by Guest | May 12, 2021 | Recipes
Prep Time: 10 min
Cook Time: 10 min
Ingredients
- 14 ounces extra firm tofu
- 1 cup onion, chopped
- 1 cup bell pepper, chopped (any color)
- 1 teaspoon oil
- 10 ounces frozen chopped spinach, thawed/drained
- 1 teaspoon garlic powder or 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ounce (1/4 cup) cheddar cheese
Directions
- Drain and press tofu to remove extra liquid. Crumble; set aside.
- In a medium skillet over medium heat, sauté onion and bell pepper in oil until tender, 5-7 minutes.
- Add spinach, garlic, salt and pepper. Stir to combine.
- Add tofu; cook and stir until heated through. Sprinkle cheese over the top. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- More spice? Try cumin or chili powder. Add other veggies.
Recipe and Photo Source: https://foodhero.org/recipes/tofu-scramble
by Guest | May 5, 2021 | Recipes
Prep Time: 5 min
Cook Time: 5 min
Ingredients
- 2 eggs
- 1/2 cup low-fat or non-fat milk
- 1/4 teaspoon cinnamon or nutmeg
- 1/2 teaspoon vanilla
- 4 slices whole-wheat bread
- powdered sugar (optional)
Directions
- Wash hands with soap and water.
- In a flat-bottom bowl or casserole dish, beat together the eggs, milk, spice and vanilla, if desired.
- Lightly grease a skillet and place it on medium heat.
- Dip both sides of the bread in the egg and milk mixture. Cook in the skillet about 2 minutes on each side or until brown and cooked through.
- Move the pieces from the pan to plates and dust with powdered sugar, if desired.
- Refrigerate leftovers within 2 hours.
Notes
- Works best when bread is somewhat dry rather than fresh.
- Poke a few holes in the bread to absorb more egg mixture.
- Try topped with Any Berry Sauce or Microwave Applesauce.
Photo and Recipe Source: https://www.foodhero.org/recipes/french-toast
by Guest | Apr 28, 2021 | Recipes
Prep time: 10 min
Cook time: 30 min
Ingredients
- 3 cups potatoes cut in 1-inch pieces
- 2 teaspoons oil
- ¼ teaspoon each salt and pepper
- ½ cup of parmesan cheese, shredded or grated
Directions
- Preheat oven to 400 degrees.
- In a large bowl, toss potatoes with oil, salt and pepper.
- Place potatoes in a single layer on a large baking sheet.
- Roast 25 minutes; sprinkle with cheese; roast 5 to 10 minutes more. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Try other types of cheese or a blend!
Recipe and Photo Source: https://foodhero.org/recipes/parmesan-roasted-potatoes
by Guest | Apr 20, 2021 | Recipes
Prep Time: 15 min
Cook Time: 20 min
Ingredients
- 1 ⅓ cups all-purpose flour (try half whole-wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup nonfat or 1% milk
- 2 Tablespoons vegetable oil
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Mix flour, baking powder and salt in a bowl. Stir in milk and oil until a soft dough forms.
- Turn dough onto a clean, lightly floured surface and knead 6 to 8 times. Dough should feel soft but smooth; not sticky. Shape dough into a ball. Turn the bowl upside down over the dough. Let sit for 10 minutes.
- On a baking sheet, roll or press dough into a 12-inch circle. Bake crust for 8 minutes.
- Remove from oven and add your choice of sauce and toppings.
- Return to oven and bake until light golden brown, 12 to 20 minutes. Serve hot.
- Refrigerate leftovers within 2 hours.
Photo and Recipe Source: https://www.foodhero.org/recipes/no-yeast-pizza-crust
by Guest | Apr 14, 2021 | Recipes
Prep Time: 10 min
Cook Time: 30 min
Ingredients
- 4 cups water
- 2 packages (3 ounces each) ramen-style noodles
- 2 boneless, skinless chicken breasts, cut in thin strips
- ¼ cup peanut butter
- 2 tablespoons soy sauce
- ½ cup water
- 1 tablespoon vegetable oil
- 1 teaspoon red pepper flakes
- 1 teaspoon finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
- 2 carrots, thinly sliced (about 2 cups)
- ½ large head cabbage, thinly sliced (about 6 cups)
- ¼ cup green onions, thinly sliced
Directions
- Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.
- In a small saucepan, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
- Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
- Add red pepper, ginger, and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
- Stir in green onions, cooked noodles and peanut sauce. Toss and serve immediately.
- Refrigerate leftovers within 2 hours.
Notes
- To avoid peanuts or peanut butter, try this stir fry with sunflower seeds or sunflower seed butter.
Photo and Recipe Source: https://www.foodhero.org/recipes/mo-moo-indonesian-stir-fry
by Guest | Apr 7, 2021 | Recipes
Ingredients
- 1 1⁄2 Tablespoons vegetable oil
- 3⁄4 cup diced carrot
- 1 cup chopped onion
- 1 teaspoon garlic powder or 4 cloves garlic, minced
- 2 cups diced summer or winter squash (fresh or frozen)
- 1 1⁄2 cups corn (fresh or frozen) or a 15-oz can (drained and rinsed)
- 1 1⁄2 cups cooked beans (any type) or a 15-oz can (drained and rinsed)
- 1 can (15 ounces) diced tomatoes or 2 cups diced fresh
- 3 1⁄2 cups low sodium broth (any type)
- 1 teaspoon cumin
- 1⁄4 teaspoon pepper
Directions
1. Wash hands with soap and water.
2. Heat oil in a large pan on medium heat. Add carrot and onion and saute until onions have begun to turn slightly brown, about 8 to 10 minutes.
3. Add garlic, squash and corn and continue to stir for another 3 to 4 minutes.
4. Add beans, tomatoes, broth, cumin and pepper.
5. Allow soup to come to a boil and then turn heat down to a simmer until all vegetables are tender to taste (15 to 30 minutes, depending on the vegetables used).
6. Refrigerate leftovers within 2 hours.
Notes
- Try This: Change the vegetables and beans based on what you have on hand. Instead of cumin, try 2 to 3 teaspoons of Italian seasoning or 1 Tablespoon of curry powder.
Thanks to the Food Hero Indigenous Peoples work group for this recipe.
Recipe and Photo Source: https://foodhero.org/recipes/three-sisters-soup
