Meatless Monday | My Meals are on Wheels

“Meatless Monday” Recipe of the Week – Wild and Brown Rice with Exotic Mushrooms

September 21, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Button Mushrooms, Cooking, Diabetes Self Management, Food, Garlic, Green Onions, Margarine, Meatless Monday, Morel Mushrooms, Pepper, recipes, Salt, Thyme, Unseasoned Brown and Wild Rice Blend, Vegetarian, Water, Wild and Brown Rice with Exotic Mushrooms

This week’s “Meatless Monday” Recipe of the Week is a Wild and Brown Rice with Exotic Mushrooms. To make this week’s recipe you’ll be needing Unseasoned Brown and Wild Rice Blend, Water, Morel Mushrooms, Margarine, Button Mushrooms, Garlic, Thyme, Salt, Pepper, and Green Onions. A perfect Meatless Fall Recipe! 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/

Wild and Brown Rice with Exotic Mushrooms
For the perfect excuse to utilize all your fresh fall produce, whip up this savory recipe for rice with cremini and poricini or morel mushrooms — it’s the ideal entrée to set the tone for your early autumn menu!

Ingredients
1 2/3 cups packaged unseasoned brown and wild rice blend
6 cups water
1/2 ounce dried porcini or morel mushrooms
3/4 cup boiling water
2 tablespoons margarine
8 ounces cremini (brown) or button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1 – Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

2 – Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.

3 – Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt, and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.

4 – Stir drained rice, porcini mushrooms, and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

*Note: Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

Nutrition Information:
Calories: 175 calories, Carbohydrates: 30 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 304 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/wild-brown-rice-with-exotic-mushrooms/

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“Meatless Monday” Recipe of the Week – Tangy Pear Salad

September 14, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, salad | 2 Comments
Tags: Cooking, Crumbled Blue Cheese, Diabetes, Diabetes Self Management, Food, Green Lettuce, Meatless Monday, Pear, recipes, Rice Vinegar, Salads, Tangy Pear Salad, Walnuts

This week’s “Meatless Monday” Recipe of the Week is a Tangy Pear Salad. To make this week’s recipe you’ll be needing Green Lettuce, Pear, Crumbled Blue Cheese, Walnuts, and Rice Vinegar. The Salad is 122 calories and 12 carbs per serving. 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/

Tangy Pear Salad
Chopped walnuts provide a delightful crunch for this light, low-carb pear salad while a drizzle of seasoned rice vinegar adds a bit of kick.

Ingredients
Preparation time: 20 minutes

1 head red or green leaf lettuce, deveined (optional) and torn into bite-size pieces (about 10 cups of lettuce)
1 fresh pear, peeled and cut into bite-size pieces
5 tablespoons crumbled blue cheese
1/4 cup walnuts, chopped
1/4 cup seasoned rice vinegar (such as Nakano)

Directions
Yield: about 11 cups
Serving size: 2 cups

1 – Combine lettuce, pears, blue cheese, and walnuts in a large salad bowl. Drizzle with rice vinegar and toss to coat. Serve immediately.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 282 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/tangy-pear-salad/

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“Meatless Monday” Recipe of the Week – Crunchy Balsamic and Bleu Cheese Veggie Pocket

September 7, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Artichoke Hearts, Cooking, Crumbled Bleu Cheese, Crunchy Balsamic and Bleu Cheese Veggie Pocket, Cucumber, Diabetes Self Management, Food, Lettuce, Lite Balsamic Vinaigrette, Meatless Monday, Purple Cabbage, Purple Onion, recipes, Tomato, Vegetarian, Whole Wheat Pita Pocket

This week’s “Meatless Monday” Recipe of the Week is a Crunchy Balsamic and Bleu Cheese Veggie Pocket. Easy to prepare and only 167 calories per serving. These are made using Whole Wheat Pita Pocket, Lettuce, Purple Cabbage, Artichoke Hearts, Purple Onion, Cucumber, Tomato, Crumbled Bleu Cheese, and Lite Balsamic Vinaigrette. 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/

Crunchy Balsamic and Bleu Cheese Veggie Pocket
If you only have 10 minutes to throw lunch together, you’ll want to try this quick and easy recipe — with its light blend of fresh vegetables and refreshing kick of vinegar, this is the perfect sandwich for a warm spring day!

Ingredients
Preparation time: 10 minutes

1/2 six-inch diameter whole wheat pita pocket
1 leaf green leaf lettuce
1/4 cup shredded purple cabbage
1 canned whole artichoke heart, quartered
2 teaspoons finely diced purple onion
1 tablespoon finely diced cucumber
2 tablespoons finely chopped tomato
1 tablespoon crumbled bleu cheese
2 teaspoons commercial lite balsamic vinaigrette

Directions
Yield: 1 pocket
Serving size: 1 pocket

1 – Wrap outside of pita pocket in foil or plastic wrap before filling (to prevent the pocket from splitting while stuffing). Place lettuce leaf in pocket, then fill with cabbage, artichoke, onion, cucumber, and tomato. Sprinkle with bleu cheese and drizzle evenly with vinaigrette.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 29 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 462 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/snack/crunchy-balsamic-and-bleu-cheese-veggie-pocket/

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“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
Tags: baking, Cilantro, Cooking, Diabetes Self Management, Extra Firm Tofu, Food, Frozen Whole Kernel Corn, Meatless Monday, Olives, Ortega Diced Green Chilies, ORTEGA Enchilada Sauce, ORTEGA Salsa - Thick and Chunky, Shredded Mozzarella Cheese, Soft Flour Tortillas., Tofu Cheese and Green Chile Enchiladas, Vegetarian

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 – Arroz con Huevos

August 24, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Arroz con Huevos, Cheese, Cooking, CooksRecipes, Eggs, Food, Garlic, Green Pepper, Meatless Monday, Onion, recipes, Rice, Salt, Shredded Cheddar Cheese, Taco Sauce, Tomato, Vegetarian, Water

This week’s “Meatless Monday” Recipe of the Week is Arroz con Huevos. To make the Dish you’ll be needing Water, Rice, Onion, Garlic, Salt, Green Pepper, Taco Sauce, Tomato, Eggs, and Shredded Cheddar Cheese. Perfect for Breakfast or Brunch. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Arroz con Huevos

This hearty and satisfying dish, Mexican-style rice topped with poached eggs and garnished with shredded cheddar cheese, can be served anytime of the day.

Recipe Ingredients:
1 cup water
1/2 cup uncooked rice
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup chopped green pepper
2 tablespoons bottled taco sauce or salsa
1/2 cup chopped tomato
4 large eggs
1/4 cup shredded cheddar cheese

Cooking Directions:

1 – In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done (check rice package for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
2 – In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
3 – To serve, spoon 1/4 of the reserved rice mixture onto each of 4 plates. Top each with 1 of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.

Makes 4 servings.
https://www.cooksrecipes.com/mless/arroz_con_huevos_recipe.html

“Meatless Monday” Recipe of the Week – Spinach Mushroom Lasagna

August 17, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
Tags: Baby Bella Mushrooms, baking, Cooking, Diabetes Self Management, Egg Substitute, Fat Free Cottage Cheese, Food, Frozen Spinach, Lasagna Noodles, Marinara Sauce, Meatless Monday, Onion, recipes, Shredded Mozzarella, Spices, Spinach Mushroom Lasagna, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is a Spinach Mushroom Lasagna. To make this week’s recipe you’ll be needing Lasagna Noodles, Fat Free Cottage Cheese, Egg Substitute, Shredded Mozzarella, Spices, Baby Bella Mushrooms, Onion, Frozen Spinach, and Marinara Sauce. Where’s the Meat, Who Cares! 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/

Spinach Mushroom Lasagna
Preparation time: 40 minutes
Baking time: 35 minutes
Standing time: 10 minutes

Ingredients
9 uncooked lasagna noodles
1 container (16 ounces) fat-free cottage cheese
1/4 cup liquid egg substitute
2 cups (8 ounces) finely shredded part-skim mozzarella cheese, divided
3/4 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
Cooking spray
1 tablespoon water
8 ounces baby bella mushrooms, sliced (or large portabellas, chopped)
1 small onion, finely diced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 jar (26 ounces) marinara sauce

Directions
Yield: 8 servings
Serving size: 1/8 of lasagna

1 – Preheat oven to 350°F. Cook noodles according to package directions, omitting any salt. Leave in cooking water and set aside. In a large bowl stir together cottage cheese, egg substitute, 1 1/2 cups mozzarella cheese, Italian seasoning, garlic powder, and black pepper; set aside. Coat a nonstick skillet with cooking spray, add 1 tablespoon water, and sauté mushrooms and onion over medium heat 5–6 minutes, or until onion is tender. Drain off any remaining liquid. Stir in spinach and set aside.

2 – Coat an 11″ x 7″ baking dish with cooking spray. Drain noodles well. Layer 3 noodles, half of cheese mixture, half of spinach mixture, and 1/3 of pasta sauce. Repeat layers. Top with remaining 3 noodles and remaining pasta sauce. Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella and bake for 5 minutes more, or until cheese melts. Let stand 10 minutes before cutting.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 24 g, Protein: 18 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 780 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spinach-mushroom-lasagna/

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Your one-stop resource for advice, news and strategies for living with diabetes.

“Meatless Monday’ Recipe of the Week – Crêpes with Wild Mushrooms, Asparagus and Brie

August 10, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Asparagus, baking, Brie, Butter, Cooking, CooksRecipes, Crêpes with Wild Mushrooms Asparagus and Brie, Crepes, Food, Garlic, Meatless Monday, mushrooms, recipes, sweet onion, Tarragon, Vegetarian

This week’s “Meatless Monday’ Recipe of the Week is – Crêpes with Wild Mushrooms, Asparagus and Brie. The always delicious Brie along with Crêpes, Steamed Asparagus, Wild Mushrooms, and more make up these Diabetic Friendly Crêpes. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Crêpes with Wild Mushrooms, Asparagus and Brie
Wedges of Brie cheese are tucked around tender, folded crêpes and topped with steamed asparagus and a garlicky wild mushroom and tarragon sauce.

Recipe Ingredients:
8 (8-inch) crêpes (see recipe for Basic Crêpes)
2 (8-ounce) wheels Wisconsin Brie cheese, sliced into 1/2 inch wedges
1 pound fresh asparagus
2 tablespoons butter – divided use
1 pound sliced wild mushrooms: mixture of crimini, shiitake and portobello
1 medium sweet onion, coarsely chopped
1 tablespoon coarsely chopped fresh garlic
1 (14.5-ounce) can vegetable broth
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 tablespoon snipped fresh tarragon

Cooking Directions:
1 – Fold Crêpes into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375°F (190°C) for 10 to 15 minutes or until cheese is melted.
2 – Meanwhile, steam asparagus.
3 – In skillet, melt 1 tablespoon butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 minutes. Add vegetable broth, pepper and salt. Cook for 10 to 15 minutes to develop flavors. Whisk in remaining 1 tablespoon butter, parsley and tarragon.
4 – To serve, place 2 crêpes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crêpes.

Makes 6 servings.
https://www.cooksrecipes.com/mless/crepes_with_wild_mushrooms_asparagus_and_brie_recipe.html

“Meatless Monday” Recipe of the Week – Four-Cheese Chiles Relleños

August 3, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: baking, Cooking, CooksRecipes, Cream cheese, Eggs, Feta Cheese, Food, Four-Cheese Chiles Relleños, Grilling, Lime Juice Green Onions, Meatless Monday, Monterey Jack Cheese, Pepper, Poblano Chiles, recipes, Roasting, salsa, Shredded White Cheddar Cheese, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is a Four-Cheese Chiles Relleños. To make this week’s recipe you’ll be needing Poblano Chiles,Feta Cheese, Shredded White Cheddar Cheese, Monterey Jack Cheese, Cream Cheese, Lime Juice Green Onions, Pepper, Vegetable Oil, Eggs, and Salsa. 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Four-Cheese Chiles Relleños
Mildly spicy, this scrumptious four-cheese version of chile relleños is every bite worth the effort. Created by Chef Kevin Tubb.

Recipe Ingredients:
12 (5 inches long) poblano chiles
2 cups (12 ounces) crumbled feta cheese
2 cups (8 ounces) shredded white Cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
8 ounces cream cheese
1 tablespoon fresh lime juice
4 green onions, thinly sliced
1 tablespoon pepper
Vegetable oil, as needed
8 large eggs, separated
1 1/2 cups all-purpose flour
Salsa for accompaniment

Cooking Directions:
1 – Roast the whole chiles over an open flame, turning frequently, until blackened and blistered all over. Put the roasted chiles into an ice-water bath to cool; peel off the skin under running water. Cut a slit in the side of each chile to make a pocket. Set aside.
2 – Mix the cheeses, lime juice, green onions, and pepper together until well-blended. Carefully stuff each chile with about 1/4 cup of the cheese mixture. Set aside.
3 – In a 10-inch skillet, heat 3/4 inch of oil to 325°F (160°C).
4 – While the oil is heating, beat the egg whites until stiff. Add the yolks and mix just until blended, 5 to 10 seconds more.
5 – Roll the stuffed chiles in flour, coating the entire chile. Coat the chiles with the egg mixture and fry, 3 to 4 at a time, until both sides are golden brown. Remove onto paper towels. Repeat the process until all of the chiles are fried.
6 – Chiles can be reheated in the microwave for 1 to 2 minutes before serving with your favorite salsa.
* Makes 12 servings.
https://www.cooksrecipes.com/mless/four-cheese_chiles_rellenos_recipe.htmlMakes 12

“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
Tags: Cashews, Coconut milk, Cooking, CooksRecipes, Curry Powder, Extra Firm Tofu, Fish sauce, Food, Frozen Edamame, Garlic, Ginger, Meatless Monday, Quick Cooking Rice, recipes, Salt, Sugar, Thai Red Curry Paste, Tofu and Edamame Stir-Fry with Thai Coconut Sauce, Vegetable Oil

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

Green Beans and Cornbread

July 20, 2020 at 6:50 PM | Posted in greenbeans | 1 Comment
Tags: 1/2 Runner Green Beans, baking, Butter, Cooking, Cornbread, Dinner, Fresh Green Beans, Martha White Self Rising Enriched White Corn Meal Mix, Meatless Monday, recipes

Today’s Menu: Green Beans and Cornbread

Just a cup of Bigelow Decaf Green Tea for Breakfast. 97 degrees and sunny out today, another hot one! Busy frustrating day today! The water hose leading to the washer busted, a huge mess. I was able to get someone over and replace the hose in a couple of hours. Then I find we have a field mice problem around our shed. So I had to go and get some Mouse poison and put that out around and in the shed. Next it was one problem after another, when does Tuesday start! It was just one of those days where nothing seem to go right. So for Dinner tonight I went Meatless Monday! Fresh Green Beans and Cornbread.

It is Meatless Monday, so I thought why not! I didn’t feel like cooking after the long day today so Mom cooked some fresh Green Beans. We had bought these out in Ross, Ohio the other day and having some tonight. I love Green Beans especially when they are fresh! Last minute I boiled some Potatoes for us.

To go with the Green Beans Mom also prepared a medium size skill of Cornbread.For the Corn Bread we are using Martha White White Corn Meal. The Cornbread goes perfect with any meal. Mom also had Smoked Sausages with her Dinner. For Dessert later a 100 Calorie Mini Bag of Snyder’s Stick Pretzel’s with a Diet Mango/Tea Snapple. Hopefully tomorrow will be a lot calmer and less stressful! Take Care and Stay Safe Everyone!

Cooked and cut green beans

Green Beans Health Benefits………….
You should learn to love green beans with all of your heart – their powerful combination of fibre, folate, and the minerals magnesium and potassium make green beans a super food for cardiovascular health. Green beans are a healthy addition to almost any eating plan because they are a low-calorie, low-fat source of energy.