Tofu Stir-fry

Ingredients

1 12-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
1 16-ounce bag frozen stir-fry vegetables, thawed
2/3 cup bottled stir-fry sauce
2 scallions, thinly sliced (about 1/4 cup)
2 cups hot cooked brown rice (I use white rice since we despise the healthy brown rice in our house!)

Directions

1. Drain tofu, takes about 30 minutes. Lightly coat tofu with cornstarch.
2. Add tofu to a bowl and toss gently with red pepper.
3. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until tofu begins to brown.
4. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through.
5. Add stir-fry sauce; cook and stir gently until mixture is bubbly.
6. Stir in tofu; heat through. Sprinkle with scallions. Serve over rice.

Chocolate Peanut Butter Mallow Bars

Ingredients

1 package devil's food cake mix
1/2 cup butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) marshmallow creme
1/2 cup salted peanuts (since we do not like peanuts, we used m&ms)
6 squares semi-sweet chocolate, coarsely chopped


Directions

1. Heat oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.
2. Spread peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
3. Bake 18 min. or just until center is set. Cool completely before cutting into bars.

Serves 32

Ravioli with Sautéed Zucchini

Ingredients

1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half-moons
kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the ravioli according to the package directions. Drain them and return to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.
3. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.

Serves 4

Pasta with Peppers and Mozzarella

Ingredients

12 oz gemelli pasta, about 4 cups
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches of arugula, thick stems removed, about 6 cups (we do not care for arugula, we use spinach)
12 oz of mozzarella cut into small chunks

Directions

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside. Wipe out the pot.
2. Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
3. Add the arugula, mozzarella, the cooked pasta, the reserved pasta water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.

Serves 6

Utah Jello

Ingredients

1 large box strawberry jello
1 bag frozen strawberries
2 small cans mandrin oranges
1 can cranberry sauce
1 bag walnuts, chopped

Directions

1. Prepare Jello with only 1 cup water.
2. Mix in cranberry sauce.
3. Add fruit and nuts to cooling mixture.
4. For best results cool overnight.

Berry Cheesecake Pie

Ingredients

8 sheets phyllo dough
6 tablespoons butter, melted
2 packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries (although any type of berry can be used, as well as chocolate chips)
1/2 cup strawberry jam
1 cup whipped topping

Directions

1. Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges.
2. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
3. For filling, in a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
4. Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour.
5. Refrigerate until chilled.
6. In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

Serves 6-8

Vegetarian Pasta Sauce

Ingredients

3 medium onions, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

5 garlic cloves, minced

2 tablespoons olive oil

3 medium zucchini, choppped

3 medium yellow summer squash, chopped

3 medium tomatoes, chopped

1 medium eggplant, peeled and cubed

2 cans, 28 oz each, italian crushed tomatoes

1 can, 6 oz, tomato paste

1/4 cup minced fresh basil

3 tablespoons minced fresh oregano

2 tablespoons minced fresh rosemary

2 teaspoons Italian seasoning

1 1/2 teaspoon salt

1/2 teaspoon pepper

Directions

1. In a dutch oven, saute the onions, peppers and garlic in oil until tender. Add the zucchini, summer squash, tomatoes, and eggplant; cook and stir for 5 minutes.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat, simmer, uncovered for 1 1/2 to 2 hours or until sauce is thickened.

Serves 14, 1 cup each

Veggie Stuffed Shells

Ingredients

1 box jumbo pasta shells

2 teaspoon olive oil

1/2 bunch broccoli, chopped (2 1/2 cups)

1 cup shredded carrots

1 small onion, chopped

1 clove garlic, minced

1 box frozen leaf spinach, thawed and coarsely cut

1/4 cup chopped basil

1 cup small curd cottage cheese or ricotta

2 tablespoons grated parmesan

1/4 teaspoon each salt and pepper

1 1/2 cup marinara sauce

1/2 cup shredded mozzarella

Directions

1. Heat oven to 400°. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
2. Meanwhile, heat oil in large skillet over medium-high heat. Saute broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1/2 cup water; cover and cook 2 minutes or until vegetables are tender.
3. Remove cover, cook until liquid is mostly evaporated. Remove from heat, stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13x9 baking pan.
4. Spoon 1 rounded tablespoon filling into each shell; arrange in baking dish Sprinkle with mozzarella, cover lightly with foil, and bake 35 minutes until hot and bubbly.

Serves 6

Spiral Omelet Supreme

Ingredients

4 oz cream cheese
3/4 cup milk
1/4 cup + 2 tablespoons Parmesan cheese, divided
2 tablespoons flour
12 eggs
1 green pepper, chopped
1 small onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons canola oil
1 1/2 cup mozzarella cheese, shredded
1 tomato, seeded and chopped
1 1/4 teaspoon Italian seasoning, divided

Directions

1. Line the bottom and sides of a greased 15x10x1 baking pan with parchment paper, grease the paper and set aside.
2. In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs, add cream cheese mixture and mix well. Pour into prepared pan.
3. Bake at 375° for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
4. Turn omelet onto a work surface, peel off parchment paper. Sprinkle with vegetable mixutre, mozzarella cheese, tomato, and 1 teaspoon Italian seasoning. Roll up jelly-roll style, starting with short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.

Serves 12