Tofu Stir-Fry

This is a go-to meal in the kitchen of Brooke J.!

14 oz. package tofu
3 T cornstarch
2 T low-sodium teriyaki sauce
1/2 t ground ginger
1/4 t garlic powder
2 T olive oil
1 C broccoli florets
1 C thinly sliced carrots
1 C red/green bell pepper
1 small onion, cut into wedges
1 C any other veggie you like (I like to do squash or zucchini or both sometimes!)
1 C low-sodium chicken broth

Directions:
1. Cut tofu into 1/2 inch cubes; place in resealable plastic bag. Add cornstarch, teriyaki sauce, ginger, and garlic powder to bag; shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat the oil and add carrots and onions. Cook about 3-5 minutes. Add all other veggies. Cook for another 4-5 minutes or until veggies are crisp-tender. Add chicken broth and tofu. Cook and stir until thickened and bubbly.

Yields 4-5 servings

Chole Saag (an Indian spinach dish)

This is a go-to meal in the kitchen of Lisa T.!

2 T vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 t+ red pepper flakes
1 t+ ground cumin
2 T+ curry powder
1 (15 oz) can sweet peas, drained
1 (15.5 oz) can garbanzo beans, drained
1 lb chopped fresh spinach or frozen chopped spinach, thawed and squeezed dry
1 C plain yogurt
1 C chicken broth
salt and pepper to taste

Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving. Serve over rice.

Serves 4.

Taco Soup

This is a go-to meal in the kitchen of Katherine D.!

2 15-ounce cans kidney beans, drained
1 15-ounce can whole kernel corn, drained
1 10 3/4-ounce can tomato soup
1 14-ounce can tomatoed, diced or pureed in blender
1 tablespoon onion flakes
1 package taco seasoning mix

Combine beans, corn, tomato soup, tomatoes, onion flakes, and seasoning mix in saucepan. Heat through.

Serve with sour cream, cheese, and chips.