Tofu Lettuce Wraps

Tofu is not loved by many people I know, but this is safe for even meat-lovers. Simple, healthy, cheap and very tasty. Feel free to try a different sauce, or eat it with rice. Maybe add some different veggies.

Marinated, Baked Tofu Wraps :

1 (16 ounce) package firm tofu
4 tablespoons soy sauce
2 cloves minced garlic
1 tablespoon fresh grated ginger or 1 tsp dried ginger
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoon honey
1 tablespoon oil

Drain tofu and cut into 1" cubes. Mix all other ingredients together except olive oil. Pour marinade over tofu and cover. Refrigerate overnight, or even a day or two. Lightly grease baking pan or sheet with olive oil. Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish. Bake at 350 degrees for 30 minutes, flip tofu. Add carrots and cook another 20 minutes. Add sesame seeds and cook five more. Remove from oven and add green onions. Serve in a piece of lettuce topped with peanut sauce.

Peanut Sauce:

1/3 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon brown sugar
1 squirt siracha, or other hot sauce
1 clove garlic, minced
1/2 cup water
1 tsp vinegar or hoisen sauce

In a small pot, stir together peanut butter, soy sauce, sugar, water, hot pepper sauce and garlic until well mixed. Cook over medium high until thick and creamy.

Sausage Stirfry

This dish is a recipe my sister in law gave me. I switched it up slightly, but it's quick and healthy, not to mention delicious. I like to chop all the veggies in the morning so my little stinker doesn't have to be patient with me being in the kitchen. He is getting to where he wants to help, or should I say play, with everything.


Sausage Stir Fry :

2 Turkey Sausage
1/2 medium onion
1 bag baby carrots or cut carrots
2 small squash
1 head broccoli
1-2 tomatoes
1-2 C shredded cheese

Chop sausage, onion and broccoli. Add chopped onion broccoli and sausage along with baby carrots to large skillet. Cook with a lid for 10 minutes. Add Squash and cook for 10 more minutes. Add tomatoes and cheese. Cover with lid until cheese is melted. Serve over rice or noodles. I like to add soy sauce to mine.

Spinache Salad

My sister sent me a recipe for spinache salad that had a long list of stuff to put in a spinache salad along with some dressing. We picked out favorites and I made a few alterations to the dressing and we don't have it in us to switch it up. You can put whatever you want, and it would be good...as long as you don't forget the bacon. Yup, you heard me, bacon is a MUST. Don't try to skip it or you'll be real sorry.

Spinache Salad:

1 bag spinache, rinsed and dried
1/2 craisens
2 green apples, diced
1/2 red onion, diced
1/2 lb bacon, diced
1 1/2 cup sweet and spicy pecans

Mix all ingredients and top with dressing.

Sweet and Spicy Pecans:

3 tablespoons light corn syrup
1 1/2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon generous fresh cracked pepper
1/8 teaspoon cayenne
1 1/2 cups pecan halves

Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet. Place large piece of foil on work surface. Using fork, stir pecans to coat with melted spice mixture. Bake until pecans are golden and coating bubbles, about 10-15 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).

Art City Salad Dressing:

1/3 cup oil (vegetable or olive)
1/3 cup rice wine vinegar
1/3 cup sugar
1 Tbsp. Raspberry jam (more to taste)
1 Tbsp. Poppy seeds

Blend ingredients in a blender
If you are sick of the same darn salad try mixen it up, here are some suggested courtesy of my sister:
Spinach, Baby Spinach, Green Leafy Lettuce or Greens Craisons
Grated Cheese-Swiss, Parmesan
Sunflower Seeds, Sesame seeds, Sliced Almonds, Cashews, pecans etc.
Mushrooms, avocado, grape tomatoes Mandarin Oranges, pears, strawberries, seedless grapes, mangos
Bacon Purple onion, green onion, minced sweet onion ChickenPick Ingredients, Chop, Mix, Serve

Simply Roasted

So, let me tell you a secret. I am a vegetable freak. I love the things. They are yummy. Plus they are so darn good for me, I can't help but count to make sure I get at least my three every day. Yes, I really count, every day!

I must admit I get so sick of steamed vegetables though. (Jacob, thinks peas and corn are candy though so he doesn't mind.) So, I have to be selfish some days and heat the house up by roasting my 3 a day in the oven.

Today I had zuchini on hand, so here's what you do. (Oh I added some parmesan on these after I made them.)

Roasted:

1 lb veggies, sliced semi small

1 T olive oil

1/2 tsp salt and pepper

Prehead the oven to 450. Toss your cut vegetables in the oil, salt and pepper. Spread on the pan and bake for about 20 minutes. (Depending on the vegetable it may be longer or shorter.)