Tofu Spaghetti Squash Marinara!

If you read my blog, you may already know that I'm in love with spaghetti squash.  I had some leftover, and I wanted to do something a little different with it yesterday.... And I had just gotten some tofu the day before at the store!  Score!! 

1/8 pkg firm tofu (I used Wegman's)

1 1/4 cups spaghetti squash (Cooked of course)

2tbsp parmesan romano cheese (I used Wegman's)

3/4 large mushroom - chopped

1tbsp onion - chopped

seasoning of your choice 

1/3 cup Spaghetti Sauce (I used Prego Light Smart Traditional Spaghetti Sauce)

Press tofu to remove extra water/moisture.  Dice the portion of tofu you're going to use.  Heat frying pan over med-high heat.  Spray with non-stick cooking spray.  Add Tofu.  Add your choice of seasonings - I used Mrs. Dash Onion & Herb Seasoning.  Add onions & mushrooms.  Sautee until vegetables & tofu are tender.  Add Spaghetti sauce and heat through.  Make sure spaghetti squash is heated through (if it's not freshly cooked, like mine wasn't - it was leftovers - heat in the microwave or on the stove in another pan).  Put heated spaghetti squash in a bowl, top with spaghetti sauce mixture.  Top with cheese.  Enjoy!!

171 Calories

6g Fat

16g Carbs

6g Fiber

11g Protein

402mg Sodium

A new love affair....

 

.... with eggplant!!! 

I've known people for years that claim to love eggplant.... But I had never had it!  Not surprising - I used to be a very picky eater, and I probably wouldn't have tried it anyways! BUT for some reason I recently got it in my head that I wanted to try it. Yesterday I was picking up some groceries, but the eggplant there didn't look all that appetizing, so I didn't buy one.  On the way to my boyfriends house, though, I decided to stop by a little roadside produce market (locally grown of course!) that I've been wanting to go into anyways - this sweet little old lady working there helped me pick one out, and I couldn't wait to cook it! 

I still wasn't exactly sure how to cook it.  I did some looking around online at different recipes, and finally decided to just go with this -- simple & delicious.  I can't wait to have it again!  I'm thinking I'm going to have to start cooking this like once a week.   YUM!!!

1 eggplant, pretty thinly sliced - and peeled.

spaghetti sauce (whatever variety you like)

Shredded cheese - all we had on hand was the mexican variety but it worked well!

cooking spray (I used Smart Balance)

Emeril's Original Essence (or whatever seasoning you like) 

Preheat oven to 375.  Line a baking sheet with aluminum foil.  Spray aluminum foil (already on baking sheet) with cooking spray. Spray each side of the eggplant slices - sprinkle some seasoning on each side as well.  Place on baking sheet - you may need more than one baking sheet depending on how large your eggplant is, or how much you're making.  Bake for 20-25 minutes.  I sprayed the eggplant slices with a little more cooking spray about half way through.... remove from oven, top with a little bit of spaghetti sauce, and a little bit of cheese (almost look like mini pizzas) and bake for a few more minutes (just to melt cheese).  Remove from oven & ENJOY!
 

 I had my eggplant on a bed of pasta - I used Barilla Piccolini Farfalle Pasta (carrots & squash) -- I like to use whole wheat pasta, but I like this pasta too because it has a full serving of vegetables in each serving!  Score!  

You can add a little more spaghetti sauce if you like for the pasta.... and it's a delicious healthy meal!  My boyfriend, who is kind of a picky eater, and who also had not had eggplant and was not thrilled when I said I wanted to make it, said it was good too! :)

You could also make this as a side dish to go with chicken or pork.



*Nutrition info just for eggplant as prepared above*
140 Calories
4.5g Fat
23g Carbs
10g Fiber
275mg Sodium
5g Protein
 

Zucchini Spaghetti!!

Who doesn't like spaghetti?  I just try to avoid it because of the carbs... even if you use whole wheat pasta, it's still a heavy dish.  I adapted this idea a while ago from a zucchini pizza bites recipe I came across. It was delicious!!  

I just slice up Zucchini (used 2 zucchini's today) (You can also get frozen zucchini, already sliced up if you like - the only place I've been able to find that is Giant) & saute it with a little olive oil or cooking spray, and some Emerils Original Essence.  I also, like to add in some mushrooms, sometimes some onions - you can do whatever you want here.  I used 1/4 cup Prego Light Smart Spaghetti Sauce - but you can use whatever variety you like - and I topped it with a little (about 1Tbsp) Fat Free Parmesan Cheese. Keep in mind, if you change the ingredients, the nutrition information will be different.....  It's good with mini turkey pepperonis & also with tofu!

This makes a light satisfying meal....

110 Calories 

0g Fat

23g Carbs

6g Fiber

376mg Sodium

8g Protein

I paired this with a yummy spinach salad!