocado, increasing the black olives to 1 1/4 c, and increasing the cilantro to 1/2 c.
3. I used regular chili powder and I couldn't even taste it. Next time I will be adding about a 1/2 tsp. to see if that takes it up a notch on the flavor scale.
4. We ate this on flour tortillas instead and I thought it was delish this way. I'm sure the chips are good too.
5. I opted for diced fresh tomato instead of the cherry tomatoes. Next time I think I'll make pico de gallo for added flavor.
6. Both my hubby and I felt it needed a little extra something, but we couldn't put our finger on it. So when you make it, let me know what you think and what you would add.

FYI: Tofu

(Picture courtesy of http://www.chiropractic-help.com/Tofu-Nutrition.html)

What is it?

Tofu is made from soybeans, water and a coagulant, or curdling agent.

There are 3 types of tofu:

1. Firm (or regular) tofu--pretty solid, will maintain shape, higher in protein/fat/calcium
   
2. Soft tofu--good for blending
   
3. Silken tofu--custard-like, good for pureed or blended dishes.
   

Why should I eat it?

Tofu...

• is high in protein
• is a good source of B-vitamins and iron
• is high in calcium (if the tofu is made with a calcium salt curdling agent)
• is low in saturated fat
• contains no cholesterol
• is low in sodium
  

What should I know about using it?

• It absorbs flavors like a sponge.
• Is usually located in the produce section of the grocery store.
• If you are using firm tofu, you will want to drain and press it. Learn more about draining and pressing here. (I personally just cut a slit in the top of the package and press it as all the liquid drains out.)
  
• If you open the package but don't use all the tofu, then rinse it and cover it with fresh water before storing it in the fridge. Be sure to change the water daily to keep it fresh and make sure you use it within a week.
• It can be frozen for up to 5 months.
  

Information from http://vegetarian.about.com/od/glossary/g/Tofu.htm and http://www.soyfoods.com/soyfoodsdescriptions/tofu.html#anchor695154. Please refer to them for more helpful hints.

Eggplant Parmesan

This recipe comes from Katie and Keith.

Ingredients:

• 1 large eggplant
• 3 eggs, beaten
• 1 cup bread crumbs
• 2-3 tablespoons Italian Seasoning
• 32 oz jar Classico Tomato and Basil sauce
• 2 cups Mozzarella
• 1 cup Parmesan cheese
  

Directions:

1. Preheat oven to 350. Cut eggplant into thin slices (1/8-1/4 inch). Mix bread crumbs with Italian seasoning in a bowl.
2. Dip eggplant slices into beaten eggs and bread with crumb and seasoning mixture. Place slices on a cookie sheet and bake for 5 minutes then flip slices over and bake for another 5 minutes.
3. Mix both cheeses together. In a 9x13 inch casserole dish, pour a thin layer of tomato sauce (1/4th of jar). Sprinkle on a layer of mozzarella and parmesan cheese. Place a layer of the eggplant slices onto the cheese layer. Repeat this three times (sauce, cheese, eggplant), or until eggplant is all used. Finish with a thin layer of sauce and cheese.
4. Bake for 30 minutes or until golden brown on top.

Notes about this recipe:

If you like a chewier texture then cut the eggplant slices thicker. Other spaghetti sauces can be used but will require some "doctoring" with added Italian seasonings and garlic powder.

Peanut SauceTofu Stir Fry

I used a peanut sauce recipe adapted from Food&Wine: Annual Cookbook 2010, and then I improvised the rest.

Ingredients:

For the Spicy Peanut Sauce

• 1/4 c. plus 2 Tb. creamy peanut butter
• 3 Tb. unseasoned rice vinegar (or regular)
• 1 1/2 Tb. sugar
• 3 Tb. soy sauce
• 1/8 c. water
• 1 tsp. crushed red pepper
• 1 Tb. fresh ginger root, peeled and coarsely chopped
• 1/2 clove garlic
  

Mix it all in a blender. (If you want your veggies to have more of the peanuty flavor then hold out about a 1/2 c. of the sauce.)

For the stir fry

• 1 pkg. of firm tofu, 16 oz
• 1 crown of broccoli, cut into stir fry size pieces
• 1 or 2 carrots, sliced

(You could also add celery slices, snap peas, mushrooms, scallion slices, water chestnuts, or whatever else you like to eat in stir fries. This time around I added a small can of water chestnuts.)

Directions:

1. Cut the tofu into 1/2 in. or 1 in. slices. Put the slices in a container and pour in the Spicy Peanut Sauce and let marinate for about 30 minutes. (You don't have to marinate it if you are pressed for time.)

2. Slice the carrots and cut up the broccoli (and any other veggies you plan on using) and set aside in a bowl. (If you want them to have more of the peanut flavor then add the 1/2 c. of peanut sauce to the veggies and stir to get them all coated.)

3. Heat large frying pan or wok. Add the marinated tofu. Cook on medium heat until the tofu starts to get crispy (between 10-20 minutes). Then add the veggies and cook a few minutes longer until veggies are crisp tender (not soggy).

I serve it up with brown rice, and a fruit side.
You can also use this peanut sauce on noodles (about 1/2 lb.) as a side dish for a different meal.

And if anyone can tell me why the last part of my post is smaller than the rest, even though I have resized all of the text to be "normal" size, I would greatly appreciate it!