Posts Tagged ‘tofu’

After a morning spinning class (I stay 45 min out of the hour because I need to leave by 6:45) and a normalish day at school, I was ready to get home where my mom was waiting for me! She came in town to hang out for the night, since my dad is in Brazil and go to my appt. tomorrow.

We ran to Hobby Lobby to look for a few things and came home with a couple things for the house and some cute wrapping paper. When we arrived home, Brady had started making dinner. On the menu was Buffalo Chicken/Tofu salads.

They were pretty simple but filling and delicious. Here is the proof:



  • iceberg and spring mix greens
  • tomato
  • corn
  • black beans
  • buffalo marinated tofu
  • reduced fat feta
  • peppers
  • avocado
  • Flat Out broiled with some Laughing Cow Light smeared on



Yay for tomorrow being the weekend! We had our beer tasting party scheduled for last weekend but since we were out of town for the weekend, we rescheduled for this weekend. A lot of people couldn’t make it because of the last minute change, but it should be a good time for those who come!

Tip of the Day: Marinate your meat when you go to work or school so when you come home it is ready to cook and already full of flavor!

? of the Day: What are your weekend plans? I wish I was going to San Fran with all of the wonderful girls this weekend but I didn’t think it would work when it came available this summer – Bummer! We are having our beer tasting party though, which should be great!

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Another beautiful day in central Ohio! Too bad it is not supposed to stay for the weekend. After a two hour delay (teachers have meetings for the two hours and kids come late) the kids are wound up all day. They have a different schedule than usual and it seems to throw them all off. We made it through though!

After school I went to the gym and did a quick workout: 25 minutes of intervals on the stepmill followed by 20 minutes on the elliptical. I really could have used a new magazine to make this time more enjoyable, but it wasn’t bad.

I ran errands around Easton after the gym. I stopped a Trader Joe’s for a few must haves: pumpkin butter I have been craving since seeing it on Allison’s oatmeal, and a restock of pb, simmer sauce and wasabi peas.

At 6:45, we met our good friends Katie and Kurt for dinner at PF Chang. Since Katie and I met, our first year teaching 4 years ago, we have always gone to PF Changs to celebrate my b-day. We couldn’t let the tradition die, so we planned a date, which was not easy because Katie and Kurt are both high school coaches and are in season in the fall.

At dinner I got my favorite PF Chang menu item: Veggie Lettuce Wraps


I ate all of them and was pretty full before dinner even came out. Luckily, the leftovers here are great and I just ordered more veggies and brown rice. I had some and took a nice portion home.IMG_5899.JPG

Dinner was so much fun! Tomorrow is another busy day! I can’t wait to get my hair done after school.

I will be back with a few fun tips on eating healthy, while eating out!

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Sunday Night Dinner

I will have the race recap back up this week! But until then, we had some delicious Sunday dinner food last night. After lunch, we asked the boys what they wanted for dinner and they both said spaghetti. This sounded like an ok suggestion (don’t worry, we would let them know if we didn’t like their suggestion) so we went with it! It seemed like a good refuel meal.

During the day, my mom and I shopped while my dad and Brady did leaves and watched football. It felt like a fun fall Sunday because the sun was shining, but it was still freezing cold.

After our shopping trip for: Halloween costume materials, random dinner ingredients, extremely necessary pair of pants, and a few good fall tops, we made it home.

I was starving so we go started with dinner right away. In the meantime, we ordered our favorite pizza as an appetizer. This pizza is basically a very very thin cracker with pizza toppings on top! I pick off the cheese and peps and chow down on the tomatoey cracker.IMG_5513.JPG

We had:

  • chicken and beef tomato sauce – started from a can of tomato sauce and modified to make it our own with seasonings and meat
  • mushroom and squash/zucchini stir fried veggies
  • spaghetti squash
  • fresh ciabatta and whole grain bread
  • Barilla Pasta Plus – angel hair


My plate:

  • baked tofu for protein
  • Barilla Pasta Plus – angel hair
  • veggies
  • spaghetti squash
  • whole grain bread


My dad’s plate.

And a birthday plate full of warm bread!


For dessert we had homemade apple pie that my mom baked! It was devoured before a picture could be taken. Don’t worry, there are more of these in my future!

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Who would have thought Chop Suey would be so delicious?! When you the words chop suey doesn’t it make you think of some old sayings. Never did I realize it was a dish, and a delicious dish at that. I picked the recipe of the week for the group Craving Ellie in My Belly this week. When I was looking through recipes to pick I had some criteria:

  1. Healthy – which they all are because they are designed by Ellie Krieger
  2. Easy – so it could be prepared for a weeknight meal
  3. Possibility to be vegetarian – so I could easily modify it to meet my needs/wants and also Brady’s – which include meat
  4. Never been done before in the group – or in my house for that matter. I wanted to branch out and try something new.

So I searched my cookbook and Food Network.com for ideas. This one popped up on a suggested recipe list and I decided to give it a try! I was a little nervous because there is a long ingredient list – but most things are pretty simple and I omitted things that were not. Here is the regular recipe with my changes noted.

From Food Network.com :


  • 8 (3 by 3-inch) packaged Chinese wonton skins, separated – I just used 2
  • 1 tablespoon plus 2 teaspoons canola oil I didn’t use any canola oil I just used a tbsp. of sesame oil in the stir fry
  • 1/4 teaspoon salt
  • 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup) I used a diced fresh onion
  • 3 cloves garlic, sliced
  • 4 cups sliced napa cabbage
  • 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
  • 1 (8-ounce) can bamboo shoots, drained and julienned
  • 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces) – I used baby bella mushrooms
  • 3/4 teaspoon sugar
  • 1 cup low-sodium chicken broth
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame oil I just used the 1 or 1.5 from above
  • 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry I didn’t have this so I just dissolved this is broth
  • 2 cups cubed or shredded cooked turkey or chicken I used baked tofu instead of chicken for me
  • 2 cups cooked brown rice
  • 1 tablespoon toasted sesame seeds


Preheat the oven to 375 degrees F.

Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.

In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey, 2 wonton skins)

That was it! While it looks like a lot of changes, it really wasn’t and it was just to accommodate what ingredients I had and lower the oil even more because I don’t miss it when I don’t add it.

Here is the proof:



This meal was really really good! It was a nice change of pace to my usual stir fry. I am excited to eat it again for lunch tomorrow and to make it again! Give it a try and let me know how it goes!

Happy almost Friday! I don’t know about you but this week was long and I am ready for a weekend!

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Comfort Needed

Monday is done, and it was a rainy dreary one in Columbus. The rain meant indoor recess and no outdoor run that I was planning. When I left school I ran to the grocery store to stock for the week. I hadn’t been to the store in almost two weeks so we desperately needed the basics. I also made a meal plan for week and loaded up so I wouldn’t have to run to the store everyday. Let’s see how it works.

Tonight I was in the mood for warm comfort food that reminded me fall and winter. I wanted something creamy and cozy so I decided on:

Soupy Potatoes (otherwise known as Cheese Potatoes or Party Potatoes)

Green Bean Mushroom Casserole

Baked Tofu



It totally hit the spot and we have tons leftover for lunch. Brady made some grilled chicken to go with his creamy sides and we dug in.

Light and Simple Green Bean Casserole

  • 2 cans of French style green beans – drained
  • 1 can 98% fat free cream of mushroom soup
  • 1 can mushrooms – drained

Cook at 400 until bubbly – 25 minutes and top with Fried Onions for the last 5 minutes!

*This is great on top of brown rice for a quick easy vegetarian meal!

I just finished watching Gossip Girl and it is past my bed time!

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I adapted this recipe from 101 Cookbooks and it turned out great!!


  • 1 block extra firm tofu
  • 6 small cucumbers, or 3 big cucumbers
  • 1 tsp. olive oil
  • 2 tbsp. lemon juice
  • salt and pepper
  • garlic salt
  • feta cheese

Here is the step by step:

1. Cut your block of tofu into small cubes.

2. Spray a pan with foil and sprinkle tofu with salt, pepper, and garlic salt.

3. Bake at 400 for about 30 minutes or until browned.


4. While tofu is baking, cut up the cucumber and mix with lemon juice and olive oil.


5. Add tofu to the cucumbers once it has cooled.


6. Toss with feta just before serving!


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Yesterday was beautiful in Columbus! Cool and breezy but totally sunny. Katie and I ran 6ish miles after school and Brady hit golf balls after work. When we were done with our daily physical activity we were ready for some fresh, quick dinner!

This quick and easy meal was thrown together in a few minutes and covered all of the food groups.

It included:

  • brown rice
  • broiled asparagus
  • baked tofu – chicken for Brady
  • cucumber/tomato salad





After I mixed it all together:


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This week has flown by. I can’t believe it is already Friday, not that I am complaining, but I really don’t know where the week went. Brady was out of town all week so I didn’t spend much time on dinner – I did eat lots of yummy food though. 🙂 I spent the evenings writing 2 grad school papers, making cookie favors (pics to come) for the wedding we have tomorrow, wrapping presents (Katie’s shower yesterday, wedding this weekend, Mother’s Day) and now I am in Cleveland for a family friend’s funeral before Brady’s cousins wedding tomorrow.

One of the delicious dinners I made for myself which included all of the summer foods in my fridge.

Caprese Salad with a Tofu Twist


  • 1/4 block of tofu drained and cut into cubes
  • 1 zucchini cut into little pieces
  • 1 summer squash cut into little pieces
  • handful of fresh mushrooms, cut into pieces
  • 2 tbsp. homemade balsamic vinegrette dressing

Cook the veggies together with the dressing until tender and as soft as you like. In another pan, cook the tofu cubes with a little dressing. When they are slightly crunchy on the outside, add into the veggies and cook together for a minute.

Slice fresh tomato and mozzarella and a little basil and toss together!


Have a great Friday!

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Tonight after school and a 5.5 mile run with Katie, Brady and I threw dinner on the grill. We had two things going, like lots of nights, chicken and tofu with bbq and grilled veggies. Since we weren’t in the mood for any specific carbs, and skipping carbs for the night is not an option, we made pita sandwiches! They were sooo good! Quick, easy and delicious!

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Tofu Time

This week has been so busy! Coming off of Spring Break and getting back into the swing of things while

  •   writing papers for grad school
  • getting my kids (third grade students in my class, not my own kids!) ready for the state test on Monday
  • unpacking/laundry
  • making cookies for a wedding shower this weekend
  • packing for my 1/2 marathon this weekend in Nashville – a Rock and Roll series run

I stayed late at school today after I tutored to finish a paper for grad school, and when I got home it was already close to 7pm. Since the sun had come out, Brady and I ran a quick 3 miles before starting on dinner. We just wanted to make sure we didn’t forget how to run before Saturday.

Then I started making dinner, grilled chicken for Brady and tofu for me. I saw a post on lemony chickpeas with tofu and it sounded wonderful so I took the idea and went with it.

Lemony Sesame Tofu with Chickpeas and Veggies with Quinoa

  • 1/2 block of extra firm tofu, drained and pressed
  • big handfull of fresh broccoli
  • 1/2 can chipeas
  • 2 small onions chopped up
  • baby bella mushrooms – cut into pieces
  • garlic powder
  • salt and pepper
  • 1 tbsp. sesame oil
  • goat cheese
  1. Cook onions and mushrooms until soft and tender.
  2. Add all remaining ingredients and let it heat all the way through.
  3. Serve over spinach and quinoa.
  4. Sprinkle with goat cheese


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