“Meatless Monday” Recipe of the Week – Tofu, Cheese and Green Chile Enchiladas

August 31, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tofu, Cheese and Green Chile Enchiladas. To make this week’s recipe you’ll be needing Extra Firm Tofu, Frozen Whole Kernel Corn, ORTEGA Salsa – Thick and Chunky, Shredded Mozzarella Cheese, ORTEGA Diced Green Chilies, Olives, Cilantro, Soft Flour Tortillas, and ORTEGA Enchilada Sauce. Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Tofu, Cheese and Green Chile Enchiladas
Extra-firm tofu and sweet corn fill the bill for these green chile enchiladas.

Recipe Ingredients:
1 (12-ounce) package extra-firm tofu, cut into small pieces
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) jar ORTEGA Salsa – Thick & Chunky – divided use
1 1/4 cups shredded mozzarella cheese – divided use
1 (4-ounce) can ORTEGA Diced Green Chiles
3/4 cup sliced ripe olives – divided use
5 tablespoons chopped cilantro – divided use
8 (8-inch) soft taco-size flour tortillas
2 (10-ounce) cans ORTEGA Enchilada Sauce

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Grease 13 x 9-inch baking dish.
2 – Combine tofu, corn, 1 cup salsa, 3/4 cup cheese, chiles, 1/2 cup olives and 4 tablespoons cilantro in large bowl. Spoon mixture evenly onto each tortilla; roll up tightly. Place into prepared baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, olives and cilantro.
3 – Bake for 20 to 22 minutes or until bubbly and cheese is golden brown. Remove to wire rack to cool for 1 to 2 minutes. Serve with remaining salsa.
Makes 8 servings.
https://www.cooksrecipes.com/mless/tofu_cheese_and_green_chile_enchiladas_recipe.html

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“Meatless Monday” Recipe of the Week – Tofu and Edamame Stir-Fry with Thai Coconut Sauce

July 27, 2020 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Edamame Stir-Fry with Thai Coconut Sauce. To make this week’s recipe you’ll be needing Extra Firm Tofu, Quick Cooking Rice, Vegetable Oil, Quick Cooking Rice, Vegetable Oil, Ginger, Garlic, Frozen Edamame, Curry Powder, Thai Red Curry Paste, Cashews, Coconut Milk, Fish Sauce, Sugar, and Salt. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tofu and Edamame Stir-Fry with Thai Coconut Sauce
Recipe Ingredients:

1 (14-ounce) package extra firm tofu, drained
2 cups quick cooking rice
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (16-ounce) bag frozen edamame, shelled
1 1/2 teaspoon curry powder
1/2 teaspoon Thai red curry paste
1/3 cup cashews
1 cup canned coconut milk
4 teaspoons fish sauce
2 teaspoons granulated sugar
1/4 teaspoon salt

Cooking Directions:
1 – Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water.
2 – Transfer tofu to a cutting board and cut into 1/2-inch cubes.
3 – Meanwhile, cook the rice according to package directions.
4 – Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes. Transfer tofu to a plate and reserve.
5 – Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds.
6 – Add the edamame, stir fry and cook 5 minutes.
7 – Add the curry powder and curry paste; cook 1 minute, stirring.
8 – Add the tofu and cashews and cook 1 minute until hot.
9 – Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
10 – Serve over the rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 529; Total Fat: 33g; Saturated Fat: 14g; Total Carbs: 59g; Fiber: 5g; Protein: 19g.
https://www.cooksrecipes.com/mless/tofu_and_edamame_stir-fry_with_thai_coconut_sauce_recipe.html

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