Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.     Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading

Chipotle Chicken Salad

This recipe is slightly adapted from the August 2006 issue of Cooking Light magazine. It makes 4 servings.            Chipotle Chicken Salad Dressing: 1/3 cup chopped fresh cilantro 2/3 cup light sour cream 1 tablespoon minced chipotle chile 1teaspoons adobo sauce from the chipotle chile can 1 teaspoon ground cumin 1 … Continue reading

Gold and Black Bean Salad

This recipe is from page 115 of the Vegan Planet Cookbook. It makes a really quick weeknight meal. The recipe makes 5 servings.             Gold and Black Bean Salad 3 cups cooked black beans (drained and rinsed canned beans are fine) 2 cups fresh or frozen corn kernels, cooked and … Continue reading

Cheesy Corn and Potato Chowder

Kegan made this soup tonight for dinner. It is delicious! The recipe is from page 239 of Better Homes and Gardens Quick, Quicker, Quickest – 350 Delicious Meals Ready in 20, 30, or 40 minutes. The recipe makes 6 servings.         Cheesy Corn and Potato Chowder 4 cups low-sodium vegetable broth 16-ounce package of … Continue reading

Southwestern Vegetable and Chicken Soup

This recipe is from Eating Well magazine’s February 2013 issue. It is full of veggies and very tasty. The recipe makes 8 servings at 5 weight watcher points each.           Southwestern Vegetable and Chicken Soup 2 medium poblano peppers 2 teaspoons canola oil 12 ounces boneless, skinless chicken thighs, trimmed, cut … Continue reading