Tofu Broccoli Stir Fry

This tofu recipe is easy & delicious.  There was none left after my family ate it so I'll probably double the recipe next time.

Tofu Broccoli Stir Fry
1 14 oz pkg Extra Firm Tofu
 with...
Tofu Marinade:
4 T soy sauce
1/4 t garlic powder
1 t onion powder
2 T peanut butter

2 cups fresh broccoli or a 16 oz package frozen broccoli
with...
Broccoli Marinade:
1/2 t cornstarch
2 T soy sauce
cold water

canola oil

1. Mix together tofu marinade. Cut up tofu into cubes, add tofu to the marinade sauce and marinate if fridge for 2+ hours.
2. Mix together broccoli marinade. Add broccoli. (Cook fresh broccoli 2 minutes in microwave or defrost frozen broccoli .) Let marinate.
3. In large frying pan, brown tofu in canola oil. (The longer you brown the tofu, the better it tastes.) Add broccoli and stir fry until heated through and to your liking.
4. Eat and enjoy! :)

You can serve with brown rice.

Pizza Casserole

I found this recipe in Parenting Magazine. I always get free French bread from Albertsons's from the coupon at the end of my receipts. This is a good way to use the French bread. It's basically a good recipe for a pizza casserole and you can put whatever you want in it. Make it ahead and let it sit in the fridge.

Make-Ahead Pizza Casserole (edited by Heather)

PREP: 15 minutes
RESTING AND BAKING TIME: About 4 hours
SERVES: 6

What You'll Need:
Cooking spray
1/2 lb shredded mozzarella cheese
1 can of olives
3 medium tomatoes, cored and diced (I used canned since that's what I had.)
(plus whatever else you want on your pizza)
6 cups cubed French or Italian bread (about 1)
5 eggs
1 1/4 cups skim milk
1/2 cup reduced-fat sour cream
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Grated parmesan cheese, optional

1. Spray a 9 by 13-inch baking pan with cooking spray.
2. In a large bowl, toss together the mozzarella, olives, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan.
3. Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.
4. Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.
5. 5. Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35 to 45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired.

Homemade Enchilada Sauce & Bean Enchiladas

A few years ago, I found this recipe for Enchilada Sauce here. I've used it when I don't have a can of enchilada sauce on hand (which is almost always.) It's cheaper to make this stuff plus it's usually healthier.

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (I used "no salt added" tomato sauce)
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

Makes 3 cups sauce.
This is enough to make one enchilada casserole in a 9x13 dish.

Bean Enchiladas
When I make enchiladas I usually like to fill them with a bean mixture. Last night I used the following:
1 can kidney beans
1 can olives
1 small can of green beans (hide them and no one will know!)
1/2 package tofu
mexican seasoning (I used The Spice Hunter brand, and it's great!)
onion powder
a dash of garlic hot sauce (I found at Dollartree.)

Spray 9x13 casserole dish. Add a layer of enchilada sauce. Fill 8 tortillas with bean mixture and place in dish. Pour remaining enchilada sauce over tortillas ensuring to get all parts of tortilla. Sprinkle cheddar cheese on top and decorate with green onions or chives.

Place in pre-heated 350 degree oven for 20 minutes. Broil for a few minutes afterward if desired to get the cheese crispy.

When I make this again I'm sure it will be different. The filling is never the same. You could add cheese to the filling to make it extra good but it's also extra fattening and costly. :) If you don't have canned beans you could grind dry beans and cook with boiling water to get a bean spread.