|Greek Penne (serves 6)|
12 ounces penne pasta
1 teaspoon olive oil
vegetable cooking spray
2 tablespoons pine nuts
2 teaspoons garlic, minced
10 ounce package frozen, chopped spinach, cubed
8 ounces tomatoes, chopped and seeded
14 ounce can black beans, rinsed and drained
4 ounces artichoke hearts, quartered
8 ounces fat free cottage cheese
4 ounces feta, crumbled (try fat-free)
1/8 teaspoon black pepper
Cook the pasta according to the directions on the label. Drain and set aside.
Toss the olive oil with the pasta.
Spray a large skillet and place on medium heat. Add the oil, pine nuts and garlic. Stir until the pine nuts are lightly browned.
Add the spinach cubes and stir occasionally as it melts and the water evaporates.
Add the tomato, beans and artichoke hearts to the spinach mixture. Cook for 3 minutes or until bubbling. Remove from heat.
Fold in the cottage cheese, feta and black pepper.
Serve hot or cold.
Healthy Homestyle Cooking, by Evelyn Tribole.
|Easy Vegetable Sandwich (serves 8)|
1 pound firm tofu, broken up, blanched for 20 seconds, squeezed dry
1/4 cup fat free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 rib celery, minced
1/2 teaspoon curry powder
1 teaspoon dried dill weed
1/2 cup grated carrots
3 scallions, minced
salt and pepper to taste
|Mash tofu with a fork. Add mayonnaise, mustard and seasonings. Add vegetables and lightly mix again. Chill. Salt and pepper to taste. Serve with whole wheat pita.|
|Adapted from: Healthy Indulgences, by Lynn Fischer.|