Wednesday, April 17, 2013

Italiano Tofu Sandwich

Tofu has a bad rap in some peoples mind, so please keep an open mind and try this baby. I remember my Stud Muffin saying to me, "Don't you ever serve me tofu again." Well, years went by and I was intrigued to try it again. Oh how I just love a challenge. It's the mushy texture and the zero flavor that turn off most people. Folks seem to love it or hate it. But I'm here to tell you there is still hope and to give it one more try my way. I quickly found out that the flavored and baked tofu has great potential. So I made my version of an Italian inspired tofu sandwich. Voila!  When I told my hubby that I was making this sandwich for the food blog and it would be for his lunch tomorrow he was happy and he said "I love that sandwich." I hope you love it too.

Italiano Tofu Sandwich
  • 4 slices of Kalamata Olive Bread
  • 1 package of Baked flavored Tofu 6 oz., (savory) or flavor of your choice
  • 2 slices of Sargento reduced fat Provolone 
  • 1 jar 6 1/2 oz. Goya, Fancy Pimientos
  • Sweet or Red onion, sliced very thin
  • Sprouts of your choice
  • Balsamic Salad dressing, I used Ken's light options
  • Fresh Basil

You will only need 4 slices of the bread, so you may freeze or refrigerate the rest for later use. Prepare sandwiches ingredients in order:
  1. Open tofu and slice, evenly cutting both pieces into half lengthwise (reducing the thickness of it). Layer 2 tofu slices per sandwich onto bottom slice of bread.
  2. Then place 1 slice of provolone on top of tofu, reserving the rest of cheese for later use.
  3. Open jar of pimientos and carefully pull out of jar with out breaking up, pat dry with a paper towel, then cover top of tofu with a single layer of pimento. You probably will not use all of it, refrigerate unused pimientos for later use.
  4. Layer two thin slices of onion on top of pimentos. 
  5. Then add sprouts to cover generously and drizzle them with salad dressing.
  6. Add freshly ground black pepper and sea salt to taste. 
  7. Cover up sprouts with fresh Basil leaves (stems removed), this will take the place of lettuce. Place second slice of bread on top and cut into half, serve immediately. Serves 2.

You may make this the night before for your lunch the next day. Just wrap up in plastic wrap and refrigerate.

Wednesday, April 10, 2013

Gouda and Babybel Snacks

OK, Feasty Fans, we're double dipping this week with two recipes. They both taste the same so you pick which one you would like to try. If you want a quick and easy appetizer that tastes delicious, then this baby is for you. I managed to cut back on the fat and sugar without compromising the flavors. Maybe a little wine to go with your cheese appetizer. Enjoy!

Mini Encrusted Baked Gouda Pouches
  • 8 light Babybel cheeses, unwrapped
  • Pillsbury Reduced Fat Crescent Rolls
  • 1 egg, beaten
  • optional dip #1: Smucker's sugar free Blackberry Jam
  • optional dip #2: Dijon mustard

Preheat oven to 375 degrees. Meanwhile unwrap plastic and wax from Babybel's and set aside. Open crescents and divide into 8 sections. Then wrap one section around cheese circle pinching seams together carefully and covering completely on crescent dough. Space evenly on ungreased cookie sheet and with a pastry brush on egg on top of crescents to make dough golden brown. Then bake for 13 minutes or until golden brown.

Tip: You may use the mustard or jelly as a dip after baking or you may put 1/2 tsp of mustard or jelly on dough before you wrap cheese with crescent and bake the jelly or mustard in it. They are very good left plain too. Makes 8 mini baked cheeses.

Mini Baked Babybel Cups
  • 8 light Babybel cheeses, unwrapped
  • Pillsbury Reduced Fat Crescent Rolls
  • Smucker's sugar free Blackberry jam or Dijon mustard

You will need a mini muffin pan for this recipe. Preheat oven to 375 degrees. Open the cheeses, cut then in half (like a half circle) and set aside. Then open Crescent rolls and divide into 8 sections, then cut each section in half (not in half long ways).  Place dough into mini muffin wells and add either 1/4 tsp mustard or jelly onto dough, then top with cheese half. Bake for 9 minutes or until golden brown. Makes 16 mini cheese cups.

Thursday, April 4, 2013

Tex Mex Eggs

I feel sorry for the poor people out there who do not enjoy spicy food, but no cry babies allowed. I have loved spicy food for as long as I can remember. Also, my taste buds crave some excitement around here. This one is light, done-right, too. So fool those fat cells into singing, while keeping it low in fat. I keep thinking that a few slices of canadian bacon or crispy bacon on the side would be great for the meat mongers as well. With or without meat this is a real treat for the taste buds. Enjoy!

Tex Mex Eggs
  • 1/2 cup diced sweet onion
  • 3/4 cup diced Roma tomato
  • 1 4 oz. can diced mild green chiles
  • 1 16 oz. container of Egg Beaters
  • 1 egg, beaten
  • 1/4 cup fat free milk
  • salt & pepper to taste
  • 1 cup Utz baked tortilla chips, crumbled
  • 4 slices of Sargento reduced fat pepper cheese slices
  • Pickled jalapeno slices from jar for garnish
  • Pam cooking spray
Spray a nonstick 12 inch skillet with Pam and heat on medium heat. Add onion and stir occasionally until it just starts to brown. Meanwhile, in a large bowl, mix together tomato, green chiles, Egg Beaters, egg, milk, salt, pepper, and cheese broke into bite size pieces. After onion is cooked spray the skillet one more time with cooking spray and add egg mixture and tortilla chips, mixing well. Stirring with a soft spatula and cook just like scrambled eggs. Once eggs are set and thoroughly cooked serve immediately with jalapeno slices. Serves 6. 

If you would like add some meat to this dish I suggest some ham or crispy bacon, cooked in the eggs or on the side.