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

Vegetable Potpie with Cheddar Biscuit Topping

This recipe is adapted from page 320 of the Gourmet Today cookbook. It is filling and really tasty. It makes 8 servings.         Vegetable Potpie with Cheddar Biscuit Topping For filling 1 (1-pound) package frozen pearl onions (not thawed) 2 1/2 cups water 5 tablespoons unsalted butter 1 fresh thyme sprig, plus … Continue reading

Ginger-Infused Pork with Fresh Barbecue Sauce

The recipe is easy to throw together. It is modified from the recipe on page 72 of the November/December 2012 issue of Clean Eating magazine. I served it with roasted potatoes. It makes 6 servings.       Ginger-Infused Pork with Fresh Barbecue Sauce 1 teaspoon olive oil 1 1/2 pounds trimmed lean pork shoulder … Continue reading

Buffalo Chicken Salad

This recipe is adapted from page 176 of the September 2013 issue of Family Circle magazine. It makes 4 servings.               Buffalo Chicken Salad 1 1/2 pounds boneless skinless chicken breasts 2 large ribs celery, diced 1/4 cup low-fat buttermilk 1/4 cup olive oil mayonnaise 1/4 cup mild Buffalo … Continue reading

Turkey-Apricot Wraps

This recipe was inspired by a recipe in the cookbook, Quick, Quicker, Quickest 350 Delicious Meals Ready in 20, 30 or 40 minutes. It makes four servings.             Turkey-Apricot Wraps 3 tablespoons sugar-free apricot preserves 2 tablespoons Dijon mustard 4 whole grain tortillas (I used Ezekiel brand) 8 ounces low-sodium … Continue reading