Light Spinach Pasta With Tofu Recipe

Ingredients:

• 2 cups fresh spinach
• 3 ounces pasta (any shape)
• 3 ounces firm tofu, cubed
• 1 large onion
• 3 garlic cloves, chopped
• 1 tablespoon oil
• red pepper powder
• salt

Directions:

1. Boil pasta according to package directions but only till its almost done.
2. Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
3. Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
4. In a large non stick skillet, heat oil.
5. When oil gets hot, add the chopped garlic.
6. When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
7. Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
8. At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
9. Let it simmer.
10. Add salt.
11. When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
12. I don't add cheese, but can also do the last step in the oven with mozzarella on top.
13. I like this hot and cold--tastes good every way.

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Spinach Salad with Honey Bacon Dressing

Ingredients:

• 8 cups torn fresh spinach
• 1 cup sliced fresh mushrooms
• 1/4 cup sliced green onion
• 1 medium Tomato, seeded and chopped
• 1 hard-boiled egg, chopped
• 1/2 cup shredded parmesan cheese, shredded on large holes of grater
• 7 slices bacon, cooked and crumbled
• 1/2 cup honey
• 1/2 cup vinegar
• 1/3 cup vegetable oil
• 1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
• 1 teaspoon lemon juice

Directions:

1. Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
2. In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
3. Pour over salad.

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Healthy Wraps

Ingredients:

• 6 flour tortillas
• 6 slices lean ham
• 8 ounces softened low-fat cream cheese
• 2 tablespoons dry ranch dressing mix
• 2 -3 tablespoons chopped green onions
• 1 -2 cup Baby Spinach

Directions:

1. Mix cream cheese, onions and ranch dressing mix in bowl.
2. Spread 2-3 tablespoons mixture on tortilla in a thin layer.
3. Place spinach leaves on tortillas.
4. Place 1 slice of ham on each tortillas.
5. Wrap up tortillas and put in plastic wrap.
6. Refridgerate 1 hour before eating.

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Curried Ravioli

Ingredients:

• 1 (9 ounce) package refrigerated ravioli
• 9 ounces fresh spinach
• 2 ounces Cream Cheese, softened
• 2/3 cup coconut milk
• 1/3 cup vegetable broth or 1/3 cup chicken broth
• 3/4 teaspoon curry powder
• 3 medium green onions, sliced (1/3 cup)
• salt
• red pepper flakes

Directions:

1. Cook and drain ravioli as directed.
2. Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer).
3. In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted inches.
4. Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions and peanuts.

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