Baked Italian Tofu

Preparation Time: 15 min Cooking Time: 12 min Level of Difficulty: Easy Course: Main meals, appetizers Servings: 4

Ingredients

• 1 pound firm tofu, well drained
• 1 cup basil, fresh leaves
• 1 cup fresh oregano, fresh leaves
• 2 tsp Italian seasoning
• 2 teaspoons Kirkland Organic No-salt Seasoning
• 2 cloves garlic, finely minced
• 1/8 cup water
• 1/8 cup balsamic vinegar
• 1 tsp olive oil
• 1/2 cup marinara sauce

Instructions

1. Preheat oven to 400 degrees.
   
2. Season a pizza stone or baking pan with the olive oil and set aside.
3. Slice one pound of firm tofu in slices 1/2" x 1" x 2". (I sliced the block in 1/2" slices and then cut each again long-ways.)
   
4. Place the slices on a plate over a paper towel. Put another paper towel on top and then set a second heavy plate on top. Let sit for about five to ten minutes to remove moisture. If you are trying to cut down on using paper, then use two clean dish towels.
   
5. Mix water and vinegar in a small bowl. Finely mince the garlic and add it to the water and vinegar. Let sit for five to ten minutes so that flavors combine. (steps 2 and 3 are completed during the same 5 - 10 minute period of time)
   
6. Finely chop the fresh herbs. Add the dried Italian seasoning and the no-salt seasoning to the fresh herbs. Take the top dinner plate off of the tofu and spread the herb mixture evenly on a dinner plate.
   
7. Pour the vinegar, water, garlic mixture onto another dinner plate. Then take four pieces of tofu at a time and place in liquid mixture to coat, pushing gently to pick up garlic. Then gently press the tofu slice into the herbs and turn to coat.
8. Place the tofu pieces as they are coated with herbs onto the baking pan you have coated with olive oil. After all the pieces have been coated and placed on the pan, put the pan in the oven and bake for 12 minutes or until lightly browned.
9. Remove from oven when lightly browned and serve warm with Marinara Sauce.

Chicken Zucchini Quesadilla

Here is a recipe that I think you will enjoy. I suggest that you cook a whole chicken breast and double the recipe. The quesadillas are easy to make with the filling already prepared. I took some to work for lunch with the filling in one small container, cheese in another and built it at work by putting the filling on one half of the tortilla, topping with the shredded cheese, and then I folded the tortilla in half over the filling. I microwaved it for 30 seconds.

Preparation Time: 15 min Cooking Time: 10 min Level of Difficulty: Easy Course: main meals or appetizer Servings: 2

Ingredients

• 1/2 cup onion(s), finely chopped
• 1 cup zucchini, shredded
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp basil, chopped
• 1 Tbsp taco seasoning mix
• 1 Tbsp green hot chili peppers, minced
• 1/4 Tbsp salsa
• 1/2 cooked chicken fillet, shredded
• 1 tsp olive oil
• 2 medium whole wheat tortillas
• 1/4 cup shredded fat-free cheddar cheese

Instructions

Saute onions in 2 teaspoons olive oil until just translucent. Add minced chili pepper and chopped herbs and stir to combine. Add shredded chicken and the taco seasoning and stir until chicken is mixed in and coated with seasoning.

Take a tortilla and place it on a hot griddle or pan. Spoon on the chicken mixture and then sprinkle with the shredded cheese; then top with second tortilla. Brown on each side. Cut into six pieces and serve. Each serving is 3 pieces or one half quesadilla.

Zucchini Pancakes

Servings: 4 Serving size: 2 pancakes Preparation Time: 15 min Cooking Time: 10 min Level of Difficulty: Easy Course: main meals

Ingredients

• 1/2 cup unbleached flour
• 1/2 cup whole wheat flour
• 1/4 cup unpacked light brown sugar
• 2 tsp baking powder
• 1/8 tsp table salt
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 whole egg
• 3/4 cup 1% low-fat milk
• 1 cup zucchini, shredded
• 1 tsp vanilla extract
• 2 tsp vegetable oil

Instructions

1. Mix unbleached flour and whole wheat flour together in a large bowl.
2. Add the brown sugar, baking powder, salt, cinnamon, and allspice. Stir to mix.
3. Heat skillet or griddle to medium heat.
4. In a medium sized bowl combine the liquid ingredients.
5. Place one teaspoon of vegetable oil on griddle and use towel to rub over the griddle surface.
6. Use a 1/4 cup measure to spoon batter onto the griddle.

Serving suggestion: Top with maple syrup, pumpkin butter, or apple butter.

Makes about 8 pancakes. Serving = 2 pancakes.